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Overnight low and slow prime brisket, hickory smoke.Lazy weekend.
anton
Posts: 1,813
Been sittin on this prime brisky, waiting for a weekend off. Well it's here. 14.4 lber, trimmed the shite out of it, last couple almost had drip pan full, so trimmed kinda tight this time, and kinda sloppy, a surgeon I'm not, that is for sure! Removed some flat to accommodate my medium egg, will grind with fat for burgers. Probably trimmed three-four lbs fat and flat off.
Egg stable at 225-250F, raised indirect, with drip pan, using orangewood lump, and hickory chunks.
Rubbed lightly with coarse S&P, and also hit it with some Peppered Cow ( Simply Marvelous mfgr).
Going on at 9:00 PM PST, looking for late lunch/ early dinner tomorrow, since it is a prime it might only take 12-18 hrs.
Will follow up with sliced and knife test pics if all goes well.
Egg stable at 225-250F, raised indirect, with drip pan, using orangewood lump, and hickory chunks.
Rubbed lightly with coarse S&P, and also hit it with some Peppered Cow ( Simply Marvelous mfgr).
Going on at 9:00 PM PST, looking for late lunch/ early dinner tomorrow, since it is a prime it might only take 12-18 hrs.
Will follow up with sliced and knife test pics if all goes well.
Using a MBGE,woo/w stone,livin' in Hayward California," The Heart Of The Bay "
Comments
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@anton-looks like you are gonna have some great eats! And an observation, whenever I have a brisket that is initially too long for my LBGE I drape it over a foiled brick til the shrinkage takes over and it can fit. FWIW-Louisville; Rolling smoke in the neighbourhood. # 38 for the win. Life is too short for light/lite beer! Seems I'm livin in a transitional period.
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@lousubcap, I have folded them over before too. This time I just wanted some good burger as well! I appreciate the tip.
Using a MBGE,woo/w stone,livin' in Hayward California," The Heart Of The Bay " -
Slept great, temp dropped to 200, no biggie, opened the dtmf a little , got her back to 225 ish.
After 10 hrs now, it's in the stall at 152F and looking like a champ.
Using a MBGE,woo/w stone,livin' in Hayward California," The Heart Of The Bay " -
That does look great..Bring it home sir...Greensboro North Carolina
When in doubt Accelerate.... -
@anton looking marvelous there buddy. Can't wait to see the slicing with the juices flowing.LBGE - I like the hot stuff. The big dry San Joaquin Valley, Clovis, CA
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tasty eats await you latter...
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WOW!LBGE (still waitin' for my free T-Shirt), DIgiQ DX2 (In Blue, cause it's the fastest), Heavy Duty Kick Ash Basket, Mc Farland, WI.
If it wasn't for my BGE I'd have no use for my backyard... -
Damn, I just put some short ribs on for dinner, but I'm really jealous of how good that brisket looks.
You said, since it's a prime cut, that it might be done early. Why is that?
Washington, IL > Queen Creek, AZ ... Two large eggs and an adopted Mini Max
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That's my kind of lazy right there. Nice!LBGE 2013 & MM 2014Die Hard HUSKER & BRONCO FANFlying Low & Slow in "Da Burg" FL
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@Jeepster47, higher fat content, and marbling takes less cooking time, the density of the lean areas is lessened with fat. I did not know this before I joined here but it has held true, it rang true especially, the last few Angus tri-tips I cooked were so well marbled, they finished in 25 minutes. Another lesson learned on this informative place.
Using a MBGE,woo/w stone,livin' in Hayward California," The Heart Of The Bay " -
Man, I'm looking forward to the finish on this one. Let's see, 2 hr to the airport, 4 hr flight, crap!
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I get the couch ...theyolksonyou said:Man, I'm looking forward to the finish on this one. Let's see, 2 hr to the airport, 4 hr flight, crap!
Washington, IL > Queen Creek, AZ ... Two large eggs and an adopted Mini Max
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Using a MBGE,woo/w stone,livin' in Hayward California," The Heart Of The Bay "
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Nice!MSV Chill Spot
Chester County, PA
http://egginwithedward.blogspot.com/
http://edwardhardingphotography.zenfolio.com/ -
18 hours 14 minutes later, with 1 hr FTC this magic happened. It is sooo tender, and delicious, the prime grade was well worth it. I couldn't even pull off a knife test, the slices just fell apart. Best one to date, I am happier with the amount of fat trimming as well.
Served with broccoli slaw and Pepita Caesar dressing.
Using a MBGE,woo/w stone,livin' in Hayward California," The Heart Of The Bay " -
That's just gorgeous @anton, you're killing me.LBGE - I like the hot stuff. The big dry San Joaquin Valley, Clovis, CA
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That is just pure beauty on a plate Congratulations...Greensboro North Carolina
When in doubt Accelerate.... -
That looks great makes my spat chicken look palneTrenton ON 1 mbge for now
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Yessir. Should've booked the flight!
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Whoa!!!! Looks totally awesome. I've always wanted to try a brisket. Will do it for sure now. Thanks for sharing.
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Awesome cook!!
Charlotte, NC - Large BGE 2014, Maverick ET 733, Thermopen, Nest, Platesetter, Woo2 and Extender w/Grid, Kick Ash Basket, Pizza Stone, SS Smokeware Cap, Blackstone 36" -
Wow, that's almost pulled beef. Great cook, sir.
Washington, IL > Queen Creek, AZ ... Two large eggs and an adopted Mini Max
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