First Overnight Cook: Brisket and the Smobot

xiphoid007

Trying brisket again. I finally found a local butcher that could get me a whole packer. It was 16lbs pretrimmed and down to about 11.5 once trimmed. This was my first experience trimming a packer, so it was definitely a C- job, but I'm sure I'll get better.





I got the grill stabilized at 225 with my Smobot grill controller, and put the meat on right at midnight. When I woke up throughout the night I would check progress on my phone, but the grill stayed pegged right at 225 the whole night. I awakened to the stall at 7am right at the 140s. Here's my progress graph screenshot from the website.



I'm still debating if I move forward with burnt ends or just carve and eat. This is for dinner, so I have plenty of time. If the stall really kills me I'll just skip burnt ends, but I'm ok leaving this up in the air for now.

I've heard so many ways to make brisket, but it seems like a lot of the local brisket gurus go naked the whole time. So that's what I'm gonna do this time. I am literally not going to open the grill until I hit 200 to check the meat. I'm just going to let the environment of the egg do it's job and see what happens!

blind99

Fantastic! cant wait to see the finish 

lousubcap

You may want to give it a check for the "probes like buttah" feel in the thickest part of the flat in the low 190's.  Most aren't done then but some are and you don't want to miss the window.  FWIW-
BTW-I'm in the slice and eat the point crowd-best part of the cook.  Give the Aaron Franklin video on the brisket "payoff" a look to take the mystery out of slicing the cow.  

bob.bud

standing by to see the finish.

This Smotbot gadget is looking even more promising with each post of someone using one. The grill temp plot looks rock solid once it settled in after what appears to be the last dome opening. Is that right?

stompbox

Wait, smobots are out there?

xiphoid007

@bob.bud the first low point was me opening the grill to check the fire hadn't gone out. I didn't want to waste another hour if it did. It was fine, but I stoked it a little. It settled in nicely after that.

I left a lot of time as a controller is going to restrict oxygen, thus producing dirty smoke. Once the temp settled, the smoke cleaned up quickly.

I quickly put the meat on at the second low point. I found on my first cook that prolonged opening allows the fire to get too hot. The temp settled in great and the large mass of cold meat really didn't affect the temp.

Still chugging through the stall at 153. I know they say the stall makes rookies freak out, but I'm weirdly calm as to me it just seems the meat is doing what it's supposed to.

xiphoid007

@stompbox they are out there!! Loving mine so far. The website is my favorite is truly awesome as.I can monitor the grill from wherever.

xiphoid007

15hrs and at 177. I was gonna wait it out naked the whole time, but I may need to wrap to get this done and resting for dinner. I'll decide at 4 based on where I am. Planning dinner for 5:30, but backing up to 6-6:30 will be ok.

xiphoid007

I think I hit a second stall. Just wrapped, looking good so far.

xiphoid007

Probed tender at 200. Was still a little tough at 195. Awesome flavor. Super tender. Just a little dry, but I'm definitely getting better. The foil helped power through the second stall. Paper earlier may help with the dryness. Everyone was quite happy though, and I'm looking forward to the next cook!

blind99

Looks pretty great!  At this point, my average brisket is better than what my guests are used to. 

do you ever run them hotter, like 275-285? I find that easier to manage. 

xiphoid007

@blind99I'm still trying to find the perfect temp. I think hotter tends to burn the bottom and dry it out.

This had fantastic smoke and bark. I think I'd stay at this temp and maybe wrap with paper earlier. The brisket had a nice jiggle and it was only choice. Prime may be the ticket.

Ozzie_Isaac

Awesome post.  The controller looks like it works great!

jhl192

I like 225.  Seems like the lowest temp I can keep the XL at reliably.  I don't have a controller.  Just the Maverick temp probes and alarms.  I can see that following the charts must be fun.  I think butcher paper sooner will help with dryness.  Great post.  Love the color or the finished product.  

lousubcap

Excellent cook and result.  Nice smoke ring as well.  Glad all enjoyed it.

xiphoid007

Thanks all. @jhl192 that's what I was thinking with the paper. I'm trying to adjust one variable only each time. I was hoping to run straight through, but the second stall killed me. 

I may do the same next time and wrap in the am after 8-10 hrs or so and see how that works.

I'm just glad I finally found a shop that has whole packers. This was a choice, so I'm gonna see if he can get prime. Choice was only $3.29/pound (untrimmed) which is pretty darn cheap for here. Most choice flats will be $5/pound.