First brisket...I'm pumped

dbennett561

So I'm cooking my first whole packer tonight. Had the egg for 6 months and figured it was time. I've done multiple butts (I understand they are very forgiving) all turned out great, always foiled due to time.


i have a pre trimmed 13.9 prime brisket, about 10.5 lb after trimming. 
Did a pepper and salt rub also injected with beef broth and a kozmos mixture 

Put it on at 10pm at 240 degrees 
Meat temp was 55

after 1.5 hours I was already at 127... Seemed high to me. Originally planned on wrapping but now I am just going to let her go b/c I'm not in a time crunch and don't want it done super early.

Egg is is staying steady now at 230. It's 2.5 after I put meat on and I'm at 149 IT. Using a Maverick et733. Also Checked in multiple spots with an instant read to make sure I probed properly..

im going to let her finish on her own....I'm pray she's juicy 

please offer any thoughts/ advice.

thanks!

The Cen-Tex Smoker

You are fine. It will stall out here soon and ride for many hours before it starts to climb. At 230 you can expect a 12-14 hour cook or maybe even more. Just depends on the temperament of the guest of honor. They are all a little different but you have many hours ahead of you. 

nolaegghead

My only advice is to wake up really early and check on it.  You cannot uncook what is cooked.

Bshults1

i wouldn't even sweat it.  Sounds like you're off to a great start.  It'll stall and the temp will hang for some time.   We'll need some finished pics!

lousubcap

Brisket cooks, the most fun you can have with the BGE.  Just go with the feel in the thickest part of the flat and you are there.  
BTW- welcome aboard and continue to enjoy the journey,  

bgebrent

You got this brother.  Good eats await!

johnmitchell

All I can say is... Enjoy your cook and enjoy your day..

ColtsFan

My overnight brisket has been very similar. 1st whole brisket that I've done and the first on the egg. Put it on at 10 pm at 235* grid,  temp of brisket was 48*. 3 hours in I was at 157 and was getting nervous... Finally I hit a stall at about 162 where it stayed for 3.5. I had trouble keeping my temp low in the egg. It creeped to 270* grid and sat there for the remainder, despite what I did with air flow.(that seems to be the norm according to what I've read on here)  Regardless, I just pulled it at 198* and it probed like butter. FTC for a few hours and I'm hoping for good results for the both of us. 

dbennett561

Well she turned out great.

I did end up foiling.

My stall came early (to me) 153 was the last temp i saw going to bed around 2:30 and when i got up around 6 it was still at 153. At that point i decided to foil and actually finished in the oven. I had a few places to run and didn't want to fret. Maybe with more experience I'd let her ride if i needed to run out for a bit.  Oven was at 275 for 5 hours. Pulled at 205 when the probe going in like butta.

I FTC for 5 hours ---- It was delicious. Bark wasn't very thick, but The Flavor and moisture were amazing. I had rave reviews from the Family, and believe my they'd let you know if it wasn't up to standards.

We had a great Fathers Day. Thank you for all of your input. My first whole packer was a home run.

dldawes1

Looks great !!  Welcome to the brisket addiction and the egghead madhouse !!

GATraveller

Congrats!  Seems every time I do a brisket the IT sprints up so quickly in the first couple hours I want to panic.  You'd think I'd be used to it by now.

SPRIGS

Looks great.  A whole lot better than my first, second or third!!!  Ha.

blind99

excellent, glad you had such a good cook.  when cooking at that temp, the stall can last for. ev. er. you can take advantage of that if you want to cook overnight.  or start in the morning and cook at a higher temp with less stall.

anyhow, my bit of advice to throw in is to keep good notes about your cooks.  weights, how you trimmed, how much/what type of rub, times/temps, etc.  keep adjusting until you're happy with the final product and get the process as standardized as you can.

lousubcap

As you mentioned, home-run for sure. Congrats on the cook-family endorsement the best you can get.

dbennett561

Thanks again everyone for your input. I made some burnt ends last night and brought in to share with some co-workers. Turned out very good. little pieces of Brisket Candy

dbennett561

here is my full write up on my first brisket

Brisket

Rubbed with this mixture:

6 parts course blk pepper

3 parts kosher salt

2 parts granulated garlic

 

After brisket was rubbed down I then put on a sprinkle of LANES SPF 53 for a tiny kick

I injected with 2.5 cups beef broth and ¾ cup KOSMOS RESERVE BLEND injection – I only used about half the mixture and put the rest in the drip pan with some water.

 

Briskets started at 13.9 lbs, after it was trimmed we were around 10.5 lbs

I started the egg at 8:30 pm

Pulled the meat at 9 pm to rub and inject

Put the meat on at 10pm grill dome was about 240 degrees Meat IT was 55 degrees

At 11:30 pm– 1.5 hours in the meat was already at 127 degrees

At 12:30am – 2.5 hours in  grill was steady at 230 degrees grate temp and IT was 149

I went to bed around this time I believe the meat wet to about 151 or so.

I woke up at 3 am to my Maverick alarm indicating the grill dropped below 200, I adjusted the daisy wheel and it went back around 250. Meat was a 153 degrees Went back to bed around 4 AM.

My son woke me up around 7 am and meat was still at 153, at this point is was probably more than a 3 hour stall.

I panicked of course thinking it wasn’t moving – even though I knew to expect this- maybe lack of sleep clouded my decision making ability - it certainly wasn't from last night's Bourbon.

I foiled the Brisket and put it in the oven at 275 degrees

I checked about every hour –temp it out but mostly feel.

I dropped the temp to 235 after about 2 hours

After an additional 3 hours in the over it started to really loosen up and was probing like  “Butta”

I pulled the meat at 205

 

Over all – 9 hours on the egg and 5 hours in the oven