First Packer

Acn

So, I was pretty happy with tonight's cook, including brisket.  So, I figured I could open some more wine, call up Ghostbusters on Netflix, and start my first packer tonight, planning on having it for dinner early tomorrow evening.  I got a 10+ pound packer today at a nice little butcher shop @eggcelsior recommends.  The egg is coming up to temperature, with the relatively new PitmasterIQ 110 set for 250.

Pictures will be forthcoming, expect to get the brisket on around 12-12:15 EST.  It is a bit of a trial run, SWMBO may be holding a family get together at our house over labor day weekend, may want to run another one of these at that point, assuming tonight goes well.

Acn

The packer is on. USDA choice, relatively floppy. Trimmed, liberally coated with DP Red Eye (yes Texans, I know not traditional. I am using Acadian Oak though. So I got that going for me, which is nice).

Eggcelsior

Looking forward to the cut shot later today.

hapster

Me too... Sexy as hell right now.

Acn

Morning check in:

stemc33

Nice.

johnmitchell

That does look good..

Acn

Thanks guys, here it is after 15 hours, probe sliding like butter. It'll be FTC'd for about 2 hours, I'll eat around 5.

Acn

Gratuitous beverage pic:

johnmitchell

Awesome..Looking forward to the money shot..

Acn

Also, I had filled up to the top of the fire ring with Rockwood; after I stirred it (blue cornbread and veggies are going to cooked on the egg to finish dinner) to get things evened out and to burn off any leftover bits of oak still in there, here is what is left, after 16 or so hours of coming to 250 and staying there:


That Rockwood is some pretty good stuff!

Acn

So this turned out to be my best brisket ever, the first time I did one that makes you stop and say, "So this is what all the fuss is about."
After FTC:

A few sliced shots:


The veggies and the cornbread wouldn't both work, so I did the cornbread in the oven (the recipe calls for dropping the temp anyway, so I could follow it fully).


Finally a plated shot, with some okra pickles on the side too.

johnmitchell

Awesome..Congrats on a great Brisky..All looks fantastic..Enjoy.

frankc623

Brisket looks great! What butcher shop did you go to?

Acn

frankc623 said:

Brisket looks great! What butcher shop did you go to?

JW Treuth in Catonsville. They don't have them in the case, but ask and they'll go out back and pick one up.   

http://www.jwtreuth.com/

frankc623

I'll have to check them out. thanks

travisstrick

My goodness, sir!

cazzy

Home freaking run!!! Best 1st attempt I've seen!

Terrebandit

Terrific.

Acn

Thank you gentlemen. High praise indeed from notable brisket experts...

cazzy

Acn said:

Thank you gentlemen. High praise indeed from notable brisket experts...

No kidding!! I eagerly await the day that Mr. Brisket makes an appearance in one of my measly brisket threads. Have you seen how many views this guy's thread has??

If you havent...don't worry, I'm about to bump it!!

Acn

cazzy said:

Thank you gentlemen. High praise indeed from notable brisket experts...

No kidding!! I eagerly await the day that Mr. Brisket makes an appearance in one of my measly brisket threads. Have you seen how many views this guy's thread has?? If you havent...don't worry, I'm about to bump it!!

I do a mean braised brisket myself, although I use the slow cooker not the egg (and the one I cooked last night into today wouldn't fit). I must remember to take photos next time I do it.

tulocay

Great looking brisket!

Mattman3969

Mighty fine job on the brisky!! Tell me about the cornbread please.

DMW

Nice job there. Hard to believe this was your first. Do this exactly the same next time, don't change a thing.

yzzi

Was this your first ever or first one posted on the forum ;-)

Ladeback69

Nicely done. The bark looks great. It looks very juicy.

Acn

Thanks all!  This was my first full packer - I have done a few flats before, both on an old brinkman vertical smoker and on the egg.  Those results were OK (except for the last flat I did on the egg - didn't have a controller or maverick, woke up and it was cruising along at 425, there was a sliver inside that was OK for the dog, and at least there was plenty of time to defrost something else for dinner) but really never was at a point that made me understand the fuss about brisket.  I'll be honest - I was at a point where I was done with smoking the brisket, and was going to stick with either thin-sliced and direct grilled (like from my Saturday cook, linked in the first post here), braised, or as ground beef.  Now that I have a source for quality packers, I'll keep them in my repetoire.  

Acn

@Mattman3969

I use this cornbread recipe:  http://www.foodnetwork.com/recipes/alexandra-guarnaschelli/cast-iron-skillet-corn-bread-recipe.print.html#

I have the blue cornmeal from here:  http://www.mcewenandsons.com/

I can't recommend McEwen & Sons highly enough.  Their grits, cornmeal, and popcorn are all fantastic - the best my wife and I have ever had, and their hush puppy mix is outstanding as well.

JohnInCarolina

Yep, you did it right - nice work!