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Finally did a brisket

LDRLDR Posts: 273

All my cooks had been fairly short before this attempt.  I had a 5.5# CAB choice flat from Edwards. The rub was 2 parts coarse black pepper, 2 parts kosher salt, and 1 part granulated garlic.  I used Ozark Oak mixed with four good sized hickory chunks on an LBGE.  Platesetter was legs up and had a drip pan with some apple juice.

Time and grate/meat temps were
8:15     255   61 (start)
9:15     264 133
10:15   259 156
11:15   270 163
12:15   268 171
1:15     262 172
2:15     257 178
3:15     261 194
4:30     270 203
pulled to FTC at 4:30 and sliced at 5:45

It came out alright, and pretty moist, but seemed a bit salty.  However, it disappeared quickly.  I'll have to hunt down some Byron's for the next one. I also think I'd pull it a few degrees sooner next time.

I also got a chance to use my new FoodSaver v3820.  It worked very well.

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Comments

  • hapsterhapster Posts: 7,057
    Well played for a first briske...
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  • ScottborasjrScottborasjr Posts: 2,950
    Good looking first flat.  I know Byron's get's a lot of publicity but before you go and put it on a big 30 to 100 dollar piece of meat throw it on a burger or a chicken breast.  There's a bunch that like it straight up, there is also a good amount of people that "cut" the Byron's with some turbinado sugar. Just my .02 cents.

    Brisket is the toughest meat to get right, it will probably take you a few before you are actually completely satisfied with your results.  I'm still working on mine. And I've done 3 or 4 flats and 2 packers.
    I raise my kids, cook and golf.  When work gets in the way I'm pissed, I'm pissed off 48 weeks a year.
    Inbetween Iowa and Colorado, not close to anything remotely entertaining outside of football season. 
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  • n2wdwn2wdw Posts: 47
    Looks great.  how did you measure the grate temp?
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  • LDRLDR Posts: 273
    I've got a Maverick thermometer. In the third image, you can see where the probe was (upper left corner of it).
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  • Cool JazzCool Jazz Posts: 9
    Looks great. I did my first brisket 3 weeks ago and over cooked it a little. Turned out more like shredded beef than sliced brisket. Yours looks perfect. Good job.
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  • lousubcaplousubcap Posts: 6,711
    Great result-congrats!  You set a prtetty high bar for the next one-always a fun and challenging cook.
    Louisville   L & S BGEs 
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  • LDRLDR Posts: 273

    Thanks all - I'm happier with it today as I have it for lunch.  I just realized I'm cutting through the slices with a flimsy cheap plastic fork.

     

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  • looks great to me. 

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