First Brisket - Pre-Christamas Dinner

InfectedDAS

So a family member brought a 20lbs Brisket which after trimmed became 17-18lbs.

Didn't had any feedback in the other thread so I'm sharing what little theory that I've read.

I made a rub using paprika, salt, oregano, rosemary, garlic and black pepper. The bonding that I used was mustard and worcestershire sauce:



I then applied the rub and wrapped in plastic:


The plan is to have dinner at 20:00 tomorrow (Friday the 23th), so in theory I need to put the Brisket today at midnight @200-225F for it to be ready (internal temp of 195F) at 16:00-17:00 then FTC for dinner at 20:00


Any other suggestions? Or tips?

PS. I won't be at home during the day and don't have a probe for measuring meat temp, though the house won't be alone. So they can poke the meat with a thermometer.

Thanks!

lousubcap

You can run at your above dome temp with a controller but if you don't have one I would run at around 250+/- on the calibrated dome (seems most BGE's have a sweet spot in that range).  Plan on an hour/lb at that temp-see where you are in the AM and adjust from there.  If you have other than a XLBGE you will need to drape the brisket over a brick of something to get it to fit til shrinkage takes over.
With brisket finish-line temperature is just a guide for when to start probing the thick part of the flat for the "probes like buttah" feel.
Here's a cliff's notes version I use for a brisket cook:

The true keys to success are:

1.  A good trim of the hard fat ala Franklin.

2.  Rub of your choice.

3.  Air gapped drip pan.

4.  Stable fire at your desired cook temp with plenty of lump.

5.  Waiting for the "feel" in the thickest part of the flat to declare victory.  And not worrying if some of the flat doesn't probe as it should.

6.  Paying no attention to the point.

7.  Giving the cow around a 20-25 min rest if you FTC (stop the carryover cook).

8.  Give it a couple hour FTC if you can.

9.  Recognizing that the cow drives the cook.

10.  Enjoying and adapting to the cook as it evolves.

BTW-someone made a good point about "the feel".  Since the point is just along for the ride, has a much higher fat content and its temperature doesn't matter, when you probe the point and get that "smooth as buttah" feel then you will know what to look for with the flat.

That''s more than enough from me.  Enjoy the cook and eats.

Ladeback69

InfectedDAS said:

So a family member brought a 20lbs Brisket which after trimmed became 17-18lbs.

Didn't had any feedback in the other thread so I'm sharing what little theory that I've read.

I made a rub using paprika, salt, oregano, rosemary, garlic and black pepper. The bonding that I used was mustard and worcestershire sauce:



I then applied the rub and wrapped in plastic:


The plan is to have dinner at 20:00 tomorrow (Friday the 23th), so in theory I need to put the Brisket today at midnight @200-225F for it to be ready (internal temp of 195F) at 16:00-17:00 then FTC for dinner at 20:00


Any other suggestions? Or tips?

PS. I won't be at home during the day and don't have a probe for measuring meat temp, though the house won't be alone. So they can poke the meat with a thermometer.

Thanks!

Your plan sounds good for the most part, but who will be the one checking on it while you are not home?  Last week I did a pork butt over night and it was really cold.  At 5:30 I had to get up and open the vents a little more because the grate/egg temp was below 200 and dropping.  Just make sure you have the egg stabilized at 225 or so before putting it on and make sure it is stabilized before going to bed.  If you don't have a daul temp gauge I would check the temp in the morning and see where it is at.  The stall on something that big could take awhile.  I usually take my egg up to 250 to 275 in the morning to make sure it gets done in time.  It is usually over 140 when I do this.  I am doing a brisket that is a pound larger for Christmas Eve and will be putting it on around 11 or 12 Friday night.  You want to go by feel not temp for doneness.  Start checking it all over at 195.

Good luck.

JohnInCarolina

My advice would be to use caution when granting family members permission to "poke your meat."

InfectedDAS

Thanks @lousubcap, it is a XL so it fits, will follow recommendations.

@Ladeback69 will check first time in the morning before leaving, and will try tonleace work early.

I know @JohnInCarolina or even worst let them control temp! Sometimes necessity makes you take some extreme decisions.

InfectedDAS

One last question (I hope). Should I put it Fat up or Fat Down?

Will fat down affect brisket's moisture in a 17-20hrs cook?

Also, do you recommend a water pan with liquid (was thinking garlic, pepper and onion) or not?

lousubcap

I run cap down but I doubt it makes a difference in the end result-but that way anything that sticks to the grid is fat.  And about a water pan, please see above and copied here-  3.  Air gapped drip pan.  BGE does not need any water and it can cause some cook issues if it runs empty-a heat sink while it contains liquid, thus suppressing the vent set temperature and if allowed to empty then the temp will rise to the empty pan natural settings (and higher).  FWIW-

InfectedDAS

Ok, got it.

Will be smoking with Apple and Hickory chips.

buzd504

You also don't need to soak your chips.  The water will just steam off until they start to smolder and smoke.

Also, personally, I'd use more.

InfectedDAS

More as in fill the glass? Two glasses? 50-50 apple and hickory?

RedSkip

Probably two cups, 50/50...Chips

buzd504

RedSkip said:

Probably two cups, 50/50...Chips

Yep, two cups dry chips easily.  I usually use more than that, but 2 cups is sufficient.  Remember, only what is in contact with the burning coals will smolder, so as long as you have them evenly distributed, you'll be fine.

InfectedDAS

Ok 

InfectedDAS

There's no turning back now:

It is raining (heavy drizzle) so I manage to make a fast and not secure cap protection...for the time being.

tikigriller

You won't need that foil.

As a new guy, all I can say based on your thread, is try not to overthink it.  

I am going to be doing a SRF brisket for Christmas dinner....it will be the first one i have done while being at home the entire time.  I am looking forward to not having to plan everything to finish in specific windows around weekend duties in time.  I know you have to work, but try to get home early so you can be there for the finish.  So much knowledge you will gain..and try not to rush the finish based on the clock.  If people have to wait longer for dinner, it will be worth the wait.

I may be wrong, but you would be better off missing the FTC period if it enables you to get to buttah on the egg, vs. taking it off to get to a FTC time frame for your dinner time.

InfectedDAS

You're right about it, though whenever I plan something I stress myself to get it don as it. You know stick to the plan and stuff.

I went to sleep at midnight with a dome temp of @200-225F. When I woke up at 4:00 just to see how was it the dome temp was below @200F.

So I freak out (a little bit) and took out the Brisket and blow some air into it to get fire started.

I left home at 06:20 with dome temp @300F...

InfectedDAS

Manage to get home early (or left work early, matter of perspective).

Almost 16:00 and internal temp is @174F and the probe entered like "butah"

Do I FTC now or wait to get to @195F for dinner at 20:00?

lousubcap

You need to make sure you are probing in the thick part of the flat.  See my above post as the pic looks like you are probing the point.

nolaegghead

The point will be done and probe like buttah long before the flat.  Stab the flat all over.  When it's like butter, it's done, take it off.  Never use temperature for this kind of cook to determine if it's done.  Each piece of meat finishes at a different temp (and depending on how you cook it).

InfectedDAS

Ohhh my bad.

Flat is not that tender and temperature is @171F.... I guess I'll go by touch/poking.

lousubcap

Trust me, the brisket finish-line is all about the touch/feel/poking in the thick part of the flat.  No need to guess.

InfectedDAS

I just got to say.... Thanks you all for the tips and clearing the doubts.

The Brisket was a success.

Before serving it I cooked some Back Ribs for the family to eat something while the gravy was in the making. I didn't do the gravy myself but it did include the remainings of the briskets water pan:


And now the pictures of the Brisket:

Ladeback69

I just put a 21.4 trimmed to about 17.  I use a foiled dip pan.  Brisket cooks are fun.  The small pieces are for the dog later or a midnight snack. 

InfectedDAS

Ohhh!!

They are fun...once you know what to expect.
That "dog" is spoiled.

lousubcap

@InfectedDAS -  way to bring it home.  Great result right there.  Congrats.