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Brisket is on...

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Monty77
Monty77 Posts: 667
edited May 2014 in EggHead Forum
After a night of anticipation, the time has finally come to get my first brisket of 2014 on the Egg.  So far in this journey I have covered the 9.5 lb brisket with mustard, coated it with John Henry's Texas Brisket Rub and got it onto the grill at 215* with a nice load of pecan and oak chunks!  See you in the am little guy!  
Large BGE 2011, XL BGE 2015, Mini Max 2015, and member of the "North of the Border Smokin Squad" Canadian Outdoor Chef from London, Ontario, Canada

https://www.flickr.com/photos/monty77/
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  • NPHuskerFL
    NPHuskerFL Posts: 17,629
    edited May 2014
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    Looks good. Did you trim it at all (or was it already trimmed)? 215℉ dome seems low or is this grid temp? Do you have anything to help hold pit temp like a stoker, guru etc? How long have you been stable at 215℉ with the brisky in the egg?
    LBGE 2013 & MM 2014
    Die Hard HUSKER & BRONCO FAN
    Flying Low & Slow in "Da Burg" FL
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  • Monty77
    Monty77 Posts: 667
    edited May 2014
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    My butcher friend and I did some minor trimming to remove any thick fatty spots.  The 215* is grill temp and I have the guru babysitting for me outside my bedroom window right now.  I will hear any beeping should something go wrong, but its just me, a few beers and some baseball on while I enjoy the sweet smells coming in the window.  I had the egg stable with the plate setter and foil pan for about 1.5 hours before I landed the brisket on the grill.  I have done these in the past, this is just my first for this year as we are finally getting some decent weather to have the windows open.  
    Large BGE 2011, XL BGE 2015, Mini Max 2015, and member of the "North of the Border Smokin Squad" Canadian Outdoor Chef from London, Ontario, Canada

    https://www.flickr.com/photos/monty77/
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  • NPHuskerFL
    NPHuskerFL Posts: 17,629
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    Sounds good! Will keep an eye out on your brisky update. Sleep tight brisky all snuggled up in your egg bed :-)
    LBGE 2013 & MM 2014
    Die Hard HUSKER & BRONCO FAN
    Flying Low & Slow in "Da Burg" FL
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  • Monty77
    Monty77 Posts: 667
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    10 hours into the cook, Brisky is sitting at 160* and smelling oh so good!  Nothing like waking up to the smell of a brisket in the egg wafting in through your bedroom window.  Thanks to the Guru, Egg has been holding 225* all night with no troubles.  
    Large BGE 2011, XL BGE 2015, Mini Max 2015, and member of the "North of the Border Smokin Squad" Canadian Outdoor Chef from London, Ontario, Canada

    https://www.flickr.com/photos/monty77/
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  • NPHuskerFL
    NPHuskerFL Posts: 17,629
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    How long did the stall last? Looking good.
    LBGE 2013 & MM 2014
    Die Hard HUSKER & BRONCO FAN
    Flying Low & Slow in "Da Burg" FL
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  • Ladeback69
    Ladeback69 Posts: 4,482
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    Here is mine after 10 hours at roughly 250-260. Its looking good to me. Its at 185 now.
    XL, WSM, Coleman Road Trip Gas Grill

    Kansas City, Mo.
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  • DIAD
    DIAD Posts: 187
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    Looks fantastic. I'm excited for you and your guests!!
    Chester, MD
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  • Ladeback69
    Ladeback69 Posts: 4,482
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    I'm taking mine to a friends party tonight at 7. I hope its as good as it looks. The beans underneath it should be good too.
    XL, WSM, Coleman Road Trip Gas Grill

    Kansas City, Mo.
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  • Monty77
    Monty77 Posts: 667
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    I am now at 183*, gonna pull at 190 or if probe test fails, I'll keep it going till its soft as butter.  The stall lasted 2.5 hours, right around 161-163*.  
    Large BGE 2011, XL BGE 2015, Mini Max 2015, and member of the "North of the Border Smokin Squad" Canadian Outdoor Chef from London, Ontario, Canada

    https://www.flickr.com/photos/monty77/
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  • Monty77
    Monty77 Posts: 667
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    Ladeback69 said:
    Here is mine after 10 hours at roughly 250-260. Its looking good to me. Its at 185 now.
    Looking really good, got a nice bark on it!  Well done my friend!  I'm sure it will be amazing!  
    Large BGE 2011, XL BGE 2015, Mini Max 2015, and member of the "North of the Border Smokin Squad" Canadian Outdoor Chef from London, Ontario, Canada

    https://www.flickr.com/photos/monty77/
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  • Monty77
    Monty77 Posts: 667
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    Once I get the flat done to final temp, the tip is going back in for another couple hours until it hits around 210*, that is my favourite part!
    Large BGE 2011, XL BGE 2015, Mini Max 2015, and member of the "North of the Border Smokin Squad" Canadian Outdoor Chef from London, Ontario, Canada

    https://www.flickr.com/photos/monty77/
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  • jsmoto01
    jsmoto01 Posts: 13
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    Looks good buddy. Looks like there's a few us going to be enjoying some brisket today.
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  • lousubcap
    lousubcap Posts: 32,393
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    @Monty77-when you get the "probe's like butter" feel in the thickest part of the flat, you will likely find the point is already up in the low 200's*F temp range and it won't need any additional cook time unless you are planning on burnt ends.  FWIW-
    Louisville; Rolling smoke in the neighbourhood. # 38 for the win.  Life is too short for light/lite beer!  Seems I'm livin in a transitional period.
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  • Monty77
    Monty77 Posts: 667
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    just pulled it off the grill, gonna rest it some and see how it turned out, thanks all
    Large BGE 2011, XL BGE 2015, Mini Max 2015, and member of the "North of the Border Smokin Squad" Canadian Outdoor Chef from London, Ontario, Canada

    https://www.flickr.com/photos/monty77/
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  • Ladeback69
    Ladeback69 Posts: 4,482
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    Monty77 said:
    Once I get the flat done to final temp, the tip is going back in for another couple hours until it hits around 210*, that is my favourite part!

    I tried to do that, but my wanted me to take him to Target to get a toy I promised him and my point fell into 3 pieces.
    XL, WSM, Coleman Road Trip Gas Grill

    Kansas City, Mo.
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  • Monty77
    Monty77 Posts: 667
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    Sorry for the delay in posting the final product, I had to fight off some hungry Brisket lovers!  I was very happy with the whole cook, flat might have been a tad over done, but didn't miss by much, still amazing taste and bark.  The tip on the other hand was superb!  
    Large BGE 2011, XL BGE 2015, Mini Max 2015, and member of the "North of the Border Smokin Squad" Canadian Outdoor Chef from London, Ontario, Canada

    https://www.flickr.com/photos/monty77/
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  • NPHuskerFL
    NPHuskerFL Posts: 17,629
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    Lookin good! Sounds like ya did great!
    LBGE 2013 & MM 2014
    Die Hard HUSKER & BRONCO FAN
    Flying Low & Slow in "Da Burg" FL
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  • Monty77
    Monty77 Posts: 667
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    The only disappointment for me was the lack of smoke ring, didn't get the distinct pink line I usually get, but once I tasted it, I quickly forgot about the lack of ring!  It was enjoyed by all and I still got a little for lunch tomorrow!
    Large BGE 2011, XL BGE 2015, Mini Max 2015, and member of the "North of the Border Smokin Squad" Canadian Outdoor Chef from London, Ontario, Canada

    https://www.flickr.com/photos/monty77/
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  • DMW
    DMW Posts: 13,832
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    Looks good. Don't stress on the ring, if you really want it you can force it next time with nitrites.
    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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  • Monty77
    Monty77 Posts: 667
    edited May 2014
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    @DMW, I think I may have been the cause of lack of ring due to the fact I let this brisket sit at room temperature a little longer than I normally would like before it went on the grill.  It wasn't planned that way, just happened while I was preparing the egg for the long haul.   
    Large BGE 2011, XL BGE 2015, Mini Max 2015, and member of the "North of the Border Smokin Squad" Canadian Outdoor Chef from London, Ontario, Canada

    https://www.flickr.com/photos/monty77/
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  • NPHuskerFL
    NPHuskerFL Posts: 17,629
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    Check out this thread if your interested in deep smoke ring. But, honestly it adids nothing as far as flavor is concerned. It is an aesthetically pleasing thing only. That being said I also like a good smoke ring.
    http://eggheadforum.com/discussion/1163532/quest-for-smoke-penetration#latest
    LBGE 2013 & MM 2014
    Die Hard HUSKER & BRONCO FAN
    Flying Low & Slow in "Da Burg" FL
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  • Monty77
    Monty77 Posts: 667
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    NPHuskerFL said:
    Check out this thread if your interested in deep smoke ring. But, honestly it adids nothing as far as flavor is concerned. It is an aesthetically pleasing thing only. That being said I also like a good smoke ring. http://eggheadforum.com/discussion/1163532/quest-for-smoke-penetration#latest
    Thanks a lot, that was very informative... 
    Large BGE 2011, XL BGE 2015, Mini Max 2015, and member of the "North of the Border Smokin Squad" Canadian Outdoor Chef from London, Ontario, Canada

    https://www.flickr.com/photos/monty77/
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  • Ladeback69
    Ladeback69 Posts: 4,482
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    Looks good. Better money shot then mine. Mine had to set FTC for a few hours before dinner so the bark was a little soft and I had a OK smoke ring.
    XL, WSM, Coleman Road Trip Gas Grill

    Kansas City, Mo.
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  • Monty77
    Monty77 Posts: 667
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    I just finished off the leftovers, so tasty!  
    Large BGE 2011, XL BGE 2015, Mini Max 2015, and member of the "North of the Border Smokin Squad" Canadian Outdoor Chef from London, Ontario, Canada

    https://www.flickr.com/photos/monty77/
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