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The First Brisket Starts Tonight!
tikigriller
Posts: 1,389
in Beef
So tonight is the night I start with my first Brisket. Extremely excited. Will post pictures throughout. Here is my first question however......
I plan to start the cook at midnight and do it at 250. Have to be away from the house tomorrow until 11ish, so I want to be sure it is late enough to not need my attention while gone. The question however, is if anyone knows a trick to help with tonight. I of course still need to make dinner on the egg tonight that is either going to be Cornish Game Hens if I can find them, or another tomahawk. What would be the best strategy in getting the Egg back down to 250, as well as reloading lump for the Brisket Cook......or do I do the unthinkable and cook dinner on the pellet grill tonight instead and just leave the Egg fresh for the Brisket? (I actually just now thought of using the pellet grill to make dinner tonight..guess that shows you how much attention that grill gets now that I have the Egg) Problem I have with the Pellet Grill, is I know I will l not get the right sear I like if I do the tomahawk.
Just bought an Egg? Here is what you get to look forward to now:
Plate Setter, FlameBoss 200, Spider, PSWOO-CI, Additional Rig Shelf for dome cooking, Thermapen, iGrill2, Cast Iron, Blackstone, Cooking Accessories for the Blackstone, Cover for the Egg and the Blackstone, shopping for Rub like a fine wine or IPA, and a new fascination with lump and what brand is the best-all to be debated every Friday Night. Next desires-Joetisceriie, Adjustable Rig, Grillmates, table and more eggs
Livermore, California
Plate Setter, FlameBoss 200, Spider, PSWOO-CI, Additional Rig Shelf for dome cooking, Thermapen, iGrill2, Cast Iron, Blackstone, Cooking Accessories for the Blackstone, Cover for the Egg and the Blackstone, shopping for Rub like a fine wine or IPA, and a new fascination with lump and what brand is the best-all to be debated every Friday Night. Next desires-Joetisceriie, Adjustable Rig, Grillmates, table and more eggs
Livermore, California
Comments
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I think you'd want your egg to be pretty clean and with all/mostly fresh lump for a long brisket cook. Sounds like your due to purchase another egg"It's not the beard on the outside that counts, its the beard on the INSIDE."
LBGE - Lexington, KY -
@action_hank please do not tempt me.......many will tell you I have a problem with buying things.......Just bought an Egg? Here is what you get to look forward to now:
Plate Setter, FlameBoss 200, Spider, PSWOO-CI, Additional Rig Shelf for dome cooking, Thermapen, iGrill2, Cast Iron, Blackstone, Cooking Accessories for the Blackstone, Cover for the Egg and the Blackstone, shopping for Rub like a fine wine or IPA, and a new fascination with lump and what brand is the best-all to be debated every Friday Night. Next desires-Joetisceriie, Adjustable Rig, Grillmates, table and more eggs
Livermore, California -
I would suggest putting enough lump in to do both the brisket and dinner tonight. I had good luck a couple weeks ago bringing temp way down by putting a big pot of ice water in the egg and closing down the vents. Just make sure you get it dialed back in to your target temp for a while before going to sleep. Grain of salt as I'm no eggspert. Good luck!Snellville, GA
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Haha! "Problem" or "Solution"?tikigriller said:@action_hank please do not tempt me.......many will tell you I have a problem with buying things.......
In the past, I've saved the half-used lump by storing it in a chimney off to the side of the grill. This way I could clean out the egg real good and use all fresh lump for the low and slow. This could work for you if you have enough time for the egg to cool down after the hens get done."It's not the beard on the outside that counts, its the beard on the INSIDE."
LBGE - Lexington, KY -
I think the time crunch is not going to be worth it. Won't get home until 6, so dinner realistically won't be ready until 8, and the more I think about it, I don't think I will want to deal with any new obstacles the first time through with this Brisket. We have turned it into a party with everyone well aware that is coming over that this is my first attempt, so it could be Great, it could suck, and it will definitely be ready at an undetermined time!!!!Just bought an Egg? Here is what you get to look forward to now:
Plate Setter, FlameBoss 200, Spider, PSWOO-CI, Additional Rig Shelf for dome cooking, Thermapen, iGrill2, Cast Iron, Blackstone, Cooking Accessories for the Blackstone, Cover for the Egg and the Blackstone, shopping for Rub like a fine wine or IPA, and a new fascination with lump and what brand is the best-all to be debated every Friday Night. Next desires-Joetisceriie, Adjustable Rig, Grillmates, table and more eggs
Livermore, California -
Good call above- Keep the main thing the main thing. Too many cook related things to focus on without any self-generated crises to add to the deal. 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.
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My thoughts exactly. Now parlay this into another egg. You really 'need' one or two more...., think about the sides, the desserts, the two protein meals...lousubcap said:Good call above- Keep the main thing the main thing. Too many cook related things to focus on without any self-generated crises to add to the deal. FWIW-Bill Denver, CO
XL, 2L's, and MM -
I think @smokeypitt was right....I need to stay away from the forum for a while....you all are seriously no help at all!!!!! It's just so easy to hang around here while working !!Just bought an Egg? Here is what you get to look forward to now:
Plate Setter, FlameBoss 200, Spider, PSWOO-CI, Additional Rig Shelf for dome cooking, Thermapen, iGrill2, Cast Iron, Blackstone, Cooking Accessories for the Blackstone, Cover for the Egg and the Blackstone, shopping for Rub like a fine wine or IPA, and a new fascination with lump and what brand is the best-all to be debated every Friday Night. Next desires-Joetisceriie, Adjustable Rig, Grillmates, table and more eggs
Livermore, California -
And here we go. Trimmed as best I could and rubbed.
My first adversity is it is still still a little frozen so I was unable to trim it according to the Franklin video. Apparently my fridge in the garage is set too cold. Been in there since Monday Night defrosting.
And a tomahawk is on the pelet grill.
Just bought an Egg? Here is what you get to look forward to now:
Plate Setter, FlameBoss 200, Spider, PSWOO-CI, Additional Rig Shelf for dome cooking, Thermapen, iGrill2, Cast Iron, Blackstone, Cooking Accessories for the Blackstone, Cover for the Egg and the Blackstone, shopping for Rub like a fine wine or IPA, and a new fascination with lump and what brand is the best-all to be debated every Friday Night. Next desires-Joetisceriie, Adjustable Rig, Grillmates, table and more eggs
Livermore, California -
Get it get it. Off to a good start
Kansas City, Missouri
Large Egg
Mini Egg
"All we have to decide is what to do with the time that is given to us" - Gandalf -
Looking good so far! What rub are you working with?Milton, GA
XL BGE & FB300 -
Holy Cow Meat ChurchJust bought an Egg? Here is what you get to look forward to now:
Plate Setter, FlameBoss 200, Spider, PSWOO-CI, Additional Rig Shelf for dome cooking, Thermapen, iGrill2, Cast Iron, Blackstone, Cooking Accessories for the Blackstone, Cover for the Egg and the Blackstone, shopping for Rub like a fine wine or IPA, and a new fascination with lump and what brand is the best-all to be debated every Friday Night. Next desires-Joetisceriie, Adjustable Rig, Grillmates, table and more eggs
Livermore, California -
Do you plan to foil it, wrap in towels and place in a cooler for 2 hours? That way the juices redistribute in the meat instead of leaking out when you slice it.
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My plan is to foil at 185 to the end. Pull when it probes like buttah as the wise ones around here say. Running at 250. On at 1130. Hope to be done cooking by 2, pull, remove point...yes...burnt ends have to happen...put burnt ends back on with a schedule someone gave me here that I have to go find again because I post way too much right now constantly trying to learn stuff, then FTC it until Burnt ends are done...which I hope to be 630PM. SLice it against the grain based on the cheat mark I cut while trimming, and then allow everyone to choose their own BBQ sauce and amount.
That is my plan....what is wrong with it or what am I missing? Anything?Just bought an Egg? Here is what you get to look forward to now:
Plate Setter, FlameBoss 200, Spider, PSWOO-CI, Additional Rig Shelf for dome cooking, Thermapen, iGrill2, Cast Iron, Blackstone, Cooking Accessories for the Blackstone, Cover for the Egg and the Blackstone, shopping for Rub like a fine wine or IPA, and a new fascination with lump and what brand is the best-all to be debated every Friday Night. Next desires-Joetisceriie, Adjustable Rig, Grillmates, table and more eggs
Livermore, California -
Concern is setting in...14.6 lbs....do I need to put this on earlier than 1130? I can't be here tomorrow morning u ntil 11ish.Just bought an Egg? Here is what you get to look forward to now:
Plate Setter, FlameBoss 200, Spider, PSWOO-CI, Additional Rig Shelf for dome cooking, Thermapen, iGrill2, Cast Iron, Blackstone, Cooking Accessories for the Blackstone, Cover for the Egg and the Blackstone, shopping for Rub like a fine wine or IPA, and a new fascination with lump and what brand is the best-all to be debated every Friday Night. Next desires-Joetisceriie, Adjustable Rig, Grillmates, table and more eggs
Livermore, California -
Is it a whole "packer" or just the flat? It resembles flats I've seen....
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The only possible problem I see with all that is, the time a brisket takes to cook can vary by many hours. I have had same size briskets do this all the time. That is at 250. I have done flats on a raised grid direct (not a typo) at 350 in a pan on a bed of sliced onions, carrots, etc. that always take right about 3 and a 1/2 hours. They turn out pretty well. I know that goes against conventional wisdom. I had heard about cooking them at 350 for a while and thought it was a horrible idea, until I found out that is how Myron Mixon does it, and his win awards, the big ones.
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You are now really makingme nervous. Bought it at SRF for $129. Description ifeef706 said:Is it a whole "packer" or just the flat? It resembles flats I've seen....
I was under the impression it was a packer.AMERICAN WAGYU BRISKET-14-16 LB.
Just bought an Egg? Here is what you get to look forward to now:
Plate Setter, FlameBoss 200, Spider, PSWOO-CI, Additional Rig Shelf for dome cooking, Thermapen, iGrill2, Cast Iron, Blackstone, Cooking Accessories for the Blackstone, Cover for the Egg and the Blackstone, shopping for Rub like a fine wine or IPA, and a new fascination with lump and what brand is the best-all to be debated every Friday Night. Next desires-Joetisceriie, Adjustable Rig, Grillmates, table and more eggs
Livermore, California -
Appetizer to brisket done.
And some one night cap to get me through to start time for the main course.
Just bought an Egg? Here is what you get to look forward to now:
Plate Setter, FlameBoss 200, Spider, PSWOO-CI, Additional Rig Shelf for dome cooking, Thermapen, iGrill2, Cast Iron, Blackstone, Cooking Accessories for the Blackstone, Cover for the Egg and the Blackstone, shopping for Rub like a fine wine or IPA, and a new fascination with lump and what brand is the best-all to be debated every Friday Night. Next desires-Joetisceriie, Adjustable Rig, Grillmates, table and more eggs
Livermore, California -
It has to be a whole packer at 15 lbs.
If its not getting done just crank up the temp. Personally i wouldnt foil at the very end. I like a good bark -
Plan sounds good to me. I personally don't foil briskets myself but I know a lot do.Bill Denver, CO
XL, 2L's, and MM -
Ok your fine, it was hard to tell how large it is but you def have a packer. Should turn out great since its from SRF. My first and only was a select packer (not much variety available here in FL), I thought it turned out good, still hoping to be my hands on a prime one of these days. Keep us posted on the progress!tikigriller said:
You are now really makingme nervous. Bought it at SRF for $129. Description ifeef706 said:Is it a whole "packer" or just the flat? It resembles flats I've seen....
I was under the impression it was a packer.AMERICAN WAGYU BRISKET-14-16 LB.
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Your biggest variable may end up being that you started with a partially frozen brisket. Just be patient and my guess is that it will turn out just fine. Feeling crunched for time, bump it up to 275-280 and ride it out.L x2, M, S, Mini and a Blackstone 36. She says I have enough now....eggAddict from MN!
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Okay.....just got home from golf and opened the egg for the first time since putting it on last night at 11. Currently sitting at 186.
To wrap or not to wrap. That is the question. I only have foil, no butcher paper. It is coming along so nicely I am leaning towards not wrapping it. What do you all think?
Just bought an Egg? Here is what you get to look forward to now:
Plate Setter, FlameBoss 200, Spider, PSWOO-CI, Additional Rig Shelf for dome cooking, Thermapen, iGrill2, Cast Iron, Blackstone, Cooking Accessories for the Blackstone, Cover for the Egg and the Blackstone, shopping for Rub like a fine wine or IPA, and a new fascination with lump and what brand is the best-all to be debated every Friday Night. Next desires-Joetisceriie, Adjustable Rig, Grillmates, table and more eggs
Livermore, California -
Ride it out- I wouldn't destroy that amazing bark you have created by wrapping.Greensboro, NC
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I vote no wrap, just going to make it cook quicker. You plan to let it rest afterwards?
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Yes. Hoping for 3 hours of rest.Just bought an Egg? Here is what you get to look forward to now:
Plate Setter, FlameBoss 200, Spider, PSWOO-CI, Additional Rig Shelf for dome cooking, Thermapen, iGrill2, Cast Iron, Blackstone, Cooking Accessories for the Blackstone, Cover for the Egg and the Blackstone, shopping for Rub like a fine wine or IPA, and a new fascination with lump and what brand is the best-all to be debated every Friday Night. Next desires-Joetisceriie, Adjustable Rig, Grillmates, table and more eggs
Livermore, California -
Well there you go, wrap it when it's done.
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Yeah. No wrap. It looks to good to mess with it.Just bought an Egg? Here is what you get to look forward to now:
Plate Setter, FlameBoss 200, Spider, PSWOO-CI, Additional Rig Shelf for dome cooking, Thermapen, iGrill2, Cast Iron, Blackstone, Cooking Accessories for the Blackstone, Cover for the Egg and the Blackstone, shopping for Rub like a fine wine or IPA, and a new fascination with lump and what brand is the best-all to be debated every Friday Night. Next desires-Joetisceriie, Adjustable Rig, Grillmates, table and more eggs
Livermore, California
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