At long last....brisket!

mgd_egg

I received my BGE on Christmas day and I've been working up to cooking my first brisket.  I decided that Father's Day would be the day.  I found this 14 pounder at Walmart.

I watched Aaron Franklin's youtube video countless times as I attempted to trim the brisket.  I seasoned with Meat Church Holy Cow.

I got it on the LBGE at about 12:30am @250.  I draped it over a foil wrapped brick to fit the hunk o' meat.

By about 7:30 am I was able to pull the brick out due to my shrinkage.

At about 10:30am I was at 184IT and I was debating wrapping and I chose not to and this ended up being quite a long stall at this point.  In the future I'll try wrapping.

At some point I added some more lump because I couldn't get the temp much over 200.  Here's a pick at 12:40...


I FTC'd at about 2:30 and we sat down to eat at about 5:30.  The brisket held the heat pretty well and it was at 160 IT.  My first cuts into the flat were pretty dry but I was pleased with the pieces closer to the point.  Unfortunately I don't have a nice plated shot.  This seems to happen when you are serving a group.  Even though I was stressed and a little disappointed in the final product I received rave reviews.  Even my toughest and most honest critics (my kids) came back for seconds.  The Holy Cow seasoning is awesome on brisket.  I also like it on beef short ribs.  For steak I still like good ol' Montreal Steak Seasoning.



Even with my Stoker cruising along at a steady 250 I only got about 3hrs sleep to do the excitement and anticipation.  I can't wait to try it again.  Feel free to comment!  I want to nail this next time!

lousubcap

Looks like a winner from here-great color on that bark as well.  As you note, your kids gave you all the review results you need.  Congrats on the cook-always a fun ride.

IPASooner

Thanks for posting and really nice job! Have yet to do a brisket yet but am planning one for the 4th of July. Have learned a lot form other people sharing their cooks

chadpsualum

Looks great via the pics!  Thank you for sharing...I posted earlier as I did my first brisket too (just the Flat as I couldn't get my hands on a packer).  I felt the same way that mine was a little dry in spots.  I think I will wrap mine next time just to see if it makes a difference.

mgd_egg

IPASooner said:

Thanks for posting and really nice job! Have yet to do a brisket yet but am planning one for the 4th of July. Have learned a lot form other people sharing their cooks

Thanks!  Aaron Franklin's videos on youtube are a great resource too.

YYZegger

Looks very nice!  A little BBQ sauce will  help with any dryness!

Hunter1881

That looks good from here

Ladeback69

YYZegger said:

Looks very nice!  A little BBQ sauce will  help with any dryness!

Looks great to me.  Another thing I use on the brisket after I slice it if it looks a little dry is some beef stock or I will take some beef bullion mixed in some water and heat it up a little to put on the slices.  BBQ sauce is good too.

Looks like a lot of briskets got cooked this weekend.  It was to hot for me on Saturday and it rained most of the Sunday.  I hope to change that the next few weekends. 

EagleIII

Looks awesome....nice bark, nice smoke ring!

KiterTodd

Looks good!  Glad you guys enjoyed it.  And you had it in time for dinner.  Score!!

That's a great price for a 14 lbs brisket!   I have checked my local Walmart and they don't seem to have any large cuts like that.   I can find flats at the foodstore for $9/lbs. though!   <ugh>

caliking

Kids are usually pretty honest about what they like, or don't like, to eat. If the kids want more, that means it was pretty good!

I usually aim to please my teen niece and nephew, since they are calibrated to my cooking, and will let me know if its mediocre or if I knocked it out of the park.

mgd_egg

Ladeback69 said:

YYZegger said:

Looks very nice!  A little BBQ sauce will  help with any dryness!

Looks great to me.  Another thing I use on the brisket after I slice it if it looks a little dry is some beef stock or I will take some beef bullion mixed in some water and heat it up a little to put on the slices.  BBQ sauce is good too.

Looks like a lot of briskets got cooked this weekend.  It was to hot for me on Saturday and it rained most of the Sunday.  I hope to change that the next few weekends. 

The BBQ sauce made a huge difference.  I have some left over point that I hope to try making into burnt ends this week.