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12 hours in (first brisket)

jeponline
jeponline Posts: 290
in Beef


Trimmed about 3 pounds off, rubbbed with DP cowlick, and put on the egg stabilized at 250* around 9pm. 

Temp stayed stable until 2am so I took a 2 hour nap to find out it had dropped to 200. Played with the top a bit and fluctuated between 200 and 280 until settling back at 250 around 6am. 

At 9:30 the flat was probing at 160*. Not quite sure how often to check it as I only have a thermopen, but I figure I'll look again around 10:30 and see where it's at. 
Large BGE
Huntsville, AL
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Comments

  • SmokingPiney
    SmokingPiney Posts: 2,319
    Looking righteous! 
    Living the good life smoking and joking
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  • RedSkip
    RedSkip Posts: 1,400
    Crank the temp up to 275-300.  At 160 you still hours to go to get to the 195-205 mark...  You can also foil it to help plow through the stall.

    Dont be surprised if the temp stays around 160 for hours..foil, temp bump, or both will help reduce the time.
    Large BGE - McDonald, PA
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  • lousubcap
    lousubcap Posts: 34,079
    Lookin good.  Depends on your eat time as to the next move.  If you have several hours then you can let it ride.  Just make sure to let it rest on a cooling rack for about 20-25 minutes (stop carry-over cooking) before wrap and pack (aka FTC) for the hold.  A good two hour hold (or more) seems to help with the final product.  If pressed for time, then dial it up as mentioned above.  It can take it.  Regardless, you may want to foil protect the thin section of the flat.  
    In addition to the temperature reading from the thermopen it serves as a great probe for the "like buttah" feel.  Above all, enjoy the remainder of the cook and follow-on eats.
    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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  • chuckytheegghead
    chuckytheegghead Posts: 1,201
    Looks good. I shouldn't be reading this on an empty stomach. 
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  • jeponline
    jeponline Posts: 290
    I bumped it up to 280 and will let it ride without foiling. This is really just an experiment, so time is not a concern and my wife and I are unlikely to eat it all by ourselves. If it's good we'll need to come up with something to do with the leftovers.  

    I'm hoping my Costco keeps carrying them so I can keep practicing and try different methods. 
    Large BGE
    Huntsville, AL
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  • RedSkip
    RedSkip Posts: 1,400
    Nachos, hash, chopped sammies.
    Large BGE - McDonald, PA
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  • lousubcap
    lousubcap Posts: 34,079
    @jeponline -  here's the left-over solution- just eat 'em.  Sammiches, brisket nachos, ABT's, pizza topping, with eggs...you get the idea.  Unlimited options.
    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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  • jeponline
    jeponline Posts: 290
    @lousubcap thank you for the tips. ABTs and nachos sound awesome. 

    Not sure if I pulled it too early, but it seemed to probing well and temp was reading close to 200. 

    I let it sit on the rack for 25 minutes and now it's FTC for an hour. Then hopefully time for an awesome lunch. 


    Large BGE
    Huntsville, AL
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  • SmokingPiney
    SmokingPiney Posts: 2,319
    Looks good! 
    Living the good life smoking and joking
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  • bhedges1987
    bhedges1987 Posts: 3,201
    Good lunch. I can smell it from here 

    Kansas City, Missouri
    Large Egg
    Mini Egg

    "All we have to decide is what to do with the time that is given to us" - Gandalf


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  • SaintJohnsEgger
    SaintJohnsEgger Posts: 1,826
    Looking good. let us know how it tastes etc.
    Marshall in Beautiful Fruit Cove, FL.
    MiniMax 04/17
    Unofficial BGE MiniMax Evangelist
    Facebook Big Green Egg MiniMax Owners Group


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  • jeponline
    jeponline Posts: 290
    Taste and tenderness were awesome and the slices from the point were some of the best brisket I've ever had. The flat was a little dry. 

    Next time (and my wife agrees there will be a next time), I will wrap during the stall to help preserve the juices and I learned a few lessons on trimming. 

    Overall a big success. Even though I had to make a couple adjustments to the temp, I think I'm perfectly fine without a controller, but I will seriously consider something like the Thermoworks smoke in the future. 

    Slice from the point:


    Slice from the flat:


    Leftovers:

    Large BGE
    Huntsville, AL
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  • Spaightlabs
    Spaightlabs Posts: 2,349
    Nicely done.
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  • RedSkip
    RedSkip Posts: 1,400
    Looks super tender
    Large BGE - McDonald, PA
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  • lousubcap
    lousubcap Posts: 34,079
    Most eggcellent.  Great result.  And nothing wrong with the pile of left-overs.  You will enjoy it all.  
    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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  • OhioEgger
    OhioEgger Posts: 947
    Good job. I have never, ever had any of that stuff go to waste. 
    Cincinnati, Ohio. Large BGE since 2011. Still learning.
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  • DoubleEgger
    DoubleEgger Posts: 18,144
    Don't slice the leftovers. They'll dry out within a few minutes. Save it in large pieces and submerge them in a hot water using a zip lock bag to reheat. Your leftover brisket won't be dry this way. 
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  • jeponline
    jeponline Posts: 290
    DoubleEgger said:
    Don't slice the leftovers. They'll dry out within a few minutes. Save it in large pieces and submerge them in a hot water using a zip lock bag to reheat. Your leftover brisket won't be dry this way. 
    Too late to not be sliced, but I'll keep that in mind for next time. 

    Im amazed at how much lump is left. I just cleaned the egg and gave the lump a good stir. After a 16 hour cook, I'm not even going to need to a add lump for my next cook.


    Large BGE
    Huntsville, AL
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  • bgebrent
    bgebrent Posts: 19,636
    Good job brother.
    Sandy Springs & Dawsonville Ga
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  • ibanda
    ibanda Posts: 553
    Looks good! This forum has been so helpful to me in upping my cooking game. 
    "Bacon tastes gooood, pork chops taste gooood." - Vincent Vega, Pulp Fiction
    Small and Large BGE in Oklahoma City.
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