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Brisket - for Grampa (pick heavy)
Iowa State Egger
Posts: 337
Hi All -
It has been a little while (lot of whole) since I have posted. I have been eggin' strong, but thought this might be post worthy.
A little background. I got my first BGE for Father's Day 2008. I now have six of them, but neither here nor there. My grandfather, who will turn 80 tomorrow, has always seen my eggs, but only has enjoyed burgers and chicken from my egg, this is mainly due to logistics (he lives 8 hours from me) and other circumstances.
But he always asks what I do best. I tell him pork loin, pork butt, chops, pork tenderloin and brisket. He says "you cook brisket - how do you do it?" I say low and slow. The story gets fuzzy, but I swear he told me that he has not had a good brisket in 20 years. Needless to say I knew that he was due to eat my brisket.
Since I have had my egg, I have probably cooked 20 to 30 flats, but only one whole brisket. Since we are having 30 guests at his party - why not two whole briskets!
The party is tomorrow, so we will have to reheat which is fine. If any one has any suggestions to help, please let me know.
Here we go:
Two 12 lb briskets:
I trimmed them up pretty good as you can see.
I didn't have a measuring stick!
Thanks to thirdeye (and the post about no smoke ring WHT) - here is a little seasoning:
After in the fridge for an hour or two, rubbed them up:
The BGE set up - went with the XL with the Diggi:
Smokin' them up:
That was 9:00 Thursday night.
I got up to check the plumbing at 4:00, temp was 170.
I woke up at 6:00, temmp was 174.
It went down from there, all the way down to 163. At about 11:30 it seemed to break out of the plateau around 170
so I trimmed the point from the flat:
Back on the cooker:
Cooked until around 2:00 - 17 hours of cooking!
Done and resting:
Beautiful:
Meat
Have a great night and I hope it is as good as it looks!
Dave
It has been a little while (lot of whole) since I have posted. I have been eggin' strong, but thought this might be post worthy.
A little background. I got my first BGE for Father's Day 2008. I now have six of them, but neither here nor there. My grandfather, who will turn 80 tomorrow, has always seen my eggs, but only has enjoyed burgers and chicken from my egg, this is mainly due to logistics (he lives 8 hours from me) and other circumstances.
But he always asks what I do best. I tell him pork loin, pork butt, chops, pork tenderloin and brisket. He says "you cook brisket - how do you do it?" I say low and slow. The story gets fuzzy, but I swear he told me that he has not had a good brisket in 20 years. Needless to say I knew that he was due to eat my brisket.
Since I have had my egg, I have probably cooked 20 to 30 flats, but only one whole brisket. Since we are having 30 guests at his party - why not two whole briskets!
The party is tomorrow, so we will have to reheat which is fine. If any one has any suggestions to help, please let me know.
Here we go:
Two 12 lb briskets:
I trimmed them up pretty good as you can see.
I didn't have a measuring stick!
Thanks to thirdeye (and the post about no smoke ring WHT) - here is a little seasoning:
After in the fridge for an hour or two, rubbed them up:
The BGE set up - went with the XL with the Diggi:
Smokin' them up:
That was 9:00 Thursday night.
I got up to check the plumbing at 4:00, temp was 170.
I woke up at 6:00, temmp was 174.
It went down from there, all the way down to 163. At about 11:30 it seemed to break out of the plateau around 170
so I trimmed the point from the flat:
Back on the cooker:
Cooked until around 2:00 - 17 hours of cooking!
Done and resting:
Beautiful:
Meat
Have a great night and I hope it is as good as it looks!
Dave
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0 • Off Topic Disagree Agree LikeLet us know how your Dad likes it.
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0 • Off Topic Disagree Agree LikeHope you all enjoy....
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0 • Off Topic Disagree Agree LikeDon't separate the point and flst till flst is done. The point can go 2-3 hours longer on it's own so don't short change it. Sometimes I will cube and reseason then put back on rather than the whole thing. Also you should be ale to follow the fat separating the pieces. Should be like butter and separate. Looks like you needed more time.
Trim all that excess off the top of the flat. Csnt get rub through it. I like to let my rub melt into the meat.
Looks pretty good. Where did you get the briskets? The marbling looks pretty good.
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0 • Off Topic Disagree Agree LikeNot questioning...actually using your post as motivation to do one tomorrow! B)
I've done 2 brisket cooks, one packer one flat...the packer was my first attempt, and I think my best.
Although, I was 'dazed and confused' on the flat and incorrectly sliced half of it before realizing what I was doing. I need a re-do for sure!
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0 • Off Topic Disagree Agree LikeA brisket taken out of the schoolbook !
And very nice color on that Digi B)
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0 • Off Topic Disagree Agree Likethanks for the advice. i have cooked around 20 flats but this was only my second try at a whole brisket. i did a lot of reading on when to separate the point from the flat and it seems the opinions are all over the board. after doing this i can see why waiting until finished makes sense. i did get the briskets at sam's.
dave
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0 • Off Topic Disagree Agree LikeGreat cook. Let us know how Grandpa enjoyed it.
GG
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