First brisket with pics

CoalCreek

First brisket attempt here.  Picked up a 10.3 lb packer today for a NYE feeding tomorrow evening, 6-8 people.  Fixin to prep the meat and then fire up the egg, toss it on around midnight I think.  I realize personal preferences differ, but curious, do yall like to mop your brisket?  Every couple hours, just once or twice, not at all?  How close do yall trim your points?  Cook the flat and point together or separate?  As of now, plan is to minimally trim, keep the point and flat together (might give burnt ends a try), and mop twice, maybe three times throughout the cook, which I'm guessing should take anywhere from 10-15 hours from what I gather from you gentlemen.  Will update with pics.  New Years resolution to kick up my family's meat intake 3 fold starts now

CoalCreek

USDA Choice B-)

SeahawksEGGHead

I'm only a brisket n00b with only maybe a half dozen under my belt.  I've never mopped with the Egg, trim the hard fat and fat cap to 1/4 inch, and no burnt ends.  As someone told me, slice that shiz up.  Mustard or EVOO base, kosher salt, coarse black pepper, onion and garlic if you prefer but keep the rub simple.  Essentially throw it on, close the lid until it's done. 

NPHuskerFL

Edited to cover all the questions in the OP. I trim the day of the cook to about1/4" and remove the hard deckle. (See Franklin's video for reference---it's a decent tutorial). S&P is my go to rub. However, I'll occasionally deviate from that and use another recipe I like. I dial it in, set the Stoker and relax. No mop needed IMHO because the egg locks in most of the moisture. That and I feel you lose bark quality doing this on the egg (this isn't an offset smoker that needs extra moisture). I slice it (I don't typically do burnt ends).
BBQ with Franklin: The Brisket: http://youtu.be/VmTzdMHu5KU

CoalCreek

Awesome video!!  Procrastinating on firing up the egg at the moment.  Did I mention it's -4 outside?

NPHuskerFL

CoalCreek said:

Awesome video!!  Procrastinating on firing up the egg at the moment.  Did I mention it's -4 outside?

I've got 2 sitting in cryrovac that I'm itching to start. All in good time

anton

Choice Black Angus, dude, you are in for a treat!
:-bd

theyolksonyou

That's gonna be GOOOOOODDDD.

CoalCreek

Egg is warming up and it is cooold. Bessie is rubbed and ready.

CoalCreek

So forgive my gnewbdom, but this appears to just be a flat... right??

NPHuskerFL

@CoalCreek‌ according to the pics that would appear to be a flat. There's absolutely NOTHING wrong with just a flat. Truth is they charge almost 2x as much for a flat so I go for packers most of the time.

CoalCreek

Temp settled overnight to 212 and I just ramped her back up towards 250 as we've been stalled at 151 IT for about 3.5 hours. Upon inspection there is little to no bark after almost 12 hrs in the egg. How is this?

NPHuskerFL

Is the pan for drippings only or is it a water pan? Did you mop or spritz?
And if your only at 151℉ IT you've got a ways to go and it WILL develop bark (count on it).

CoalCreek

The pan is just for drippings with a layer of salt in the bottom, elevated 1/2" off the platesetter. No mopping or spritzing either. I have guests to serve at 7 pm, so there's a few hours yet before panic is warranted.

theyolksonyou

You still gotta get thru the stall, but in a pinch you still got room to bump the temp.

NPHuskerFL

You should be fine for finish time including a rest. Once you're out of the stall it'll go fairly fast on a flat. No worries.

CoalCreek

16 hrs in we're still only at IT 158, grid level is at 255. 4 hours until dinner, shall I commense the panic? )

SeahawksEGGHead

don't be afraid to use the crutch.

theyolksonyou

+1 crutch and or bump it up

Brisket_Fanatic

I would wrap and bump the heat to 300.

CoalCreek

Roger that. Wrapped and temp bumped. Thanks fellas.

CoalCreek

Success, thanks to you guys. Brisket was a hit. I'd like to get a better bark in the future, but the tenderness was there. Meat.

theyolksonyou

Good job!