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Saturday Brisket

stemc33
stemc33 Posts: 3,567
in Beef
My son's leaving to go back home on Sunday. Jeesh, college kids get too much time off. He's been visiting since school got out in May and has been busting my balls about everything BBQ. He's watched a few seasons of BBQ Pitmasters and thinks everything I cook is supposed to be compared to the pros that compete. Anyway, he's been challenging me to do a brisket.

So today is the day. It's my first brisket. If I screw it up or don't meet the Myron Mixon, Aaron Franklin, or Johnny Trigg competition standards, I'll only have to listen to the armchair quarterbacking for a day. :-@ it's all good though.

Started the 10# brisket last night at 2315.
Egg at 260 degrees dome, but has settled in at 250 degrees on the last check at 0300.
Simple S&P with a little garlic powder.

Thinks it's good to go, so I'm gonna do one last check and head to bed. Hopefully I get lucky.

image
Steven
Mini Max with Woo stone combo, LBGE, iGrill 2, Plate Setter, 
two cotton pot holders to handle PS
Banner, Wyoming
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Comments

  • SGH
    SGH Posts: 28,888
    @stemc33‌
    Sounds like you are off to a good start. Good luck with your brisket and can't wait to see it my friend.

    Location- Just "this side" of Biloxi, Ms.

    Status- Standing by.

    The greatest barrier against all wisdom, the stronghold against knowledge itself, is the single thought, in ones mind, that they already have it all figured out. 

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  • stemc33
    stemc33 Posts: 3,567
    Oh yeah...I don't even know what brisket is suppose to taste like. I've only ate it once and that was at Arby's. If that's the description of what a brisket taste like, I don't think I've been missing anything.
    Steven
    Mini Max with Woo stone combo, LBGE, iGrill 2, Plate Setter, 
    two cotton pot holders to handle PS
    Banner, Wyoming
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  • SGH
    SGH Posts: 28,888
    @stemc33‌
    You are in for a very pleasant surprise sir. Trust me on this.

    Location- Just "this side" of Biloxi, Ms.

    Status- Standing by.

    The greatest barrier against all wisdom, the stronghold against knowledge itself, is the single thought, in ones mind, that they already have it all figured out. 

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  • TexanOfTheNorth
    TexanOfTheNorth Posts: 3,951
    If you're going to compare what you're about to eat off your Egg with Arby's then prepared to be blown away. And, if your not blown away, you've done something(s) terribly wrong!

    Sounds like you and your son enjoy a good relationship... which means you've been doing a lot of the right things over the years.
    ---------------------------------------------------------------------------------
    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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  • minniemoh
    minniemoh Posts: 2,145
    Sounds like the perfect way to wrap up his visit. Maybe this will serve as motivation for your son to pick up an egg for himself one day. Good luck - I'm sure it will be great.
    L x2, M, S, Mini and a Blackstone 36. She says I have enough now....
    eggAddict from MN!
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  • stemc33
    stemc33 Posts: 3,567
    Your were right @TexanOfTheNorth‌ . I was blown away compared to Arby's. It came out pretty good. I think between my son and I, we probably ate half the brisket. I poured the drippings into a bowl and we dunked the meat in it. After we ate several slices from the flat, we started on the point. First taste from the point and my son said,"it melts in your mouth like butter". Here's some pictures.

    imageimageimageimage
    Steven
    Mini Max with Woo stone combo, LBGE, iGrill 2, Plate Setter, 
    two cotton pot holders to handle PS
    Banner, Wyoming
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  • stemc33
    stemc33 Posts: 3,567
    @SGH you also were right. This cook was definitely a very pleasant surprise.
    Steven
    Mini Max with Woo stone combo, LBGE, iGrill 2, Plate Setter, 
    two cotton pot holders to handle PS
    Banner, Wyoming
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  • SGH
    SGH Posts: 28,888
    @stemc33‌
    Looks like a winner to me my friend! Excellent job! Take a bow sir and enjoy!! =D>

    Location- Just "this side" of Biloxi, Ms.

    Status- Standing by.

    The greatest barrier against all wisdom, the stronghold against knowledge itself, is the single thought, in ones mind, that they already have it all figured out. 

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  • SGH
    SGH Posts: 28,888
    @stemc33‌
    What about those beans? House recipe or no?

    Location- Just "this side" of Biloxi, Ms.

    Status- Standing by.

    The greatest barrier against all wisdom, the stronghold against knowledge itself, is the single thought, in ones mind, that they already have it all figured out. 

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  • stemc33
    stemc33 Posts: 3,567
    Just Bush's beans. One if these days I'll make some, but for now I'll just stick with the guys that know how to make them. I wish I would of picked up some Wyoming beans from a local smokehouse deli. They use about 5 or 6 different beans and taste really good. Maybe next time.
    Steven
    Mini Max with Woo stone combo, LBGE, iGrill 2, Plate Setter, 
    two cotton pot holders to handle PS
    Banner, Wyoming
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  • Mattman3969
    Mattman3969 Posts: 10,458
    That looks crazy moist!! Congrats on the brisky and I would say you met the boy's challenge.

    -----------------------------------------

    analyze adapt overcome

    2008 -Large BGE. 2013- Small BGE and 2015 - Mini. Henderson, Ky.
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  • Wolfpack
    Wolfpack Posts: 3,552
    Awesome- glad it turned out well. I am from NC so bbq was always pork but have really grown to like brisket. I now order it when I see it- especially when I'm in Tx
    Greensboro, NC
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  • stemc33
    stemc33 Posts: 3,567
    edited July 2014
    Thanks for all the comments @SGH‌ @Wolfpack‌ @TexanOfTheNorth‌ @Mattman3969‌ @minniemoh‌ .


    I do have a few questions since this is my first brisket.
    The internal temp was all over the place from 170's-190's when I pulled it off. What area is the best indicator of doneness?
    After 15 hours, the little puddle on the flat started to dry up. I figured I'd pull it off the Egg because I was afraid I was gonna overcook it. Probing was like butter in some spots and slight resistance in others.
    What is right?
    I feel I got extremely lucky with this. Any additional tips would be great. Thanks.
    Steven
    Mini Max with Woo stone combo, LBGE, iGrill 2, Plate Setter, 
    two cotton pot holders to handle PS
    Banner, Wyoming
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  • SGH
    SGH Posts: 28,888
    @stemc33‌
    I never go by temp. I go by feel. That being said you will get many different opinions on this and here is mine as well. If I were forced to use temp for some reason I myself would take it in the thickest part of the flat . Just how I use to do it.

    Location- Just "this side" of Biloxi, Ms.

    Status- Standing by.

    The greatest barrier against all wisdom, the stronghold against knowledge itself, is the single thought, in ones mind, that they already have it all figured out. 

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  • TexanOfTheNorth
    TexanOfTheNorth Posts: 3,951
    Those are some of the best looking brisket pics I've seen on here in a while!

    I agree with @SGH in regards to using the thickest part of the flat to determine doneness. When that are probes like butter you are done.
    ---------------------------------------------------------------------------------
    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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  • johnmitchell
    johnmitchell Posts: 6,786
    Congratulations..Brisket is my next big cook..You nailed it..
    Greensboro North Carolina
    When in doubt Accelerate....
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  • DMW
    DMW Posts: 13,833
    Nice work on your first brisket, much better than my first attempt.
    They/Them
    Morgantown, PA

    XL BGE - S BGE - KJ Jr - HB Legacy - BS Pizza Oven - 30" Firepit - King Kooker Fryer -  PR72T - WSJ - BS 17" Griddle - XXL BGE  - BS SS36" Griddle - 2 Burner Gasser - Pellet Smoker
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  • boochsr71
    boochsr71 Posts: 267
    Wow, looks like you have been making them for years!!! good job!! I hope when I finally get around to making one it turns out like that!!

    Booch- from Medina, Ohio

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  • lousubcap
    lousubcap Posts: 34,087
    A home-run for sure.  Congrats on the cook, now you are hooked.  That will be a tough one to top but the challenge is the fun.  
    Louisville; Rolling smoke in the neighbourhood. # 38 for the win.  Life is too short for light/lite beer!  Seems I'm livin in a transitional period.
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  • hapster
    hapster Posts: 7,503
    Wow... You nailed it!
    MSV Chill Spot
    Chester County, PA

    http://egginwithedward.blogspot.com/

    http://edwardhardingphotography.zenfolio.com/
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