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I have done it! Pic heavy

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bhedges1987

bhedges1987 Posts: 3,201

April 2016 edited April 2016 in EggHead Forum

I have conquered the mountain. For years and years I never was happy with my Barbeque. Today I have done it. I have recreated brisket that tastes just as good if not better than La BBQ in Austin. That's the best brisket I've ever tasted and tonight I just recreated the wonderful masterpiece.

Started with a prime packer. Seasoned using meat church holy cow. Which is very very similar to that used at both franklins and la BBQ. I smoked it naked for 7 hours and wrapped in butcher paper until it proper tender.

My stall was weird. It started at 145 and really lasted until 175. It took about 9 hours to go from 145 to 175.

Ended up pulling at 208. Let it rest wrapped in butcher paper for 2.5 hours until the IT hit 150.

A thing of absolute beauty. Total time after rest 22 hours

Kansas City, Missouri
Large Egg
Mini Egg

"All we have to decide is what to do with the time that is given to us" - Gandalf

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Comments

Dyal_SC Posts: 6,053

April 2016
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StillH2OEgger Posts: 3,746

April 2016
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That looks absolutely perfect. Well done, sir.

Stillwater, MN
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Toxarch Posts: 1,900

April 2016
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Why does your thermometer show 0 degrees?

Aledo, Texas
Large BGE
KJ Jr.

Exodus 12:9 KJV
Eat not of it raw, nor sodden at all with water, but roast with fire; his head with his legs, and with the purtenance thereof.

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GrateEggspectations Posts: 9,292

April 2016
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Well done. That looks fantastic!

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johnmitchell Posts: 6,581

April 2016
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That looks absolutely perfect.. I bet it tasted fantastic.. Great pics and post.

Greensboro North Carolina
When in doubt Accelerate....
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Texag06ish Posts: 135

April 2016
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Is that it? Is it time to retire?

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Terrebandit Posts: 1,750

April 2016
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Great job man. One of the best I've seen.

Dave - Austin, TX
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EggDan Posts: 174

April 2016
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Very very impressive. What temp were you running at?

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Phatchris Posts: 1,726

April 2016
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Dayum!!!

A 13# choice packer would be $100 more in these parts.....

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lousubcap Posts: 32,375

April 2016
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Nailed it. great looking cook and result right there. Congrats.

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.
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kdink Posts: 336

April 2016
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bhedges1987

What temp did you cook that at?

2 Xl's, MM and Forno Bello
Pizza Oven in Bergen County, NJ
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feef706 Posts: 853

April 2016
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Looks amazing!

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Gman2 Posts: 421

April 2016
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LBGE, Mechanicsville, Va., LBGE, Duck, NC, XLBGE Wake, Va.
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GoooDawgs Posts: 1,060

April 2016
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Awesome! What did you end up landing on for pit temp?

Milton, GA
XL BGE & FB300
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F3DAWG Posts: 98

April 2016
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Congratulations, that's a beautiful brisket!

Summerville, SC
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johnnyp Posts: 3,932

April 2016
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Awesome man. Congrats

XL & MM BGE, 36" Blackstone - Newport News, VA
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blasting Posts: 6,262

April 2016
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Enjoy your victory! Great post

Phoenix
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Kabinski2013 Posts: 6

April 2016
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help me brother, what's under the brisket? I never get my right, gotta get this.

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Sammi Posts: 598

April 2016 edited April 2016
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Sudbury, Ontario
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CPARKTX Posts: 2,095

April 2016
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Beautiful

LBGE & SBGE. Central Texas.
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blind99 Posts: 4,971

April 2016
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congrats! looks like you've got it dialed in!

Chicago, IL - Large and Small BGE - Weber Gasser and Kettle
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JohnnyTarheel Posts: 6,541

April 2016
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Just awesome!!!

Charlotte, NC - Large BGE 2014, Maverick ET 733, Thermopen, Nest, Platesetter, Woo2 and Extender w/Grid, Kick Ash Basket, Pizza Stone, SS Smokeware Cap, Blackstone 36"
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Ladeback69 Posts: 4,482

April 2016
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@bhedges1987, that is a thing of beauty, AWESOME job. Lefts will be juysdt as good.

XL, WSM, Coleman Road Trip Gas Grill

Kansas City, Mo.
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Foghorn Posts: 9,842

April 2016
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Very impressive. Well done.

XXL BGE, Karebecue, Klose BYC, Chargiller Akorn Kamado, Weber Smokey Mountain, Grand Turbo gasser, Weber Smoky Joe, and the wheelbarrow that my grandfather used to cook steaks from his cattle
San Antonio, TX
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cazzy Posts: 9,136

April 2016
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Great looking brisket!

Just a hack that makes some $hitty BBQ....
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SciAggie Posts: 6,481

April 2016
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Very nice - bravo! I'd also buy a freezer full of brisket at that price.

Coleman, Texas
Large BGE & Mini Max for the wok. A few old camp Dutch ovens and a wood fired oven. LSG 24” cabinet offset smoker. There are a few paella pans and a Patagonia cross in the barn. A curing chamber for bacterial transformation of meats...
"Bourbon slushies. Sure you can cook on the BGE without them, but why would you?"
YukonRon
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bhedges1987 Posts: 3,201

April 2016
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Toxarch said:

Why does your thermometer show 0 degrees?

That was just when I started the egg.

Thanks all. For those asking I went 250 dome.

Kansas City, Missouri
Large Egg
Mini Egg

"All we have to decide is what to do with the time that is given to us" - Gandalf

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GATraveller Posts: 8,207

April 2016
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Thats a true work of art......exactly what we're all shooting for when we drop one on the grate. Well freaking done.

"Social media gives legions of idiots the right to speak when they once only spoke at a bar after a glass of wine, without harming the community [...] but now they have the same right to speak as a Nobel Prize winner. It's the invasion of the idiots."
-Umberto Eco

2 Large
Peachtree Corners, GA
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The Cen-Tex Smoker Posts: 22,970

April 2016
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That looks incredible. If you can pull of labbq brisket on a BGE you have vaulted to the head of the class. Great job.

Keepin' It Weird in The ATX FBTX
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Dredger Posts: 1,468

April 2016
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Looks fantastic.

Large BGE
Greenville, SC
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