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Brisket It Is!!!

The weekend I purchased my egg, the local BBQ shop was holding a Brisket class. I decided to attend and see what I could learn. (Never done Brisket before). I learned a ton, too much to comprehend all at once, especially since I had never cooked a packer. A few weeks later, after being warned MANY times by others that Brisket was the hardest meat to get right, I went for it. Went to RD and picked up two nice 11 lb packers.

Seasoned with heavy salt/pepper/garlic. did a light beef injection and let it sit for 4 hours or so. Got up nice and early, and got the egg up to 225. Cooked indirect for about 8 hours, sporadically spritzing with a mixture of apple cider vinegar and H2O. Once I had a nice bark, (Scratch Test), I wrapped for a few more hours, taking internal temp up to 205.

Needless to say, for my first one, it turned out pretty good. I did not however get up early enough, and didnt have time to FTC, as we already ate around 7:00PM. The cook could have used another hour or so, or maybe just an FTC to finish it off, but MAN was it good. I made a nice sauce to compliment, and no one even ate it... They liked the naked Brisket.

I just got a B-E-A-utiful 15 lb. CAB for this weekend. I am hoping this one turns out even better!!!

Comments

  • Nice looking brisket.  Got me a 10.5 lb CAB waiting for tomorrow.
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    Welcome to the Swamp.....GO GATORS!!!!
  • TexanOfTheNorthTexanOfTheNorth Posts: 3,917
    Nice job @ArizonaEggHead!

    What is that that you've got under the brisket in the second pic?
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    Well, "spa-Peggy" is kind of like spaghetti. I'm not sure what Peggy does different, if anything. But it's the one dish she's kind of made her own.
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    Aurora, Ontario, Canada
  • TOTN,

    That is a small piece of wood under the brisket. This creates a small "bump" in the brisket, allowing any and all juices to flow off the meat. I found it helps in creating a nicer "Bark" on the meat to not have puddling of liquid.

  • GATABITESGATABITES Posts: 1,229
    uhhhh - What is a CAB? 

    i need a BGE dictionary.... LOL 
    XL BGE 
    Joe JR 
    Baltimore, MD
  • TexanOfTheNorthTexanOfTheNorth Posts: 3,917
    @Gatabites... Certified Angus Beef

    @ArizonaEggHead... interesting. never heard of that technique before.
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    Well, "spa-Peggy" is kind of like spaghetti. I'm not sure what Peggy does different, if anything. But it's the one dish she's kind of made her own.
    ____________________
    Aurora, Ontario, Canada
  • GATABITESGATABITES Posts: 1,229
    Thanks texan. 
    XL BGE 
    Joe JR 
    Baltimore, MD
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