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Brisket is done...
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henapple
Posts: 16,025
I started to go the injection and crutch method till Centex threatened to kick my ass. My 3rd packer. ..With previous fails. 13.5 lbs, loaded fire box with hickory chunks and Ozark Oak set to ride at 220 overnight with the help of the digiq.
First, the digiq was a champ. Held 220 all night through heavy, heavy rain. The backup maverick read 230 but close enough. Grid, not dome.
Thunder woke me at 3 am so I went to check the egg..steady at 220. Woke and checked the temp at 7:30...220. After going back inside I thought maybe I should check the brisket temp, it was done. 205 throughout and tender enough to set the thermapen in by its own weight. 16 hours was quicker than I thought but it is what it is. Coolered it for a while then cut it, bagged it for my friends and cubed the flat for brisket chili.
It was the best brisket I've ever had. Maybe it was too tender..almost pulled brisket. I don't care. The taste is phenomenal. All the credit and many, many thanks goes to the brisket king Centex for walking me through the cook. I only got about 7 lbs of meat from a 13.5 cut. Don't know if that's good or bad. All but a sandwich will be gone..means another brisket next week.
First, the digiq was a champ. Held 220 all night through heavy, heavy rain. The backup maverick read 230 but close enough. Grid, not dome.
Thunder woke me at 3 am so I went to check the egg..steady at 220. Woke and checked the temp at 7:30...220. After going back inside I thought maybe I should check the brisket temp, it was done. 205 throughout and tender enough to set the thermapen in by its own weight. 16 hours was quicker than I thought but it is what it is. Coolered it for a while then cut it, bagged it for my friends and cubed the flat for brisket chili.
It was the best brisket I've ever had. Maybe it was too tender..almost pulled brisket. I don't care. The taste is phenomenal. All the credit and many, many thanks goes to the brisket king Centex for walking me through the cook. I only got about 7 lbs of meat from a 13.5 cut. Don't know if that's good or bad. All but a sandwich will be gone..means another brisket next week.
Green egg, dead animal and alcohol. The "Boro".. TN
Comments
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That looks fantastic! Hit it out of the park.....Enjoy!GeorgePalm Beach Gardens, Fl and Blairsville, Ga.
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Looks terrific HA. I have never really nailed a brisket. Think it is because of the Canadian beef.
Steve
Caledon, ON
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Ya nailed it dude. ^:)^ Now drink a beer or eighteen.
Not to get technical, but according to chemistry alcohol is a solution...
Large & Small BGE
Stockton Ca.
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Looks awesome - congrats! I've yet to nail a brisket the conventional way. Best one I've made to date used the Travis Method.The last one I made the conventional way was pretty moist but I cut it wrong so it seemed really tough. Chock another one up to lesson learned. Might have been a little too "in-the-bag" by the time that one was finished leading to the cutting error. At least I still have all my fingers.L x2, M, S, Mini and a Blackstone 36. She says I have enough now....eggAddict from MN!
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Looks awesome. Have to agree that the DigiQ is such a great tool. Thanks for the pics.
"Social media gives legions of idiots the right to speak when they once only spoke at a bar after a glass of wine, without harming the community [...] but now they have the same right to speak as a Nobel Prize winner. It's the invasion of the idiots."
-Umberto Eco
2 Large
Peachtree Corners, GA -
Thanks guys. It was nice to get a win on such a crappy night.Green egg, dead animal and alcohol. The "Boro".. TN
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Damn dude! Home run. Look at that bark. ^:)^Keepin' It Weird in The ATX FBTX
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and I didn't do anything but tell you not to wrap it or inject it and just do it the old school way. Now you know.Keepin' It Weird in The ATX FBTX
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I would have knee replacement surgery just to get some of that brisky.Which came first the chicken or the egg? I egged the chicken and then I ate his leg.
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Do a few more like that and we'll be calling you the brisket king.
XXL BGE, Karebecue, Klose BYC, Chargiller Akorn Kamado, Weber Smokey Mountain, Grand Turbo gasser, Weber Smoky Joe, and the wheelbarrow that my grandfather used to cook steaks from his cattle
San Antonio, TX
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Dig!
In the Hinterlands between Cumming and Gainesville, GA
Med BGE, Weber Kettle, Weber Smokey Joe, Brinkman Dual Zone, Weber Genesis Gas Grill and portable gasser for boating -
Man does that look good!XLBGE, Small BGE, Homebrew and GuitarsRochester, NY
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looks great fantastic bark but almost no smoke ring I wonder why2 Large Eggs and a Mini 2 Pit Bulls and a Pork shoulder or butt nearby and 100% SICILIANLong Island N.Y.
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Whoa. That brisket is farkin awesome. Home run for sure. Second pic got me all tingly for some reason.#1 LBGE December 2012 • #2 SBGE February 2013 • #3 Mini May 2013A happy BGE family in Houston, TX.
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Not sure. I know that's a bragging right among bbq folks but it didn't affect the taste. I've seen post about putting a little Kingsford in but it doesn't bother me.Charlesmaneri said:looks great fantastic bark but almost no smoke ring I wonder why
Green egg, dead animal and alcohol. The "Boro".. TN -
Nice. One of these days I'll try a Brisket again, you give me hope.Simi Valley, California
LBGE, PBC, Annova, SMOBot -
I'm sure the cut of meat really makes a difference. First meat I've ever purchased at Sams that I liked. Choice cut.Green egg, dead animal and alcohol. The "Boro".. TN
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Really nicely done!!!
We have some crappy weather now and this weekend. Thinking about getting a brisket tomorrow after I get done at the DMV (however long that f'ing takes)
Nice to hear the digiQ did it's thing thru the rain...
Enjoy!
MSV Chill Spot
Chester County, PA
http://egginwithedward.blogspot.com/
http://edwardhardingphotography.zenfolio.com/ -
Looks good henaple
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If it wasn't for this crazy weather i might just leave H-ville for the Boro and a sammidge.Hendersonville, TN.
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After seeing this I got the major jones to do a brisket. I have been to 6....count em, 6 stores today and not one single choice packer. Called Sam's and only flats. Called Whole Foods..........of course they have one.......$6 per lb. No thanks.Randall's (Safeway) has CAB flats at a fair price and select packers. I may have to do a freaking select packer tonight. What the hell has this world come to. This is Austin Freaking Texas not New Hampshire. Where's the damn choice packers??????????Guess they sent them up to Murfreesboro where people make freaking chili out of them.B-)Keepin' It Weird in The ATX FBTX
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I hate flats. ..yes, there'll be beans in the chili.Green egg, dead animal and alcohol. The "Boro".. TN
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You are lucky, I was in Whole Foods yesterday for the first time. They sell their meat at like $2.99 ...per 100 grams.
Steve
Caledon, ON
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Nothing better than a good brisket...
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that's only like $13 per lb no? You can't sniff a steak for that at WF down here.Little Steven said:You are lucky, I was in Whole Foods yesterday for the first time. They sell their meat at like $2.99 ...per 100 grams.Keepin' It Weird in The ATX FBTX -
3 bucks for 100 grams..you'd put the meth business on its head ...breaking bad.Little Steven said:You are lucky, I was in Whole Foods yesterday for the first time. They sell their meat at like $2.99 ...per 100 grams.
Green egg, dead animal and alcohol. The "Boro".. TN -
The Cen-Tex Smoker said:Where's the damn choice packers??????????Guess they sent them up to Murfreesboro where people make freaking chili out of them.
I heard that one of the HEB's here has Kobe packers for 5.97/lb
#1 LBGE December 2012 • #2 SBGE February 2013 • #3 Mini May 2013A happy BGE family in Houston, TX. -
Christ henapple. CT is really gonna kick your ass now. Hickory instead of oak and you misappropriated travis' title instead of his proper salutation, Captain Brisket.
He's keeping the ass - kicking at Salado on the ninja down low but then you threaten to pervert chili into meat and bean stew.
Brother's gonna bring the wood at Salado, dude - post oak style.
Check yo ' self before you wreck yo' self, fool.
/nice cook, BTW.
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