My first brisket journey

shtgunal3

I've been wanting to do one of these for a long time. I watched the lady discount this brisket and thought here's my chance. While sitting in line at school waiting to pick up my kids I started asking Cen-Tex questions. It didn't take long and he replied with answers. Thank you again Tex. Well this thing started out at 14lbs and I trimmed almost 4lbs of fat. I thought that was a lot but what do I know, this is my first one. I rubbed it down with a good coating of Bad Byron's butt rub and started the LBGE. I cleaned the egg out and opened a new bag of Ozark Oak and filled her up. Got it going and threw some JD whiskey barrel chunks on for smoke. I plan to go around 250-275 dome. We'll see where the egg decides to settle in. I had to drape it over a rib rack to get it to fit. I'll let it go until it probes like buttah and then FTC until we get ready to eat. Updates to follow.

Advice and criticism welcome.

hapster

Looking good and I'm sure you will have great results!

shtgunal3

Thanks @hapster. I sure hope so. I got that bottle of Bad Byron's as partial payment from a bet I won.

Hunter1881

Good luck with the brisket bud. Looking good thus far.

SGH

Good luck my friend. I have no doubt that brother Tex has you on the right page and heading toward success. By a stroke of good fortune I will have the honor and privledge of watching him cook brisket in a few weeks in person in New Orleans. I like what I'm seeing thus far. Standing by patiently for the finale.

shtgunal3

Brisket has been on for about 5-1/2 hours. I didn't expect this thing to cook this fast. It's already 190-195 in the flat and 170-175 in the flat. Dome temp is 280.

Brisket for breakfast?

DMW

170*-175* in the flat, you still could have a good bit of time left. Is it the size you can remove the rack and lay it flat yet?

shtgunal3

@DMW‌ actually no. It didn't shrink that much and 90% of this this is probing like buttah and is at 195-200 with the Thermopen. I'm thinking I should go ahead and FTC.

lousubcap

I had one run quickly last weekend-finished in 9+ hours and was about 12lbs trimmed when I started.  Calibrated dome temp was 260-270*F the whole time.  The key is when the thickest part of the flat is probing "like buttah" you are there.

BTW-I FTC'd the hunk in a cheap Igloo cooler for 7+ hours (cooler in the sun) and when ready to slice the lowest temp was 152*F.  So, you can get plenty of mileage with the FTC.  I did pre-warm the cooler.

shtgunal3

Brisket is off and FTY. (Foil-Towel-Yeti). I had an 8lb butt that I had thawed out so I could make some shoulder bacon inspired by @Cookinbob‌ . I cut the butt in half and just threw the side with the bone on the egg. Butt and brisket, we gonna be eating good for a day or two.

minniemoh

Way to keep an eye on it! Hope you get the results you're after on the brisket. I FTC'd two butts and a brisket in my pre-warmed Yeti a few weeks ago for 10 hrs. Wrapped in double foil, a bath towel, and a moving blanket and when I took them out, they were still in the 160's. I have FTC'd a lot of times but the Yeti definitely keeps the temp longer. (sure should for what they cost)

Enjoy the good eats!

shtgunal3

Butt came off and FTY just in time to leave and go pick up kids from school. I forgot to take pic though.

henapple

Then I don't believe you. :-@

shtgunal3

It's still in the Yeti. Imma gonna pull it when the wife gets home. You'll get your pics at that time mr @henapple

shtgunal3

@henapple it has been pulled

Cookinbob

shtgunal3 said:

Brisket is off and FTY. (Foil-Towel-Yeti). I had an 8lb butt that I had thawed out so I could make some shoulder bacon inspired by @Cookinbob‌ . I cut the butt in half and just threw the side with the bone on the egg. Butt and brisket, we gonna be eating good for a day or two.

Saw the brisket pics, looks awesome.  I have one in the freezer that is in my not too distant future.  Share some pics when the shoulder bacon is done!

shtgunal3

Yeah I'll post a thread about it