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Brisky

2

Comments

  • Chubbs
    Chubbs Posts: 6,929
    jaydub58 said:
    Really looking forward to the "slicing" pics.
    I think you will be fine.

    Wish I shared the same sentiments. Pretty disappointed in this cook. Briskets are always all over the place, but this one was frustrating. I plan to have sauce on hand for the guests as well as a few shot glasses.
    Columbia, SC --- LBGE 2011 -- MINI BGE 2013
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  • Thatgrimguy
    Thatgrimguy Posts: 4,738
    edited July 2015
    I made a brisket yesterday myself that was by far my best ever. Don't give up on yours yet. I thought mine was going to be junk when I first started slicing it. 
    XL, Small, Mini & Mini Max Green Egg, Shirley Fab Trailer, 6 gal and 2.5 gal Cajun Fryers, BlueStar 60" Range, 48" Lonestar Grillz Santa Maria, Alto Shaam 1200s, Gozney Dome, Gateway 55g Drum
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  • 4Runner
    4Runner Posts: 2,948
    edited July 2015

    Seems like on one of the Franklin articles he holds his at 160.  You will be fine but I would go with the oven.  Let's see the slices later tonight.  If all else fails, you can always break out the BBQ sauce.


    Where did you get it?  

    Joe - I'm a reformed gasser-holic aka 4Runner Columbia, SC Wonderful BGE Resource Site: http://www.nakedwhiz.com/ceramicfaq.htm and http://www.nibblemethis.com/  and http://playingwithfireandsmoke.blogspot.com/2006/02/recipes.html
    What am I drinking now?   Woodford....neat
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  • Chubbs
    Chubbs Posts: 6,929
    4Runner said:

    Seems like on one of the Franklin articles he holds his at 160.  You will be fine but I would go with the oven.  Let's see the slices later tonight.  If all else fails, you can always break out the BBQ sauce.


    Where did you get it?  


    See my comment above. I got a Wally World since it was $2.65 lb. First time I have purchased any meat from there, much less brisket. Dyal has had good reviews from WM so thought I would give it a try.
    Columbia, SC --- LBGE 2011 -- MINI BGE 2013
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  • lousubcap
    lousubcap Posts: 36,891
    Don't know what it is with recent brisket cooks-but the last two Costco Prime briskets (10 and 12 lbs post-trim) averaged around 0.7hrs/lb at a calibrated dome of about 260*F.  (I'm used to around 1hr/lb or a bit more at that temp).Needless to say I was in the hold for 4-5 hour window.  With a pre-warmed (hot water) el cheapo Igloo cooler, dryer warmed garage quality towels and a double wrap of HDAF the lowest temp when time to slice was 150*F.  FWIW-  Cow always wins!
    Louisville; Rolling smoke in the neighbourhood.  Life is too short for light/lite beer!  Seems I'm livin in a transitional period. CHEETO (aka Agent Orange) makes Nixon look like a saint.  
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  • Chubbs
    Chubbs Posts: 6,929
    lousubcap said:
    Don't know what it is with recent brisket cooks-but the last two Costco Prime briskets (10 and 12 lbs post-trim) averaged around 0.7hrs/lb at a calibrated dome of about 260*F.  (I'm used to around 1hr/lb or a bit more at that temp).Needless to say I was in the hold for 4-5 hour window.  With a pre-warmed (hot water) el cheapo Igloo cooler, dryer warmed garage quality towels and a double wrap of HDAF the lowest temp when time to slice was 150*F.  FWIW-  Cow always wins!
    Thanks Lou. This was only USDA Choice. I can understand Prime, but this has never happened to me on Choice. I am hoping an 8 hour hold will be okay in the cooler. Apparently Aaron Franklin holds his that long, but we will see.
    Columbia, SC --- LBGE 2011 -- MINI BGE 2013
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  • lousubcap
    lousubcap Posts: 36,891
    If you happen to have sunshine (I vaguely recall what that is:) )-put the cooler in the sun as well to help the hold.   
    Louisville; Rolling smoke in the neighbourhood.  Life is too short for light/lite beer!  Seems I'm livin in a transitional period. CHEETO (aka Agent Orange) makes Nixon look like a saint.  
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  • Chubbs
    Chubbs Posts: 6,929
    what about 100 degree and humid? That's what we have here @lousubcap :)
    Columbia, SC --- LBGE 2011 -- MINI BGE 2013
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  • lousubcap
    lousubcap Posts: 36,891
    I now have a swamp in my yard-Since Friday 5+ inchers of rain not counting the pounding of earlier today.  That 100*F is your friend with the hold :)  And just think about the banquet that awaits. 
    Louisville; Rolling smoke in the neighbourhood.  Life is too short for light/lite beer!  Seems I'm livin in a transitional period. CHEETO (aka Agent Orange) makes Nixon look like a saint.  
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  • Chubbs
    Chubbs Posts: 6,929
    lousubcap said:
    And just think about the banquet that awaits. 
    If it is not a banquet, it is all @cazzy fault.
    Columbia, SC --- LBGE 2011 -- MINI BGE 2013
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  • cazzy
    cazzy Posts: 9,136
    Chubbs said:
    lousubcap said:
    And just think about the banquet that awaits. 
    If it is not a banquet, it is all @cazzy fault.
    Unless I buy, prep and cook the brisket for ya, no blaming me boss man!  LOL
    Just a hack that makes some $hitty BBQ....
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  • Chubbs
    Chubbs Posts: 6,929
    cazzy said:
    Chubbs said:
    lousubcap said:
    And just think about the banquet that awaits. 
    If it is not a banquet, it is all @cazzy fault.
    Unless I buy, prep and cook the brisket for ya, no blaming me boss man!  LOL

    Damn. Well who do I blame for a failure? All joking aside, I wish I had taken a photo of the pull packer pre and post trim. Well, a better shot of post trim. The fat on this one was the hardest I have seen around the point.
    Columbia, SC --- LBGE 2011 -- MINI BGE 2013
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  • SGH
    SGH Posts: 28,989
    @Chubbs
    Standing by for the finale with plate and fork in hand.

    Location- Just "this side" of Biloxi, Ms.

    Status- Standing by.

    The greatest barrier against all wisdom, the stronghold against knowledge itself, is the single thought, in ones mind, that they already have it all figured out. 

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  • Eggcelsior
    Eggcelsior Posts: 14,414
    SGH said:
    @Chubbs
    Standing by for the finale with plate and fork in hand.
    You eat brisket with a fork?  :o
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  • cazzy
    cazzy Posts: 9,136
    Eggcelsior said:
    SGH said:
    @Chubbs
    Standing by for the finale with plate and fork in hand.
    You eat brisket with a fork?  :o
    I have to side with @Eggcelsior here!  With your appetite, I didn't think there would be time for silverware.  
    Just a hack that makes some $hitty BBQ....
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  • SGH
    SGH Posts: 28,989
    Eggcelsior said:
    You eat brisket with a fork?  :o
    Yep, a pitchfork ;)

    Location- Just "this side" of Biloxi, Ms.

    Status- Standing by.

    The greatest barrier against all wisdom, the stronghold against knowledge itself, is the single thought, in ones mind, that they already have it all figured out. 

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  • blind99
    blind99 Posts: 4,974
    My one and only packer brisket this weekend shot to 190 pretty quickly but felt stiff.  I futzed around with it, swore at it, and the temp dropped to the 150s or so and cooked another few hours before getting loose.  I'll be interested to hear how yours turns out.  Brisket is a PITA, but man is it tasty!
    Chicago, IL - Large and Small BGE - Weber Gasser and Kettle
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  • DoubleEgger
    DoubleEgger Posts: 19,215
    Chubbs said:

    Damn. Well who do I blame for a failure? 
    Blame Bush. It worked for Obama for years....
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  • Chubbs
    Chubbs Posts: 6,929
    Okay gents. Just pulled it from cooler. Might be in danger zone. Probing 138-140. Thoughts?
    Columbia, SC --- LBGE 2011 -- MINI BGE 2013
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  • Chubbs
    Chubbs Posts: 6,929
    edited July 2015
    Have in over at 170 now @cazzy
    Columbia, SC --- LBGE 2011 -- MINI BGE 2013
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  • SmokeyPitt
    SmokeyPitt Posts: 10,490
    My oven runs a little hot so I have to manually cycle it to hold.  The maverick helps with this.  I just turn it off when it gets to about 160 or so and let it drop back down to 145.  

    Which came first the chicken or the egg?  I egged the chicken and then I ate his leg. 

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  • Chubbs
    Chubbs Posts: 6,929
    edited July 2015
    Chubbs said:
    Okay gents. Just pulled it from cooler. Might be in danger zone. Probing 138-140. Thoughts?
    @cazzy @sgh @The Cen-Tex Smoker   @nolaegghead
    Columbia, SC --- LBGE 2011 -- MINI BGE 2013
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  • MrCookingNurse
    MrCookingNurse Posts: 4,665
    edited July 2015
    Dude slice the thing and let's eat!!!

     I've healed butts for 5+ hours. Never checked the temp. Just pulled and ate it up. It's all been cooked, I'd worry more about the pre handling of food, and raw food hanging out at the danger temp. You've already cooked it to 200. And from some reading you only need to be above 140. 


    _______________________________________________

    XLBGE 
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  • SGH
    SGH Posts: 28,989
    Chubbs said:
    Chubbs said:
    Okay gents. Just pulled it from cooler. Might be in danger zone. Probing 138-140. Thoughts?
    @cazzy @sgh @The Cen-Tex Smoker   @nolaegghead
    I'm late to the game here and didn't read the whole thread. With that said, what's the question my friend?

    Location- Just "this side" of Biloxi, Ms.

    Status- Standing by.

    The greatest barrier against all wisdom, the stronghold against knowledge itself, is the single thought, in ones mind, that they already have it all figured out. 

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  • SGH
    SGH Posts: 28,989
    @Chubbs- Brother if you need help, you are welcome to call me. 228-627-5400. I will be standing by with phone in hand. 

    Location- Just "this side" of Biloxi, Ms.

    Status- Standing by.

    The greatest barrier against all wisdom, the stronghold against knowledge itself, is the single thought, in ones mind, that they already have it all figured out. 

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  • Chubbs
    Chubbs Posts: 6,929
    edited July 2015
    SGH said:
    Chubbs said:
    Chubbs said:
    Okay gents. Just pulled it from cooler. Might be in danger zone. Probing 138-140. Thoughts?
    @cazzy @sgh @The Cen-Tex Smoker   @nolaegghead
    I'm late to the game here and didn't read the whole thread. With that said, what's the question my friend?
    Done early. Had to hold all day FTC. As in 8 hrs all day. It was 138-140 when opened it. Safe?
    Columbia, SC --- LBGE 2011 -- MINI BGE 2013
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  • SGH
    SGH Posts: 28,989
    Chubbs said:
    Done early. Had to hold all day FTC. As in 8 hrs all day. It was 138-140 when opened it. Safe?
    Absolutely it's safe. No question of it my friend.  

    Location- Just "this side" of Biloxi, Ms.

    Status- Standing by.

    The greatest barrier against all wisdom, the stronghold against knowledge itself, is the single thought, in ones mind, that they already have it all figured out. 

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  • SGH
    SGH Posts: 28,989
    edited July 2015
    The meat in question has been cooked to a much higher internal temp and allowed to cool to 140. No danger at all. 140 degrees happens to be the very temp that I let brisket fall to before cutting it up if time allows. 

    Location- Just "this side" of Biloxi, Ms.

    Status- Standing by.

    The greatest barrier against all wisdom, the stronghold against knowledge itself, is the single thought, in ones mind, that they already have it all figured out. 

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  • DMW
    DMW Posts: 13,836
    The only danger would be if @SGH was in the neighborhood and found your brisket while it was resting.
    They/Them
    Morgantown, PA

    XL BGE - S BGE - KJ Jr - HB Legacy - BS Pizza Oven - 30" Firepit - King Kooker Fryer -  PR72T - WSJ - BS 17" Griddle - XXL BGE  - BS SS36" Griddle - 2 Burner Gasser - Pellet Smoker
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  • SGH
    SGH Posts: 28,989
    DMW said:
    The only danger would be if @SGH was in the neighborhood and found your brisket while it was resting.
    Tell'em brother!!

    Location- Just "this side" of Biloxi, Ms.

    Status- Standing by.

    The greatest barrier against all wisdom, the stronghold against knowledge itself, is the single thought, in ones mind, that they already have it all figured out. 

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