Costco prime brisket

texaswig · December 2015

Just threw on a Costco prime at 4am for a Christmas party tonight. I'm gonna try not to over cook this one. I'm going 225 for the first 2 hours then 250 the rest of the way. I'm hoping it will it make it have better smoke ring. The rub was pickle juice with mustard, seasonall, garlic powder, salt and pepper.

ryantt · December 2015

Good luck, I'm sure it's going to be great.

ryantt · December 2015

I've got one on as well. Put it on at 3:30am, took forever to get the egg dialed in at 225. Sometimes I think I may just buy a temp controller for it, then my wallet ( wife ) sees what I'm doing and well enough said. Would love to see how your cook goes, if I remember correctly you recently got a pit controller.

HondaHawk · December 2015

bought two more yesterday at 2.79/lb...are those prices consistent this time of year?

texaswig · December 2015

@ryantt yeah I just got the stoker in October. It makes all the difference. It's a older one. I got a good deal on it. Keep a eye out maybe you could find a deal. I'll post pics no matter how it comes out. @HondaHawk I think that's what I paid. Walmart has choice for 1.97 had decent luck with them.

YukonRon · December 2015

I used oak and cherry at 225F, for about 14 hours, and the smoke ring was very well defined. I have found it easier to do the heavy trim after the cook, or at least it works out that way for me. I have done the massive Franklin style trims previously and in a couple cases it was tender, but not as juicy as I would have liked. So I started removing less fat, and FPC longer. It turns out fantastic. If I do a typical Franklin style trim, I always have a better result with beef broth injections. I have done the fat side up and down, and the difference seems to be, on my XL, negligible. When I started doing brisket, it was very noticible on the short times to stand, were less juicy. I have gone as long as 6 hours, in the cooler (yeti) wrapped. The longer, the better, it seems with my cooks.

bettysnephew · December 2015

@ryantt
The Tip Top controller works quite well and is in the $30 range if I recall. It's not perfect but neither are the $400 controllers. I have a house positioned in a way that induces a lot of temp changes on the Egg due to changing wind currents and the TT really gets this under control for me. They do not work well in the rain however.

Tinyfish · December 2015

This company has a great product for a very good price. It gives you peace of mind. http://www.auberins.com/index.php?main_page=index&cPath=14_27

ryantt · December 2015

@bettysnephew I've seen it and if I remember correctly @RRP said it did a good job. When I started my cook today at 2am, I had wind in all directions and snow coming down. I couldn't figure out how to position the egg to keep it from sucking in more air. Oh I guess I could have been outside fussing with the offset or UDS. Once egg was on point it spiked a little mostly do to wind (guessing ).

ryantt · December 2015

@Tinyfish looks like a nice product. Thanks for the info.

KiterTodd · December 2015

texaswig said:

Just threw on a Costco prime at 4am for a Christmas party tonight. I'm gonna try not to over cook this one. I'm going 225 for the first 2 hours then 250 the rest of the way. I'm hoping it will it make it have better smoke ring. The rub was pickle juice with mustard, seasonall, garlic powder, salt and pepper.

Pickle Juice? Aweome! Haven't heard that before but A) I love pickles and

it always feels like a waste to dump that stuff out when the jar is empty.

Let us know how it comes out. Your plan is solid, I'm sure you'll crush it.

Tinyfish · December 2015

ryantt said:

@Tinyfish looks like a nice product. Thanks for the info.

I have only used mine for low and slow and it works great! A lot cheaper then the other products on the market. You won't be disappointed.

texaswig · December 2015

Here's how it looks now. Just a little more to go.

HDmstng · December 2015

Did yours have a lot of fat on it? I trimmed nearly 3 lbs off mine and it only started out at 9!

blasting · December 2015

@texaswig Good luck with your cook

@yukonron If you trim after cooking, don't you feel you're giving up bark? Also, with your beef broth injection - are you injecting mid cook or just prior to the cook? Thanks.

texaswig · December 2015

@HDmstngOh dang. I did cut a good amount off. It wasn't too bad.

YukonRon · December 2015

blasting said:

@texaswig Good luck with your cook

@yukonron If you trim after cooking, don't you feel you're giving up bark? Also, with your beef broth injection - are you injecting mid cook or just prior to the cook? Thanks.

@blasting I understand the concern, but I have a tremendous amount of crust on the rest of the brisket that is not covered in fat. When I trim the fat prior to the cook, I don't saw it down as I have seen others do. I usually cut back the heavier areas after the cook, leaving plenty of crust.
Injecting broth starts prior to the cook, and when it gets to 160 IT, I inject again.
Really depends on the brisket, less than prime before and at 160IT, prime trimmed of most of the fat just at 160F IT. Prime properly trimmed, no injection.
turbo cooks, before and 160F IT.

SciAggie · December 2015

That's looks mighty fine.

Hawg Fan · December 2015

Looking good. I like to see those pockets of rendered fat on top of the brisket. Usually that means that the brisket has good fat content and will be juicy. You would expect that in a USDA prime cut.