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First brisket going on tonight

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  • Mayberry
    Mayberry Posts: 750
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    A few more questions, before I finish: When I pull the brisket to FTC, do I separate point and flat and wrap them separately or just throw the entire thing in as one piece?
    Athens, GA
    XL BGE, Large BGE and RecTec590
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  • TexanOfTheNorth
    TexanOfTheNorth Posts: 3,951
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    No, wrap the whole thing as one piece
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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
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  • Mayberry
    Mayberry Posts: 750
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    Also, with your experience, how long is it safe to FTC without degrading the quality of the meat? I'll probably have to pull it at 11:30 or so, and guests won't be here until 3:00
    Athens, GA
    XL BGE, Large BGE and RecTec590
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  • TexanOfTheNorth
    TexanOfTheNorth Posts: 3,951
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    You won't have any problem with that time. Make sure that you fill any void space in your cooler with towels.
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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
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  • Mayberry
    Mayberry Posts: 750
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    I will. I'll be using the Yeti, too, and it holds temp almost as good as the Egg does.
    Athens, GA
    XL BGE, Large BGE and RecTec590
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  • pretzelb
    pretzelb Posts: 158
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    Mayberry said:
    Also, with your experience, how long is it safe to FTC without degrading the quality of the meat? I'll probably have to pull it at 11:30 or so, and guests won't be here until 3:00
    From what I've heard you can FTC for a very long time without any issues. In fact (from what I've read) it sounds like it can only help. 

    My biggest disaster so far was a brisket that I cooked too low and far too long. I now have a probe for the grate temp and use that instead of dome. I think the lowest I will go is 250 grate temp from here on out, but I only have 3 briskets under my belt. 
    XL egg owner, home brewer, jogger, coffee roaster, gamer 
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  • BuckeyeBob
    BuckeyeBob Posts: 673
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    You could still have some time to go. The one I did last week creeped for that last 15 degrees. Also, when you get to this point, I go more by feel. If you can insert your probe with no resistance then you are done.
    Clarendon Hills, IL
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  • TexanOfTheNorth
    TexanOfTheNorth Posts: 3,951
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    BuckeyeBob said:
    You could still have some time to go. The one I did last week creeped for that last 15 degrees. Also, when you get to this point, I go more by feel. If you can insert your probe with no resistance then you are done.
    +1
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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
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  • pantsypants
    pantsypants Posts: 1,191
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    I have FTC'd  brikset for 5 hours and its no issue at all .
    still warm and juicy .
    Toronto
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  • Mayberry
    Mayberry Posts: 750
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    So, it's 196 in the thick part of the flat and the probe is sliding in easily. Also, the whole brisket jiggles like jelly when I open the Egg. Pull now or let it ride for a while longer?
    Athens, GA
    XL BGE, Large BGE and RecTec590
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  • TexanOfTheNorth
    TexanOfTheNorth Posts: 3,951
    edited March 2014
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    Probe in several spots; if it slides in and out with no resistance then it is ready to pull and FTC.

    Remember to take some pics for posting. 
    ;)
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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
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  • Mayberry
    Mayberry Posts: 750
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    Just pulled. When I pulled the maverick probe, a ton of clear juices poured out of the flat. Maybe a good sign?!
    Athens, GA
    XL BGE, Large BGE and RecTec590
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  • Mayberry
    Mayberry Posts: 750
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    Here's a pic right before I pulled. Look like it's supposed to?
    Athens, GA
    XL BGE, Large BGE and RecTec590
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  • cazzy
    cazzy Posts: 9,136
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    Sure does!   Should be good.
    Just a hack that makes some $hitty BBQ....
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  • grege345
    grege345 Posts: 3,515
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    Oh my. He's gonna put himself in a meat coma with that thing. Well done. Let us know how it was
    LBGE& SBGE———————————————•———————– Pennsylvania / poconos

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  • New2Q
    New2Q Posts: 171
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    So where are the sliced pictures?
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  • Mayberry
    Mayberry Posts: 750
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    Sorry....I was indeed in meat coma last night and couldn't make myself post after shots. Turned out perfect. I'm sure you Texas boys may get a little juicier, but this wasn't dry at all. Pictures were 10-15 minutes after slicing. None was left, so that's a good sign. Very good....thanks to everyone for your help.
    Athens, GA
    XL BGE, Large BGE and RecTec590
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  • TexanOfTheNorth
    TexanOfTheNorth Posts: 3,951
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    Sorry to hear that there were no leftovers; I was going to ask you to send some up to me!  :P
    ---------------------------------------------------------------------------------
    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
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  • New2Q
    New2Q Posts: 171
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    Looks good - well done!
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