Thanks CenTex.....cooking my 1st Brisket

bcsnave

Today I got a 13 lb packer from Miesfeld...trimmed it up and its about 10.5lbs  (man I though that butchwer shop..GREAT brats)..

 

Anyway rubbed it down this afternoon....cleaned the Egg out...soaked some Cherry, Apple, and Hickory chunks.....

 

Built the lump pile/ring with big at the bottom...some wood cunks..smaller at the top..started at 4:0pm...settled in at 5:00..and thanks to CenTex...the BBQ Guru is on and should keep the Egg at a nice "toasty"...225 degrees tonight.. while the outside temperature is going to be down to 34 degrees

My wife made some of her coleslaw..we are going to wrap it tomorrow morning ....toss it in the cooler...and by game time....should be fantastic..

CenTex....thanks again...

cazzy

Just going to throw this out there and maybe he'll chime in. 225 is not what he cooks at and oak is always recommend from us Texsans. I recommend 250 grid.

Not sure how that wood concoction will work out. I'd prolly go straight hickory out of the wood you listed if I couldn't get my hands on oak.

SGH

Good luck brother. Standing by for this one. If I may, I would like to make one small suggestion. Drop the apple in favor of more cherry if you are shooting for a smoke ring. Cherry is the ultimate wood for producing the coveted smoke ring. This is straying a little off topic so please forgive me. But for reference a few weeks ago myself, brothers Tex & Nola was running some briskets far in excess of 400 degrees and getting a decent ring. Not great but decent. How? Feeding Unit 1 all the cherry that she would digest without producing white smoke. Just thought I would share if the smoke ring was what you were shooting far with your choice of wood.

bcsnave

Thanks Brother Man....

 

I am going to stoke with some more cherry...(Fro Knows BBQ)...

here's where we started

 

bcsnave

started at 5:00pm CST and at 7:15 we are

 

holding steady

anton

nice, checking back later for the $$$$ shot!

henapple

Ok, @cazzy. ....chime in. On at 5...even at that temp a brisket that size could be done by 3-5 am. Not sure how you're tracking overnight but I'd keep an eye on it.

cazzy

henapple said:

Ok, @cazzy. ....chime in. On at 5...even at that temp a brisket that size could be done by 3-5 am. Not sure how you're tracking overnight but I'd keep an eye on it.

It should hit the stall pretty hard at 225, but a possible finish around 5-7am is possible.

I'd also make sure the probe is angled from the top down on the thickest part of the flat.  To easy to end up in the fat band going from the side.

bcsnave

Cazzy and Henny

 

Thanks guys....what is the "stall"?...should I take it up to 250?

cazzy

bcsnave said:

Cazzy and Henny

 

Thanks guys....what is the "stall"?...should I take it up to 250?

http://amazingribs.com/tips_and_technique/the_stall.html

Read that.  

No, I would ride it out so you can get some sleep tonight.  I'd set your alarm for 4 or 5am just to make sure all is well.

henapple

Hopefully you won't hit the stall like this dude...

bcsnave

Lmao ...Apple....where the heck do ya get these??

Hey on a bright spot...you changed your Avatar for me

bcsnave

Ok...I am staled for a LONG time....do I need a crutch.

 

Got up this morning and it was 159 food temp.....grate was a steady 230..bumped the temp and can't get the brisket up over 170...do I need to foil?

Wolfpack

What time are u planning to eat?

bcsnave

11:00 ish...

 

this has been on since 5:00 last night..getting worried about a hockey puck

fusionhq

I'm no expert, but I imagine a lot of ppl aren't on here to respond right now...How does the probing feel on the meat?  Does it probe with no resistance?

cazzy

bcsnave said:

Ok...I am staled for a LONG time....do I need a crutch.

 

Got up this morning and it was 159 food temp.....grate was a steady 230..bumped the temp and can't get the brisket up over 170...do I need to foil?

This is why we don't cook at 225 cause you can hit the stall hard. Bump it up to 250-275 to push it through. If you can, avoid foil if at all possible. Probe some other spots on the flat to see where you're at. From the top down on the thickets part. How does it feel and what temp reading are you getting?

fusionhq

There's @cazzy, he knows better than I!

bcsnave

Thanks Cazzy

 

I just bumped the Egg to 275 deg..

 

The Thermapen says 170 in the point and 174 in the flat...

 

Feel...it is still firm

cazzy

bcsnave said:

Thanks Cazzy

 

I just bumped the Egg to 275 deg..

 

The Thermapen says 170 in the point and 174 in the flat...

 

Feel...it is still firm

Okay. ..sounds good. I see more of a ish finish time than I see 11.

bcsnave

Cazzy..

 

Do you think I will have enough lump to make it through? I cleaned the egg....filled it just below the plate setter level.......should I take 5 minutes and pul the plate setter and load it up

fusionhq

You should have more than enough lump.

cazzy

I think you'll be fine. You're using a controller so all lump will eventually ignite. Also, you ran 225 all night, which is a very fuel efficient temp to maintain. You're at hour 16, so I'd guess you'd easily have another 6 hours of fuel.

lousubcap

As noted-the finish-line is when the thickest part of the flat will probe smooth, like "buttah".  The point will ride along just fine due to the higher fat content.  The point will probe smooth much sooner than the flat and run at a higher temp.  Pay it no attention.

Don't know your time zone but if EDT then you are going to fall short.  Looks like your 10 lb brisket wants to run at the 2 hrs/lb guesstimate based on your initial cook temp.  FWIW-

bcsnave

thanks..lousubcap

The time doesn't matter..I just want it to get tender...so if it's 20 hours..I am good with it

 

I just need to make sure I have enough lump..

 

The Egg is at 255 deg right now and the brisket has nudged to 176

bcsnave

Finally "T minus" 10 and counting..

 

The egg is at 260 deg..the brisket moved up to 185...........what do I do next?

Wait for 203..take off..let rest down to 140 and slice?

 

 

 

U_tarded

bcsnave said:

Finally "T minus" 10 and counting..

 

The egg is at 260 deg..the brisket moved up to 185...........what do I do next?

Wait for 203..take off..let rest down to 140 and slice?

 

 

 

don't go by temp any longer check it every 30 mins or so until it probes like butter in the thickest part.  when nice and soft pull and wrap, until service time.

cazzy

Don't put a number on it.  Wait till it probes with little resistance in the thickest part of the flat...like butter.  Then toss it on a cutting board for 30 minutes to an hour and slice.  I know @SGH put a number on it, but i've never temp checked after i've pulled my briskets off and i've been fine.  Just slice when you can handle it.

bcsnave

Do I foil it and towel..then into a cooler?

cazzy

bcsnave said:

Do I foil it and towel..then into a cooler?

Nope.  That is designed for an extended hold.  Many think FTC is mandatory, and even plan for it, but that couldn't be further from the truth.

bcsnave

Thanks Cazzy...pictures later today