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Tonight's Brisket

Put a 10lb. packer on about 8:00 this morning for dinner tonight. Just rubbed with S&P. I'm using some pecan chunks that I brought home from my recent trip down south. I bought the brisket from my local meat guy. He raises grass-fed cattle. The cow that this brisket came from was just butchered yesterday and I picked the brisket up from him last night.


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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

Comments

  • Chris_WangChris_Wang Posts: 1,253
    Awesome. Knew Knife on your other post is awesome too. One awesome experience ahead.

    Ball Ground, GA

    ATL Sports Homer

     

  • JRWhiteeJRWhitee Posts: 2,499
    It looks like you are off to a good start. 
                                                                        
    _________________________________________________

    Large BGE 2006, Mini Max 2014 
    Founding Member of the Green Man Group cooking team.
    Johns Creek, Georgia




  • Is that from Newmarket Costco?

    Steve 

    Caledon, ON

     

  • Is that from Newmarket Costco?

    No. I get them from a local guy named Don Howard; Howard's Farm. He's just N of Mt Albert off of Conc. Rd. 2
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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
  • Looks good.  I have to go to Chicago for work this weekend, so I won't be doing any cooking.  I am going to do one soon though.  


    Large BGE

    Decatur, AL
  • That's up northeast of Bradford?

    Steve 

    Caledon, ON

     

  • That's up northeast of Bradford?

    East Gwillimbury (i think)
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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
  • Looks good.

    Are you sure they just killed the cow the day before you bought your brisket, I thought aging improves beef.  Butcher we deal with ages beef for 20+ days.

    Gerhard
  • Looks awesome. Any finish pics to share with us?

    Houston, TX - Buddy LBGE, Don SBGE, Tiny Mini & Shiny Momma Pitts n Spitts

  • gerhardk said:
    Looks good.

    Are you sure they just killed the cow the day before you bought your brisket, I thought aging improves beef.  Butcher we deal with ages beef for 20+ days.

    Gerhard
    That's a good question; I'll have to ask to make sure. I do know that he butchers his cows on Thursday so I have to call him before that to make sure he gets a packer for me.
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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
  • The brisket turned out great. I really enjoyed the taste added by the pecan wood. The real "treat" was using my new knife to easily slice the meat!


    image


    image
    ---------------------------------------------------------------------------------
    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
  • Chris_WangChris_Wang Posts: 1,253
    Looks good from here

    Ball Ground, GA

    ATL Sports Homer

     

  • Looks great. How long did you end up cooking it?

    Houston, TX - Buddy LBGE, Don SBGE, Tiny Mini & Shiny Momma Pitts n Spitts

  • Looks great. How long did you end up cooking it?
    Just over 10 hours and then about an hour of FTC. Temp was mostly around 270* but I did bump it up closer to 300* for the last hour or so.
    ---------------------------------------------------------------------------------
    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
  • bookswbooksw Posts: 221
    Was the meat moist?  I have smoked a few packers and they are always delicious but somewhat on the dry side.  I switched from grass fed to walmart and that made it a bit better (and tons less expensive) but it is still not as moist as I can get at a bbq restaurant around the corner from my house.  I'm trying again tonight and this time I am going to wrap it in foil after 4 hours (a competition bbq guy told me to do that recently).  Love the journey!
    Charleston, SC
  • radamoradamo Posts: 347
    @booksw be sure to post your cook pics too.  Lots to learn about briskets...

    Long Island, NY
  • bookswbooksw Posts: 221
    I bought the packer from walmart and last night I rubbed it down with a rub I read about on this forum, called Salt Lick.  I'll post a photo of that.  Then I wrapped the rubbed brisket in plastic wrap and stuck it back in the fridge.  I have done overnight smokes but I always feel exhausted the next day so this time I am going to clean out and prep the egg tonight so it's ready to light and then wake up at 5 and light it and put the meat on.  If it doesn't get done in time for dinner, lesson learned.  We won't starve :)  I am not sure if I am going to use the maverick for this cook- haven't decided.  I have never done a meat smoke without it but I keep hearing and reading that ultimately  brisket is done by "feel" not by temp.  AND chasing the number brings out a side of me I don't like very much.
    SaltLickDryRub.jpg
    240 x 320 - 36K
    Charleston, SC
  • booksw said:
    Was the meat moist?  I have smoked a few packers and they are always delicious but somewhat on the dry side.  I switched from grass fed to walmart and that made it a bit better (and tons less expensive) but it is still not as moist as I can get at a bbq restaurant around the corner from my house.  I'm trying again tonight and this time I am going to wrap it in foil after 4 hours (a competition bbq guy told me to do that recently).  Love the journey!
    In my experience the grass fed tends to be slightly less moist but, there was nothing wrong with the one I did last night. Like @booksw, I really do not like overnight cooks when the total cook time is somewhere in the 12 hour (or less) range. In hindsight, I should have had my brisket on before 8am yesterday morning as I did have to cook at a slightly higher temp than I normally do and had to bump the temp a bit at the end. I know that I could have wrapped the brisket but, that's not my style.
    ---------------------------------------------------------------------------------
    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
  • That looks good.
    Piero from South Etobicoke in Toronto, XL-BGE
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