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1st Brisket .... 1st Post

djbade
djbade Posts: 10
in Beef
I've been lurking around the forums since June when I got my LBGE and I have learned a lot from everyone here.  Cooked some pulled pork, chicken, steaks and pizzas with all the info here.

Yesterday was my first attempt at a nice 7.5 lb brisket (flat) and I took a little advice from all the posts on here.  Couldn't decide on a rub, so I put some Montreal steak spice (let it sit for 12hrs).  Woke up at 4:30 am got the egg ready for indirect at 250 - 275, used a drip pan with water and some more steak spice in it.  It stalled at 163 for about 2 hrs with a total cook time of 9 hrs.  At IT of 203 pulled it off and FTC'ed for 30 minutes while the sides were finishing up.

I have to say it turned out great and it wasn't as stressful as I imagined it to be.


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Kirkland (Montreal), Quebec, Canada
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Comments

  • grege345
    grege345 Posts: 3,515
    Looks like you nailed it. Good for you. Flats don't get as much love as the full packer but its just as good when done right.
    LBGE& SBGE———————————————•———————– Pennsylvania / poconos

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  • NPHuskerFL
    NPHuskerFL Posts: 17,629
    edited September 2014
    Welcome!!! Going straight to brisky on your 1st post. That's how ya do it. That was my first post also B-)
    Nice first shot. FWIW next time, if it's available to you, grab a packer. I've personal done as many flats as packers. With the crazy price spike in beef I'll be sticking with packers.
    Nice slicing. Enjoy :-)
    LBGE 2013 & MM 2014
    Die Hard HUSKER & BRONCO FAN
    Flying Low & Slow in "Da Burg" FL
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  • JRWhitee
    JRWhitee Posts: 5,678
    Welcome to the fest, great looking brisket. Starting with a brisket is like jumping into a pool without testing the water first. Nice job.
                                                                
    _________________________________________________
    Don't let the truth get in the way of a good story!
    Large BGE 2006, Mini Max 2014, 36" Blackstone, Anova Sous Vide
    Green Man Group 
    Johns Creek, Georgia
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  • lousubcap
    lousubcap Posts: 33,859
    Welcome aboard and enjoy the journey.  Nailin' a flat is one of the more challenging cooks-congrats on a great cook.
    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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