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#15lb Packer attempt about to go down

I have tried some briskets in the past, but never nailed one. I grabbed a choice 15lb brisket from the local meat market today. The goal is to eat tomorrow around 5-6pm. I will do as I always do with the bbq guru holding the egg at 225 or 250 or whatever you pros advise. I plan to rub with mustard and some seasoning of choice tonight when I get home from bowling around 9pm. I can have the egg ready as soon as 10pm most likely. I have an adjustable rig combo so I can get the brisket higher in the dome, and cook indirect with a pan of water/beer/whatever underneath. I have apple, hickory, and cherry chunks available.


With that said, what time do you pros think I should put it on, and are there any tips you have for me. I know Cen-tex helped me before (1.5yrs ago) but I still haven't nailed one.


Seeing as how I spent $73 on this monster @ 4.89/lb, I really want it to be the first home run. The plan is to check for tenderness after the guru and thermapen read 195-200* fork test, then rest in foil and cooler for at least an hour.

See, I have the basics, now I need to put it all together. Thanks for the tips and advice in advance, I will post pics as I go.

KCCO



"Entrepreneurs are simply those who understand that there is little difference between obstacle and opportunity and are able to turn both to their advantage."

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Comments

  • TexanOfTheNorthTexanOfTheNorth Posts: 2,750
    Just curious... what has been wrong with the briskets you've done in the past?
    ---------------------------------------------------------------------------------
    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
  • michigan_jasonmichigan_jason Posts: 1,299
    Personally, I didnt trim it correctly I would assume, I think I pulled too early, and dont know how to seperate point from flat, I also am not sure I cut across the grain or let it rest enough.

    With this one I want to make burnt ends If I can donit correctly.



    "Entrepreneurs are simply those who understand that there is little difference between obstacle and opportunity and are able to turn both to their advantage."

  • Ladeback69Ladeback69 Posts: 1,355
    If you plan on being done an hour before dinner, I would just close up the egg and keep the food warm tell its time to eat. If longer then take off and foil if you like. Just my 2 cents.
    XL, WSM 
    Kansas City, Mo.
  • michigan_jasonmichigan_jason Posts: 1,299

    If you plan on being done an hour before dinner, I would just close up the egg and keep the food warm tell its time to eat. If longer then take off and foil if you like. Just my 2 cents.

    I guess I would like to be done early enough to let the meat rest for the appropriate amount of time to properly reabsorb its juices. So if that means 2 hours or more or 1 hour, thats whenni want to be done. If the brisket can sit ftc'd for a couple few hours and be nice and moist, sweet.



    "Entrepreneurs are simply those who understand that there is little difference between obstacle and opportunity and are able to turn both to their advantage."

  • michigan_jasonmichigan_jason Posts: 1,299
    I asked the butcher to trim it leavinf about 1/4" of the fat across the whole piece. Here it is. Usda choice.
    20140412_170337.jpg
    4128 x 2322 - 3M
    20140412_170357.jpg
    4128 x 2322 - 2M



    "Entrepreneurs are simply those who understand that there is little difference between obstacle and opportunity and are able to turn both to their advantage."

  • michigan_jasonmichigan_jason Posts: 1,299

    Good to see you back!

    Thx! Ive been lurking on a daily basis just about, just havent been posting much. Hopefully I get some solid advice for this cook and I can post some good pics.



    "Entrepreneurs are simply those who understand that there is little difference between obstacle and opportunity and are able to turn both to their advantage."

  • puddinheadpuddinhead Posts: 8
    250 degrees is my preference for getting the brisket done and I like to rest for 2-3 hours.  Brisket is done when it is done.  Do not rely entirely on your thermometer.  It may be done at 195 or not until 207.  Use the thermometer or a bamboo skewer to test for doneness.  There should be little resistance as the probe is passed through the meat.  If you are meeting some then it needs to cook more.  If there is none at all you may be closed to over cooked.  There is a plane of fat between the point and flat.  Cut along it and they should separate easily after cooking.  Consider injecting your brisket before cooking.  The meat has a smooth appearance when cut against the grain.  Before cooking assess the grain direction and cut off a piece against the grain.  Use this unnatural straight edge after cooking as your guide for slicing.  Brisket prices have skyrocketed this year.  Good luck.
  • lousubcaplousubcap Posts: 5,509
    I would give the Franklin videos a shot-been "youtubed" since you last ventured here in the brisket world and I'm sure with the wise guidance from C_T in your past you can drive it home.  Good luck!
    Louisville
  • I got you dude. Get it on ASAP at 250/ish. Midnight is fine- we can adjust tomorrow afternoon. What rub?

  • michigan_jasonmichigan_jason Posts: 1,299

    I got you dude. Get it on ASAP at 250/ish. Midnight is fine- we can adjust tomorrow afternoon. What rub?

    Brisket went on at 10:15 @225 grate. Used a mixture of seasonings but mostly bubba q beef rub. Hickory chunks throughout the lump, still smoking. Drip pan full of water, (still has water) 2 seperate probes in the meat, both showing IT of 169 as of now 10:49.

    The goal is tobe able to rest the brisket long enough to make it the best possible.

    This pic is literally the first time to dome has been opened.

    1397400656713.jpg
    4128 x 2322 - 3M
    1397400690095.jpg
    4128 x 2322 - 5M



    "Entrepreneurs are simply those who understand that there is little difference between obstacle and opportunity and are able to turn both to their advantage."

  • TexanOfTheNorthTexanOfTheNorth Posts: 2,750
    Looks like you're going to hit a home run on this one!
    ---------------------------------------------------------------------------------
    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
  • michigan_jasonmichigan_jason Posts: 1,299
    Looks like you're going to hit a home run on this one!

    I certainly hope so, fingers crossed. Still need to learn to separate point and flat for bunt ends.


    Could not look better......
    I really appreciate it, hope it tastes just as good!



    "Entrepreneurs are simply those who understand that there is little difference between obstacle and opportunity and are able to turn both to their advantage."

  • TexanOfTheNorthTexanOfTheNorth Posts: 2,750
    I've always found it pretty easy to separate the point from the flat. There's a layer of fat between the two and the point usually just pulls right off. Once separate, cut the point into bite sized pieces. I usually sauce them and put them back out on the egg in a covered aluminum foil pan for another 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
  • The Cen-Tex SmokerThe Cen-Tex Smoker Posts: 11,875
    edited April 13
    You nailed this one. Separating the flat and point is easy. I have some pics on here somewhere. I'll try to find. There is a large ribbon of fat and rendered connective tissue that runs through the middle of the flat and point. Your knife will slide right thought it like butter. It kind of guides itself through because the meat around it is firmer than the fat. You could also slice the brisket in half (across) right where they meet (it will be pretty obvious) and then turn that 45 degrees and slice that for burnt ends. That will
    Leave you bark on all sides of what you decide to eat plain and your burnt ends. You can also snag like 1/4 or half of that to eat before making ends. It's the best part of the brisket by far. It's not hard no matter what you decide to do.

  • Google the bbq with Franklin "the payoff"
    Video on YouTube. It shows the way to slice it whole if you decide not to separate (recommended)

  • lousubcaplousubcap Posts: 5,509
    Most eggcellent cook and I am in the camp of no burnt ends-as @Cen_Tex says just rotate and slice.  You will enjoy some mighty fine eats regardless of how you proceed.
    Louisville
  • michigan_jasonmichigan_jason Posts: 1,299
    lousubcap said:
    I would give the Franklin videos a shot-been "youtubed" since you last ventured here in the brisket world and I'm sure with the wise guidance from C_T in your past you can drive it home.  Good luck!
    THX Lou, good to hear from you! Hope all has been well.



    "Entrepreneurs are simply those who understand that there is little difference between obstacle and opportunity and are able to turn both to their advantage."

  • michigan_jasonmichigan_jason Posts: 1,299
    lousubcap said:
    Most eggcellent cook and I am in the camp of no burnt ends-as @Cen_Tex says just rotate and slice.  You will enjoy some mighty fine eats regardless of how you proceed.


    Let me be clear.

    I for one have never cooked a brisket that IMHO was good, or even ok. Also, I Always "thought" per BBQ Pit Masters and other shows, that Burnt Ends were the best thing since sliced bread. I have personally never had them, and simply thought that is what you purchased the whole packer for. This is the only reason I wanted to make burnt ends. Now you fellas have my mind open and willing to bring a little MORE of Texas the my BBQ plate here in the D.


    I am going to youtube franklins as per cen-tex.  As of now the brisket is sitting at 177 at 12:51pm.

    I also have homemade baked mac and cheese and coleslaw for sides. Doing some chicken breast (sliced in medallions or pulled still unsure) and smoked sausage to smoke on the large egg. I have my parents and Grandpa coming over for dinner and wanted to present them with a BBQ plate like I remember getting when I was in San Antonio a while back.

    PS. I am really glad to see familiar people on here as the forum has evolved. Part of me has not posted because many people who were here years ago have since been dust in the wind. I will certainly be more active now.

    KCCO brothers.


     



    "Entrepreneurs are simply those who understand that there is little difference between obstacle and opportunity and are able to turn both to their advantage."

  • michigan_jasonmichigan_jason Posts: 1,299
    edited April 13
    Google the bbq with Franklin "the payoff" Video on YouTube. It shows the way to slice it whole if you decide not to separate (recommended)

    https://www.youtube.com/watch?v=sMIlyzRFUjU


    Ok, the first minute of the video I am confused, he says to wrap it. I did not wrap. Just a suggestion I guess?


    EDIT: I guess I should have watched a little more before posting. )


    OHH, btw, I am drinking Tito's Vodka.



    "Entrepreneurs are simply those who understand that there is little difference between obstacle and opportunity and are able to turn both to their advantage."

  • lousubcaplousubcap Posts: 5,509
    Sounds like a great plan and the videos will definitely help you transition from the flat to the point.  Great eats await!  Enjoy!  And yes, there are a few of us that have nothing better to do than hang around here...guilty!
    Louisville
  • DMWDMW Posts: 4,880
    I'm with the others on skipping the burnt ends and slice the point.
    My Facebook Place where I document my cooking
    Morgantown, PA
    XL BGE - S BGE - Blackstone Pizza Oven - 30" Steel Fire Pit w/Cooking Grid - Hasty Bake Legacy - KJ Jr - Gasser
  • michigan_jasonmichigan_jason Posts: 1,299
    DMW said:
    I'm with the others on skipping the burnt ends and slice the point.
    So basically serve 2 types, lean and fatty. I am at a standstill now lol.



    "Entrepreneurs are simply those who understand that there is little difference between obstacle and opportunity and are able to turn both to their advantage."

  • DMWDMW Posts: 4,880


    DMW said:

    I'm with the others on skipping the burnt ends and slice the point.

    So basically serve 2 types, lean and fatty. I am at a standstill now lol.


    Yep, those you like/are looking to impress get fatty. Everyone else gets lean. :)
    My Facebook Place where I document my cooking
    Morgantown, PA
    XL BGE - S BGE - Blackstone Pizza Oven - 30" Steel Fire Pit w/Cooking Grid - Hasty Bake Legacy - KJ Jr - Gasser
  • cazzycazzy Posts: 6,527



    Google the bbq with Franklin "the payoff"
    Video on YouTube. It shows the way to slice it whole if you decide not to separate (recommended)



    https://www.youtube.com/watch?v=sMIlyzRFUjU


    Ok, the first minute of the video I am confused, he says to wrap it. I did not wrap. Just a suggestion I guess?


    EDIT: I guess I should have watched a little more before posting. )


    OHH, btw, I am drinking Tito's Vodka.

    Don't worry about wrapping right now. Your brisket looked great so it may not have been needed. Wrapping isn't always necessary, but does help when executed properly if the meat calls for it when the right set of fairy finger tips touches the brisket. :P
    Just a hack that makes some shitty BBQ...
  • DMWDMW Posts: 4,880
    cazzy said:



    Google the bbq with Franklin "the payoff"
    Video on YouTube. It shows the way to slice it whole if you decide not to separate (recommended)



    https://www.youtube.com/watch?v=sMIlyzRFUjU


    Ok, the first minute of the video I am confused, he says to wrap it. I did not wrap. Just a suggestion I guess?


    EDIT: I guess I should have watched a little more before posting. )


    OHH, btw, I am drinking Tito's Vodka.

    Don't worry about wrapping right now. Your brisket looked great so it may not have been needed. Wrapping isn't always necessary, but does help when executed properly if the meat calls for it when the right set of fairy finger tips touches the brisket. :P

    But only when the unicorn whispers to you that its time to wrap. ;)
    My Facebook Place where I document my cooking
    Morgantown, PA
    XL BGE - S BGE - Blackstone Pizza Oven - 30" Steel Fire Pit w/Cooking Grid - Hasty Bake Legacy - KJ Jr - Gasser
  • michigan_jasonmichigan_jason Posts: 1,299

    Brisket Is sitting at 190 right now, and seems to be very tough from me touching it. Good amount of resistance when probing with the thermapen. Some areas a little better than others. Guessing it has a little way to go still.

    Exactly how much time do I need to rest it to have it be at its best?



    "Entrepreneurs are simply those who understand that there is little difference between obstacle and opportunity and are able to turn both to their advantage."

  • michigan_jasonmichigan_jason Posts: 1,299
    3/4 of the brisket are absolutely butter when I probe. The last part of the flat still has some resistance and is at 200 degrees. Let her ride more?



    "Entrepreneurs are simply those who understand that there is little difference between obstacle and opportunity and are able to turn both to their advantage."

  • U_tardedU_tarded Posts: 1,223
    3/4 of the brisket are absolutely butter when I probe. The last part of the flat still has some resistance and is at 200 degrees. Let her ride more?
    how long to service?  at 200 you will probably be ok if you let it rest about an hour in FTC.  Then open and cool to the touch for slicing.
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