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First off, I’ve cooked Brisket twice before the one I made this weekend, of which neither was worth discussion. I decided I wanted to master the beast, so I watched Franklin on You Tube go through his complete process. I was inspired.
Went to Kroger and bought an 18lb packer Angus Select. I trimmed it as Franklin instructed. When it came to the rub of salt and pepper, I didn't want to spend an eternity with the grinder or the mortar and pestle, so I combined ¼ cup kosher salt and ¼ cup peppercorns and threw them in the coffee grinder. I pretty much pulverized it to a powder. But after I tasted it, I loved it. On it went. After the rub I let it sit out for an hour. I hooked up the Guru to the XL, mixed in about 8 chunks of Oak into the lump, set ‘er at 250 and let ‘er go. In the egg I added 2 drip pans to cover the platesetter and filled them with hot water, placed the grid on and then an elevated grid. I have learned that having meat too close to full drip pans makes the meat taste like ****.
About the time the hour
was up for letting the beast warm up on the counter, the fire was burning nice
and clean. I put it on at 4:45pm fully
expecting it to cook for ~ 20 hours. We
were set to eat at 6:30pm. Please note,
if the fire wasn’t clean, i.e., thick white smoke, I would not have put the
beast on. I would have waited.
Woke up at 8am to find
internal was 195. Yikes. I grabbed some butcher paper and wrapped it
up, reinserted the probe, and scaled the egg down to 210. The beast felt pretty dam good, as far as
done goes. I noted that the flat felt
about the same raw as when it’s done. I
checked with a toothpick, yep, done, but I was a long way away from eating
time. So I figured the wrap was the best
At 10:30am I heated up a
can of beef broth and took the beast off and unwrapped it. I got some foil ready, put the beast on it,
poured the broth on it and continued to wrap with 4 more pieces of foil. I then put it in a cooler that luckily was
the dam near the same diameter as the beast, and packed about 5 bath towels on
top of it. I then put the cooler outside
in the sun.
I left it in there until
4:30pm and then placed the beast (still in the foil), which was still hot to
the touch, in a 170 degree oven. I
removed it at 5:30 to rest on the counter.
At 6pm I removed the foil on the top and took a peek inside. I couldn’t believe how perfect it looked and
At 6:30pm I sliced into
it to find one of the best and most moist briskets I’ve ever had the pleasure
to carve. I served it and people went
nuts over it. A proud papa I was.
So why this story?
Well, I was freaked out the entire day when I essentially found it done
at 8am. There were some helpful folks here
on the forum and I figured in order to pay it back/forward, I would write about
how perfect it turned out.
Moral of the story is don’t freak out, ask for help here, and enjoy the fruits of your labor!!!!!