K.I.S.S. Packer

cazzy

It's okay to mess up man. I learn from every cook...good and bad. If something doesn't turn out good, it bothers the crap out of me, but I do root cause analysis so the same mistake doesn't occur again.

NPHuskerFL

@cazzy...good analogy. And if I'm lucky this one won't bite the big one. But, if it does I'll learn from it and move on. Obviously brisket is one of my absolute favorites so it won't deter me from making it again. But, I won't be repeating the same error again. I do like the coloration of the bark. Again will update upon slicing. Thx

grege345

Does it make you consider a pit controller for the over night briskest? Just curious

danv23

BBQ Guru would have saved that sucker.  Ramp mode would have kept the internal right where you wanted it.  I ain't preachin', I've just been through it (I have a problem with my "stop drinkin' valve" a lot - it sticks in the wide open position").

NPHuskerFL

@grege345‌ & @danv23‌ yes it would've been a nice option. However, not a option at this moment. I heard my cel phone alarm but, then thought I've got a couple hours for the stall. Boy was u wrong. Standby about to slice.

grege345

Standing by

NPHuskerFL

Plated. I never use bbq sauce. I will today. Flat is okay but, far from moist. Point is okay. Flavor is good. Not my best. Not my worst. Lesson learned. Family seems to be enjoying it so maybe I'm more critical on my own food. Happy egging. Time to eat :-)

cazzy

I don't see any sliced pics.  I guess it didn't happen...

danv23

Ya, I let the drip pan run out on mine last week during my brisket cook.  It was ok, but keeping the pan full is a must.  Lesson learned here too.

NPHuskerFL

@cazzy‌...sliced and cubed. Sides of: bold baked beans, southern style green beans and whole kernel corn. Also made Southern Style Banana Pudding.

cazzy

You need to sharpen your knife and watch Franklin's payoff video like 9 times. Hahhahaha jk

Looks like a good plate of food.

NPHuskerFL

@cazzy...no my knife is filet razor sharp. Although I do not have a dedicated brisket /slicing knife. But, this was dry and truthfully chunking worked better. You've seen how I've sliced previous briskets. Don't be a ball buster :-??

cazzy

You know you can take it. Lol

NPHuskerFL

@cazzy‌ ...Yep I've got thick skin. Not quite as thick as the bark on this hockey puck of a flat though. )

NPHuskerFL

Oops forgot the pic of the Southern Style Banana Pudding. So here it is. This is a 13"x9" and it made enough for an additional approx 6"x9" which we gave to our neighbors to share. :-)

TheShaytoon

I don't see a picture, do you see a picture?

grege345

@TheShaytoon maybe something is wrong with your PC. I see it. Lol

NPHuskerFL

@TheShaytoon‌...oops. not sure why it didn't post the pic. Let me try again.

NPHuskerFL

Pic of the Southern Style Banana Pudding. So here it is. This is a 13"x9" and it made enough for an additional approx 6"x9" which we gave to our neighbors to share.

hapster

All looks good... Don't worry about it. Even our mistakes are likely better than any grilled meals our guests have eaten so far...

SmokeyPitt

Naner puddin' trumps all, so even if the brisket didn't come out quite how you wanted this cook was still a win! 

NPHuskerFL

@hapster‌ ...thanks! I felt horrible releasing a meal to our good fruends/neighbors & they just called to rave how much they loved everything. SWMBO must have given them the best cuts of brisket. Lol.
Ahh that's cool your right it happens. Live and learn.
@SmokeyPitt‌...yep the SWMBO and I made the pudding together (she gets intimidated by my Kitchen Aide---at least that's what she tells me>>> she's an evil genius >:) ). It rocked!

cazzy

Huh...why are you not deciding who gets the best cut? I would never let my wife serve...she would give guests all flat so there is more point for her! :P

Ladeback69

I don't think adding a water pan helps much in an egg. Its sealed up pretty good and locks in moisture if you don't over cook it. Rule of thumb, no more then 2 to 3 hours of smoke take it to 195 and slice off the point. Put more rub on the point, put out back on for an hour to get a crust. Slice the flat, sprinkle with some beef juice and make the point into burnt ends. That's what I'm doing on my first brisket on the egg.

cazzy

Ladeback69 said:

I don't think adding a water pan helps much in an egg. Its sealed up pretty good and locks in moisture if you don't over cook it. Rule of thumb, no more then 2 to 3 hours of smoke take it to 195 and slice off the point. Put more rub on the point, put out back on for an hour to get a crust. Slice the flat, sprinkle with some beef juice and make the point into burnt ends. That's what I'm doing on my first brisket on the egg.

I'm guessing you're not from Texas.   :P

NPHuskerFL

@Ladeback69‌...to each their own. By, why do you say only 2-3 hrs of smoke? I've done the burnt ends thing. But, now much prefer sliced. SWMBO prefers sliced now also. Water pan six and one half dozen the other (opinions on this could start a mega thread). But, yes the egg will and does hold moisture so doesn't dry product out like a stick burner would.

Ladeback69

Nope, Kansas City. I've tried with water and without on my WMS and didn't notice a differance when I smoked a brisket. I took a competition class yesterday and the instructor didn't use a water pan or foil. The briskets and pork butts were moist and had great bark.

cazzy

Ladeback69 said:

Nope, Kansas City. I've tried with water and without on my WMS and didn't notice a differance when I smoked a brisket. I took a competition class yesterday and the instructor didn't use a water pan or foil. The briskets and pork butts were moist and had great bark.

I usually don't use a water pan either.  I did my last cook to see if the water would help with humidity and help with the smoke ring I seem to never get.  

What kind of pit did they use in the class?  Did they inject?  

NPHuskerFL

@cazzy‌... Did you notice a difference smoke ring etc?

cazzy

NPHuskerFL said:

@cazzy‌... Did you notice a difference smoke ring etc?

Nope!  It is what it is though.