Memorial Day Weekend Brisket Cook: Who's with me? Rules are simple....

westernbbq · May 2016

Egg is lit, so am i, man those longboards went down easy tonite, briskwet is on

HoosierBBQ · May 2016

westernbbq said:

Egg is lit, so am i, man those longboards went down easy tonite, briskwet is on

Can't wait to get mine on. Enjoy the process!

kl8ton · May 2016

Woke up and went out to check the egg. Brisket was at 215! 12lb brisket at 275 only took 10 hours! Well less if I was awake to pull it off. We will have it for breakfast. I hope it is not too far gone.

YukonRon · May 2016

I am going to be running both eggs all weekend. Keeping the mini rolling with steaks and chops and the XL loaded with brisket and roasts. Doing some cooking for the homeless shelter this weekend. A friend told me they have twice as many to feed this year than last. Count our blessings, and share. These are our sisters and brothers folks.

F3DAWG · May 2016

Count me in on this event, with the tropical storm looking to wash out most of my plans this Memorial day weekend, I picked up the biggest and most flexible flat that I could find at Sam's. I plan to put it on my medium egg Sunday morning before church.

Bentgrass · May 2016

Was there a spreadsheet posted somewhere to post pics and stats ? I know earlier there was talk of one.

logchief · May 2016

It's on page 2

Philicious · May 2016

I hate seeing the Costco prime prices because my local Costco doesn't carry them. I will ask. Don't laugh at this price. This is what I am cooking tomorrow. Took it out of the freezer on Tuesday.

MrWilliams · May 2016

temp spiked to 300 last night. finished in 12 hours. ftc fingers crossed!!

lousubcap · May 2016

Audible a success. Picked up a Costco prime packer this AM for a Sunday cook. Their meat case was stocked with 'em. $ 2.89/lb for the locals.

logchief · May 2016

lousubcap said:

Audible a success. Picked up a Costco prime packer this AM for a Sunday cook. Their meat case was stocked with 'em. $ 2.89/lb for the locals.

Good for you, but do you have to rub it in to us poor slobs whose Costco's don't carry brisket. Especially @Philicious

lousubcap · May 2016

@logchief - FYI it has been only within the past couple of years that they started carrying them and then stocked only about 50% of the time. Gotten much more reliable with the stock in the past year +. So, there is hope.

Philicious · May 2016

lousubcap said:

@logchief - FYI it has been only within the past couple of years that they started carrying them and then stocked only about 50% of the time. Gotten much more reliable with the stock in the past year +. So, there is hope.

Where are you located?

Bentgrass · May 2016

logchief said:

It's on page 2

Thanks !

EggSmokeVa · May 2016

Pulled wrapped and resting.... Pulled at 196-203 depending where I probed... In and out like butta... Fork test passed as well... Going to rest in the RTIC for a few hours

lousubcap · May 2016

@westernbbq -based on a prior post, any documentation and related pics are to be posted here once the cook is completed. And I am noting some of the non-variables before I get too deep into the adult beverages. Love brisket cooks. Great suggestion. BTW-my pic taking skills suck as will be noted soon.

DocWonmug · May 2016

I'm in. Details to follow for a Sunday night cook for eating on Monday. Basic Franklin cook on my Large-BGE, only hickory instead of oak, and no foil/butcher paper planned.

DMW · May 2016

I'm sure I didn't follow all (or any of) the official rules for the entry, but anyway, here's mine. Snake River Farms gold grade wagyu brisket. I used the rub that CT posted a couple days ago, no binder.

CT's Brisket Rub (in ounces)

6 parts course black pepper
3 parts Kosher
3 parts Lawry's seasoned salt
2 parts granulated garlic

Put it on a bit after 11PM last night. Here's a link to the Stoker-Web PDF log.
https://drive.google.com/file/d/0BwZ9aXOfbumzaTVET0FtM25MYlk/view?usp=sharing

You can see I fiddled with the temps along the way. Thought it was cooking faster than it actually was. At 185* IT I went and checked it with my Thermapen. It was nowhere close to that and tight as a drum. The food probe must have slid through the muscle and ended up in a fat vein when I inserted it. Re-positioned the food probe and off to the races again.

Let it sit on the counter for half an hour.

And now it's in the Carlisle waiting for guests to arrive.

I highly doubt I will get any sliced pics, beverages will be flowing and the masses will be hungry.

I have good feelings about this one, it has the jiggle.

https://youtu.be/1hCer4WuX70

lousubcap · May 2016

@DMW - do you recall how much it weighed after the trim? And I truly can relate to the challenge of brisket sliced pics. It is a rare outcome when I get any, primarily because I suck at (and don't care for) pics and I'm too over-served to even consider such an undertaking.

DMW · May 2016

@lousubcap - My scale only goes up to 10lbs, so I didn't bother trying to weigh it. That said, I did weigh the trimmings, and they were 1lb 12oz. So aside from juice loss when thawing, it would have been around 12lb 4oz.

logchief · May 2016

That's a beauty, it certainly has some wiggle waggle.

Just pulled my little one at around 199 and probing nice I hope. Straight into the FTC till later.

EggSmokeVa · May 2016

Lot of starving humans to feed that waited patiently lol so pics aren't great... Funny trying to explain the resting phase of brisket to people who know nothing about it lol.. I've definitely had better smoke rings.. But as far as taste and tenderness.. This is the best brisket I've ever made.

westernbbq · May 2016

Well after all those longboards last nite, 9 which is a lot for me i started sloooowwwww this AM. Bge was rock steady at 210, internal temp of the poont was 172 and it is now at 194. Itll be ready to take off the egg in about two hrs. I am going to do the spreadsheet writeup and pit some pictures here along with it. Should be tasty.....and im doing brisket next weekend as well for a couple of buddies i grew up with who are coming to town with family so that should be fun.

westernbbq · May 2016

Nicely done @ EggSmokeVa. That brisket is gorgeous

EggSmokeVa · May 2016

westernbbq said:

Nicely done @ EggSmokeVa. That brisket is gorgeous

Thanks brother

The Cen-Tex Smoker · May 2016

westernbbq said:

I will post the MD weekend's brisket cook all at once but i need to ask a question of the brisket eggsperts out there.

This is related to trimmimg the brisket as franklin recommends . i never before trimmed flats, points or whole briskets. This explains why i always had a pan full of grease at the end of the cook. Well i trimmed my 15.8 lb whole prime costco packer this AM to get it prepped for dry brine in fridge and i weighed it after the trim and i have 11 lbs left. I did trim a little meat off to square it up and help it to fit in the large bge (although i will tent it) and got a lot of that hard fat along the outer edge off as well as some of the hard fat that is sort of in the interior. It was sort of a wedge that was wide on the surface and narrowed as i cut inside a bit.

So my question is this: is 4 lbs of mainly trimmed fat too much to take off of a 15.8 lb packer? There still is a thin layer on the underside which i left mostly intact.

That sounds about right to me.

lousubcap · May 2016

It's all about the friggin cow-I have loped 3+ lbs off a 15 lb brisket and the next time maybe only 1-2 lbs max. Clearly the butcher job before you get to it has a major impact as well. I'm not from TX so take the previous with a grain or two of kosher salt

The Cen-Tex Smoker · May 2016

DMW said:

I'm sure I didn't follow all (or any of) the official rules for the entry, but anyway, here's mine. Snake River Farms gold grade wagyu brisket. I used the rub that CT posted a couple days ago, no binder.
CT's Brisket Rub (in ounces)
6 parts course black pepper
3 parts Kosher
3 parts Lawry's seasoned salt
2 parts granulated garlic

Put it on a bit after 11PM last night. Here's a link to the Stoker-Web PDF log.
https://drive.google.com/file/d/0BwZ9aXOfbumzaTVET0FtM25MYlk/view?usp=sharing

You can see I fiddled with the temps along the way. Thought it was cooking faster than it actually was. At 185* IT I went and checked it with my Thermapen. It was nowhere close to that and tight as a drum. The food probe must have slid through the muscle and ended up in a fat vein when I inserted it. Re-positioned the food probe and off to the races again.

Let it sit on the counter for half an hour.

And now it's in the Carlisle waiting for guests to arrive.

I highly doubt I will get any sliced pics, beverages will be flowing and the masses will be hungry.

I have good feelings about this one, it has the jiggle.
https://youtu.be/1hCer4WuX70

Oh yeah. That's a home run right there.

YukonRon · May 2016

Seasoned my 13.4 lb prime packer earlier today, planning on rolling out of bed early and starting the Brisket cook. I am looking so forward to this event, and of course the food. I went ahead and made tons of potato salad and coleslaw. Bought some sweet corn at a roadside stand today, 10/$1USD. Likely will do that as well. Loin roast last night came out awesome, todays beef tenderloin roast came out killer, hoping for similar results tomorrow with the brisket.

erniemcclain · May 2016

Memorial Day Weekend Brisket Cook: Who's with me? Rules are simple....

Comments

Categories