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National Championship Brisket

CowtownEgger
CowtownEgger Posts: 116
in EggHead Forum
Ok fellas, got my first brisket on the egg to celebrate the end of my favorite sport for this year, college football.  Maverick showing grid temp at 230 F and stable so all is good there.  I went ahead and injected with beef broth to help give me some cushion since this is my first brisket. I bought the brisket at Kroger and packaging said it was trimmed.  When I opened the package to season it seemed as if they had already separated the point from the flat.  I went ahead and seasoned the point and just set it on top of the flat when I loaded it into the smoker. (I really want to try and make some burnt ends).  I am debating whether to wrap at 165 F like I have read on many sites (including this one) or just pull at 195 F and FTC for a couple hours??  

Anyways, hope to have some pics later this evening.  Sorry for those thinking I was posting a recipe and pics of a National Championship caliber brisket, lol.


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Ft. Worth, Tx |  Union Pacific Railroad  |  Texas Tech University

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Comments

  • SGH
    SGH Posts: 28,876

    Good luck with the brisket and I will be standing by for the finale.

    Location- Just "this side" of Biloxi, Ms.

    Status- Standing by.

    The greatest barrier against all wisdom, the stronghold against knowledge itself, is the single thought, in ones mind, that they already have it all figured out. 

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  • Tinyfish
    Tinyfish Posts: 1,755
    Welcome to the brisket club...you are no longer a brisket virgin.
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  • Jeepster47
    Jeepster47 Posts: 3,827
    While we're waiting for the brisket to get to temp, can I expose my ignorance and ask a question?  Why do we cook briskets with the point attached?  With it attached we're trying to cook a "wedge" of meat and constantly fighting with one end reaching temp well before the other.  Plus, the two muscles run different directions, so we even have a YouTube video on how to cut it when it's done.

    Washington, IL  >  Queen Creek, AZ ... Two large eggs and an adopted Mini Max

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  • CowtownEgger
    CowtownEgger Posts: 116
    My thoughts as well Jeepster.  At first I was upset that the point and flat were separated but after thinking for a few, I thought maybe it was blessing in disguise.  We will see how it turns out.  Really hoping I can do some sort of burnt ends with it later.  I placed it on top of the fat side of the flat as I put it on fat side up so shouldn't mess with the bark or color on the non fat side.
    ___________________________________________________________________________________

    Ft. Worth, Tx |  Union Pacific Railroad  |  Texas Tech University

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  • Jeepster47
    Jeepster47 Posts: 3,827
    @SGH ... ^^^^

    Washington, IL  >  Queen Creek, AZ ... Two large eggs and an adopted Mini Max

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  • ummgood
    ummgood Posts: 120
    Jeepster47 said:
    While we're waiting for the brisket to get to temp, can I expose my ignorance and ask a question?  Why do we cook briskets with the point attached?  With it attached we're trying to cook a "wedge" of meat and constantly fighting with one end reaching temp well before the other.  Plus, the two muscles run different directions, so we even have a YouTube video on how to cut it when it's done.
    Cause Franklin told us to!  I am kidding I would like to know as well.
    Austin, TX
    BGE-Large, Weber EP-330
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  • THEBuckeye
    THEBuckeye Posts: 4,232

    I am a brisket virgin but the Buckeyes are playing for another  NATIONAL CHAMPIONSHIP! 

    "Almost Fried" Wings by Dizzy Pig will have to suffice. 
    New Albany, Ohio 

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  • Shiff
    Shiff Posts: 1,835
    CowtownEgger said:
     I am debating whether to wrap at 165 F like I have read on many sites (including this one) or just pull at 195 F and FTC for a couple hours??  
    Whether you wrap or not is up to you.Some do and some don't.  Whatever you decide, don't pull the brisket based on temperature. Use a probe and only remove it when the probe goes in very easily (like butter). This usually happens somewhere between 195 and 205 degrees.

    Good luck
    Large BGE
    Barry, Lancaster, PA
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  • SGH
    SGH Posts: 28,876
    Jeepster47 said:
    @SGH ... ^^^^
    I have a theory on the subject my friend. A whole packer contains 2 adjoined muscles. The pectoralis superficialis or point and the pectoralis profundus that are both joined and intertwined with the deckle or hard fat. This 3 way adjoining allows for fluid transfer between the 2 muscles and the remaining fat line. Once separated, this fluid merely drips away. Upon separation, a larger portion of the deckle can and usually is removed. To much in my opinion. Its this 3 way transfer of fluid between the 2 muscles and the remains of the deckle that give a whole unseparated subprimal the advantage versus a separated one. Again this is just my thoughts on the subject my friend. However aside from  the benefits of over all mass, I feel my assumption is correct.

    Location- Just "this side" of Biloxi, Ms.

    Status- Standing by.

    The greatest barrier against all wisdom, the stronghold against knowledge itself, is the single thought, in ones mind, that they already have it all figured out. 

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  • CowtownEgger
    CowtownEgger Posts: 116
    6 hours in. 155 F internal and the stall has in in full effect. I am liking where this is headed. Looks like will be done right on time to FTC before the guests arrive for the game.
    ___________________________________________________________________________________

    Ft. Worth, Tx |  Union Pacific Railroad  |  Texas Tech University

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  • jaydub58
    jaydub58 Posts: 2,167
    @THEBuckeye...........sorry!

    [-X
    John in the Willamette Valley of Oregon
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  • 500
    500 Posts: 3,180
    That looks like a winner, just like the Buckeyes are gonna be!
    I like my butt rubbed and my pork pulled.
    Member since 2009
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  • TQB
    TQB Posts: 29
    That looks great @CowtownEgger‌ can I be a guest?
    Central Pa
    XL BGE
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  • caliking
    caliking Posts: 18,871
    Looks good so far.

    #1 LBGE December 2012 • #2 SBGE February  2013 • #3 Mini May 2013
    A happy BGE family in Houston, TX.
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  • CowtownEgger
    CowtownEgger Posts: 116
    Overall happy with the cook for first brisket. Didnt wrap but took off egg at 195 F and FTC for 1 hour. Flavor was good, good smoke but not overpowering. Point was a little dry account being disconnected from flat. Next time my wrap at 165F and pull at 200. Pics below.
    ___________________________________________________________________________________

    Ft. Worth, Tx |  Union Pacific Railroad  |  Texas Tech University

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