My first brisket....

Downr@nge · June 2015

It's about 13.5 pounds and rubbed down in Oakridge BBQ's Black Ops Brisket Rub. I trimmed it up Aaron Franklin style. I put it in the egg at 2:10 am. The temp was 230°. I waited for about an hour and fell asleep. When I awoke about 7:30, the grate temp was 261° and the meat temp was at 149°. So I went outside and closed the bottom vent a little bit. Now, grate temp is at 244° and the meat temp (probe is in the point) is at 172.

I have not wrapped but was going to wrap through the stall. It seems like its past the stall now?

Question, should I wrap now? Should I bring the grate temp down some more to 225°? Did I ruin it letting it go for 6 hours at 261°?

Downr@nge · June 2015

Note: When I put the brisket on the egg, thats when the grate temp went down to 230°. It stayed in there until I fell asleep.

Jstroke · June 2015

I would wrap if the bark is already set up. If it is still light let it go.

4Runner · June 2015

No, you did no harm at 260 and as long as your temp is stable, I wouldn't mess with it. Let her ride. I prefer no wrap after a 2 brisket weekend test where one was wrapped and one was not. I just like the extra bark. Now, I most certainly wrap after I pull it. Just wanted to be clear on that. Keep monitoring.

Downr@nge · June 2015

Thanks guys! Right after I created this thread, I did some reading on the interwebs. I'm not going to wrap this time (until I pull it off to hold it). Next brisket I do I will wrap through the stall to see which one myself and my family likes better.

Oh man the smoke coming out of the egg smells soooo guuuuud!!!

QingEsq · June 2015

I see that your meat temp went up 23 degrees in less than 2 hours, right through the stall. That is not normal, especially at your cooker temp. I would move the probe to another location in the brisky to make sure that it is not in a fat pocket and giving a false high reading. Good luck and enjoy the ride.

Downr@nge · June 2015

Ok, I'll go outside and probe it with the thermopen.

lousubcap · June 2015

@Downr@nge- I have looked thru the above posts and it looks like you are measuring the temp in the point. FWIW- the point has a whole lot of fat content and relative to the flat, the temp there doesn't matter.
Key to the brisket is the temp (better yet the feel) of the flat. Somewhere around 190*F or so the flat will probe like buttah, then you are there. With the high fat content the point will ride along and wait for the flat to get "loose". And the flat can get loose well into the low 200's-so it's all about the feel.
Edit: check out the Aaron Franklin "payoff" you tube video for the slice techniques-and don't slice til ready to eat.

4Runner · June 2015

Good points. I failed to mention that. I always probe in the flat. I would definetly relocate your probe. I know the flat is thinner and in just about all other cases you probe the thickest part....not true for brisket. Reprobe and post your new internal temp. Finally, a 13# brisket I would give an ETC after 12 - 14 hours or so. I bet you are actually still in the stall.

Downr@nge · June 2015

I just thermopen'ed in a few spots and right next to the maverick probe and the maverick probe was only off by 6° (lower than the thermopen). In the deepest part of the point it read 165 and the flat was around 180. I think I'll continue to probe every hour and a half.

Downr@nge · June 2015

EggHead_Bubba · June 2015

I agree with others, when I cook full packers I was probe the temp in the flat. I use it only as a guide though. The brisket will tell you when it's done regardless of temp when it probes like buttah in the flat. I also never wrap my brisket until it's time to FTC once I take it off. I use plain butcher paper to wrap and not foil. Can't wait to see the final, sliced product!

4Runner · June 2015

looking good.

Downr@nge · June 2015

I just went outside and thermopen'ed the flat and it was at 203° in most places on the flat! The point was around 185°. So I took it off the egg and wrapped in foil and towels and its in the cooler. I'll cut the point off and put it back on the egg to make burnt ends later.

I snuck a small piece off to taste and holy smokes!!!!! It tastes amazing!!!

Question, is a 4 hours FTC too much? I didn't think the cook would complete in 10.5 hours. I was shooting to serve around 6 but I don't want to hold that long.

4Runner · June 2015

Wrap and hold at 140. We got into this topic a bit here. http://eggheadforum.com/discussion/1181569/butcher-paper-vs-foil-vs-no-wrap-you-be-the-judge#latest

QingEsq · June 2015

First, how is it probing? If it is like buttah and ready to come off, yes, you will be fine ftc'ing, wrapped in towels in the cooler for 4 hours.

Downr@nge · June 2015

The probing in the flat is like smooth buttah, the point isnt as loose but I'm putting that back on the egg later for burnt ends.

Ladeback69 · June 2015

@Downr@nge, I have FTC'd for over 5 hours and it was still over 140 and hot to the touch. For burnt ends is it over 195 and probe in some areas like butter then you should be able to separate. Let it set about 20 munites before you cube it up and put it back on the egg. Good luck and it looks great.

Downr@nge · June 2015

Holy smokes it was guuuuud!!!

I held it for 6 hours and when I took it out if the cooler and foil, it was steaming hot! I cubed the point and made burnt ends with Rufus Teague BBQ sauce. They were amazing also. But in all honesty, I prefer my burnt ends dry without sauce.

Downr@nge · June 2015

Next time I'll start in the morning since this one only took 10.5 hours to cook.

EggHead_Bubba · June 2015

Nom. Nom. Nom.

My first brisket....

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