First use of Egg and first brisket - why not jump directly into the deep end??

PauldF · May 2014

Ok, so after getting good advice yesterday here to just go ahead and use my new medium Egg, I went out and got a 11.8lb full brisket, made a version of Mickey's Coffee Rub (substituted Trader Joe's Coffee&Cocoa for the espresso), rubbed the brisket and let it sit while I got the egg set up. Had hoped to get the meat on by midnight, but being new I probably used more charcoal than I needed and probably let it burn too long - temp in egg was in 450 range for an hour or so while I throttled it down. Once down to 250 or so and stable I put the meat on around 0200. Went to bed and got up at around 0430, 0630 and 0830 for checks - temps were holding nicely and internal meat probe showing around 175. Later the temp started to drop down closer to 200 on the dome thermometer and I realized the charcoal was giving out. I transferred the brisket to a 250 oven while i got some new lump coal in and started and as soon as i could throttle it back down to around 250 I put the brisket back on. Using the platesetter with an elevated drip pan with a little beer in it. Now the internal meat temp has gotten to 195 for about the last hour. I'm ahead of my anticipated dinner time by about 3-4 hours. Should I pull it now and FTC or keep it in egg for the next 2 hours or so trying to hold the temp where it is? I don't want to poke a bunch of holes in it trying to guage its doneness. Pics to follow

PauldF · May 2014

The rub and sit . . .

PauldF · May 2014

Liquids . . .

PauldF · May 2014

This morning

PauldF · May 2014

Noon readings . . .

PauldF · May 2014

And now dome reads 220 and internal probe reads 200 even. What should I do now???

Mattman3969 · May 2014

If it were me I would not pull until it probed tender(like buttah). At 195 you might be close. Once your temp probe or a skewer will go into the thickest part of the flat with no resistance it is time to FTC You can FTC for a few hrs and not hurt a thing.

PauldF · May 2014

Don't you hate to poke it and have all the juices run out tho???

Mattman3969 · May 2014

At that point it doesn't matter, it's the difference of done or not, tough or tender.

PauldF · May 2014

Feels like butter! Internal probe still stable at 200. Closing all vents, will let it sit for 20 or so while I get the FTC stuff together and let it rest until dinner in 3+ hours. Any problem kinda folding it up in the foil to take up less space? It is a pretty thick guy. Pic to follow.

Mattman3969 · May 2014

Wrap that thang in a couple layers of foil, a couple of towels and put in the cooler. All is good my friend!!! Get ready to eat the best brisket you have had. Just remember to only cut what you need to serve. Brisket will dry out before your eyes.

PauldF · May 2014

Here it is before the FTC treatment . . .

Mattman3969 · May 2014

Looks good !!!! Make sure we get sliced pics plz..

lousubcap · May 2014

When slicing, always go across the grain. And the point runs different than the flat. Check out Aaron Franklin's you tube video on slicing the hunk of beef. Eggcellent eats await!

tksmoke · May 2014

That looks GREAT!!! Incredible first cook - welcome aboard!

gdenby · May 2014

Simply beautiful. Particularly for a 1st cook. When firing up the Egg, you can let it go to 450, but shut it down right away. As you saw, it takes quite awhile for a heated Egg to cool. Also, that hour at 450 was most likely the reason you began to run out early. Any cook above 450 eats right thru lump.

PauldF · May 2014

Ok, here's the sliced pic . . . not that great a pic, everyone was too hungry and was about to stab me if I didn't put the phone down get out of the way. Was supremely tender and moist, just a bit past the medium rare I like - probably due to the extended FTC period or the hour or so it was at 300 external instead of 225-250. Taste was great, but a little bland for the amount of rub I put on - needs a bit more salt next time - or not and just let each individual season it as they like it. Very happy with the outcome - especially for a first brisket and first use of the egg ever. Thanks for all the support and all the great posts I read before i ever tried!

GaryLange · May 2014

That looks good! I did my first Brisket and was very happy with the results' I would think you were happy also.

henapple · May 2014

PauldF said:
Don't you hate to poke it and have all the juices run out tho???

Really? Damn, I can't even go there...too easy.

nolaegghead · May 2014

Medium rare is around 125-130F. Brisket is like shoe leather at that temp. I don't think it was cooked over MR because the FTC. You have to cook the hell out of brisket to break down the collagen...and that's waaayyy over the well done temperature of 160F you use as a guideline for steaks. It's done in the 195-205F range, internal.

PauldF · May 2014

You are correct sir, I wasn't thinking about the normal temps for doneness - doh! I took it out of the egg at 200, and it sure was juicy and tender, just like I like it! There's another nice easy lob for you Henapple!

First use of Egg and first brisket - why not jump directly into the deep end??

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