Super Bowl Brisket - SRF Black (Pic heavy)

HofstraJet

I finally got around to putting my 16# SRF Black brisket on the egg. It has been unintentionally wet-aging since mid-December (kept trying to find time to cook it but never did).





Untrimmed



Trimmed and ready to roll (20 oz fat trimmed)



Used AR with stone on lowest level and BGE grid on top. Used a Lloyd Pans 14" deep dish pizza pan for the drip tray (thanks @bettysnephew for recommending them in the Black Friday thread - very solid pans).  Put it on foil balls for an air gap.








Used Oakridge BBQ Black Ops Brisket Rub. Four wood chunks - 2 post oak, 2 pecan. Tried for 225 but it's holding steady at 250. Will update as necessary.

For those interested: https://myflameboss.com/cooks/67629

YukonRon

I am all about that. Looks like it will be a great cook. Keep posting.....

Canadian_Egghead

Looks good!!!

CtTOPGUN

I am interested to see how long the SRF takes to cook at 250*. I have one in the freezer to cook soon. 

    Jim

Retired RailRoader

That's a nice piece of meat! Two quick questions What are you going to do with the drippings and what time is dinner? 

lousubcap

Impressed that you got it to fit without having to initially drape.  Enjoy the remainder of the cook.  Gonna be some great eats right there.  
Edit:  I just gave a couple of the larger briskets I have in the freezer a look and the weight is gained with the width of the cut more than the length once you get past around 12 lbs or so.  Not sure the value of the preceding but I found it interesting on a Sunday AM.  FWIW-

JacksDad

Hot diggity! 

lkapigian

Well, you just convinced me to get a Flame Boss , nice brisket as well

bgebrent

That will be amazing.  Fun day for you!

bhedges1987

Getting close to pulling time according to your FB!

HofstraJet

She's done. Smells great outside. I used both my CyberQ and FlameBoss to see if the numbers match (FB was controlling the temp - CyberQ just there for info). They were close enough.



Drip pan is pretty full.

One weird thing I noticed is that there was leakage from the vent area. Never saw that before.



Off to FTC and hold for dinner around kickoff.

JacksDad

HofstraJet said:

One weird thing I noticed is that there was leakage from the vent area. Never saw that before.

I've seen the same thing with my FB200, even on relatively short cooks with a drip pan. The little metal plate that holds the fan comes out all greasy at the end of the cook. Not sure why... The ashes in the bottom of the fire box aren't greasy when I clean them out the next day, either.

bhedges1987

Hah. Mine drips like crazy. I should probably clean below mine. Never worried about it. My FB and old guru both did it.

The bark black ops puts on briskets is fantastic. Good job!

HofstraJet

It's in the cooler. Money shots to come later.

Not much lump used. Was filled to the top of the fire ring with RW.

Cook went faster than expected - a little under 12 hours at 245.

bhedges1987

Awaiting 

gonepostal

Good looking cook brother!

northGAcock

Very nice. Love the pictures.

YukonRon

Beautiful cook, great presentation, as I always expect from your cooks.

GoooDawgs

@HofstraJet I looked at your FB graph and it looks like the meat probe went to 208??  Is that correct??  

caliking

Where's the money shot(s)???

I tried  a similar mod for shielding the probe wires, but found that the lid and dome didn't seal well then. Do you have a lot of smoke leakage or any problem maintaining temps?

HofstraJet

@GoooDawgs - Correct - was at 208 and it was done.

@caliking Pic below. I didn't have any smoke leakage nor a problem with maintaining temp (though I did have the FB running which may have offset any issues caused by the imperfect seal). Still have original gasket - haven't yet installed the Rutland from @RRP which is sitting in my garage.  The shields are my fix for the CyberQ wires. They are loose fitting and slide around quite a bit. I tried installing with heat shrink on the end but it doesn't stay tight. Need to find a better solution.

Ladeback69

Looking good, now I am wanting brisket.

caliking

@HofstraJet - had the same problem w the shielding slipping around and found it  quite annoying. Eventually gave up on it. I wonder if there is some kind of tiny hose clamp that might work?

SaintJohnsEgger

That looks good @HofstraJet.

Thanks for including the FlameBoss cook link. I've started doing that for all of my cooks that I post here.

bhedges1987

Man... I can almost taste that black ops bark through the screen.