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First Real Brisky
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Dobie
Posts: 3,361
OK so I asked the wife for a brisket for Christmas and she picked me up one to cook for New Years. This is my first real brisket, I played with a three pounder I found a month or so ago but dont really feel that was anything put a portion of a small flat and it came out OK but didnt represent. My plan is indirect at 250 dome with the CyberQ managing things. Got a full box of Rockwood, with some nice sugar maple chunks I was gifted from Fruitawoods. I also got some new knives and the 10 inch Victorinox breaker made trimming the large amount of fat off this brisket a pleasure. The 12 inch Victorinox slicer for the end product. Seasoned just with S&P. Going on about 10 pm tonight and Im just about to light the egg.
Jacksonville FL
Comments
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Looking forward to the finish. Keep us posted.
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I got the Vic slicer for Christmas as well. Good luck!
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Can't wait to see more pics. Good luck!
LBGE (2012), MiniMax (2014), and too many Eggcessories to list. - Sudbury, Ontario -
Bring it on home brother.
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LBGE,SBGE, and a Mini makes three......Sweet home Alabama........ Stay thirsty my friends .
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Just went on [-O< Thanks guys, report in the morning. Happy New Years ! <:-PJacksonville FL
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@Dobie I just put one on too. Mine Should be done before noon on New Year's Day.Dave - Austin, TX
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Terrebandit said:@Dobie I just put one on too. Mine Should be done before noon on New Year's Day.
Cool! Plannng mine for around noon also but will see where it goes. Hope I didnt trim too much fat off :-?Jacksonville FL -
@Terrebandit hows yours doing? Mines at 167 per the CyberQ but I havent opened the dome since I put it on 11 hours ago. I put the probe in the point, should I have put it in the flat?Jacksonville FL
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Don't sweat it till u get @ 190. Then start to probe the meat for a jello like feel. When you get that, your done. FTC that babe.
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@dobie - I would put the probe in the thickest part of the flat as the point tends to run hotter than the flat and has enough fat that it can withstand cooking to a higher temp. Start checking for that buttah feel in the flat about 190.-----------------------------------------analyze adapt overcome2008 -Large BGE. 2013- Small BGE and 2015 - Mini. Henderson, Ky.
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Just keep in mind that the meat is boss. The probing tells the truth. It could be a 10 degree window to get the right feel. Some are done @185 -190, others take longer. Depends on the piece of meat and the marbling and fat content.
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Looking good-great eats await. And here's a vote for no burnt ends-inhale that point!Check out the below Aaron Franklin video for how to slice that hunk of beef when ready:
https://www.youtube.com/watch?v=sMIlyzRFUjU Happy New Year!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. -
@Dobie mine has been on for 12.75 hours and it's at 169 right now. I was thinking of pulling mine and wrapping in foil for the final run to the finish line. It's called the "Texas Crutch". I always put my probe in the thickest part of the flat. DaveDave - Austin, TX
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If you wrap it she'll be done in short order. I wrap sometimes and it can cut the cook almost in half.
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How you rolling on that brisky Chris?LBGE 2013 & MM 2014Die Hard HUSKER & BRONCO FANFlying Low & Slow in "Da Burg" FL
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OK I just put in a second food probe in the flat at its at 160, the point is at 174. Want to eat around 2 today, should I bump temp ,foil or just let it ride?Jacksonville FL
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Let it ride. 174 thickest part of the flat right?
LBGE 2013 & MM 2014Die Hard HUSKER & BRONCO FANFlying Low & Slow in "Da Burg" FL -
Don't go off of the point temp.LBGE 2013 & MM 2014Die Hard HUSKER & BRONCO FANFlying Low & Slow in "Da Burg" FL
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If you bump. Maybe to 275℉. That way you get about an one hr rest.LBGE 2013 & MM 2014Die Hard HUSKER & BRONCO FANFlying Low & Slow in "Da Burg" FL
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Dobie....if you are at 160 in the flat and want to get to at least 190 in 3 hours in order to FTC for an hour before eating at two you will need to bump temp up or wrap to get 30 more degrees. IMHO. good luck! I have Aleays pulled mine at 185-190 and they have always turned out great!Brandon, MS
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@loveTheEgg go off of feel more than IT. IMHOLBGE 2013 & MM 2014Die Hard HUSKER & BRONCO FANFlying Low & Slow in "Da Burg" FL
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To be honest with you Mr Husker....I have cooked about 15 briskest over the past 2 years and I have never probed or checked for tenderness. Ever. I pull it between 188-190 and FTC for 1 hour then devour! I guess I have just gotten lucky!Brandon, MS
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Don't know why I saw 174 in flat. Clearly you said that was in the point. I'd still ride it. Bumping it up. But, still go off of feel. Pull when like buttuh not IT.LBGE 2013 & MM 2014Die Hard HUSKER & BRONCO FANFlying Low & Slow in "Da Burg" FL
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I foil wrapped mine. I think wrapping them helps preserve moisture with only a minor impact on the bark. The bark on mine looked awesome. I'm taking mine to 200 before I check it. I'm at 176 right now. I want to eat mine for a late lunch so wrapping helps ensure that.Dave - Austin, TX
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Current state of affairs, I'm going to bump to 275 , does foil change the texture like it does on ribs? Dont like the foil effect on ribs.
Jacksonville FL -
Yes, it will soften the bark a little. I'm still keeping the cooking temp low (<250) so the softening effect will be minimal, plus I didn't add any additional moisture.Dave - Austin, TX
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@Dobie Mine is at 182 and it's been on for 14 hours. One hour of that was wrapped. At this rate, mine should be done by noon, but will FTC for a couple hours after that.Dave - Austin, TX
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Bump.
Here's where I'm at Chris.
LBGE 2013 & MM 2014Die Hard HUSKER & BRONCO FANFlying Low & Slow in "Da Burg" FL -
Damn Blake youre way ahead of me. From your pics yours looked smaller than mine. What does yours weigh?Jacksonville FL
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Dave - Austin, TX
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