24 Hours of Brisket

blind99 · February 2016

Packer briskets have been harder to find around me recently. I saw some at the store the other day and the best was 16.5 lbs, way bigger than I need, and a little trickier for timing. I usually run 285 or so and can get a 10-12 pounder done in < 8 hours. An easy daytime cook.

I trimmed it and seasoned it Saturday afternoon, and started the egg at 5 PM. Brisket went on when I got home at 11 PM last night, at 240. It was almost done at 11 AM today. For the heck of it, instead of FTC, I left it in the egg, cooling slowly, and pulled it out when we were almost ready to eat. It could have used a bit more seasoning for my taste, but overall I was happy with the consistency and the bark.

Wife made a really good salad. Also grilled some pineapple. I got my Dizzy Pig sampler and tried some pineapple head on some of the pineapple, which was delicious. The slice of brisket looks ridiculous next to the half ring of pineapple... it was one damn big hunk of brisket!

Have a great week all

Image: https://us.v-cdn.net/5017260/uploads/editor/mq/696bomd01sre.jpg

Image: https://us.v-cdn.net/5017260/uploads/editor/t7/fiexjrhql1qo.jpg

bhedges1987 · February 2016

Looks delicious !

blasting · February 2016

Looks mighty good to me.

tarheelmatt · February 2016

Great looking meal all the way around!

SciAggie · February 2016

The bark and smoke ring looks great. I would jump on that.

chadpsualum · February 2016

Looks good from here!

pgprescott · February 2016

Home run! Those are perfect slices of brisket. Perfect!

THEBuckeye · February 2016

Perfecto!

bgebrent · February 2016

That looks outstanding brother! Purty plate!

lousubcap · February 2016

@blind99 - Great cook and result. When you decided to leave it in the BGE, how did you deal with the top and bottom vents to preclude the "choked fire" from developing? I have often given that idea a thought but have never followed thru.

Foghorn · February 2016

Should be titled 24 hours of greatness.

blind99 · February 2016

@lousubcap I was running the cook with the Flame Boss. When I thought the cook was almost done, I let it go into it's "keep warm" function, which let the temp fall to 190. By around 4 or so it was running the fan 100%. I started to worry I would really overcook it so I pulled the power to the fan but left the fan and the top vent in place (barely cracked). When I pulled the brisket around 6 or so, there were still a few glowing embers in the bottom.

This probably works better in cool weather when the egg temp can drop more quickly. Only the first time I've done it though so who knows!

edit - @foghorn thanks brother! I feel like a controller is sort of cheating, but it really shows what the egg is capable of.

Ladeback69 · February 2016

Looks pretty good to me. I also cooked a 16.5 lbs trimmed to 14.5 lbs from Friday night at 11 pm to 2 pm Saturday, then separated the point and made burnt ends and put both back on for another hour or so. Mine was pretty good as well.

Here is my post.
http://eggheadforum.com/discussion/comment/1907293#Comment_1907293

lousubcap · February 2016

@blind99 - thanks for the info. Great graphics to help with your explanation.

24 Hours of Brisket

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