Brisket Rescue

dstearn · November 2014

Last night I started a packer prime Brisket at midnight planning for a 15 hr cook. At 3:00 the internal temp was 196 and the grid temp was 220 and starting to fall. I pulled the brisket and discovered that I had ran out of lump. Even though I had filled the lump to the top of the firebox it was not enough lump for the 20 degree temperatures here in Illinois. I was forced to wrap the brisket in foil, fire up some additional lump and placed the wrapped brisket back on the egg for another 45 minutes until it probed like butter. Then I FTC ed the brisket for 1.5 hours. The brisket was the best I had ever cooked. Next time I will add more lump in cold weather so that I do not run out.

gator_egger · November 2014

Brisket looks good. You really need to working on your slicing and perhaps, might need a new knife. Nice save

CrookedTreeBBQ · November 2014

For long burns you can check out different lump too. I have found some burn hotter and cleaner, others longer but produce a bit more ash. Naked Whiz has a review on-line, includes burn time ratings. Looks like you did fine anyway - (cold weather smoker for ~6 months/year).

anton · November 2014

Glad it all worked out and you enjoyed it! As posted above , if you slice it across the grain, it is easier on the bite. Nice smoke ring by the way.
:-bd

tulocay · November 2014

Nice save. Looks great.

lousubcap · November 2014

With regard to lump load-load well into the fire ring, especially for low&slows. You about double your lump volume by going high into the ring. You won't run out of lump regardless of brand if you fill 'er up.

BTW-nice recovery and eats.

Ladeback69 · November 2014

Looks great, but to save from having to restart the egg, you could have put it in the oven to finish it sine it was almost done and wasn't going to take on any more smoke. I'm finishing a pork butt in my oven right now. IMHO.

dstearn · November 2014

gator_egger said:

Brisket looks good. You really need to working on your slicing and perhaps, might need a new knife. Nice save

Thanks, slicing the flat was no problem. My mistake was not turning the point to slice it properly after I had sliced and served the flat.

dstearn · November 2014

Ladeback69 said:

Looks great, but to save from having to restart the egg, you could have put it in the oven to finish it sine it was almost done and wasn't going to take on any more smoke. I'm finishing a pork butt in my oven right now. IMHO.

Thanks, I was in panic mode at the time. Looking back if were to happen again I will preheat the oven and finish it off that way.

dstearn · November 2014

lousubcap said:

With regard to lump load-load well into the fire ring, especially for low&slows. You about double your lump volume by going high into the ring. You won't run out of lump regardless of brand if you fill 'er up.
BTW-nice recovery and eats.

Thanks, so I need to load additional lump above the fire ring during cold weather next time?

dstearn · November 2014

tulocay said:

Nice save. Looks great.

Thanks

dstearn · November 2014

anton said:

Glad it all worked out and you enjoyed it! As posted above , if you slice it across the grain, it is easier on the bite. Nice smoke ring by the way.
:-bd

Thanks, the plated pic are slices from the point. I forgot to turn the point after slicing the flat. One other point. I cooked it fat side up and the bark was fine on the bottom of the brisket.

dstearn · November 2014

CrookedTreeBBQ said:

For long burns you can check out different lump too. I have found some burn hotter and cleaner, others longer but produce a bit more ash. Naked Whiz has a review on-line, includes burn time ratings. Looks like you did fine anyway - (cold weather smoker for ~6 months/year).

I used BGE lump for this one as I ran out of Ozark Oak. Next time I will add some additional lump to compensate for the cold weather.

Little Steven · November 2014

dstearn said:

lousubcap said:

With regard to lump load-load well into the fire ring, especially for low&slows. You about double your lump volume by going high into the ring. You won't run out of lump regardless of brand if you fill 'er up.
BTW-nice recovery and eats.

Thanks, so I need to load additional lump above the fire ring during cold weather next time?

Cold weather doesn't have a whole lot of effect. You can load lump to the bottom of the platesetter.

SMITTYtheSMOKER · November 2014

I feel we end up with better product if we cook fat cap down on the Egg. All your seasoning will be on the meat instead of the fat cap. I do believe that cooking fat cap down helps keep the flat moist.

I would practice on a cheaper piece of meat as well. Good luck with the next one.

dstearn · November 2014

SMITTYtheSMOKER said:

I feel we end up with better product if we cook fat cap down on the Egg. All your seasoning will be on the meat instead of the fat cap. I do believe that cooking fat cap down helps keep the flat moist.

I would practice on a cheaper piece of meat as well. Good luck with the next one.

This was my 4th brisket. The first 3 were choice fat side down. This brisket was a 12 lb Costco whole prime packer for 3.98 per lb and choice was 6.99 per lb. It was the best so far.

lousubcap · November 2014

As you have experienced-the quality of beef going in has about the biggest impact on the output.

gator_egger · November 2014

dstearn said:

SMITTYtheSMOKER said:

I feel we end up with better product if we cook fat cap down on the Egg. All your seasoning will be on the meat instead of the fat cap. I do believe that cooking fat cap down helps keep the flat moist.

I would practice on a cheaper piece of meat as well. Good luck with the next one.

This was my 4th brisket. The first 3 were choice fat side down. This brisket was a 12 lb Costco whole prime packer for 3.98 per lb and choice was 6.99 per lb. It was the best so far.

Perhaps it was your 5th brisket attempt but who is counting

http://eggheadforum.com/discussion/1167965/first-brisket-with-pics

http://eggheadforum.com/discussion/1169307/finally-nailed-the-brisket

http://eggheadforum.com/discussion/1170487/brisket-is-on

http://eggheadforum.com/discussion/1173039/brisket-is-on-11-lb-on-xl

http://eggheadforum.com/discussion/1173378/brisket-rescue

dstearn · November 2014

It was the 4th.

fence0407 · November 2014

Thought you were gonna say you saved the brisket by chopping it up and putting it into some chili - that's what I did recently to "save" my brisket. Lucky for you though, it looks like the lump issue worked itself out! Nice looking brisket!

dstearn · November 2014

fence0407 said:

Thought you were gonna say you saved the brisket by chopping it up and putting it into some chili - that's what I did recently to "save" my brisket. Lucky for you though, it looks like the lump issue worked itself out! Nice looking brisket!

Thanks, Luckily I was able to get it to close enough to finish, and it just needed a little more time to get more tender. Plus it was a Prime which will be my go to brisket going forward.

gator_egger · November 2014

dstearn said:
It was the 4th.

If you say so.

gator_egger · November 2014

HAH You flagged me because you can't count the threads I clearly linked above.

dstearn · November 2014

gator_egger said:

HAH You flagged me because you can't count the threads I clearly linked above.

You are correct. It was my 5th.

gator_egger · November 2014

dstearn said:

gator_egger said:

HAH You flagged me because you can't count the threads I clearly linked above.

You are correct. It was my 5th.

And you keep getting better everytime! =D>

Brisket Rescue

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