First Brisket -- Here We Go

BryantD

So I've done a couple of pork butts and I'm getting good results there -- time to try a brisket. I got a 15 pounder from Smart & Final; if it comes out OK I'll get a higher quality one next time. Trimmed it down, much to the confusion of my cats -- "what the hell? He caught a REALLY big mouse? This is sort of intimidating, let's go meow at birds." Dizzy Red Eye Express and mustard for the rub. Currently sitting in the fridge while I clean out the Egg. I plan to put it on around 8 PM tonight, which gives me plenty of time to make sure the temperature's stable before setting alarms and going to sleep. I have a Maverick which was great for peace of mind on the pork.

I will take pictures.

travisstrick

Sounds like you are off to a great start. Good luck. I will be on here most of the night, if you have any questions, feel free to ask away. I'll do what I can to help.

bigphil

@BryantD good luck i'll be doing my second one but first one on my XL tonight also using red eye 

BryantD

Red Eye is insanely good.

275 or so dome, 250 grid? I'm going traditional rather than Travis' method; I'm sure I'll change my mind after this one comes out too dry.

bigphil

did my first one @265 grid on my large turned out great doing this one the same 265 grid on the XL taking internal to about 190/210 or when ever the probe slides in and out like butter in multiple spots 

BryantD

Rubbed. Egg seems stable at around 260, after I left it alone too long and it flared up to 700. As Eggs do. 

BryantD

Well, it was sort of stable. Then it went up, then down, then I fiddled with it too much, but maybe now it's back under control. 265, give or take a few degrees. That's just a matter of luck, though, it's not like I dialed it in at 265 and held it there. 

Here's a picture from a few hours ago when I put the brisket on. Thanks to whoever suggested aluminum foil balls in one of the thousand or so threads I read on making brisket tasty.

BryantD

Er, here's a photo. This time for sure.

MaskedMarvel

I spy Maverick probes.  If so - it'll all work out.    Have a scotch and a good night's rest!

BryantD

*yawn* It's morning in California! Hey, scotch makes everything better -- I woke up with the brisket at a happy 176 degrees and the grid's at 256. Nice. I'm thinking once I rub some sleep out of my eyes and have some coffee I'll elevate the temp to take it the rest of the way home?

bigphil

looks really good mine came off at 8 this morning all ready sliced up and packaged 

BryantD

Nice!

BryantD

And it's off the grill. I cut off something that sort of looks like the point and put it back on for burnt ends. The rest of it is resting in the cooler for an hour, after which it'll be lunch. Looks good, can't wait to taste it.

BryantD

Final pic!

hondabbq

How was it overall with those temps and cooking times?

Looking to do my first one tonight/tomroow.