Jimmy Johns ... it's what's for dinner

Jeepster47

Yesterday I saw a "center cut" of brisket in the local grocery store.  3.25 lbs and I wouldn't have to take out a home mortgage to buy it.  Hmmm ... nice marbling and the fat cap has been trimmed a little.  Haven't cooked a brisket yet, so decided to give it a try.  Remembered folks saying one to one-and-a-half hours is a loose estimate for brisket.  So, on it went at 10:15 this morning ... should be done after 5 hours at the latest ... great that will allow time to practice FTCing.  Hmm ... not working ... so much for rules of thumb.  Thus, the trip to Jimmy Johns for dinner ... brisket will have to be a snack tonight.

Used Oakridge BBQ's Black Ops Brisket Rub, filled the egg with Rockwood and hickory chips, set the DigiQ for 250 degrees and have been watching the temp slooooooooooowly climb for the past 8.5 hours.  IT is currently at 196 degrees and is starting to probe very nicely. Will give it another 30 minutes and it should be at 200 degrees and do that buttuh thing.

Here it is at six hours.



One very positive today is that the DigiQ has worked flawlessly all day.  The Maverick, DigiQ and dome temps have been within 10 degrees of each other for the entire cook.  One addition today was a short piece of bamboo skewer wedged in the track to tighten up the space at the rear edge of the lower vent door.






With that addition, the lower vent is really tightened down and very little air can leak in now.

theyolksonyou

Eat a pound, make a pot of Salado chili, all is good!

Jeremiah

theyolksonyou said:

Eat a pound, make a pot of Salado chili, all is good!

Agree button.

Jeepster47

Pulled the brisket after nine hours on the grill ... IT was 199 ... probed like buttuh and shook like Santa's belly.  First let it cool down a little while cleaning up.  Then cut a couple of slices off for pictures and tasting.  Then cut a few more slices off for more tasting ... then a couple of more.  Good stuff.  Looks like brisket sandwiches are on for lunch and chile is on for dinner.



No fancy plates tonight.

theyolksonyou

Yessir! very nice!

Ozzie_Isaac

If there was a fork it would be perfect.

minniemoh

Looks great! If you can stop yourself from eating it all, the chili is totally worth it. 

RRP

Well played my friend! 

grege345

Best little brisket I've ever seen!

caliking

Damn that looks good. I think we call that a brisketlet in TX

Jeepster47

Thanks for the support guys.  Love the "brisketlet" name ... will remember that.  Looked at my pics again and realized that I didn't capture how big (sic) it really was.

Will have to do a packer now.  While getting the brisket ready for the fridge, I found a part of the point that was hidden.  The flat was good, but the point was golden.

grege345

@caliking I know thisis OT but I see your from Houston. Did you ever hear a guy named josh innes? He's a radio guy on a Philly sports channel. I guess he worked in Houston before moving here. He's hilarious

caliking

grege345 said:

@caliking I know thisis OT but I see your from Houston. Did you ever hear a guy named josh innes? He's a radio guy on a Philly sports channel. I guess he worked in Houston before moving here. He's hilarious

Sorry - my interest in sports is about  nil No idea who Josh Innes is.

johnmitchell

Great fine tune with the bamboo skewer...Also awesome cook.. =D>

saluki2007

Bravo!  Looks good Jeepster.  I have had good luck with the packers from Costco in EP.  Haven't got ballsy enough to buy one from Alwans' yet.