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SANITY CHECK: My first Prime Brisket (#13.8) and the Plan of Attack

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Beaumonty
Beaumonty Posts: 198
in EggHead Forum
I'm cooking for twelve on Easter.  I run my mouth so often about the superiority of cooking on the Egg, that I want to double check my brisket plan of attack. 

We're eating at 1:00 pm, so my first concern is timing. So here is what I thought I would do:

  1. I have a 13.8 pound Prime Brisket (from HEB 4.47/lb), generally already trimmed to 1/4".  I doubt I will trim much more.  Call it 13 pounds.
  2. I am applying my own rub (kind of like a less spicy Byron's Butt Rub) about 4-6 hours before cooking.  I doubt I'll do it the day before.  It just seems too long. No binder
  3. I favor low and slow: 225*-*240.
  4. Start fire at 7:30.  I use a weedburner on 2-3 spots.  I like pecan chunks that i put on with about 30 minutes to go before putting on meat.
  5. Put brisket on at 9:00, probably need rib rack on my LBGE, platesetter feet up. I sort of want to try fat cap down to improve the rub developing a bark on the top.  Really torn because no one agrees and I was always told to go fat cap up.
  6.  Drip pan on little egg feet, foil on edges over coals that plate setter doesn't block.  
  7. I use a Maverick. Hope it works. Sleep.
  8. Open at 9:00 am.  If i am not through stall, foil tightly, crank heat up to 300. Pull at 203* if Thermapen not resisted when probe.  Hopefully FTC at 11:00.  
  9. Eat at 1:00 to general adulation.
I am wondering if I am cutting it too close on the time.  My meat just always seems to cook a lot quicker than what folks generally estimate.  I can start earlier in the evening on Saturday.

It was a pricey cut a meat and my mouth has written some checks that my Egg needs to back up!

Any input/confirmation/advice would be appreciated.

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Comments

  • SmokeyPitt
    SmokeyPitt Posts: 10,490
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    It sounds like a solid plan to me.  The only thing I would amend (based on what I have read more than actual experience) is that you should judge doneness by whether or not it probes like buttah.   It could be tender at a lower temp than 203.  If you let it go too long it might just fall apart and not really slice.  This I do know from experience- my first packer turned out like pot roast.  


    Which came first the chicken or the egg?  I egged the chicken and then I ate his leg. 

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  • Texansurf
    Texansurf Posts: 507
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    I pull at 180-85F then FTC for about an hour.  At 203 it might start to dry or become pulled beef.

     

    Corpus Christi, Texas.  LBGE x 2, Weber Smoky Joe, and Aussie Walk-About
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  • grege345
    grege345 Posts: 3,515
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    Make sure you clean it out real nice and filler up w/ lump.
    LBGE& SBGE———————————————•———————– Pennsylvania / poconos

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  • grege345
    grege345 Posts: 3,515
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    @DIAD just need a similar cook. You should ask him what time his got done. I think his went past 1 but don't quote me. Although all cook differently but I'd hate to see you miss your target time
    LBGE& SBGE———————————————•———————– Pennsylvania / poconos

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  • Jeremiah
    Jeremiah Posts: 6,412
    edited April 2014
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    Take my opinion for a grain of salt but...

    I'd do just salt and pepper.

    Maybe when @cazzy quits stirring the forum pot, he'll chime in. :D
    Slumming it in Aiken, SC. 
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  • DIAD
    DIAD Posts: 187
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    Hey guys,
    I have very little experience with this however I did it this past weekend and it was amazing!  My opinion is that you are not going to make your time.  I put a 10LB trimmed packer on at 9:30pm and it was not done until 1:30pm.  I started probing around 197 and pulled it at 203 I think.  I was cooking on the top level of the A/R and the grid temp was between 220 and 250 for 90% of the cook.  I did not wrap it until FTC at 1:30pm.    The stall was about 4 hours I think.   It truly was the best brisket that I have ever had. 

    If I were planning to cut it at 1pm I personally would have it on by like 5pm the night before.  Once again, I have very little experience but yours is 30% larger than mine and you are trying to run the same temps. 

    Good luck and keep us posted. 
    Chester, MD
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  • Beaumonty
    Beaumonty Posts: 198
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    I will keep y'all posted. I think I will put it on earlier. I can always skip foiling and just FTC if I hit it in morning.
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  • Beaumonty
    Beaumonty Posts: 198
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    As to salt and pepper, I may do that Franklin-style but I am concerned about being too spicy. My kids just don't like too much heat. Is it very hot?
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  • DMW
    DMW Posts: 13,832
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    Beaumonty said:
    As to salt and pepper, I may do that Franklin-style but I am concerned about being too spicy. My kids just don't like too much heat. Is it very hot?
    S&P not hot at all.
    They/Them
    Morgantown, PA

    XL BGE - S BGE - KJ Jr - HB Legacy - BS Pizza Oven - 30" Firepit - King Kooker Fryer -  PR72T - WSJ - BS 17" Griddle - XXL BGE  - BS SS36" Griddle - 2 Burner Gasser - Pellet Smoker
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  • danv23
    danv23 Posts: 953
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    Please check out my success story, which I hope helps.


    I'll say this, I did one recently at 230 and the drip pan ran out of water which I did not replenish (got lazy).  I will not repeat that.  I WILL repeat the way I did it in the link.  It was perfect, and it was a SELECT!

    The Dude: This is a very complicated case, Maude. You know, a lotta ins, lotta outs, lotta what-have-you's. And, uh, lotta strands to keep in my head, man. Lotta strands in old Duder's head. Luckily I'm adhering to a pretty strict, uh, drug regimen to keep my mind, you know, limber.

    Walter Sobchak: Nihilists! *uck me. I mean, say what you want about the tenets of National Socialism, Dude, at least it's an ethos. 

    Cumming, GA

    Eggs - XL, L, Small

    Gasser - Weber Summit 6 Burner

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  • minniemoh
    minniemoh Posts: 2,145
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    Looks like a great game plan to me. I know all about setting myself up by my comments to others and then applying the pressure on myself to back it up too!

    I find it interesting that your's cook faster than others on here. I always seem to find that my briskets and shoulders take nearly 2 hrs per lb. I have calibrated my thermometers, keep my dome closed (if yer looking' you ain't cookin'), clean the egg out first, stack the lump, not stack the lump, buy prime meat, buy choice meat, etc... etc... - I just don't know why they take longer for me usually 1.5-2 hrs per pound at the same temps.
    L x2, M, S, Mini and a Blackstone 36. She says I have enough now....
    eggAddict from MN!
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  • QDude
    QDude Posts: 1,052
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    Jeremiah said:

    Take my opinion for a grain of salt but...

    I'd do just salt and pepper.

    Maybe when @cazzy quits stirring the forum pot, he'll chime in. :D

    +1. Salt and pepper generously applied is all that a good brisket needs.

    Northern Colorado Egghead since 2012.

    XL BGE and a KBQ.

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  • DMW
    DMW Posts: 13,832
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    Totally missed you had a prime here. S&P only for seasoning. Maybe add some onion powder and garlic powder if you must. But nothing like BBBR. You may not need to take it to 203*. Prime will totally cook different than Choice or Select. Good chance it will cook faster and be finished at a lower IT. It's finished when the thickest part of the flat probes like butta. 
    They/Them
    Morgantown, PA

    XL BGE - S BGE - KJ Jr - HB Legacy - BS Pizza Oven - 30" Firepit - King Kooker Fryer -  PR72T - WSJ - BS 17" Griddle - XXL BGE  - BS SS36" Griddle - 2 Burner Gasser - Pellet Smoker
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  • Beaumonty
    Beaumonty Posts: 198
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    DMW said:

    You may not need to take it to 203*. Prime will totally cook different than Choice or Select. Good chance it will cook faster and be finished at a lower IT. ;

    Hmmmmm, so I just need to start checking more often? With the maverick I can usually avoid opening a lot. Prob start probing at 12 hours cooking? I definitely don't want it to be too crumbly. That happened with one of my cooks.
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  • SmokeyPitt
    SmokeyPitt Posts: 10,490
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    I would start checking when the maverick reads 180 IT.

    Which came first the chicken or the egg?  I egged the chicken and then I ate his leg. 

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  • nolaegghead
    nolaegghead Posts: 42,102
    edited April 2014
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    Beaumonty said:
    You may not need to take it to 203*. Prime will totally cook different than Choice or Select. Good chance it will cook faster and be finished at a lower IT. ;
    Hmmmmm, so I just need to start checking more often? With the maverick I can usually avoid opening a lot. Prob start probing at 12 hours cooking? I definitely don't want it to be too crumbly. That happened with one of my cooks.
    Opening the lid frequently isn't going to appreciably change the cook time. 

    Edit - even if it did, pulling it off when it's done (at the right time) is the most important part of the cook.
    ______________________________________________
    I love lamp..
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