The brisket gods hath smiled upon me

Boileregger

I had no plans to cook a brisket this weekend.  But over Friday night cocktails the wife said, you need to make a brisket.  I declined as I can usually only find a packer at a Costco 30 min away.  However, at our normal Costco on Saturday, there they were.  Not only packers, but prime packers at $2.99/lb.  I picked one up and it folded at my touch.

It was then I knew the brisket gods demanded a sacrifice.  Trimmed and rubbed Saturday night then threw it on at 250 grate at 04:30.  At about 180 I wrapped in butcher paper and then started checking it at about 195.  At 203 it was jiggly and soft...just what a guy wants.

FTC'd it and held it till it dropped to 145 per the Franklin book.

The brisket gods rewarded me.  I haven't had brisket this good since I waited 3 hours in line at Pecan Lodge.  I honestly cannot believe something this good came off my egg.  Now that I finally nailed one, time to work on consistency.

bhedges1987

Nice!!!

lousubcap

Congrats on the inspiration and the cook.  Great result right there.  Brisket must have been in the air (I missed it).  Enjoy the eats.  BTW your SWMBO has it together.
Time to buy a lottery ticket.  

smokesniffer

@Boileregger could use please elaborate on the "FTC'd it and held it till it dropped to 145 per the Franklin book."
I haven't heard about that. I let my brisket rest for a while but I am curious about the 145 
TIA

smokesniffer

Like that last pic BTW, you nailed it

Foghorn

Home run.  Way to go. 

Boileregger

@smokesniffer in the Franklin BBQ book he says to let it rest at least until the IT is between 140-145.  He says you can let it go for a few hours beyond that if you want.  If you have read the book, there isn't much he is very specific on, so I thought it must be worth doing if he called the temp within 5 degrees.

smokesniffer

Interesting, thanks, will try that some time.

smokesniffer

Any idea of the time it took to settle down to IT of 145???

XC242

Nail'd it!!

theyolksonyou

At that price, I'd thrown a couple in he freezer. Nice cook. 

JohnnyTarheel

Yes sir!!!!!

bgebrent

Nicely done!  You did that beef justice.

DaveRichardson

We're not worthy.... oh wait, We're HUNGRY!!!!!!!!!  Looks amazing!

Boileregger

smokesniffer said:

Any idea of the time it took to settle down to IT of 145???

I didn't really clock it.  Maybe 2 hours?

smokesniffer

@Boileregger OK thanks

Dredger

Very nice!

Smokin_Trout

The last picture would look better if it was my hand holding the slice!

Cookbook_Chip

Looks fantastic!  Don't you love it when your wife says "smoke me something good"!

The Cen-Tex Smoker

awesome. I am so due for a good one. I've had a couple of "meh" briskets the last few times. I do have a sweet SRF sitting in the freezer though. I have high hopes for that one.

GalanteNate_OneEa

Home run!! Congrats and awesome find on the prime packer!

westernbbq

BoilerEgger:

When i first made a brisket it was a blackened, dense tough hunk of burnt beef jerky.   I never thought i could do it right.  Then, with a little research, encouragement from the brotherhood on this forum, i tried it again.   A little better.  Then, a third time nailed it.   BGE brisket perfection, and consistent results thereafter as well.    What used to be intimidating is now an absolute joy to do, something i look forward to as a therapeutic joyous experience

You, my friend are there.   Those picts caused me to salivate!   Tasty

Boileregger

Thanks everyone.  @westernbbq I must be a little slow because I think it took me about 10 to get there rather than your 3!  But yes I've come a long way from my first panicked brisket cook thanks to everyone here on the forum.

westernbbq

Amem to that.  I neglected to mention my first try was a non bge.   The 2nd was bge and it was a little better but i didnt cook it long enough.  Then, with the help of guru and a little discpline, i left it alone until internal temp was 195 or so. Maybe 200.  I forget.   It was incredible

SGH

@Boileregger
Great looking grub brother. Sometimes the Gods are kind and merciful, and sometimes they are cruel. Looks like you have found favor in their wisdom my friend. May we all be so blessed in our brisket endeavors. 

fishindoc

What did you do for a rub?

Boileregger

fishindoc said:

What did you do for a rub?

I used DP Raising the Steaks which is my favorite rub for beef.

SGH

@Boileregger
Brother, you didn't really think that I would pass this bye without giving it the seal of approval did you? If you did, you were mistaken my friend

Boileregger

@SGH thanks man, I appreciate it!

MotownVol

Looks great.   I am so jealous of the prices you guys get for briskets.   I have to pay about $7 per pound.

westernbbq

Ok, i have a month to get ready for a reunion of sorts.  A few buddies i grew up with are headed west with their families for vacation. While they are in town i will have a pool party and am thinking of brisket and shoulder with slaw and potato salad while they are at my place. .   Itll be around 20 people total, some of whom are kids but they all love good food.   I was thinking ribs but brisket would knock it out of the park. Shoulder is something that would add a dimension of variety and all of it is super easy to make.   I just want these guys and their families to enjoy themselves while we kick back, have a few beera and laugh about thr good old days.  


I was also considering pizza and while this would involve me being at grill the entire time, it would be over the top food wise

Question to my bge group-  what would you guys do?