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Popping the brisket Cherry

Griff2w2
Griff2w2 Posts: 53
edited June 2014 in EggHead Forum
So I'm taking the plunge.  While picking up some meats for my incoming house guests I decided to go ahead and grab a brisket flat for this weekend.  I would have gone with a whole packer, but with it being just SWMBO and I right now, I settled on a 5# USDA Choice flat I got for a decent price.  With it being so thin, I went ahead and injected it with a combination of melted butter, worcestershire and franks hot sauce. I had some foul weather and ended up making some chicken corn chowder last night, so meat ended up resting for 24 hrs.

I loaded up the Egg with Rockwood and a couple fistfulls of cherry (SWMBO isn't a fan of a lot of smoke) and she decided to settle in around 230 grate.  So I threw the Auber on and put the petite slab on fat cap up. (More on this later)  I'm planing on 1 to 1.5 hrs/lb and letting it rest/ftc for 1 to 2 hours prior to slicing.  The brisket is going to be served with some sauteed asparagus and home made mashed potatoes.

So back to the fat cap and the Auber...  I am by nature very inquisitive and decided to figure out for myself what orientation of the fat cap I prefer.  Once the Egg is dialed in, I have to try pretty hard to screw it up, but I have been having some wonky weather and the Auber is simply there to aid in providing repeatable results.  But enough on that... Pictures or it didn't happen!



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Comments

  • BYS1981
    BYS1981 Posts: 2,533
    Looking good.
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  • NPHuskerFL
    NPHuskerFL Posts: 17,629
    Nice grain and marbling. Brisky status update?
    LBGE 2013 & MM 2014
    Die Hard HUSKER & BRONCO FAN
    Flying Low & Slow in "Da Burg" FL
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  • Griff2w2
    Griff2w2 Posts: 53
    Sitting at 153 for the past 30 ish minutes. Ran up to 250 to help a little with the stall. Peeks through the daisy wheel and fat Is melting nicely so no plans on wrapping. Thanks for the compliments.

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  • NPHuskerFL
    NPHuskerFL Posts: 17,629
    Get it stable and enjoy a beverage...or two or three or»»»» you're gonna hit a long stall (the first will be at around the 160℉ ish mark). Possibly 2 stalls but, "if" ya hit 2 the second one it doesn't typically last long. I'd say ya got about 4.5-5.5 hrs left at that pit temp before it's done. Will watch for the result show ;)
    LBGE 2013 & MM 2014
    Die Hard HUSKER & BRONCO FAN
    Flying Low & Slow in "Da Burg" FL
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  • Griff2w2
    Griff2w2 Posts: 53
    Well swmbo got inpatient (Should have known) but admittedly could have started earlier. Let's just say I owe the group some finale pics. Turned out pretty well though, I just wish I could have left it on a tad longer
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