First ever Brisket attempt

Bart1434

Finally was able to get my hands on a full brisket (choice angus) and have been waiting for the perfect time to attempt it, my old man is in town and I took MLK day off from work so I am up and just throwing this bad boy on. Was a little over 12lbs pre-trim.. Have the flame boss set for 225 for first few hours with pecan and oak.  Any suggestions ? I plan to bump up temp after a few hours.  What is the consensus on wrapping in butcher paper once color/bark is where you like it ? 

saluki2007

I've gone both wrapped and non-wrapped.  I prefer to warp mine with paper around the 165-170 mark.  If I don't have paper I just let it ride.

blind99

Sounds good!  Dealers choice on the wrap. My not scientific opinion is the tighter you wrap (none vs paper vs foil), the more the meat steams, the softer the bark and more potroasty the meat. Sometimes I use paper if the cook seems like it's taking too long and I want to speed it along. Not sure you really need to in an egg though. Enjoy and post pix!

Foghorn

Looks good. I'm a paper wrapper.

i only wrap with foil if timing is an issue and I need to speed things up. 

Bart1434

Thanks for the input, it's rolling thru now and meat temp is already up to 132, (put it on around 7am) is this too high? I placed my probe in the middle of the fattest piece.. Does this seem about the right temp for the timing. I know all cows are different but this is my first attempt so not too sure what to expect.

blind99

No worries. It'll rise more quickly in the beginning then it'll hit the stall and sit... There... For hours. 

eventually you may want to bump it to 275 or so to push it through. 

blind99

Sorry double post deleted

Bart1434

Thanks @blind99 I will keep a close watch and bump accordingly 

blind99

What's the cook number on your flame boss? If @Jeepster47 is around today he may chime in with some pointers 

Bart1434

Cook 12092 on Device 1881 - seems to of hit a stall at 170ish.

grillwell

Patience through the stall.  If you are going to wrap don't do it until after the stall.  Trust the thermometer and no peeking.

lousubcap

Gonna be a fun cook.  One thing for clarification you mention "I placed my probe in the middle of the fattest piece.. ".  The key to the brisket finish-line is the thickest part of the flat (and normally the fattest piece is the point).  The point has a higher fat content and pay no attention to what is happening with it during the cook.  
You want the thickest part of the flat to "probe like buttah" and you are there.  Start checking in the high 180's but don't be surprised if you don't get the feel until the low 200's.  FWIW-

blind99

Looking good!

Bart1434

@lousubcap yes sorry about that, for clarification I should of said fattest (thickest) part of the flat.. From this great forum, and thru many of your comments and tips throughout I have learned to pay no attention to the point ! The probe is placed in the thickest portion of the flat 

Jeepster47

Hey Bart, thanks for sharing your cook number ... looks like you've got the egg and FB working great for the last four hours.  Looks like you've decided not to wrap ...

Bart1434

@Jeepster47 that is exactly correct, had some errands to run during the time I would of been wrapping.. Figured it is my first ever brisket, might as well go "nekked" and give me something to compare my next brisket to

lousubcap

Here's a link to an Aaron Franklin video about the whole wrapping deal.  Just more things to consider
https://www.youtube.com/watch?v=lnRRDSYgdmw 

Bart1434

Haha @lousubcap thanks, I watched a few of his videos and left kinda torn on whether to wrap or not..

once it probs like "buttah" do I let rest then remove point for burnt ends then wrap in butcher paper for FTC? 

blind99

I let it rest. I think that once you start cutting you lose liquid and it cools off and dries out. I basically cut for the person who is about to eat. I cut midway up the flat, across the grain, to make slices of flat for people. Then I do the point it the way Franklin shows in the video. Then people can try point and flat. 

The thinnest part of the flat, if it's dry, gets saved for later - chili, tacos, quesadillas. I like to shred some up and fry it in the CI pan with some fried eggs for breakfast. 

Bart1434

Just pulled probing like buttah at IT 203, resting now for about half hour and then FTC, I want to do burnt ends while egg is still rolling so might chop up the point before FTC 

Dondgc

Personally I think the point is the best meat on the brisket but I am sure if you have cut it up you will enjoy the burnt ends.  Looks like a great cook. congrats.

lousubcap

Late to this but I am not in the burnt ends community.  As above, the point is the best part of the cook but only an opinion.  And for FTC, once you let it sit to stop the carry-over cooking I would go with foil as the goal is to keep it warm/hot for some duration.  
BTW-looks most excellent.  Gotta love a brisket cook and eats.

Bart1434

Thanks everyone for the help, meat came out pretty darn good, plenty to improve on for sure but that's what makes this so much fun.. Happy end result and some good eats 

Bart1434

buzd504

Yeah, that looks gooood.

Gamecockeggman

Lookin darn good especially for the first go round.  Great job, and when it comes to brisket.....enjoy the journey.  Great job!!

lousubcap

Great result right there.  Congrats on the cook and eats.  Most eggcellent.

blind99

Congrats!

Jeepster47

Looks great ... good cook.

grillwell

Great looking feast.  Congrats!