Halftime Report: Brisket results with pics

TRex

Another successful night for the BBQ Guru Pit Minder. Here's what the brisket looked like last night before going on the Egg:[p][p]Just as a reminder, my dry rub was Dizzy Cow Lick mixed with turbinado sugar. I also tried injecting for the first time, and I used a mixture of Dr. Pepper, Dizzy Cow Lick, and mustard.[p]This time, I used the right amount of lump:[p][p]Here's the Medium just getting going as the Pit Minder brings everything up to equilibrium - a lot of smoke going on here.[p][p]If you remember, I had to cut off about 5" of the brisket to make it fit on my Medium. So, the truncated brisket (~10 lbs) was at 195 internal when I woke up this morning at 8:30, which means that it cooked in about 13 hours. Now, I would have rather pulled it off at 185 internal, but I didn't think it would cook this quickly - I was surprised when I saw the temp at 8:30.[p]So, my only complaint is that it was a bit more dry than the ones I've pulled at 185, but otherwise, the flavor and tenderness was great. I especially liked the very noticeable internal flavor from the injected marinade. I will definitely try that again.[p]Here she is sliced:[p][p]And remember that 5" chunk that I had to cut off to make the brisket fit? Well, before leaving for church I threw that baby on the Egg, dialed in the Pit Minder, it brought the Egg temp back up, and in six hours, it was at 185 internal:[p][p]I'll slice it a bit later and see how it turned out.[p]The Guru really came in handy for this cook. Overall, a big success.[p]Now, if the Falcons can just start playing football . . . [p]Cheers,[p]TRex

thirdeye

TRex, When I buy a brisket too long for my LGE, I set up the V rack in the rib position & lay the brisket over it. By the time of the first flip and mop, it has shrunk enough to remove the rack. [p]Just curious, what was your rack temp & did you start fat up or down?

TRex

thirdeye,[p]I cooked this brisket fat side down. I controlled the cooking level to 225 degrees.[p]That's a good idea, by the way. I need to get me a V rack.[p]Cheers,[p]TRex

GrillMeister

TRex,[p]I always cook my brisket fat side up and they're always moist when I pull them at 195 and wrap them in foil and let them rest for an hour in a cooler.[p]Gotta love the egg with all the wires and stuff hanging on it. Kinda looks like a nooclur device. Heeee