Canada Day 20 lb Prime Brisket

pantsypants

20 lb Prime Packer Brisket.
Trimmed up and rubbed with salt pepper and a bit of cayenne.

The plan is to cook it at 225 with some oak chunks and some tobasco barrel oak chips .

Wish me luck this thing is a beast !!
Also happy Canada Day to my fellow Canucks !!

pantsypants

U_tarded

That's a big mother truckin hunk of sexy brisket

caliking

I don't know if you are aware, but I sort of learned the hard way that prime packers cook much quicker than choice ones. The last one I cooked was about 12 or 14lbs and was done in under 8hrs at 250F. Had to keep it warm for 10+hrs, by which time it was not it's best.

Having said that, what time should we be over to help you eat it?

BigWader

@pantsypants where are you getting prime brisket in TO and how much might I ask?  I was quoted $6.99/lb for packer brisket at European Meats in Etobicoke 2 weeks ago and I passed the $100 price tag.

I might pay more if I was sure I was getting prime.

mstang1988

HEB in Texas has them for around 4/lb.  Picked me a 13lber up.  The commenter that said they cook faster is right, my last 12lb prime almost halved the cook time.  Usually I'm > 1hr per pounds, this was closer to 40 minutes.  

pantsypants

Woke up to pit temp exactly where it should be @225 and the internal temp is 155 so things are well on track.

The beast looks delicious


@BigWader‌ I sent you a message

pantsypants

HDumptyEsq

That looks killer. Company in for a treat.

quixotique

BigWader said:

@pantsypants where are you getting prime brisket in TO and how much might I ask?  I was quoted $6.99/lb for packer brisket at European Meats in Etobicoke 2 weeks ago and I passed the $100 price tag.

I might pay more if I was sure I was getting prime.

I'm interested as well!  I just got my Big Green Egg a few weeks ago and did a pork shoulder from Vince Gasparro's (thebutcher.ca) and it was amazing.  I would like my first brisket to be amazing as well, and was going to go to Vince Gasparro for that as well, but I'm keen to learn about other places  (Like European Meats which isn't far from me).  I'll be sure to share my experience with Vince Gasparro's Mennonite Chicken which is apparently incredible!

pantsypants

@quixotique‌
Gusparros is my butcher for most stuff .
They have great meat and are the nicest guys .
I actually gave them a plate setter for the egg that is outside there shop.
I will send you a pm in a bit regarding prime meat which I import .

Where do you live ? We must be close

caliking

Meteorite!

I'm drooling already.

lousubcap

@pantsypants-that is a killer looking brisket.  Can't wait for the money shots-enjoy the eats that will follow the cook.  I'm guessing you run with a controller??

pantsypants

@lousubcap yeah for overnights I have a digi q . It makes life more simple and I slpet though the night with out thinking about it .
I don't use it very often but when i do its great

CharlieSmoke

@pantsypants‌ what is your set up inside your egg? Is that a double rack with a dry drip pan? Do you notice a big difference raising the brisket a little more?

pantsypants

@Charliesmoke

I am using the AR for my Large as I wanted to get a drip pan under the brisket . This is the first time I am using my xl to smoke a brisket . I will let you know in about 8 hours !!

Don_Piero

Happy Canada Day.!

20lb brisket! That looks very tasty.  I'd also be interested in where you got that beast brisket.

pantsypants

Don I will pm you .

pantsypants

Brisket Update ...
Hasnt budged in temp . Still sitting at 155 . I just kicked the Egg up to 260 to hopefully jumpstart it out of the stall .

It needs to be off by 5 so I think as long as it gets out of the Stall soon I will be fine .

caliking

the suspense is killing me.

You could bump up the temp higher if you want to power through the stall - 300°F or even 350°F will get you there. 

Little Steven

You might find it is done at a lower temp than a lower grade (or Canadian) cut. Just reverting to what Cen-tex found with his Waygu. Happy Canada Day eh!

pantsypants

things are moving along i think i am good 
the internal temp is at 170
so we are good 
i did bump the egg to 260 ..... so lets see
but i feel good and will start to probe the beast at about 195

pantsypants

Steve , are you up to anything for Canada day ?

lousubcap

@pantsypants-I read here and have eggsperienced the following-the better the quality of the brisket, the lower the temp it passes the probe test in the thickest part of the flat.  You may want to give it the first check in the high 180's just to "see" what is going on.  FWIW-

Little Steven

pantsypants said:

Steve , are you up to anything for Canada day ?

Yeah I was on a factory roof all morning. That was up. Had to come back to the office to sign some stuff. May get out a bit early though.

pantsypants

lousubcap said:

@pantsypants-I read here and have eggsperienced the following-the better the quality of the brisket, the lower the temp it passes the probe test in the thickest part of the flat.  You may want to give it the first check in the high 180's just to "see" what is going on.  FWIW-

awesome thanks I will

pantsypants

So this thing is reading 184 and probing like butta !

the only issue is that the top point  feels tough ... anyone have thoughts ?

erapp100

i had the same thing happen. patience paid off. kept it on until 205. came out wonderful. best i had done. your right on the same track

minniemoh

@pantsypants - I can smell that thing right from your photo! AWESOME!

pantsypants

yeah
i just bumped the temp up to 300 as i need to get this lil bastard off so it can rest for 1 hour

lousubcap

Hope it worked out time-wise.  Gotta admit that I have never had the probe issue you eggsperienced with the point.  Given the fat content of the point I am surprised but I guess with brisket, anything is possible.