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First ever Brisket attempt

Bart1434
Bart1434 Posts: 160
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 ? 

Southwestern, CT

"I'd walk through hell in a gasoline suit to play baseball." - Pete Rose

...and to eat some great Food of course

Comments

  • saluki2007
    saluki2007 Posts: 6,354
    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.
    Large and Small BGE
    Central, IL

  • blind99
    blind99 Posts: 4,974
    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!
    Chicago, IL - Large and Small BGE - Weber Gasser and Kettle
  • Foghorn
    Foghorn Posts: 10,081
    Looks good. I'm a paper wrapper.

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

    XXL BGE, Karebecue, Klose BYC, Chargiller Akorn Kamado, Weber Smokey Mountain, Grand Turbo gasser, Weber Smoky Joe, and the wheelbarrow that my grandfather used to cook steaks from his cattle

    San Antonio, TX

  • Bart1434
    Bart1434 Posts: 160
    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.

    Southwestern, CT

    "I'd walk through hell in a gasoline suit to play baseball." - Pete Rose

    ...and to eat some great Food of course
  • blind99
    blind99 Posts: 4,974
    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. 
    Chicago, IL - Large and Small BGE - Weber Gasser and Kettle
  • blind99
    blind99 Posts: 4,974
    edited January 2016
    Sorry double post deleted
    Chicago, IL - Large and Small BGE - Weber Gasser and Kettle
  • Bart1434
    Bart1434 Posts: 160
    Thanks @blind99 I will keep a close watch and bump accordingly 

    Southwestern, CT

    "I'd walk through hell in a gasoline suit to play baseball." - Pete Rose

    ...and to eat some great Food of course
  • blind99
    blind99 Posts: 4,974
    What's the cook number on your flame boss? If @Jeepster47 is around today he may chime in with some pointers 
    Chicago, IL - Large and Small BGE - Weber Gasser and Kettle
  • Bart1434
    Bart1434 Posts: 160
    Cook 12092 on Device 1881 - seems to of hit a stall at 170ish.

    Southwestern, CT

    "I'd walk through hell in a gasoline suit to play baseball." - Pete Rose

    ...and to eat some great Food of course
  • 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
    lousubcap Posts: 34,084
    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-
    Louisville; Rolling smoke in the neighbourhood. # 38 for the win.  Life is too short for light/lite beer!  Seems I'm livin in a transitional period.
  • blind99
    blind99 Posts: 4,974
    Looking good!
    Chicago, IL - Large and Small BGE - Weber Gasser and Kettle
  • Bart1434
    Bart1434 Posts: 160
    @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 

    Southwestern, CT

    "I'd walk through hell in a gasoline suit to play baseball." - Pete Rose

    ...and to eat some great Food of course
  • Jeepster47
    Jeepster47 Posts: 3,827
    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 ...

    Washington, IL  >  Queen Creek, AZ ... Two large eggs and an adopted Mini Max

  • Bart1434
    Bart1434 Posts: 160
    @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

    Southwestern, CT

    "I'd walk through hell in a gasoline suit to play baseball." - Pete Rose

    ...and to eat some great Food of course
  • lousubcap
    lousubcap Posts: 34,084
    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 
    Louisville; Rolling smoke in the neighbourhood. # 38 for the win.  Life is too short for light/lite beer!  Seems I'm livin in a transitional period.
  • Bart1434
    Bart1434 Posts: 160
    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? 

    Southwestern, CT

    "I'd walk through hell in a gasoline suit to play baseball." - Pete Rose

    ...and to eat some great Food of course
  • blind99
    blind99 Posts: 4,974
    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. 
    Chicago, IL - Large and Small BGE - Weber Gasser and Kettle
  • Bart1434
    Bart1434 Posts: 160
    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 

    Southwestern, CT

    "I'd walk through hell in a gasoline suit to play baseball." - Pete Rose

    ...and to eat some great Food of course
  • Dondgc
    Dondgc Posts: 709
    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.
    New Orleans LA
  • lousubcap
    lousubcap Posts: 34,084
    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.
    Louisville; Rolling smoke in the neighbourhood. # 38 for the win.  Life is too short for light/lite beer!  Seems I'm livin in a transitional period.
  • Bart1434
    Bart1434 Posts: 160
    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 

    Southwestern, CT

    "I'd walk through hell in a gasoline suit to play baseball." - Pete Rose

    ...and to eat some great Food of course
  • Bart1434
    Bart1434 Posts: 160

    Southwestern, CT

    "I'd walk through hell in a gasoline suit to play baseball." - Pete Rose

    ...and to eat some great Food of course
  • buzd504
    buzd504 Posts: 3,856
    Yeah, that looks gooood.
    NOLA
  • Lookin darn good especially for the first go round.  Great job, and when it comes to brisket.....enjoy the journey.  Great job!!
    Go Gamecocks!!!
    1 XL, 1 MM
    Smoking in Aiken South Carolina
  • lousubcap
    lousubcap Posts: 34,084
    Great result right there.  Congrats on the cook and eats.  Most eggcellent.
    Louisville; Rolling smoke in the neighbourhood. # 38 for the win.  Life is too short for light/lite beer!  Seems I'm livin in a transitional period.
  • blind99
    blind99 Posts: 4,974
    Congrats!
    Chicago, IL - Large and Small BGE - Weber Gasser and Kettle
  • Jeepster47
    Jeepster47 Posts: 3,827
    Looks great ... good cook.

    Washington, IL  >  Queen Creek, AZ ... Two large eggs and an adopted Mini Max

  • Great looking feast.  Congrats!