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

erniemcclain · May 2016

Cooked two. 14.4 and 13.4. One with s-p and one with coffee rub. Where do I find the sheet to submit.

texaswig · May 2016

I'm in I'll be bringing a junky Wally world choice $1.64#. It's so cheap I'm thinking of doing something different than usual.

logchief · May 2016

Just finished chowing on mine and it was quite edible. It was certainly smaller that most others cooked but it was fun and came out as the best of the very few briskets I've cooked.

I almost think I should have pulled it a little sooner, FTC'd for 4 hours and I certainly think that made a difference, thanks @The Cen-Tex Smoker

Didn't do any plating pics, but just some Hassleback potatoes and corn on the cob. Pic order is a little out of wack (never had this hassle before).

Maybe my next will be a SRF for Father's Day or find a prime somewhere

Great idea @westernbbq especially for National Brisket Day, really looking forward to seeing all of the rest of the cooks. Sure been some good ones posted so far.

Image: https://us.v-cdn.net/5017260/uploads/editor/55/17ic53w4ul45.jpg

SGH · May 2016

We are getting close now fellows. I can hear the Thunder Gods gathering now. May they cast their blessing upon us.

lanceclaytor · May 2016

Starting mine first thing in the morning!

westernbbq · May 2016

Oh boy. Lotsa great cooks here gentlemen. Mine turned out awesome and i took a lot of picts. The guests thought i was strange to photograph the meat so much but hey, they dont need to know why i was photographing their delectable meal. I will get picts posted here and the worksheet done in the next day or so

Thanks for allthe props on the idea but this is about all of you guys who teach the novices like me how to do it right!

And for those of you who are making yours tomorrow or monday, just have fun with it

@lousubcap, be sure to have an extra adult beverage for me!

Egg on gentlemen!

BBQBuddy · May 2016

@westernbbq - it's not all gentleman participating! This gal is smokin' in the boys' room! Just put my 8# on and steady at 240 degrees. I sure hope it's good....

YukonRon · May 2016

@westernbbq
Started the fire at 0515, full load Rockwood with cherry wood for smoke 225F grate 250F dome.
Placed on the rack after injecting 5:1:1 beef broth, garlic juice, onion juice.

Rubbed with my own concoction of salt, pepper, granulated garlic, onion powder, chili powder, smoked paprika, brown sugar and cayenne. 13.4 pounds resting and absorbing heat energy.
IT when starting was lower than I like to start with at 45F, which I decided to foil the thin edge.
Will inject again at 165F IT, and wrap in butcher paper, until the beast passes the probe test. Then BPTC for a minimum 2 hours.
It is all in the very capable hands of the XLBGE.

Ladeback69 · May 2016

I put on a 12 pound choice after trimming 2 pounds of fat off at 12:30. Started at 235 and it is kind of dropping, but It's set where I always do so I am going to let it ride. Just woke up at 7:10 and egg was at 180 and brisket was at 149. At 4 am when my kid woke up it was at 185 and brisket at 156. I have only had it drop when it was raining, and now I have a SmokeWare cap. I opened the vents to get more air flow. I went to bed around 2, this is going to be a long day. I need it to be done around 2 or I will have to light my WSM to cook ribs and chicken.

Philicious · May 2016

Pecan, cherry, and hickory, all going in with Rockwood lump.

BBQBuddy · May 2016

Mine is in the stall at about 167. Smells divine. Used Cherry and Oak. Neighbors starting to text and beg. LOL

Philicious · May 2016

Trimmed.

YukonRon · May 2016

YukonRon said:

@westernbbq
Started the fire at 0515, full load Rockwood with cherry wood for smoke 225F grate 250F dome.
Placed on the rack after injecting 5:1:1 beef broth, garlic juice, onion juice.

Rubbed with my own concoction of salt, pepper, granulated garlic, onion powder, chili powder, smoked paprika, brown sugar and cayenne. 13.4 pounds resting and absorbing heat energy.
IT when starting was lower than I like to start with at 45F, which I decided to foil the thin edge.
Will inject again at 165F IT, and wrap in butcher paper, until the beast passes the probe test. Then BPTC for a minimum 2 hours.
It is all in the very capable hands of the XLBGE.

Adding some data points:
-not trimmed
-Fat side down
-Costco Prime
-$2.89/lb.
-drip pan no juice
-plate setter (indirect)
-placed on grid @0545 EDT.
6 hours in IT @151F, crawling.
temp has been stable throughout, thus far.

Philicious · May 2016

Rubbed with olive oil and Oak Ridge Black Ops.

Philicious · May 2016

Philicious · May 2016

Set up is the R&B combo - drip pan but only drippings, not liquid for moisture. No injection in meat.

Philicious · May 2016

Went on at 10:30 am EST. Dome temp 250.

Philicious · May 2016

Temp spike to 300, think I have it under control now. Wrapped in butcher paper - first time wrapping. Wrapped at 168 and at 12:30.

YukonRon · May 2016

Started the brisket cook watch with beef tenderloin and My Beautiful Wife's homemade biscuits and French press coffee.
This day, life is perfect.

buzd504 · May 2016

I put the SRF gold on last night about 12:30 at 225. Woke up around 7 and the egg had dropped to about 200. Brisket was showing 140. Bumped the temp a tad, just to make sure it was lit and it went to 275. Brisket was done at 9:30, no perceptible stall - had the jiggle at 191. I left it on for another 30 min to reduce FTC time, as we aren't eating until about 5. I figure I'll take it out around 4. Hope that's not too long.

In the meantime, SWMBO approved a second brisket purchase, as she was surprised at the SRF shrinkage. Costco was out of prime, so I grabbed a CAB. More Rockwood and wood (some Post Oak, but ran out so added Maple), and I'm going to turbo that guy.

Egg has been running all weekend. No pics yet, but I'll try to get one of the SRF sliced, assuming it turns out. Looked and smelled great though.

FTC 7 hours OK?

Philicious · May 2016

Back on. I did spritz with water every 30 minutes.

20stone · May 2016

Off spec entry

Beef plate ribs - 44Farms, ungraded, but lets call them prime (unk weight)
20stone rub (pepper, more pepper, cayenne, granulated onion, paprika - all freshly ground) + salt
MM, indirect, water pan, 250 - 265F grid
Wrapped in butcher paper at 160, pulled at 185 - 190F (butta)
8 hours door to door, wrapped after 5
BPTC 4 hours

Served with freshly baked sourdough

lousubcap · May 2016

@buzd504 - 7 hours, Yup. Pre-warmed cooler with hot water, then double wrap the meat in HDAF after allowing it to sit for 20-30 mins to stop the carry-over cook. Stuff meat and garage quality dryer warmed towels to fill the void-shut cooler. Place in sun. Open when ready to slice and eat. FWIW-

buzd504 · May 2016

lousubcap said:

@buzd504 - 7 hours, Yup. Pre-warmed cooler with hot water, then double wrap the meat in HDAF after allowing it to sit for 20-30 mins to stop the carry-over cook. Stuff meat and garage quality dryer warmed towels to fill the void-shut cooler. Place in sun. Open when ready to slice and eat. FWIW-

Great, thank you!

buzd504 · May 2016

This is the back up brisket. CAB from restaurant depot. 4 hours at about 325 and about to finish.

lousubcap · May 2016

@buzd504 - great speed cook but I have since gone back and read where your starter is SRF gold. Dang - You are in for a true treat. And I have yet to enter the rarified atmosphere of the SRF Gold card. But someday...Enjoy-BTW who's gonna pound all that brisket??

buzd504 · May 2016

lousubcap said:

@buzd504 - great speed cook but I have since gone back and read where your starter is SRF gold. Dang - You are in for a true treat. And I have yet to enter the rarified atmosphere of the SRF Gold card. But someday...Enjoy-BTW who's gonna pound all that brisket??

The SRF is in the FTC. I may transfer to the oven in a bit - I just realized it dials down to 100, so I can put it in at 175.

We have a crew coming over, so the SRF might not have been enough, but the 2nd will likely be too much. I see chili in the future.

Philicious · May 2016

Pulled at 205 IT. Probed like butter everywhere. Took out of paper and back on 200 BGE to let bark set up. Then FTC.

logchief · May 2016

That's a lot of great looking eating coming.

YukonRon · May 2016

YukonRon said:

YukonRon said:

@westernbbq
Started the fire at 0515, full load Rockwood with cherry wood for smoke 225F grate 250F dome.
Placed on the rack after injecting 5:1:1 beef broth, garlic juice, onion juice.

Rubbed with my own concoction of salt, pepper, granulated garlic, onion powder, chili powder, smoked paprika, brown sugar and cayenne. 13.4 pounds resting and absorbing heat energy.
IT when starting was lower than I like to start with at 45F, which I decided to foil the thin edge.
Will inject again at 165F IT, and wrap in butcher paper, until the beast passes the probe test. Then BPTC for a minimum 2 hours.
It is all in the very capable hands of the XLBGE.

Adding some data points:
-not trimmed
-Fat side down
-Costco Prime
-$2.89/lb.
-drip pan no juice
-plate setter (indirect)
-placed on grid @0545 EDT.
6 hours in IT @151F, crawling.
temp has been stable throughout, thus far.

Pulled at 192F BPTC until 7:30 then carving.
14 hours total

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

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