People over tomorrow - starting to cook tonight.

Sea2Ski

Started this about 6:45.  13.5 lbs. with some oak and cherry. 

Wolfpack

Good luck!

Sea2Ski

Thanks, but I feel no pressure. I am not crazy about brisket <ducking under table>. Only once did I have it and think "wow this is good", so I rarely make it. I will eat it, but it is not something I ever crave. The friends coming over requested it, so I make it for them.  He loves it and likes what I make so I make it.

Taking a break - that was hard work 

Sea2Ski

And the second part just went on...

Hans61

Looks like a killer meal tomorrow!

bgebrent

Looks like a great start on tomorrow's banquet!

Killit_and_Grillit

Good looking set up. Post some after pics. 

I'm the same about brisket (mostly red meat. I don't do it enough to master it). But if brisket is good...I don't say no. 

Sea2Ski

Looking good.  Slept well too.  Came out this morning and the egg is purring at a perfect 225 without any controller. 
I think I am on track for a 2:00 meal 


Butts are a little lower than I would like, but I should still be okay.  I think. 

pgprescott

That's one real good looking brisket. Should be a winner. Prediction: Good times are in your immediate future. 

lousubcap

Great cook and setup right there.  Gonna be quite a banquet.
Whenever I have to drape a brisket to get it to fit at the start of a cook (LBGE) I find that it cooks faster than planned.  I attribute it to dome proximity for a few hours. (Either that or the friggin cow messin' with me.)   Once shrinkage takes over I remove the fire brick.  

Sea2Ski

lousubcap said:

Great cook and setup right there.  Gonna be quite a banquet.
Whenever I have to drape a brisket to get it to fit at the start of a cook (LBGE) I find that it cooks faster than planned.  I attribute it to dome proximity for a few hours. (Either that or the friggin cow messin' with me.)   Once shrinkage takes over I remove the fire brick.  

Thanks!  Like I said, I rarely do briskets. 1 maybe 2 a year.  This one measured 22.5 after trimming.  I had to drape it over an inverted V roasting rack trying to compress it and fold it and make it as high/short as possible to fit.  Since the clearance between the pork and the brisket would have been less than a half inch, I figured that I would leave it in place for the duration of the cook for airflow. Who knows if it was the right thing to do.

lousubcap

@Sea2Ski -  as good or better reason for the continued drape as I have heard.  For the future (or not) I will foil protect the thin end section of the flat for a good part of the cook in a weak attempt to keep it from drying out while the remainder of the cow cooks.  

smbishop

Wow, your photos are an inspiration for an Adjustable Rig!  Can't wait to see the finished photos!

Sea2Ski

Well it was a success. And I will get right to the pictures.....

Finished brisket:


We all know how great pulled pork is when it comes off the egg. Our friend, while he had had it several times in the past, never saw it pulled, so I let him do the honors. Funny how we all do the same thing.  You see a few pieces that just look too good to put in the bowl, so you eat them when pulling it.  He did just that.  He could not believe how easy and good it was.


Sides were broccoli and some rice pilaf. 
I think that the flat got a bit overdone, but it was still good. My friend and wife kept asking for slice after slice. I see other pictures of this shot on this forum, so I did it as well. Not sure what it is that you look for, but here it is.....


My wife really liked the brisket, and said I will have to do another one again soon.  I just do not get the attraction to it, but if that is what it takes to keep her happy....

This was dessert straight from from the local store.


@pgprescott your prediction was spot on.  Any lottery numbers floating around in your head?

lousubcap

Great results and banquet right there.
With an outcome like that you need to figure out how to get past the brisket deal and go again.  Any time you get SWMBO to buy in is time to strike.  Congrats.

Hans61

Nicely done sir!

JohnnyTarheel

Nice all the way around!!

pgprescott

Sea2Ski said:

Well it was a success. And I will get right to the pictures.....

Finished brisket:


We all know how great pulled pork is when it comes off the egg. Our friend, while he had had it several times in the past, never saw it pulled, so I let him do the honors. Funny how we all do the same thing.  You see a few pieces that just look too good to put in the bowl, so you eat them when pulling it.  He did just that.  He could not believe how easy and good it was.


Sides were broccoli and some rice pilaf. 
I think that the flat got a bit overdone, but it was still good. My friend and wife kept asking for slice after slice. I see other pictures of this shot on this forum, so I did it as well. Not sure what it is that you look for, but here it is.....


My wife really liked the brisket, and said I will have to do another one again soon.  I just do not get the attraction to it, but if that is what it takes to keep her happy....

This was dessert straight from from the local store.


@pgprescott your prediction was spot on.  Any lottery numbers floating around in your head?

I just won the powerball! Oh wait, that was just the powerball. $4. Darn!

pgprescott

I'd be quite proud of that spread. great looking grub!

StillH2OEgger

That's one heck of a great looking twofer right there. How was the timing on the finish for each?

Jeremiah

Outstanding cook there brother. I agree with you completely on the brisket. Rather do a tri tip or chuck roast any day. That said, yours looks amazing. Well done!

Sea2Ski

StillH2OEgger said:

That's one heck of a great looking twofer right there. How was the timing on the finish for each?

I was the blind squirrel for the day. 
One butt was done 1.5 hours before they got there, and the brisket came off minutes before they arrived.  The last butt came off just before eat time.   So my buddy pulled the rested one, and I did the other. The brisket had a 45 min rest and was sliced table side.
While I planned on everything to be done early, I got l lucky and had pretty much perfect timing.

I am not sure who was more shocked - me or my wife.

Sea2Ski

Jeremiah said:

Outstanding cook there brother. I agree with you completely on the brisket. Rather do a tri tip or chuck roast any day. That said, yours looks amazing. Well done!

@jeremiah Thank you.  If I knew you were going to be around the corner from me on your whirlwind trip, you could have stopped by.  Okay - not really around the corner, but about 45 mins - 1 hr away.  Door is always open man....

blind99

That's one fine looking piece of meteorite. Damn shame you don't like brisket more!

tarheelmatt

Nice spread and job on all protein.  

thetrim

Great job!   Everything looked really great!