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My "Stand-up double" brisket / pic fat

henapplehenapple Posts: 15,825
Cleaned out the egg and loaded more than enough of OZARK OAK charcoal lump for a 15 lb brisket cook.
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I could not find oak chunks anywhere...except when i cut the top off my Jack Daniels Barrel
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It's a well known secret here on the forum that The Cen-Tex Smoker is a brisket god....true, he doesn't have "the ct method" like travis does but that's for another thread. Pointing being, I'm shooting for the holy grail....The SALADO brisket.
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Put it on around 10 pm Sat night...the maverick woke me up when the temp dropped below 225. Stumbled out and reconfigured and went back to bed. Around 6 am the maverick went of again and I shot it with my 9mm. Went out around 10 and rolled it up a little and started drinki....er, working. 
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It stalled a really long time. Naturally i freaked out and started texting Bobby Flay. Eventually I took the advise of a couple of friends. I laid foil over it and cranked it to around 300. I would have liked to have a longer ftc and rest period but....it is what it is.
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Here's to you @necessaryindulg
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After removing the brisket i decided i had earned a victory drink...That T is for Tennessee. With our football program we need a drink. 
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Yes, I cried.
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 I loaded the ozark for a 22 hr cook and after going for 16 hrs this is what i had left. Literally enough for another 2 briskets. This may have actually hurt the cook. Many of the chunks i loaded never saw the fire.
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All in all it was ok. A little bland for me. I have consulted a brisket expert and feel a little better. Sometimes the hardest person to please is yourself. I will def (street cred pts) do another soon. Sammiches tonight.
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Green egg, dead animal and alcohol. The "Boro".. TN 

Comments

  • JebpotJebpot Posts: 374
    looks good and agree on the Vols. Its going to be awhile but hoping.

    XL and Small

    Chattanooga, TN

  • The Cen-Tex SmokerThe Cen-Tex Smoker Posts: 15,958
    edited May 2013
    looks good Tony. Something isn't right with the bark though. Should look like a meterite. That's why you were looking for more flavor. i think the timing of the foil messed with your bark formation. How much rub did you use?
    Keeping it Weird in the ATX
    2 Large BGE
    1 MiniMax BGE
    1 Karubecue C60 (aka-"The Dishwasher")
    More accessories than TFJ knows about and one more purchase from mandatory counciling
  • henapplehenapple Posts: 15,825
    Quite a bit. I laid the fool over it for around 3 hrs. Next time I'll trim the fat off. Could that have messed up the bark?
    Green egg, dead animal and alcohol. The "Boro".. TN 
  • AviatorAviator Posts: 1,678
    Looks good from here. I'd hit it.

    ______________________________________________ 

    Large and Small BGE, Blackstone 28 and a baby black Kub.

    Chattanooga, TN.

     

  • henapple said:
    Quite a bit. I laid the fool over it for around 3 hrs. Next time I'll trim the fat off. Could that have messed up the bark?

    usually the bark will form over the fat cap. I always leave some on. 1/8-1/4 inch or so. I think it was the foil.
    Keeping it Weird in the ATX
    2 Large BGE
    1 MiniMax BGE
    1 Karubecue C60 (aka-"The Dishwasher")
    More accessories than TFJ knows about and one more purchase from mandatory counciling
  • Mattman3969Mattman3969 Posts: 7,417
    Looks good Tony!! I would eat it.

    -----------------------------------------


    2008 -Large BGE. 2013- Small BGE and 2015 - Mini. Henderson, Ky.
  • calikingcaliking Posts: 9,434
    Lousy looking brisket. Send it over here for proper disposal.

    Seriously though, looks pretty good. Worst case scenario, it'll make some great chili. And thats not a bad scenario.

    #1 LBGE December 2012 • #2 SBGE February  2013 • #3 Mini May 2013
    A happy BGE family in Houston, TX.
  • cazzycazzy Posts: 9,032
    edited May 2013
    I'd eat it Tony! That sammie looks niiiiice! I'm glad Jacob is at camp so you were able to use his camera. Great pics!!

    My only problem is...what's up with the ketchup?? ;)
    Just a hack that makes some $hitty BBQ....
  • chris123stockchris123stock Posts: 664
    I used foil before and had no bark. Personally I think brisket is a hard cook, not that I have done that many, but its an art. Just keep cooking them all will come together. Thats what I keep hoping for. Nice cook. 
  • henapplehenapple Posts: 15,825
    cazzy said:
    I'd eat it Tony! That sammie looks niiiiice! I'm glad Jacob is at camp so you were able to use his camera. Great pics!! My only problem is...what's up with the ketchup?? ;)
    For the potato cakes...
    Green egg, dead animal and alcohol. The "Boro".. TN 
  • cazzycazzy Posts: 9,032
    Oh okay...that makes much more sense now. Lol
    Just a hack that makes some $hitty BBQ....
  • GlennMGlennM Posts: 691
    Maybe when you laid the "fool" over it he ate the bark?
    In the bush just East of Cambridge,Ontario 
  • NecessaryIndulgNecessaryIndulg Posts: 1,284
    henapple said:
    Here's to you @necessaryindulg
    image

    :-bd  Cheers! 
    I'm Kristi ~ Live in FL ~ BGE since 2003.
    I write about food & travel on Necessary Indulgences.  
    You can also find me on FacebookInstagram, and Twitter.
  • FoghornFoghorn Posts: 5,326

    That's probably the best brisket you'll ever get drinking PBR.  Try Shiner Bock next time.  The bark will be much better.

    XL BGE, Klose BYC, ProQ Excel, Weber Kettle, Firepit, Grand Turbo gasser, and a portable Outdoor Gourmet gasser for tailgating

    San Antonio, TX

  • SmokeyPittSmokeyPitt Posts: 9,606
    It looks really good from here- nice and moist looking.  That sandwhich looks straight up ballin' (street cred). 


    Which came first the chicken or the egg?  I egged the chicken and then I ate his leg. 

  • SkiddymarkerSkiddymarker Posts: 8,167
    I like em with a little less bark and that looks perfect to me. I think it is harder to get that easy eating inside without the meteorite exterior, maybe not to Texas standards but really good. Great cook, Mr. Ozark.
    Delta B.C. - Move over coffee, this is job for alcohol!
  • I like em with a little less bark and that looks perfect to me. I think it is harder to get that easy eating inside without the meteorite exterior, maybe not to Texas standards but really good. Great cook, Mr. Ozark.
    I agree with that. That's why I always rest for an hour or more. The bark softens dramatically but keeps the flavor. The bark right off the egg is too hard. Needs a rest to soften up. 
    Keeping it Weird in the ATX
    2 Large BGE
    1 MiniMax BGE
    1 Karubecue C60 (aka-"The Dishwasher")
    More accessories than TFJ knows about and one more purchase from mandatory counciling
  • and BTW- I'm not bashing Tony's brisket. We have been talking on the side and he's asking for input. he's trying to get the same finished product that I brought to Salado and he told me he didn't feel he got there. I would have assumed it was great by the photo but I know what he's after and mine look different (and I never foil). Trying to get him there if that's where he wants to go.Might should have done it via text.........




    Keeping it Weird in the ATX
    2 Large BGE
    1 MiniMax BGE
    1 Karubecue C60 (aka-"The Dishwasher")
    More accessories than TFJ knows about and one more purchase from mandatory counciling
  • henapplehenapple Posts: 15,825
    Naw, it's good to let everyone in... It's how welearn. I know after seeing your brisket I left way too much fat on. That may have been the bark problem. I don't mind taking advice... I spent all weekend bothering guys for help. I also don't mind posting the cooks I struggle with... As well as my good ones, like the frickin chicken over in the throw down thread. It's not too late to vote. Bag of Ozark for each like.

    (henapple productions is not affiliated with BGE or Ozark Oak. Free bag of Ozark Oak does not include tags, taxes or license. Delivery fees may apply.)

    Green egg, dead animal and alcohol. The "Boro".. TN 
  • SkiddymarkerSkiddymarker Posts: 8,167
    and BTW- I'm not bashing Tony's brisket. We have been talking on the side and he's asking for input. he's trying to get the same finished product that I brought to Salado and he told me he didn't feel he got there. I would have assumed it was great by the photo but I know what he's after and mine look different (and I never foil). Trying to get him there if that's where he wants to go.Might should have done it via text.........




    Didn't mean to imply you were bashing hope it did not come across that way, 'cause I know you would never do that. I'm glad you share your expertise here on the forum, your comments help a lot. Sometimes my meteorites are a touch dry, so I foil to guarantee the result. By accident found out the family prefers it that way. 
    Delta B.C. - Move over coffee, this is job for alcohol!
  • and BTW- I'm not bashing Tony's brisket. We have been talking on the side and he's asking for input. he's trying to get the same finished product that I brought to Salado and he told me he didn't feel he got there. I would have assumed it was great by the photo but I know what he's after and mine look different (and I never foil). Trying to get him there if that's where he wants to go.Might should have done it via text.........




    Didn't mean to imply you were bashing hope it did not come across that way, 'cause I know you would never do that. I'm glad you share your expertise here on the forum, your comments help a lot. Sometimes my meteorites are a touch dry, so I foil to guarantee the result. By accident found out the family prefers it that way. 
    it wasn't your comment. Just realized that it may have looked like I just jumped in and criticized when there was a lot going on behind the scenes. I try not to criticize anybody and I didn't want it to appear that way.

    Thanks for the kind words. I do the same as you do. I never eat them right off the egg. I like the bark full and crusty off the egg but softened up during the hold period


    Keeping it Weird in the ATX
    2 Large BGE
    1 MiniMax BGE
    1 Karubecue C60 (aka-"The Dishwasher")
    More accessories than TFJ knows about and one more purchase from mandatory counciling
  • i do rest it in foil, so I guess I do wrap at some point. Just not during the cook.


    Keeping it Weird in the ATX
    2 Large BGE
    1 MiniMax BGE
    1 Karubecue C60 (aka-"The Dishwasher")
    More accessories than TFJ knows about and one more purchase from mandatory counciling
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