Another Brisket Mission

dstearn

I picked up a 11 lb trimmed CAB Top Choice Packer. I was originally going to buy a Prime packer from Costco. The Costco primes had a yellow color on the  fat and the meat looked brownish green on some the briskets. After reading Franklins book I passed on the Costco Excel brisket.

The butcher did a great job trimming so I expect not to remove any more fat.

Plan is to serve at 3:00 on Sunday.

Here is my plan:

Get the brisket on the XL by 12:00 AM
Grid temp at 250
S&P rub
Post Oak Chunks for smoke
Cook Fat side down
Debating on whether I need to have a small water bowl for moisture
When the temp hits around 165 or the Brisket ghas enough color wrap in pink butcher paper
Starting at 195 internal probe for tenderness
When the Thermapen probes like butter in the flat pull and rest in paper on a cooling rack for 30 minutes.
If it is done early, wrap another sheet of paper and set in cooler with towels on the top to hold.
Slice and serve when the temp is at 140.

Any comments/suggestions are appreciated.

JohnInCarolina

You do not need a water bowl.  Other than that, I think it's a pretty good plan.  

lousubcap

I don't know how brisket hold temp/time works with the paper wrap.  Hopefully someone who has gone that route will be along as your plan looks like you could finish the cook around 11-noon and be in the hold routine for around 3+ hours. 
And to add to the "no need for water", if you use a water filled pan and have everything stable-unless you maintain a level of water in the pan, once it evaporates the heat-sink effect of the water is gone and your BGE temp will rise to the vent settings equivalent to a no-water cook.  FWIW-

20stone

+1 on your plan, and it mirrors my plan for the 44 Farms briky I am throwing on tomorrow night

cazzy

Sounds good @dstearn

Like others said, lose the water.  I've tested both ways and the differences were negligible.  I did it to see if it would help the smoke ring...it didn't.  I just like the way the bark sets without.  The egg already has a good amount of moisture, so adding more isn't necessary.

Oh, I wouldn't put a number on when to wrap...make sure your bark looks good, then wrap. If it's at 165 or 180, there isn't much difference in the final product, for us.  Remember, one of the main reasons Aaron wraps is to not over smoke his brisket.  That isn't happening with chunks.  He sprays because the draft dries out his bark, we don't have that problem.  He uses a water pan, because offsets lack humidity and have dry heat if you don't.  Just pointing out that the egg couldn't be any more different than offset.  Pick and choose which of his techniques will work best for the egg and create your own signature.  

Good luck!

dstearn

Thanks everyone, one more question, Aaron uses 275 as his go to temp. On the egg is that too high since the heat source is below the meat, or should I start with a lower grate temp of 235 and ramp up the temp as needed?

lousubcap

Your grid temp of 250 equates (for most indirect setups) to around 275 or so on the dome.  General practice is that if no modifiers are used when a temp is listed it is dome as that is the one indicator all BGE's come with.  FWIW-
Edit: the dome to grid off-set will close/reduce the longer the cook.

20stone

I tend to use 250 for the full cook.  I used to go at 225, but "The Cen-Tex Smoker" indicated that there was not benefit going that low.  He seems to know what he is doing, brisketwise, so I cranked it up a little.

At low temps, you should get a more even temp throughout the egg, instead of hot on the bottom and cold on the top (disclaimer - I have not experimented with thermometers to test this)

dstearn

20stone said:

I tend to use 250 for the full cook.  I used to go at 225, but @CenTex indicated that there was not benefit going that low.  He seems to know what he is doing, brisketwise, so I cranked it up a little.

At low temps, you should get a more even temp throughout the egg, instead of hot on the bottom and cold on the top (disclaimer - I have not experimented with thermometers to test this)

250 dome or grate? I use a CyberQ and place the probe on the grate near the 12:00 position on the egg.

cazzy

dstearn said:

20stone said:

I tend to use 250 for the full cook.  I used to go at 225, but @CenTex indicated that there was not benefit going that low.  He seems to know what he is doing, brisketwise, so I cranked it up a little.

At low temps, you should get a more even temp throughout the egg, instead of hot on the bottom and cold on the top (disclaimer - I have not experimented with thermometers to test this)

250 dome or grate? I use a CyberQ and place the probe on the grate near the 12:00 position on the egg.

Grate temp.

cazzy

20stone said:

"The Cen-Tex Smoker" indicated that there was not benefit going that low.  He seems to know what he is doing, brisketwise, so I cranked it up a little.

At low temps, you should get a more even temp throughout the egg, instead of hot on the bottom and cold on the top (disclaimer - I have not experimented with thermometers to test this)

Yeah, the difference between the end product at 225 and 250 isn't much and 250 won't leave you in the stall for 9 hours lol

20stone

dstearn said:

20stone said:

I tend to use 250 for the full cook.  I used to go at 225, but @CenTex indicated that there was not benefit going that low.  He seems to know what he is doing, brisketwise, so I cranked it up a little.

At low temps, you should get a more even temp throughout the egg, instead of hot on the bottom and cold on the top (disclaimer - I have not experimented with thermometers to test this)

250 dome or grate? I use a CyberQ and place the probe on the grate near the 12:00 position on the egg.

Grate.  I use a Stoker and typically put the grid probe around 9 o'clock

cazzy

dstearn said:

Thanks everyone, one more question, Aaron uses 275 as his go to temp. On the egg is that too high since the heat source is below the meat, or should I start with a lower grate temp of 235 and ramp up the temp as needed?

If you ever make it to Franklin's, read the articles on the wall while you're in line.  What you will find is he tells about 3 diffeent cooking temps.  Find what works best for you and rock with that.  That was the message from his book after all...find who you are and create your own style.  

I like 250 on the egg.  I feel higher makes the bottom a lil harder than I'm comfortable with.  I cook fat up though so that probably won't be a prob with down like you're planning.

dstearn

Thanks, for an 11 lber perhaps I should start it a little later.

20stone

Yeah, the difference between the end product at 225 and 250 isn't much and 250 won't leave you in the stall for 9 hours lol

So true. My Webber Kettle adventure resulted in a 24 hour brisket. 250 is better.

cazzy

20stone said:

+1 on your plan, and it mirrors my plan for the 44 Farms briky I am throwing on tomorrow night

I'm getting some 44 Farms swag next week.  Getting 2 briskets, box of chuck beef ribs and some tried tip.  

Thanks again!

20stone

cazzy said:

20stone said:

+1 on your plan, and it mirrors my plan for the 44 Farms briky I am throwing on tomorrow night

I'm getting some 44 Farms swag next week.  Getting 2 briskets, box of chuck beef ribs and some tried tip.  

Thanks again!

I'd be interested to see how those do.  My favorite BBQ guys in Houston, Blood Brothers BBQ, cook those beef ribs, but I think that I would like them better if they were cooked slower and more fully rendered.  I think that their approach is more driven by timing - Quy bangs out a cabinet full of brisket, and then gets the ribs going in the morning. 

Shoot us some pics when you do those

cazzy

20stone said:

cazzy said:

20stone said:

+1 on your plan, and it mirrors my plan for the 44 Farms briky I am throwing on tomorrow night

I'm getting some 44 Farms swag next week.  Getting 2 briskets, box of chuck beef ribs and some tried tip.  

Thanks again!

I'd be interested to see how those do.  My favorite BBQ guys in Houston, Blood Brothers BBQ, cook those beef ribs, but I think that I would like them better if they were cooked slower and more fully rendered.  I think that their approach is more driven by timing - Quy bangs out a cabinet full of brisket, and then gets the ribs going in the morning. 

Shoot us some pics when you do those

I prefer plate short ribs (3 bone) and that is what Blood Bros. uses.  Unfortunately, Josh can't get me any as they're spoken for.  Beef chuck ribs are good, I just think the fat is more evenly distributed on the plate short ribs.  They also are richer, so that may actually be the taste you don't like. Some people prefer the taste of chuck ribs, that may be you.  Both of them love heat, so Quy cooking hot and fast shouldn't affect the final product too much...outside of drawing out some gamey flavors.  

Will do!

20stone

cazzy said:

20stone said:

cazzy said:

20stone said:

+1 on your plan, and it mirrors my plan for the 44 Farms briky I am throwing on tomorrow night

I'm getting some 44 Farms swag next week.  Getting 2 briskets, box of chuck beef ribs and some tried tip.  

Thanks again!

I'd be interested to see how those do.  My favorite BBQ guys in Houston, Blood Brothers BBQ, cook those beef ribs, but I think that I would like them better if they were cooked slower and more fully rendered.  I think that their approach is more driven by timing - Quy bangs out a cabinet full of brisket, and then gets the ribs going in the morning. 

Shoot us some pics when you do those

I prefer plate short ribs (3 bone) and that is what Blood Bros. uses.  Unfortunately, Josh can't get me any as they're spoken for.  Beef chuck ribs are good, I just think the fat is more evenly distributed on the plate short ribs.  They also are richer, so that may actually be the taste you don't like. Some people prefer the taste of chuck ribs, that may be you.  Both of them love heat, so Quy cooking hot and fast shouldn't affect the final product too much...outside of drawing out some gamey flavors.  

Will do!

Oh, I love the flavor that he gets.  I just prefer a bit more of the fat rendered, and suspect that would be easier on a lower and slower cook.  That being said, I've not done beef ribs, so I'd love to see how they go.

J

dstearn

I set the brisket on the Egg at 12:30 AM. As of 7:00 am it is 175 internal. Grate temp has been 250.I took a peak and the bark was not set enough to wrap in paper. I may wait until it gets to 180.

dstearn

Took a peek and the brisket did not look barky enough to wrap. I spritzed some  water on it and could see that the bark had not quite formed yet. Also, I had to reposition the probe. It must have moved as the brisket had expanded during the cook. The temp was stalling at 175 but is starting to move up. I will check at 180 to see if it is ready to wrap in paper. 

lousubcap

Cook sounds like all is on track.  Just make sure your temp probe is in the meat of the flat and not a fat pocket as that will skew your readings.  Enjoy the eats!

dstearn

lousubcap said:

Cook sounds like all is on track.  Just make sure your temp probe is in the meat of the flat and not a fat pocket as that will skew your readings.  Enjoy the eats!

Thanks, it is in the meat of the flat. I left the probe in and wrapped around it. Aaron makes it look so easy until you try to wrap it yourself. After I wrapped I made sure what was left of the fat cap was facing up. That way I would not have a greasy mess on the bottom of the paper. It is almost 10 hours in and the internal temp is 188. I noticed that you can get a different temp reading on the left or right side of the flat even if the probe is the thickest side of the flat. It could have been a fat pocket.

dstearn

I may have wrapped it too early. There was still a lot of unrendered fat so I unwrapped and set it back on fat side down. There was a greasy mess from all the unrendered fat. I repositioned the probe and now have a reading of 187, not 195 as I had before. When probing with the Thermapen in the same spot I felt some resistance. Spritz some water and will take another probe test when it gets to 195. 

Scottborasjr

Looks on track to me. Personally I don't wrap at all unless pushing towards the finish . But I'm no expert either. I've done less them twenty briskets. @Cazzy does twenty on a random Tuesday. I'd take his advice.

cazzy

dstearn said:

I may have wrapped it too early. There was still a lot of unrendered fat so I unwrapped and set it back on fat side down. There was a greasy mess from all the unrendered fat. I repositioned the probe and now have a reading of 187, not 195 as I had before. When probing with the Thermapen in the same spot I felt some resistance. Spritz some water and will take another probe test when it gets to 195. 

First, if your not happy with your bark, don't wrap.  Your bark is most important.  

How are you applying your rub?  By hand or with a shaker?  In the prepped picture, it looked pretty uneven, and in this picture, I see the same.  That has a lot to do with bark development, so next time, focus on applying a nice even layer on your brisket.

dstearn

Shaker, I think by wrapping in paper and unwrapping it lost some of the bark. My meat probe must have been in a fat pocket. It was 195 an hour ago and now that I repositioned the probe it is 179. Does that make sense?

lousubcap

That could make sense but the reality is that temp is only a guide here.  When the thickest part of the flat probes "like buttah" you are finished.  That can happen across a wide temperature range depending on the quality of beef and the cow; anywhere from the low-mid 180's to the low 200's *F (flat temp).  Pay no attention to what's happening with the point.  It's along for the ride.  FWIW-

dstearn

Yep, just probing flat. It is now 183 internal still have resistance in the flat. The strange thing is when I probed it when it was wrapped there was less resistance. But I was probing from the fat cap side.

dstearn

Done at 200 internal, probed like butter! Wrapped in butcher paper and sitting on a cooling rack till serving at 3:00

lousubcap

Don't know your time zone but I'm sure there's a banquet about to take place.  If close I can be there in time for any left-overs