Helping a friend

Kempy · February 2014

A friend asked me to smoke a brisket flat for his Superbowl party tonight. I'm definitely not a brisket expert but I told him I would give it a shot. So, last night I wiped the flat with some EVOO and rubbed with Red Eye Express and put it in the fridge. I got up at 7 this morning and fired up the egg and the brisket went on at 8. The plan is to smoke it until it hits an IT of around 195 then FTC until the game. I'm guessing that if it is done too early I will have him put in his oven at the lowest possible temp until game time. This is a real possibility since I'm already at an IT of 165.

Once the brisket is done, I will be making some curry inspired meatballs. 2 pounds hamburger, 1 pound venison breakfast sausage, Dizzy Pig Curryish, egg, and panko. Hoping for the best for both attempts because my friends are expecting something amazing off the egg. I guess I have set the bar pretty high with my previous cooks. The only downside of being an Egg owner. Anyways, here are a few pix of my progress and my helper for the day...Hopefully more to come later.

six_egg · February 2014

my $.02. I would just leave the brisket in FTC. I think the oven even at 165 might dry it out. If you FTC it will be fine for hours.

SmokinOutBack · February 2014

Nice looking flat and that doggie is a cutie!

cazzy · February 2014

Niiice! So if I get this right, you're cooking for his party and your party? If so, you're a better friend than I am lol

Kempy · February 2014

SmokinOutBack said:

Nice looking flat and that doggie is a cutie!

Thanks. Every year a group of us go in and buy some cows. I get a quarter every year. This year we switched ranchers and butchers. We are very pleased with the results. The butcher especially. The briskets we bought were all trimmed to perfection. 1/4 inch thick on the cap. I can't say enough good things about the job they did.

As far as the pup, yeah, she is a cutie but she's definitely a hand full. Only 12 weeks old and into everything.

Kempy · February 2014

cazzy said:

Niiice! So if I get this right, you're cooking for his party and your party? If so, you're a better friend than I am lol

No, I'm going to his party. The brisket is his contribution, the meatballs are mine.

Up to 176 degrees already. I need a stall.

henapple · February 2014

Don't stop at any temp...pull when it's really tender. That might be 206.
.

Kempy · February 2014

henapple said:

Don't stop at any temp...pull when it's really tender. That might be 206. .

Yes. I should have said I will start checking around 195.

Scottborasjr · February 2014

I've pulled a brisket at about 188 before, and it was great. Pulled one at 208 before, it was great too

Brisket is by far the most finnicky piece of meat there is in my opinion. Just keep an eye on it and good luck.

Kempy · February 2014

Early afternoon update. IT is 182. Looks and smells amazing. My first attempt at using Jack Daniels wood chips. I'm really liking the smoke they produce. My helper has been enjoying the cook, but she needed a break.

Kempy · February 2014

The brisket was a huge success! Everybody was very impressed. Here it is sliced.

Mattman3969 · February 2014

The smoke ring is redonkulous!!! Looks really good.

Kempy · February 2014

Mattman3969 said:

The smoke ring is redonkulous!!! Looks really good.

Yes. This was by far my best brisket. It somewhat made up for the poor performance by the Broncos tonight.

henapple · February 2014

Great cook...cute dog.

Helping a friend

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