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Yesterday's Brisket!

Thatgrimguy
Thatgrimguy Posts: 4,738
edited July 2015 in Beef
Definitely the best brisket I have done.  I have made 2 now that were amazing (and about 10 that were mediocre) and both were done exactly the same way.

I heat up my egg to 250 before bed. I usually light it at 9pm and I can go to sleep by 10 and my BBQ guru controls the temp. While the egg is coming up to temp I apply my seasoning. Kosher salt, coarse pepper and a healthy coating of Dizzy Pig "raising the steaks." then I place the brisket back in the fridge till later.

I set an alarm for 3 am. All I have to do is roll out of bed, grab the trimmed, seasoned brisket out of the fridge and slide it on the grid and stick a temp probe in the largest section of flat.  Back in bed by 3:05am.  

I wake up and get to the egg by about 8 am ish and it's in the stall. I wrap the brisket in foil and let it ride till just after 200. At this point I remove it from the cooker and wrap with a towel and into my cooler till lunch at noon. (usually happens around 10 am for the briskets I've been buying)

This method nets me about 2.5 cups of au jus to work with and a perfectly tender but not falling apart brisket. I should have taken more pics. But this brisket was eaten up FAST.









I never did get any sliced pics, as people were taking it off the tray as fast as I could slice it. But it pasted the bend test with a pencil thick slice perfectly.
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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Comments

  • SmokeyPitt
    SmokeyPitt Posts: 10,490
    edited July 2015
    Great looking brisky and a great write up.  Great idea on lighting before you go to bed.  

    Here is a crazy thought...throw on a couple of racks of ribs at 10 PM.  Take them off at 3 AM, wrap them in foil and into the fridge.  While the brisket rests, finish the ribs off on the egg.  Boom...brisket and ribs combo! 

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

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  • wolfy16
    wolfy16 Posts: 3
    What was weight on that brisky?
    Pittsboro, NC    Large BGE
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  • GATraveller
    GATraveller Posts: 8,207
    Looks great.  I think I'm going to drink the kool-aid and wrap in paper next time.  

    "Social media gives legions of idiots the right to speak when they once only spoke at a bar after a glass of wine, without harming the community [...] but now they have the same right to speak as a Nobel Prize winner. It's the invasion of the idiots."
                                                                                  -Umberto Eco

    2 Large
    Peachtree Corners, GA
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  • Thatgrimguy
    Thatgrimguy Posts: 4,738
    It was a great weekend! Started Friday off with ribs, had pulled pork on Saturday, Brisket yesterday and I'm trying my hand at a bacon fatty and competition style thighs tonight!
    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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  • MrCookingNurse
    MrCookingNurse Posts: 4,665
    Looks awesome man. 


    _______________________________________________

    XLBGE 
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  • SGH
    SGH Posts: 28,888
    Thatgrimguy said:
    It was a great weekend! 
    It sure looks and sounds like it. Great looking grub brother Grim. 

    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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  • MrCookingNurse
    MrCookingNurse Posts: 4,665
    Got me all ansy... I've got a brisky at home waiting on me


    _______________________________________________

    XLBGE 
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  • pescadorzih
    pescadorzih Posts: 926
    I have one from Creekstone being shipped as I type this.
    SE PA
    XL, Lg, Mini max and OKJ offset
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  • YukonRon
    YukonRon Posts: 17,097
    Thanks for the data, will try on my next one.
    "Knowledge is Good" - Emil Faber

    XL and MM
    Louisville, Kentucky
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