MDSH is doing something new.......

GrannyX4

MDSH is at it again.  We were floating in the hot tub the other day and he says to me "you haven't egg in a while and I think WE should cook something".  In nearly a half a century of marriage he has cooked/egged 2 turkeys.  Now it's a "we" need to cook.  I told him to go for it what ever he wants to cook.  Two days later he comes home from getting pool supplies and says "we need to cook a brisket!"   I told him that I didn't know how to cook one or where to buy it.  No problem - he knew the where and how.  All of a sudden he is now an expert.   Now he starts talking to more people about a brisket cook and realized very fast that everyone has their own ideas of how the brisket should be done.  Fat up or down.  Foiled or not.  225 or 325.  Injected or not.  How to season.  So he is going to do his own thing and I'm not sure what that is but then again  I don't think he does either.  He (we) prepped it this morning and will cook tomorrow.  Should be a fun day.......and some good laughs.

Lmidkiff

Can't wait to see the final picture 

henapple

Helluva brisket 

Skiddymarker

You are about find out if he has been holding out on you for the past 1/2 century. Between the two of you, sure it will work out fine. Looks like it might be more than breakfast to dinner cook by the size of that thing. Good Luck!
(and you will need the grands to help eat it!)

johnkitchens

That looks like a monster brisket. How much did it weigh?

Eggcelsior

I have never seen a brisket with that much fat cap on it. Wowza.

Ladeback69

That's A Big Brisket.  Good luck, looks like it needs a little trimming.  Can't wait to see the final results. 

theyolksonyou

Holy hell!   He brought home half a cow! 

I love this post, can't wait to see where it goes. 

lousubcap

You are in for a real eggsperience on the BGE.  Given the size, you may have to toss it over a brick or inverted rib rack to fit.  Just make sure none of it is exposed to direct heat.
There are more brisket thread suggestions than you need but here is a great primer video:

BBQ with Franklin: The Brisket - YouTube and the related links will get you home.

GrannyX4

@lousubcap  MDSH watched the videos, thank you.  We have the rib rack out and ready for our 5am wake up.

The brisket is a 13 lb prime packer.  I have never seen a whole packer before so I don't know if this sucker has a lot of fat on it or not.

Grands are coming tomorrow and I have a freezer full of shrimp if this bad boy doesn't turn out.  I'm making a pitcher of margaritas and planing on a good day and some giggles.

lousubcap

Given your above pics of that hunk of beef I would look at how to trim the brisket as it looks like a whole lot of fat.  At 13 lbs you still may have to accordion it or brick it to initially fit w/o any to the direct heat source.  
Tip-slice a small piece off the flat perpendicular to the run of the flat grain before you toss it on the BGE.  That way you know how to slice once you decide to slice and consume the meteorite.
I love brisket cooks (not from Texas) as they are about the most fun going-get the-set-up right and pay attention to the "probes like buttah" feel and you are home free.  BTW since I'm on a roll- slice and eat the point-don't go down the burnt ends road.  FWIW-

lousubcap

Sorry to fire again but the synapses are slowing down-go with fat cap down to help with heat protection for the cook.  And it really is about the feel-given a prime packer I would start checking the thickest part of the flat (ignore the point as the heavy fat content will protect it for the duration) at around 185 *F but go until it probes like "buttah" .  And that could be in the 180's or the low 200's-just make sure your thermos (whatever you use are calibrated).  I truly enjoy a brisket cook-the most fun you can have with the BGE  

GrannyX4

@lousubcap thanks for all the pointers.  They truly are very helpful.   

GrannyX4

A 5am thing of beauty!  

apinion

more. More. More!

johnkitchens

That is going to be a great cook. Your family will thank you both. 

DoubleEgger

I love the look of brisket in the morning! Enjoy the ride. 

GrannyX4

Wow!  It turned out better than we thought.  Great day and lots of giggles.....

theyolksonyou

Awesome. I love that pic with all the "kids"

Hawg Fan

Very nice brisket.  The grand kids look like mine when I cook on the egg.  Always excited about the cook.

Fred19Flintstone

Maybe he's been sandbaggin' ya for all these years?

swordsmn

Nicely done!

Austin Egghead

Great pictures and nice cook.  All around winner.  Love the picture of the family. 

johnmitchell

Fun post..Great looking Brisky..

lousubcap

Congrats on a most eggcellent cook. Awesome cook right out of the gate. Now you have been captured by the brisket vortex.  Your Q life is forever changed.  

Scottborasjr

Nicely Done!!! Now cook one once a month or so and watch the tradition grow.

GrannyX4

@lousupcap  You are so right.  MDSH is still strutting himself.  Of all the advice we got the one most important piece was cooking the flat to temp.  The point stalled at 190 but the flat was 196 and it all probed like butter. I never knew what that meant until both the husband and I stood there and probed the brisket.  We felt the butter - love!!!  Thanks again.  

johnkitchens

I am so glad it turned out great. You have a very nice looking family. You should post more often! 

GrannyX4

johnkitchens said:

I am so glad it turned out great. You have a very nice looking family. You should post more often! 

Thank you!!!  Of course I think they are pretty special.  As far as posting goes this is the first time MDSH wanted pictures.  Hmmmmmm, a lot of firsts in this post....  

bo31210

johnkitchens said:

That looks like a monster brisket. How much did it weigh?

That thing is huge!   Nothing like jumping in the deepen to start!

SmokeyPitt

Home run!