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SRF (17.7#) Finished in 12 hours

RedSkip
RedSkip Posts: 1,400
edited December 2016 in EggHead Forum
This really surprised me for the size, but through previous posts I had a suspicion it could finish sooner than anticipated.  Probed around 199F for finish temp.

Marbelling in the flat.


Burnt ends



The flat is resting for a mighty dinner! While the BE's go back on the Egg.



- Skip
Large BGE - McDonald, PA
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Comments

  • JohnnyTarheel
    JohnnyTarheel Posts: 6,629
    Yes sir... mighty fine!!
    Charlotte, NC - Large BGE 2014, Maverick ET 733, Thermopen, Nest, Platesetter, Woo2 and Extender w/Grid, Kick Ash Basket, Pizza Stone, SS Smokeware Cap, Blackstone 36"
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  • lousubcap
    lousubcap Posts: 36,899
    What dome temp did you run at?  And that looks great.  Congrats.  Enjoy the eats.
    As a contrarian,  I would offer that you enjoy the point as it stands next time.  Best part of the brisket IMO.  
    Louisville; Rolling smoke in the neighbourhood.  Life is too short for light/lite beer!  Seems I'm livin in a transitional period. CHEETO (aka Agent Orange) makes Nixon look like a saint.  
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  • RedSkip
    RedSkip Posts: 1,400
    @lousubcap. Good point I never stated the temp.  Ran the Flame boss at 250F.

    If I wouldn't make Burnt ends, would you just cut the point from the flat and continue to cook it?
    Large BGE - McDonald, PA
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  • lousubcap
    lousubcap Posts: 36,899
    I declare victory when the flat probes clean and at that time the point is finished for me.  So, I offer both when ready to enjoy.  Give the following video a look when you can regarding slicing the brisket.  Takes all the mystery out of it.  FWIW-
    https://www.youtube.com/watch?v=sMIlyzRFUjU 
    Louisville; Rolling smoke in the neighbourhood.  Life is too short for light/lite beer!  Seems I'm livin in a transitional period. CHEETO (aka Agent Orange) makes Nixon look like a saint.  
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  • FATC1TY
    FATC1TY Posts: 888
    lousubcap said:
    What dome temp did you run at?  And that looks great.  Congrats.  Enjoy the eats.
    As a contrarian,  I would offer that you enjoy the point as it stands next time.  Best part of the brisket IMO.  
    Ain't that the truth.... maybe it's my centex upbringing and tastes but I actually give zero f's about a flat. It just lets me know what to expect with my fatty/moist coming up. Hahahah


    -FATC1TY
    Grillin' and Brewing in Atlanta
    LBGE
    MiniMax
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  • FATC1TY
    FATC1TY Posts: 888
    RedSkip said:
    @lousubcap. Good point I never stated the temp.  Ran the Flame boss at 250F.

    If I wouldn't make Burnt ends, would you just cut the point from the flat and continue to cook it?
    Cook it all together.... rest it whole. Slice the flat. Turn the point 90 and cut in half and slice it a little thicker cause she's gonna be floppy and amazing. I find the point needs the rest the most honestly. 195/203 ball park in some cases 
    -FATC1TY
    Grillin' and Brewing in Atlanta
    LBGE
    MiniMax
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  • thetrim
    thetrim Posts: 11,387
    lousubcap said:
    I declare victory when the flat probes clean and at that time the point is finished for me.  So, I offer both when ready to enjoy.  Give the following video a look when you can regarding slicing the brisket.  Takes all the mystery out of it.  FWIW-
    https://www.youtube.com/watch?v=sMIlyzRFUjU 
      Thanks for sharing that, @lousubcap.  I could watch that guy talk BBQ all day long.
    =======================================
    XL 6/06, Mini 6/12, L 10/12, Mini #2 12/14 MiniMax 3/16 Large #2 11/20 Legacy from my FIL - RIP PitBoss Navigator 850G 11/25
    Tampa Bay, FL
    EIB 6 Oct 95
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