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Doing my first brisket tmr

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Comments

  • logchief
    logchief Posts: 1,426
    Looking good, you might want to double check your meat temp (do you have a thermopen?)and maybe kick you egg temp up a bit maybe 275-280.  That seams like a long time for that size of a piece of meat.
    LBGE - I like the hot stuff.  The big dry San Joaquin Valley, Clovis, CA 
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  • 36onslow
    36onslow Posts: 129
    logchief said:
    Looking good, you might want to double check your meat temp (do you have a thermopen?)and maybe kick you egg temp up a bit maybe 275-280.  That seams like a long time for that size of a piece of meat.
    Just double checked temp. It's accurate 
    Going to wrap it here soon 
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  • 36onslow
    36onslow Posts: 129
    edited December 2016
    Wrap er up
    Driving temp up to 300. I have to go to work in a few hrs lol

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  • tikigriller
    tikigriller Posts: 1,389
    Just be patient!  You are entering the time zone where you want to eat the meat so bad you start doing things to speed up the finish line.  Just let that beef do its thing and turn to buttah!
    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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  • Bepier
    Bepier Posts: 22
    Haha, loving this thread.  Very suspenseful.  Was waiting for an overshoot on 250 and then massaging it back down... b/c that is what would happen to me!  
    Cumming, GA
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  • Little Steven
    Little Steven Posts: 28,817
    36onslow said:
    Toxarch said:
    1.) Nice looking raised grid.
    2.) Does that say $15.41 per pound? That is an expensive chunk of "BRISKETT". I usually get Prime ribeye for less than that.
    3.) Am I the only one trying to figure out what part of the brisket that is? That fat strip vertically through the meat looks odd to me. Maybe it will look right out of the package. 
    Per kg not pound. 

    36onslow said:
    Toxarch said:
    1.) Nice looking raised grid.
    2.) Does that say $15.41 per pound? That is an expensive chunk of "BRISKETT". I usually get Prime ribeye for less than that.
    3.) Am I the only one trying to figure out what part of the brisket that is? That fat strip vertically through the meat looks odd to me. Maybe it will look right out of the package. 
    Per kg not pound. 

    You are generally better with the whole "Packer" brisket. Whereabouts are you? I have a source for USDA prime brisket. If you are anywhere around the GTA contact me.

    Steve 

    Caledon, ON

     

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  • 36onslow
    36onslow Posts: 129
    I'm at 188 now. Dome temp 350 and I have to leave for work In a hour.
    I'm screwed
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  • 36onslow
    36onslow Posts: 129
    Little Steven said:
    36onslow said:
    Toxarch said:
    1.) Nice looking raised grid.
    2.) Does that say $15.41 per pound? That is an expensive chunk of "BRISKETT". I usually get Prime ribeye for less than that.
    3.) Am I the only one trying to figure out what part of the brisket that is? That fat strip vertically through the meat looks odd to me. Maybe it will look right out of the package. 
    Per kg not pound. 

    36onslow said:
    Toxarch said:
    1.) Nice looking raised grid.
    2.) Does that say $15.41 per pound? That is an expensive chunk of "BRISKETT". I usually get Prime ribeye for less than that.
    3.) Am I the only one trying to figure out what part of the brisket that is? That fat strip vertically through the meat looks odd to me. Maybe it will look right out of the package. 
    Per kg not pound. 

    You are generally better with the whole "Packer" brisket. Whereabouts are you? I have a source for USDA prime brisket. If you are anywhere around the GTA contact me.
    I'm in Nova Scotia Canada.
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  • Ladeback69
    Ladeback69 Posts: 4,483
    36onslow said:
    I'm at 188 now. Dome temp 350 and I have to leave for work In a hour.
    I'm screwed

    Can you close the vents any to slow it down?
    XL, WSM, Coleman Road Trip Gas Grill

    Kansas City, Mo.
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  • 36onslow
    36onslow Posts: 129
    Ladeback69 said:
    36onslow said:
    I'm at 188 now. Dome temp 350 and I have to leave for work In a hour.
    I'm screwed

    Can you close the vents any to slow it down?
    I can't ... I gotta get it cooked before I leave
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  • 36onslow
    36onslow Posts: 129
    I'm at 198 now
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  • billt01
    billt01 Posts: 1,717
    pull it of and wrap it....
    Have:
     XLBGE / Stumps Baby XL / Couple of Stokers (Gen 1 and Gen 3) / Blackstone 36 / Maxey 3x5 water pan hog cooker
    Had:
    LBGE / Lang 60D / Cookshack SM150 / Stumps Stretch / Stumps Baby

    Fat Willies BBQ
    Ola, Ga

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  • 36onslow
    36onslow Posts: 129
    done 
    Pulled at 201
    I have to take off but will this be fine on the counter for an hr till wife gets home ?
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  • tikigriller
    tikigriller Posts: 1,389
    If it is not probing like butter, wait as long as possible to pull it and wrap it would be what I would do.  When it is all said and done, you will get some good pieces still.  

    One thing for sure....never plan a brisket on a schedule!
    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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  • 36onslow
    36onslow Posts: 129
    had to cut it before I went to work. Wow the flavour and taste is amazing !!
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  • 36onslow
    36onslow Posts: 129
    Can I make burnt ends from this portion of the brisket ?
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  • Toxarch
    Toxarch Posts: 1,900
    You can make burnt ends out of whatever portion you want. 
    Aledo, Texas
    Large BGE
    KJ Jr.

    Exodus 12:9 KJV
    Eat not of it raw, nor sodden at all with water, but roast with fire; his head with his legs, and with the purtenance thereof.

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  • lousubcap
    lousubcap Posts: 33,894
    As above, you can make burnt ends but you have so much invested in the cook I would offer that you enjoy the stand-alone brisket.  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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  • 36onslow
    36onslow Posts: 129

    I made it to work on time ! Only had to go in for 3 hrs so when I came home the meat was still 125 degress wrapped. It was so good
    Today I'm doing my first burnt ends :)
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  • 36onslow
    36onslow Posts: 129
    bringing to work tonight for the guy's 
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  • 36onslow
    36onslow Posts: 129
    Not one comment on my finished product. Must be a real mess lol
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