First Cooking Post, First Rolled Brisket

SamIAm2

I’ve done many brisket packers on my large but never attempted a rolled brisket.

BGE grate temp is settling around 250* and meat internal is 73* with three pecan chunks in the charcoal.

Got a late start because of rain so it might be oven pizza this evening.  Will post more photographs as the cook continues.

lkapigian

Sounds like a great idea, looking forward to the progress

saluki2007

Can't say I've ever seen or even thought about a rolled brisket.  I'll be waiting for the results.

SamIAm2

saluki2007 said:

Can't say I've ever seen or even thought about a rolled brisket.  I'll be waiting for the results.

I had not seen a rolled brisket either till last Friday. Just thought I'd treat it like a roast only in the BGE instead of the oven. Guess I'll cut the butchers twine after it is rested and slice the unrolled meat??

lkapigian

SamIAm2 said:

saluki2007 said:

Can't say I've ever seen or even thought about a rolled brisket.  I'll be waiting for the results.

I had not seen a rolled brisket either till last Friday. Just thought I'd treat it like a roast only in the BGE instead of the oven. Guess I'll cut the butchers twine after it is rested and slice the unrolled meat??

I'm thinking you may need to slice up to the string, then cut the string as you go...it may unroll

lousubcap

Great trim/prep work to get something that uniform from a packer.  Be interested to see the impact of shrinkage as the cooks rolls along.  Good luck-

SamIAm2

lousubcap said:

Great trim/prep work to get something that uniform from a packer.  Be interested to see the impact of shrinkage as the cooks rolls along.  Good luck-

Kind words I will relay to the butcher.

SamIAm2

An hour and 15 minutes in to the cook and the wind from the storm bands is playing with grid temp. Internal temp is 138*.  Making small adjustments and hoping it isn't getting dry.

Here is another photo - so "it is happening"!

lousubcap

I would have no idea of when to declare victory with this cook-a learning experience for sure.

milesvdustin

Is that rosemary tied on there? 

SamIAm2

milesvdustin said:

Is that rosemary tied on there? 

Yes it is. 

fishlessman

i do pastrami that way with the flats, works really well for sandwiches instead of long skinney pieces, it stays together round

SamIAm2

Well it looks like pizza tonight. Internal temperature is now 158 and the brisket smells great. I know, the cow drives the cook and not my hunger.
3.5 hours and @lousubcap you are correct; I have no idea when to declare victory. I saw an older thread where the cook was 200-225* and it was a 14 hour cook. Here is an updated photo of the cook.

You can see shrinkage at the probe and the bark is starting to show more.
Thank's for looking.

Photo Egg

SamIAm2 said:

Well it looks like pizza tonight. Internal temperature is now 158 and the brisket smells great. I know, the cow drives the cook and not my hunger.
3.5 hours and @lousubcap you are correct; I have no idea when to declare victory. I saw an older thread where the cook was 200-225* and it was a 14 hour cook. Here is an updated photo of the cook.

You can see shrinkage at the probe and the bark is starting to show more.
Thank's for looking.

Looks beautiful but no reason to think it's not going to cook slow, similar to a full packer, stall and all.

SamIAm2

Photo Egg said:

SamIAm2 said:

Well it looks like pizza tonight. Internal temperature is now 158 and the brisket smells great. I know, the cow drives the cook and not my hunger.
3.5 hours and @lousubcap you are correct; I have no idea when to declare victory. I saw an older thread where the cook was 200-225* and it was a 14 hour cook. Here is an updated photo of the cook.

You can see shrinkage at the probe and the bark is starting to show more.
Thank's for looking.

Looks beautiful but no reason to think it's not going to cook slow, similar to a full packer, stall and all.

I think the first sentence of the original post threw folks off a bit. This is a small rolled brisket purchased at a local butcher/BGE dealer and is probably a flat. Still might have the issues you note because internal is now sitting at 158*. Sorry for confusion.

Photo Egg

SamIAm2 said:

Photo Egg said:

SamIAm2 said:

Well it looks like pizza tonight. Internal temperature is now 158 and the brisket smells great. I know, the cow drives the cook and not my hunger.
3.5 hours and @lousubcap you are correct; I have no idea when to declare victory. I saw an older thread where the cook was 200-225* and it was a 14 hour cook. Here is an updated photo of the cook.

You can see shrinkage at the probe and the bark is starting to show more.
Thank's for looking.

Looks beautiful but no reason to think it's not going to cook slow, similar to a full packer, stall and all.

I think the first sentence of the original post threw folks off a bit. This is a small rolled brisket purchased at a local butcher/BGE dealer and is probably a flat. Still might have the issues you note because internal is now sitting at 158*. Sorry for confusion.

I thought your first post was pretty clear. Just figured a hunk of brisket that was rolled up would still need the standard low and slow to break it down.
It will be done when it's probe tender just like a packer or a large flat.
Keep the photos and progress coming.Nothing wrong with eating pizza while you watch a brisket cook.

SmokingPiney

I've never heard of a rolled brisket, but wow!

Looking great @SamIAm2 ! 

SSQUAL612

Impatiently waiting for an update.

Kent8621

i will be watching for updates during the preds game tonight, cant wait to see the results.  i think this will garner more attention though. please post your recipe also.

SamIAm2

SSQUAL612 said:

Impatiently waiting for an update.

Here you go.
More shrinkage and time to eat

Grillin_beers

Is your egg pretty new? My grates never look that clean.   Great looking cook so far, probably a smart way to to keep a small brisket moist. 

SamIAm2

Grillin_beers said:

Is your egg pretty new? My grates never look that clean.   Great looking cook so far, probably a smart way to to keep a small brisket moist. 

The egg is a 2005 with a new bottom. I bought the grate at a local Eggfest from high-q two years ago. It is the luxury stainless cooking grate for the LGBE. Cheaper than on-line and easier to clean. The parts are made of heavy duty 304 non magnetic stainless and it weighs 14 lbs. I soak it in lye water for a day to clean it. The cook abides!

SamIAm2

Kent8621 said:

i will be watching for updates during the preds game tonight, cant wait to see the results.  i think this will garner more attention though. please post your recipe also.

This as @lousubcap said is a learning experience. Do not have a recipe since I purchased this. I'll try to figure out what is wrapped up inside when we eat it

Think it's time to turn it??

Photo Egg

SamIAm2 said:

Kent8621 said:

i will be watching for updates during the preds game tonight, cant wait to see the results.  i think this will garner more attention though. please post your recipe also.

This as @lousubcap said is a learning experience. Do not have a recipe since I purchased this. I'll try to figure out what is wrapped up inside when we eat it

Think it's time to turn it??

I would not move it till it's done. Maybe spritz it with some apple juice to help keep it moist.

Central_Bama_Egger

Wow

SmokingPiney

@SamIAm2,

I have to give you credit......this is a ballsy cook, especially live on the forum! 

SamIAm2

Central_Bama_Egger said:

Wow

SmokingPiney said:

@SamIAm2,

I have to give you credit......this is a ballsy cook! 

In for a penny...8.5 hours in to the cook have a look.

Sorry about the blurry picture.

Tried to get a better shot of the bark building but it looked better in the lens than it came out. This is acting like a normal brisket cook. Running a little hot at the grate. Internal just hit 170. @Photo Egg I just checked the fridge and all I have is apple sauce. Think I'll just let it ride. 

Photo Egg

SamIAm2 said:

Central_Bama_Egger said:

Wow

SmokingPiney said:

@SamIAm2,

I have to give you credit......this is a ballsy cook! 

In for a penny...8.5 hours in to the cook have a look.

Sorry about the blurry picture.

Tried to get a better shot of the bark building but it looked better in the lens than it came out. This is acting like a normal brisket cook. Running a little hot at the grate. Internal just hit 170. @Photo Egg I just checked the fridge and all I have is apple sauce. Think I'll just let it ride. 

Par cook a couple slices of bacon in a skillet just to warm them up and lay them over the top of the brisket roll.

SamIAm2

Photo Egg said:

SamIAm2 said:

Tried to get a better shot of the bark building but it looked better in the lens than it came out. This is acting like a normal brisket cook. Running a little hot at the grate. Internal just hit 170. @Photo Egg I just checked the fridge and all I have is apple sauce. Think I'll just let it ride. 

Par cook a couple slices of bacon in a skillet just to warm them up and lay them over the top of the brisket roll.

Thanks for that. Best I could do tonight!

lousubcap

Texture will be interesting depending on the cut/roll.  Great idea from @Photo Egg to cover with bacon.  I used to lay bacon across the non-fat side of flats when that was all I could find.  (BTW that bacon had a great taste when pulled off the flat to let the bark set-up).  Probes like buttah should be the "declare victory" finish-line.  Waiting on the review.  

Photo Egg

My first brisket flat I cooked years ago, long before using the Egg, was so tough a chain saw couldn't cut it.lol