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How will it take to cook a 4 pounds brisket?
paqman
Posts: 4,858
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Entrepreneurs are simply those who understand that there is little difference between obstacle and opportunity and are able to turn both to their advantage. •Niccolo MachiavelliComments
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From light to finish my guess 5-6 hrs depending on your temp“There are three rules that I live by: never get less than twelve hours sleep; never play cards with a guy who has the same first name as a city; and never get involved with a woman with a tattoo of a dagger on her body.”
Coach Finstock Teen Wolf -
Cleaned up the egg real good.
Using a new bag of Rockwood that I picked up during my April fools Costco haul (had it shipped from firecraft at my US address).
Lit up the egg
Egg is now @ 250F
If I put the brisket on the egg now, it should be ready for diner... Crossing fingers. Never cooked a small brisket like this.____________________Entrepreneurs are simply those who understand that there is little difference between obstacle and opportunity and are able to turn both to their advantage. •Niccolo Machiavelli -
I'm hoping you added more lump after you lit it. That is not going to be enough.Large and Small BGECentral, IL
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How much do you think you'll net after the cook? 2, 2.5 lbs?
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I thought that Rockwood was forever burning lump?saluki2007 said:I'm hoping you added more lump after you lit it. That is not going to be enough.
Good call, I may have been fine but added some more just to be sure. Also added a block of hickory. Small damn good right now.
____________________Entrepreneurs are simply those who understand that there is little difference between obstacle and opportunity and are able to turn both to their advantage. •Niccolo Machiavelli -
No idea, probably 2.5-3Legume said:How much do you think you'll net after the cook? 2, 2.5 lbs?
hopefully not too much leftovers...____________________Entrepreneurs are simply those who understand that there is little difference between obstacle and opportunity and are able to turn both to their advantage. •Niccolo Machiavelli -
I have seen the small flats take from 1.75-2 hrs/lb at 250*F on occasion. Just go with the feel and if your internal temp is not in the low 190's after 5-6 hrs, dial up the temp to punch it home. It will benefit from a FTC after a few minutes on a cooling rack to stop the carry-over cooking.
Regarding yield, I figure on around 60% of starting weight. 50 % if looking to be conservative. FWIW-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. -
@lousubcap I used a good part of the flat earlier this week and made burgers on naan breads. What is left is mostly the point. Hopefully, it will be ready just on time for diner tonight.
____________________Entrepreneurs are simply those who understand that there is little difference between obstacle and opportunity and are able to turn both to their advantage. •Niccolo Machiavelli -
Thanks @paqman. When I first looked I thought it looked more like a point than a flat but those who score points are rare sightings. The deal with the point is you will likely get a "probes like Buttah" feel before the fat has fully rendered. It can run up to around 210*F to help with rendering the fat if time is not a concern.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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____________________Entrepreneurs are simply those who understand that there is little difference between obstacle and opportunity and are able to turn both to their advantage. •Niccolo Machiavelli -
Egg is now @ 300F
160F IT in the thickest part, 170F in the thinnest.
To foil or not to foil, that is the question.
____________________Entrepreneurs are simply those who understand that there is little difference between obstacle and opportunity and are able to turn both to their advantage. •Niccolo Machiavelli -
Foil. IMO. Let her rest for dinner.
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Looking good from here.
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My guess is longer. That looks like the thickes part of the flat. Rules like lbs /hour fly out the window here, infact they are always false. You really need to think about the thickest crossection of meat and realize how long it will take to get that IT up to 200 F. A 4 lbs brisket can be long and thin or really thick and those will cook very differently.
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Mmmmmm, brisket point.
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180-185F
In a foil pan with 2 cups of beef stock and back on the egg.
____________________Entrepreneurs are simply those who understand that there is little difference between obstacle and opportunity and are able to turn both to their advantage. •Niccolo Machiavelli -
Home run!
205-210F probes like butaaaah!
I removed the foil. I can let it go uncovered in the egg for about an hour until we are ready to eat or remove, wrap it in foil and put it in the oven at warm. Hmmm...
____________________Entrepreneurs are simply those who understand that there is little difference between obstacle and opportunity and are able to turn both to their advantage. •Niccolo Machiavelli -
Awesome! Awesome! Awesome!
thanks for the heads up about the Costco briskets @GrateEggspectations !!!
____________________Entrepreneurs are simply those who understand that there is little difference between obstacle and opportunity and are able to turn both to their advantage. •Niccolo Machiavelli -
Nice!
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Glad all worked out great pics!“There are three rules that I live by: never get less than twelve hours sleep; never play cards with a guy who has the same first name as a city; and never get involved with a woman with a tattoo of a dagger on her body.”
Coach Finstock Teen Wolf -
Pick me up one of those XLs and we'll call it even.
Glad you enjoyed it. Pics look great. The meat worked out great for me. Can't wait to buy my next one (tomorrow?).
As much as I hate to say it, I don't think I'll be looking to the local butchers for brisket anymore. While I'd be willing to pay more to buy local, the quality of the meat at Costco is the reason I'd continue to buy there.
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Fantastic. Great bark. That first pic is very enticing. Enjoy!
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I still prefer them 'pastrami' style so I will cure the other ones that I purchased last week. That being said, it was the best brisket I ever made. The steam bath in the foil pan probably helped. It was ready just on time, about an hour before diner so I was able to let it rest for a while before eating.____________________Entrepreneurs are simply those who understand that there is little difference between obstacle and opportunity and are able to turn both to their advantage. •Niccolo Machiavelli
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@paqman: Guess you were able to rest it in your RTIC.
After several trials both foiling and not foiling, I think I prefer to go naked. Love the bark. -
That gourmet Rockwood sure looks good.
The food is also excellent....... -
Great result right there. Nailed the cook. Congrats.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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Beautiful work on that one.
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BTW keep on buying those briskets but save some for me.
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Looks great @paqman
I just picked up a flat today from RD to do early next week. Hope it turns out looking as good as yours did.Marshall in Beautiful Fruit Cove, FL.
MiniMax 04/17
Unofficial BGE MiniMax Evangelist
Facebook Big Green Egg MiniMax Owners Group -
Plenty of lump left this morning but better be safe than sorry.
____________________Entrepreneurs are simply those who understand that there is little difference between obstacle and opportunity and are able to turn both to their advantage. •Niccolo Machiavelli
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