Brisket and St Louis Ribs

Zarcon

SWMBO wanted ribs again and I was ready to take my first shot at brisket so.. .... why not both. I forgot to get a picture before they went on the egg but oh well (Lotta smoke). . More coming soon.

Zarcon

Oh, and I was out of BGE lump so I decided to buy 2 bags of Royal Oak and give it a shot.

SGH

Standing by brother Zar.

SGH

Still standing by for this one brother Zar.

Zarcon

My bad. Got lost and ate a mess of it..

SGH

Nothing wrong with putting eating first my friend. I do it myself quite often. The food looks excellent my friend. Great job. For jumping in head first and eating without concern for pics, I gladly give you:

Zarcon

Thank ya @SGH . One small concern though. Brisket had a great taste and perfect smoke but it was a lot tougher than I expected. Not sure where I failed. Maybe cooked too long? The piece of meat? Ribs were awesome of course.

lousubcap

The key to the brisket finish-line is when you can probe the thickest part of the flat and it feels like "buttah".  Doesn't matter if cooking a flat or the whole packer-same deal.  Temperature does not matter although the "promised land" is generally around 190-205*F.  FWIW-

JRWhitee

Nice job Zarcon Briskets are not easy my friend it may be the piece of meat you never know.

Zarcon

Thanks guys. Just hoping it wasn't my technique. Haha

SGH

@Zarcon‌
Brother everyone has their preferred method to check for doneness. That said let me share mine as well. Remember that this is just my preferred method and what works well for me. Feel free to ignore this in favor of advice given by the more astute and accomplished eggers. I like to test for doneness by feel. Literally. I have a pair of TIG welding gloves that are made of pig skin and are extremely thin. When I like how the brisket is starting to probe, I start "feeling" it every 10 minutes. I pick the brisket up wearing these gloves and give it a squeeze and a slight shake. When the brisket yields or feels right I pull it. This is a feel that is learned with time and experience. But once you learn it, it's about fool proof. I find that the hands on approach gives excellent results. Probing works. But I find that with huge flats that probing can mislead you at times. Why? The varying thickness from cross girth. This is where the hands on approach really shines in my opinion. Once you learn the feel of a brisket that has "let or turned a loose" you will hit home runs almost every time. Wish you luck in the future and I hope that this helps my friend.

anzyegg

Great looking brisket and ribs....mmmmmm