Brisket on

Spaceman

at 5pm

14 pound choice packer

big green lump with oak

225 (using cyberq to help)

rub with brown sugar; cayenne; ground thyme; ancho cp; coriander and some other stuff

I will update as I go. 

lousubcap

Gonna be a fun cook-I truly enjoy the journey more than the eats.  Since I'm here, I would foil protect any of the brisket that is overhanging your heat deflector.  
Also before you get too far along in creating the meteorite, cut a notch across the flat grain so you can sort out the carving once finished.
And you can pay no attention to the temperature in the point as it is along for the ride-the key to the finish is the feel in the thickest part of the flat.  When it "probes like buttah" you are there.  And temperature is only a guide to when to start checking-generally once you clear 185*F or so.  And  choice grade will likely run up to the low 200's before is releases and you get the feel.  
Have a great cook and eats.

Spaceman

Thanks lousubcap

done and done

Tinyfish

Can't wait

feef706

@lousubcap is a great brisket coach, he helped me often through my first last weekend, here he is back at it! Thanks again. Also a great looking piece of meat.

lousubcap

My weekend life has slowed down considerably since becoming an empty-nester and there is nothing more fun with the BGE than a brisket cook (at least for me).  I have hosed up many so am happy to pass along what I have learned that may help others hit the "home-run."  Of course, the cardinal rule is "The cow always wins" so a home-run one time may only be a single or double the next.
I will tell you that the quality of brisket going in will have the greatest impact on the outcome.  Regardless, enjoy the journey.  FWIW-

Spaceman

4 hours into it. Grid temp 223. Internal temp 147. 

LKNEgg

Good luck!  Looks like a great start!

Spaceman

223 grid; 155 internal temp.

Going to bed

jhl192

Wake up!  I think it's ready!  Check the temp and probe.

Tinyfish

I bet its cooked perfect. 

Spaceman

Grid at 224; internal temp 170. 

Bumping cyberq to 235

blind99

Looking good!

Spaceman

Stalled at 170. Bumping up to 240



So you make some sauce and listen to football online

lousubcap

Don't know your desired slice and eat time but given you are 17 hours in you can dial it up to around 300*F to punch it home.  Or you can just ride it to the finish-line where you are.  Many options depending on the eat-time driver.  Looking good.  

Spaceman

Can't argue with lousubcap's experience. Grid temp 290; internal temp 185. Getting close!

lousubcap

Judgement comes from experience, experience comes from poor judgement!  That said, Remember temperature is only a guide-you are there when the thickest part of the flat probes like buttah-and likely some part of the flat will still have some resistance-go with the thickest and great majority to "declare victory".  If not immediately ready to slice (across the grain-time to review the Aaron Franklin payoff brisket video) then let it rest for around 20 mins before the "pack and wrap" FTC process.

Spaceman

Done. Resting for another 10. Then FTC. Done picture below. Carving pictures to 

logchief

Looking forward to the payoff pics

Spaceman

Bottom right looks a little dry and feels a little dry.  The rest probed nicely. 

lousubcap

A true banquet awaits.  Where's my invite

Spaceman

Lousubcap,  drive the sub up to scituate harbor,  I'll pick you up on the dock!

lousubcap

Fair enough...unfortunately I signed over the last of those gubmint toys several years ago.  Guess I will have to do a better job of planning next time

NPHuskerFL

Touchdown!  Nice. Will await the payoff also. 

lousubcap

Given the uneven thickness and marbling in that cut you will likely end up with some parts that don't clear the bar.  Chop, toss in some Q sauce and enjoy a brisket sammich...

feef706

Looking good 

pgprescott

Has almost a laquer look to it, nice! Nom nom nom

Spaceman

End result. Very pleased

Spaceman

Point end

logchief

Impressive, I think I could do a bite or two or thirty-seven.  Nice Job!!

lousubcap

Great cook right there-Congrats and glad all will enjoy.  Friggin home-run.