Another first brisket thread

Tango2

So I'm attempting my first brisket tonight/tomorrow on my XL egg.  I've done several before, but not on the egg with very good results.  These were done on a custom built stump's-style smoker.  I've found that with a good regulated temp, I was able to get good results.

I picked up the only packer brisket I could find locally yesterday from Wal-Mart.  $3.48/lb, but not the best cut.  It is slim pickings here in Northern VA.  I miss TX right now.

Did some minor trimming last night, and did a real basic dry rub.  Plastic wrapped it and sat overnight in the fridge.

I want to have this ready for about 4-5pm tomorrow, so I'm planning to get the grill going at about 11pm tonight and get it on there by midnight.  I'm hoping to have it FTC'd by about noon or so tomorrow.  This will give me a buffer if I need a little more time.  My goal temp is about 225° dome temp.  Any suggestions welcomed... I'll try to post some pictures of the cook as it progresses.

lousubcap

Looks ready to launch-here's a link that should help; My first brisket journey and the search function here or google with big green egg in the query should give you more than enough info.

BTW a critical piece of info would be weight...

Tango2

I read your thread the other day. Sounds like yours came out good.

My packer weighed in at just under 14 lbs before trimming, and I didn't take too much off. Meant to add that - good catch!

Tango2

Brisket is on! Found out late that one probe I had is bad. I may have to rely on just the dome thermo for grill temps if I can't run out and get one tonight. Went on at 10:30 with a dome temp of just under 225 and internal temp of 53. Now I wait...

Tango2

Tango2

I'm officially stalling.  Here's the progress so far:

Brisket on @ 2230

Dome 200°

Meat 52°

@ 2354

Dome 225°

Meat 108°

@ 0009

Dome 225°

Meat 122°

@ 0034

Dome 230°

Meat 138°

@ 0138

Dome 230°

Meat 156°

@ 0237

Dome 230°

Meat 163°

Detailed, I know, but I have to do something to keep myself awake - LOL

lousubcap

Moving right along based on the above data.  Depending on where you are now you may want to bump the dome up to punch it home.  230*F on the dome will take a long time to get the brisket to around 200*F ; the neighborhood where the flat probes "like buttah" and is the finish-line.  Make sure your meat probe is not in a fat pocket as that will skew your readings.  FWIW-

Tango2

Not sure what happened, but by 8AM the probe was reading 190 in the thickest part and about 200 in the flat.  Everything probed like buttah, but it sped through the stall, which I thought it would stick at for way longer than it did.  I really wish I would have had that second probe to have a better idea of what my grate temps were.

It's been FTCing since 0830, and I threw the probe back in the flat so I could see if it would make it all the way until this afternoon.  My temps are dropping to where I may need to heat it some.  My oven goes down to 170 - would that be a good option for a couple hours?

Tango2

So I ended up ditching the FTC for just the F after the meat temps began to drop into the high 150's and threw it in the oven at 170° for about an hour or so to make sure it stayed warm.  At about 2 or 2:30 I pulled it and FTC'd it again until everyone arrived.  Overall, it was a really good cook.  I would have liked more of a smoke ring, but the flavor was really good and was very well cooked.  Not tough at all (cut with a fork), but wasn't falling apart either.  Of the sub 14-pounder that I started with, I have maybe two pounds left max.

Thanks for the advice along the way.  I call it a success!