Brisket Prep Help

TCT · November 2015

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Picked up my 1st full prime packer today (19 lbs untrimmed) from Old Line Meat Co here in Baltimore (great people AND beef for anyone in the Baltimore area!!). I was expecting the fat cap to be on the bottom, opposite the point but ended up with the opposite. Plan of attack is to trim the fat from the point side to about a 1/4" and then grill with that side up. Also, was hoping to start around 6:00 AM Saturday for dinner Saturday night, but am concerned with the time it will take for this hunk. I know every piece is different, but do you experts think 14 hours is too little time? In other words, would you start Friday night and FTC if necessary? Was planning on cook temp of 250. Any other thoughts are greatly appreciated. Thanks!!

Grillmagic · November 2015

A 19 pound or will take Longer than 14 hours at 250° Good luck and make sure you slice/carve it correctly!

Budgeezer · November 2015

I would put in on Friday night around midnight, you're better off finishing early versus late. I have FTC for 6 hours without issue. I like to let the egg stabilize for about an hour when doing an over night project. Have plenty of adult beverages on hand. I usually lay down on the couch after I put it on and check it a couple hours later then head to bed. Best of luck.

Foghorn · November 2015

@Grillmagic and @Budgeezer are spot on. Some here have done their briskets at 280-290 so they don't have to do an overnight cook and by report that works well - so that is your other option. If you get pressed for time toward then end you can always foil it and go to 300.

But personally, I prefer the overnight cook. I leave my egg alone for about 6 hours and sleep well.

KiterTodd · November 2015

Yup, put it on the night before.

How much are they charging for brisket there? It may be worth a trip up to Baltimore for me. That's a nice looking cut.

nolaegghead · November 2015

14 hours is easy

SGH · November 2015

nolaegghead said:

14 hours is easy

You are easy

YukonRon · November 2015

I did a foil wrap @160F once, on a 14er. Powered through the cook in about 9-10 hours. I cheated every way imaginable. I injected beef broth at the wrap, but kept it at 225F. Did not pull it until 214F IT, because I went to sleep. FTC for 6 hours, because I went back to sleep.
sliced that flat up afterwards, it was still warm, very juicy and very good. I brought the cooler into the house, and where it sat for 6 hours, in the cooler, the floor was hot.
Occasionally dumb luck finds you. Or maybe being dumb I got lucky? Either way, everyone enjoyed the heck out of it.

TCT · November 2015

Thanks everyone! Realized last night that this brisket won't fit on my LBGE and since the flat is 2" thick, don't think folding will be an option. Plan on cutting off some of the flat and freezing it for later. Will still go with the overnight. Pix etc to follow.

Foghorn · November 2015

Draping it over a rib rack or a brick (that is wrapped in foil) would work if you really want to the whole thing.

lousubcap · November 2015

As mentioned by @Foghorn- drape it and be sure to foil protect any part that overhangs your heat deflector. Also make sure you have an air-gapped drip pan to catch all the renderings. Give the Aaron Franklin brisket video series a look for some good info on trimming and then slicing the finished product. Enjoy the cook and eats.

YukonRon · November 2015

lousubcap said:

As mentioned by @Foghorn- drape it and be sure to foil protect any part that overhangs your heat deflector. Also make sure you have an air-gapped drip pan to catch all the renderings. Give the Aaron Franklin brisket video series a look for some good info on trimming and then slicing the finished product. Enjoy the cook and eats.

+1000^^^^^^^^^^

KiterTodd · November 2015

Agree, drape that f*cker!

You can do it! It'll shrink and pull back a good bit. It's okay if the flat is scrunched against the egg when you put it on. In my case the flat is what pulls back significantly during the cook. The point doesn't move as much.

TCT · November 2015

Ended up cutting some of the flat for later use. Trimmed and seasoned with Oakridge Black Ops. On at 11:00 last night @ 230 grid temp. Temp was 238 @ 4:30 am, 200 @ 6:30 so opened up daisy wheel to get back to 250. IT of 198 @ 9:00 am and probed like buddah. FTC until dinner (didn't know what else to do). While it would have been better just off the Egg, very pleased with the results. Any thoughts on what went wrong or how to improve greatly appreciated!!

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KiterTodd · November 2015

That looks great! It is odd that at the low temp you had (250 dropping to 200) it cooked in 10 hours, but I guess every piece is different. I would have guessed much longer for a 19 lbs. brisket but I'm not sure what it weighed after you trimmed it and reserved some of the flat for later use.

All I can tell you is don't plan dinner around a 10 hour cook next time...because the Brisket Gods will give you a 19 hour cook.

I asked earlier but didn't see an answer. How much was that per pound? If you liked the quality I may run up to that butcher myself.

TCT · November 2015

Sorry I did not respond earlier. While I picked it up, my wife got it for me as a bday present, so not sure of price. I do know that Old Line Meat is a great resource for quality meat! You are right about the Brisket Gods. Still trying to figure it out but loving the ride!!

Brisket Prep Help

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