The start of a brisket

tarheelmatt

Been wanting a brisket for a while and decided to make that for fathers day. Trimmed and rubbed with cosmic cow and I added some brown sugar,  smoked paprika,  season salt, and more garlic powder. Applied apple cider vinegar first for rub to adhere. 

Also have some spares and split breasts going down later on too. 

More and better pictures to come, but this will suffice for now. 

JohnInCarolina

Looks great - good luck!

tarheelmatt

JohnInCarolina said:

Looks great - good luck!

Thanks @JohnInCarolina , I'll need the luck for sure!

SGH

tarheelmatt said:
I'll need the luck for sure!

Brother tar, you have both the skills and knowledge to knock it out of the park. A pitmaster does not rely on luck. It ain't nothing but a hunk of meat that needs the appropriate amount of applied heat. Now bring it on home brother. Will be standing by for the finale. 

byrne092

Nice, ready to see the end of a brisket shots!

JohnnyTarheel

Can't wait to see this one. ... Pulling for you

tarheelmatt

SGH said:

tarheelmatt said:
I'll need the luck for sure!

Brother tar, you have both the skills and knowledge to knock it out of the park. A pitmaster does not rely on luck. It ain't nothing but a hunk of meat that needs the appropriate amount of applied heat. Now bring it on home brother. Will be standing by for the finale. 

Thanks @SGH for the confidence boost!

byrne092 said: Nice, ready to seen the end of a brisket shots! Thanks! They will be coming!

JohnnyTarheel said: Can't wait to see this one. ... Pulling for you Thanks @JohnnyTarheel !

tarheelmatt

Rolling!  It's on, however my dang Maverick is acting funny. Not locking and staying and meat probe is reading high. Guess I'll rely on the Party Q to pick up the slack. 

SGH

tarheelmatt said:

Thanks @SGH for the confidence boost!

My pleasure brother tar. I will be standing by with fork and plate in hand. 

lousubcap

Park your dome thermo at around 275*F, plan on an hour a lb if that's all you have to drive this with.  About 5/8 of the way through start probing the thickest part of the flat. When "like buttah" you are there.

smokesniffer

Two words,,,,, YUM YUM

johnmitchell

Looking forward to hear your opinion on the flavor profile.... You will nail it..  Good luck Matt and enjoy your Fathers Day..

tarheelmatt

johnmitchell said:

Looking forward to hear your opinion on the flavor profile.... You will nail it..  Good luck Matt and enjoy your Fathers Day..

Thanks @johnmitchell! 

Brisky is in the stall now. 

Jstroke

Top of the morning. My butt is stalled now as well. Looking forward to the finish

tarheelmatt

Jstroke said:

Top of the morning. My butt is stalled now as well. Looking forward to the finish

Thanks! Going to be some good eating later on!

piney

I'm on my way to Thomasville, have me a plate ready!

Jstroke

You better hurry a line is already forming

JohnnyTarheel

Can't wait to see it....  Bring it home

tarheelmatt

piney said:

I'm on my way to Thomasville, have me a plate ready!

Come on brother!

tarheelmatt

Spares going in... First time I have looked at the brisket. Looks phenomenal.   She's almost to 190° which is quicker than expected, but oh well, I'll still be good. 

Chicken will go on around 1pm. 

johnmitchell

@tarheelmatt That looks great...How long has the brisket been in to get to 190...

tarheelmatt

@johnmitchell I put the brisket on at 10:30 last night. So about 13 hrs so far. My briskets generally take 14-16 hrs with a 13lb brisket,  which is a good size for a large. 

piney

Looks great Matt, I wish I were there. I will be in the area all week but I head to WNC on weekends. Maybe someday we can meet up.

tarheelmatt

The large cannot fit anything else. That's a brisket, 7 split breast, and spare ribs.  

johnmitchell

tarheelmatt said:

The large cannot fit anything else. That's a brisket, 7 split breast, and spare ribs.  

I can see a couple open spaces for maybe 4 Kielbasa's... ...Dang you are loaded for bear...

tarheelmatt

johnmitchell said:

tarheelmatt said:

The large cannot fit anything else. That's a brisket, 7 split breast, and spare ribs.  

I can see a couple open spaces for maybe 4 Kielbasa's... ...Dang you are loaded for bear...

I have no idea why I'm cooking this much. Only five adults will be eating. Lol... Come on over John!

EggHead_Bubba

That's how you do it big! Awesome my man... can't wait for the sliced brisket pics.

MrMike

Left overs are good too!

JohnnyTarheel

Looking great so far...

tarheelmatt

Okay fellas... Here it goes.  

Flat of the brisket was a little dry than I wanted.  I thought that it could be as the darn thing stalled once around 160° then at 190°.  It hit 190° then dropped to 187°.  Thought at that point that I could have a dry one.  Wish I had some non-coated butcher paper to wrap in.  It was still very good, but not my best as far as quality of product.  

The point was well, on point though.  Thing was butta!  

Spares were really good.  Basted them in BGE Kansas City sauce.  Chicken was also good and basted it with BGE Carolina sauce.  

A few pictures.  

1 - Started with this...







2 - Rubbed with BGE Cosmic Cow and I added a few more ingredients (brown sugar, garlic powder, season salt). 



3 -  A low and slow overnight survival kit... 733 Maverick, Party Q, plate setter (wrapped w/foil), drip pan (dry), spacers for drip pan, and an Egg of course.  







4 -  Hello you sexy thang....



5 - 




6 -  The spares were looking good and they tasted phenomenal!




7 - The chicken was no joke too!  Rubbed with Simply Marvelous first.. Took skin back and applied to breast then flipped the skin back over for the cook.  Seasoned the skin too.  




8 - Getting ready to cut...





9 -  Not much of a smoke ring, but had good smoke to it... 





10 - Served with mac and cheese, slaw, pickled onions and cukes... Made a squash au gratin but didn't make it to the plate.  




11 -  The squash au gratin... I will be making this again very soon and have full details.  

Mattman3969

Sweet cook sir!!!