Brisket math help

cazzy

Looks great!!

Question though...you cooked fat cap up, right?  Did you cut it day cap up too?  I see what looks like lines so just wondering.  

DoubleEgger

Looking good buddy. Nice cook

nolaegghead

cazzy said:

Looks great!!

Question though...you cooked fat cap up, right?  Did you cut it day cap up too?  I see what looks like lines so just wondering.  

Up like franklin then flipped it down and the earth just shook a little.

BigGreenGator

Nicely done ... Looks great  

Ozzie_Isaac

cazzy said:

Looks great!!

Question though...you cooked fat cap up, right?  Did you cut it day cap up too?  I see what looks like lines so just wondering.  

@nolaegghead is right.  I started fat cap up.  Part way through I was unhappy with the bark formation so I flipped fat cap down.  Then I wrapped for the finish.

grege345

Looks Really Really great! Lucky guests

lousubcap

Since you are an engineer, I would eggspect the details.  All kidding aside, great result.  Home-run right there.  And now you have iearned the secret. Just document and enjoy the next go-round.

Ozzie_Isaac

I am experience a hard-core meat coma.  Trying to watch The Hobbit with kids and cannot stay awake.

DMW

Nice brisky there!

Ozzie_Isaac

grege345 said:

Looks Really Really great! Lucky guests

No guests.  Just practice.  I brought some to the neighbors and it was the first time I heard my wife ask why I was giving it away!

mgd_egg

Very nice!  Sounds as good as it looks. 

Jeepster47

Well the kid did good on this cook ... tasted even better than it looked.  Although, it was only a small piece he left in the fridge for me ... a bigger piece probably would have tasted even better.

Ozzie_Isaac

Gonna have burnt ends tonight with what is left of the point.  Which isn't much.

Jeepster47

Those would be a nice treat tomorrow evening ...

Spydermunky

SGH said:

Just to be clear, the end product will taste the same no matter which way you turn the fat cap. I just can hit the look much easier with the fat cap down. 

I tend to approach it the same way, even with pork butts.  If I put the cap down, I get more meat with bark that I don't have to trim away that isn't coated in drippings.  It's entirely a visual presentation thing, but I like to have good looking meat....  It makes the wife happy...  ;-)

Ozzie_Isaac

@Jeepster47 to bad you don't want to visit your grandkids.....

cazzy

Niiiiiice!

lousubcap

Just to go contrarian-you need to inhale the point and then if you have anything left (flat?) do a head-fake burnt ends or save for something else.  I will offer up the entire flat to save the point-but what do I know-not from Texas and have several other disclaimers

theyolksonyou

Ozzie_Isaac said:

@Jeepster47 to bad you don't want to visit your grandkids.....

 

Jeepster47

@theyolksonyou ... what he's not telling you is that their household happens to be a big petri dish right now.  I've needed to stay non-sick this past week, so he's being extra mean with the teasing.  That's okay, I'll get even ...

theyolksonyou

@Jeepster47 we have both sets of grandparents within 15 min drive and we're on the way home for the in laws. We see grandparents A LOT. So that's funny to me. I don't know you guys, but gather you're nearby. 

Ozzie_Isaac

We have all been on antibiotics.  No longer contagious.

Plus they don't call them snot nosed for nothing.

Ozzie_Isaac

lousubcap said:

Just to go contrarian-you need to inhale the point and then if you have anything left (flat?) do a head-fake burnt ends or save for something else.  I will offer up the entire flat to save the point-but what do I know-not from Texas and have several other disclaimers

Usually I would agree, but this flat was out of sight.

The point was actually to fattie.  Enough of the fat did not render out.  Next time I will trim more on the point.

Hawg Fan

Congrats!  Looks awesome.

JonWesson

bump

Mark_B_Good

I'd say cook at 225F and put it on at 2:30 am ... and you're eating window will be around 3 pm to 4 pm.  Likely 11h cook, plus some time to wrap, plus up to 2h towel wrapped in cooler.  When it hits 160F (or whenever you hit the stall) wrap it.  That should take about 2/3rds of the time.  So here's what I figure ... 2:30am on ... at around 9:30 am (just before you leave for baseball) you'll wrap.  At around 1:30 pm to 2 pm you'll take it off (so right after you get back from baseball). Then in a cooler for 2 hours or so towel wrapped.  Eating at 3 pm - 4 pm latest.

JohnInCarolina

Mark_B_Good said:

I'd say cook at 225F and put it on at 2:30 am ... and you're eating window will be around 3 pm to 4 pm.  Likely 11h cook, plus some time to wrap, plus up to 2h towel wrapped in cooler.  When it hits 160F (or whenever you hit the stall) wrap it.  That should take about 2/3rds of the time.  So here's what I figure ... 2:30am on ... at around 9:30 am (just before you leave for baseball) you'll wrap.  At around 1:30 pm to 2 pm you'll take it off (so right after you get back from baseball). Then in a cooler for 2 hours or so towel wrapped.  Eating at 3 pm - 4 pm latest.

I'd like to think this one was cooked, somewhere in the vicinity of 6 years ago.

DainW

I enjoyed reading this. It’s interesting to see how the conventional wisdom regarding brisket cooks has evolved over the years on this forum. I would be interested to see the responses, even from some of the same folks today to this same post. I would imagine it would be more along the lines of put the brisket on at 8-9 the night before if you want to eat at 3, plan on 12-15 hours cook time and allow an FTC window of 2-6 hours.  

By the way I don’t know about everyone else, but my briskets are taking a lot longer than 12 hours lately and if I cooked one at 225 it might take a day and a half lol. The last couple briskets I’ve done have gone 14 and 17 hours respectively. 

saluki2007

paqman

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