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My Brisket Story - I feel Like a Pro

danv23
danv23 Posts: 956
in Beef

First off, I’ve cooked Brisket twice before the one I made this weekend, of which neither was worth discussion.  I decided I wanted to master the beast, so I watched Franklin on You Tube go through his complete process.  I was inspired.

Went to Kroger and bought an 18lb packer Angus Select.  I trimmed it as Franklin instructed.  When it came to the rub of salt and pepper, I didn't want to spend an eternity with the grinder or the mortar and pestle, so I combined ¼ cup kosher salt and ¼ cup peppercorns and threw them in the coffee grinder.  I pretty much pulverized it to a powder.  But after I tasted it, I loved it.  On it went.  After the rub I let it sit out for an hour.  I hooked up the Guru to the XL, mixed in about 8 chunks of Oak into the lump, set ‘er at 250 and let ‘er go.  In the egg I added 2 drip pans to cover the platesetter and filled them with hot water, placed the grid on and then an elevated grid.  I have learned that having meat too close to full drip pans makes the meat taste like ****.

About the time the hour was up for letting the beast warm up on the counter, the fire was burning nice and clean.  I put it on at 4:45pm fully expecting it to cook for ~ 20 hours.  We were set to eat at 6:30pm.  Please note, if the fire wasn’t clean, i.e., thick white smoke, I would not have put the beast on.  I would have waited. 

Woke up at 8am to find internal was 195.  Yikes.  I grabbed some butcher paper and wrapped it up, reinserted the probe, and scaled the egg down to 210.  The beast felt pretty dam good, as far as done goes.  I noted that the flat felt about the same raw as when it’s done.  I checked with a toothpick, yep, done, but I was a long way away from eating time.  So I figured the wrap was the best idea. 

At 10:30am I heated up a can of beef broth and took the beast off and unwrapped it.  I got some foil ready, put the beast on it, poured the broth on it and continued to wrap with 4 more pieces of foil.  I then put it in a cooler that luckily was the dam near the same diameter as the beast, and packed about 5 bath towels on top of it.  I then put the cooler outside in the sun.

I left it in there until 4:30pm and then placed the beast (still in the foil), which was still hot to the touch, in a 170 degree oven.  I removed it at 5:30 to rest on the counter.  At 6pm I removed the foil on the top and took a peek inside.  I couldn’t believe how perfect it looked and smelled!!!!

At 6:30pm I sliced into it to find one of the best and most moist briskets I’ve ever had the pleasure to carve.  I served it and people went nuts over it.  A proud papa I was.

So why this story?  Well, I was freaked out the entire day when I essentially found it done at 8am.  There were some helpful folks here on the forum and I figured in order to pay it back/forward, I would write about how perfect it turned out. 

Moral of the story is don’t freak out, ask for help here, and enjoy the fruits of your labor!!!!!


The Dude: This is a very complicated case, Maude. You know, a lotta ins, lotta outs, lotta what-have-you's. And, uh, lotta strands to keep in my head, man. Lotta strands in old Duder's head. Luckily I'm adhering to a pretty strict, uh, drug regimen to keep my mind, you know, limber.

Walter Sobchak: Nihilists! *uck me. I mean, say what you want about the tenets of National Socialism, Dude, at least it's an ethos. 

Cumming, GA

Eggs - XL, L, Small

Gasser - Blaze 5 Burner

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Comments

  • TexanOfTheNorth
    TexanOfTheNorth Posts: 3,951
    Also good to read a success story!
    ---------------------------------------------------------------------------------
    Well, "spa-Peggy" is kind of like spaghetti. I'm not sure what Peggy does different, if anything. But it's the one dish she's kind of made her own.
    ____________________
    Aurora, Ontario, Canada
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  • rtt121
    rtt121 Posts: 653
    Nishe!  Did you snap a pic?
    Medium, and XL eggs in Galloway NJ.  Just outside of Atlantic City.  
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  • CPARKTX
    CPARKTX Posts: 2,095
    Awesome! Any pictures or did it get eaten too fast?
    LBGE & SBGE.  Central Texas.  
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  • danv23
    danv23 Posts: 956
    Sorry folks.  I don't have any pics.  However, if you watch Franklins You Tube, yep, that's what mine looked like.

    The Dude: This is a very complicated case, Maude. You know, a lotta ins, lotta outs, lotta what-have-you's. And, uh, lotta strands to keep in my head, man. Lotta strands in old Duder's head. Luckily I'm adhering to a pretty strict, uh, drug regimen to keep my mind, you know, limber.

    Walter Sobchak: Nihilists! *uck me. I mean, say what you want about the tenets of National Socialism, Dude, at least it's an ethos. 

    Cumming, GA

    Eggs - XL, L, Small

    Gasser - Blaze 5 Burner

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  • GoldfishDude
    GoldfishDude Posts: 29
    Well done!
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  • henapple
    henapple Posts: 16,025
    I'm assuming with no pics this is like one of my Penthouse Pet forum stories... =))

    I never believed these stores were true till today. I'm a pizza delivery man in a small rural Midwest town.. LOL.
    Green egg, dead animal and alcohol. The "Boro".. TN 
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  • Chubbs
    Chubbs Posts: 6,929
    Did you wear your Santa outfit when you cooked it?
    Columbia, SC --- LBGE 2011 -- MINI BGE 2013
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  • danv23
    danv23 Posts: 956
    I'm not the Santa, but those are my kids.  I suppose I should use a picture of me, but I love my kids more.

    The Dude: This is a very complicated case, Maude. You know, a lotta ins, lotta outs, lotta what-have-you's. And, uh, lotta strands to keep in my head, man. Lotta strands in old Duder's head. Luckily I'm adhering to a pretty strict, uh, drug regimen to keep my mind, you know, limber.

    Walter Sobchak: Nihilists! *uck me. I mean, say what you want about the tenets of National Socialism, Dude, at least it's an ethos. 

    Cumming, GA

    Eggs - XL, L, Small

    Gasser - Blaze 5 Burner

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  • FearlessTheEggNoob
    FearlessTheEggNoob Posts: 888

    Nice write up Sir. Lots of good info there to be had.

    Gittin' there...
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  • danv23
    danv23 Posts: 956
    Thanks!!!!

    The Dude: This is a very complicated case, Maude. You know, a lotta ins, lotta outs, lotta what-have-you's. And, uh, lotta strands to keep in my head, man. Lotta strands in old Duder's head. Luckily I'm adhering to a pretty strict, uh, drug regimen to keep my mind, you know, limber.

    Walter Sobchak: Nihilists! *uck me. I mean, say what you want about the tenets of National Socialism, Dude, at least it's an ethos. 

    Cumming, GA

    Eggs - XL, L, Small

    Gasser - Blaze 5 Burner

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  • Randy1
    Randy1 Posts: 379
    Inspiring....brisket has not been a strong suit for me.
    Maumelle, Arkansas
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  • SmokeyPitt
    SmokeyPitt Posts: 10,490
    Great brisket story!  Nice tip with the coffee grinder.  Did the salt and pepper get a little coffee flavor?  That wouldn't be a bad thing!  

    Which came first the chicken or the egg?  I egged the chicken and then I ate his leg. 

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  • caliking
    caliking Posts: 18,871
    Man I'm jealous! Thanks for posting the details. Sounds like one big hit.

    #1 LBGE December 2012 • #2 SBGE February  2013 • #3 Mini May 2013
    A happy BGE family in Houston, TX.
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  • danv23
    danv23 Posts: 956
    I cleared out as much of the grounds as i could, but like you suggested, the grounds smelled pretty good! Now, i did clean out my S&P mix from it real good so my wife wouldn't have S&P flavored coffee!! 

    The Dude: This is a very complicated case, Maude. You know, a lotta ins, lotta outs, lotta what-have-you's. And, uh, lotta strands to keep in my head, man. Lotta strands in old Duder's head. Luckily I'm adhering to a pretty strict, uh, drug regimen to keep my mind, you know, limber.

    Walter Sobchak: Nihilists! *uck me. I mean, say what you want about the tenets of National Socialism, Dude, at least it's an ethos. 

    Cumming, GA

    Eggs - XL, L, Small

    Gasser - Blaze 5 Burner

    · Share on FacebookShare on Twitter

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