Had an SRF black in the freezer ...

Wolfie51sb

It had been awhile since I'd done a brisket cook, and this SRF Black 12-pounder had been sitting in the freezer for nearly a year. So two weeks ago I moved it to the refrigerator, and last night it went on the Egg.

I remembered a post some time ago by @DoubleEgger in which, describing his most recent brisket cook, he said he threw it on the Egg and didn't open the lid for eight hours or so. That stuck in my mind. Nothing but meat and heat. No gadgets. Keep it simple.

So after applying a rub of 50 percent pepper, 25 percent kosher salt and 25 percent table salt, I got the Egg going (no sorting of lump, no "building" the fire; just put the lump in the KAB, light a few pieces in a charcoal chimney and we're off and running).

After the thermometer read a steady 250 degrees for about an hour, I added a light coating of a favorite rub from a local BBQ joint to the brisket and draped it over a foil-covered brick in the Egg. Time was 11:15 p.m. After a slight drop in temp, by midnight it was just below 250. Checked again at 1 a.m., and it was just a tad lower.

Went to bed, got up at 7:30. Temp of the Egg was right where it was 6.5 hours earlier. Opened the lid for the first time during the cook and checked the temp of the meat. 200 to 205 degrees throughout. Brisket had that "jiggly" feel you want. Shut down the Egg, left the brisket on the Egg for 30 more minutes.

Removed the meat, let it rest on the counter for 20 minutes and then went the FTC route. Really looking forward to dinner. More pics to follow.

Thanks for hanging in this long.

lousubcap

Looking good.  Can't wait for the money shot.  Fairly quick cook for 250*F.  

Wolfie51sb

lousubcap said:

Looking good.  Can't wait for the money shot.  Fairly quick cook for 250*F.  

Agreed. I was not expecting a 12-pound SRF to be finished in less than 9 hours. The cow obviously had a lead foot.

DoubleEgger

Looking good! Sometimes keeping it simple is best. 

DoubleEgger

Wolfie51sb said:

lousubcap said:

Looking good.  Can't wait for the money shot.  Fairly quick cook for 250*F.  

Agreed. I was not expecting a 12-pound SRF to be finished in less than 9 hours. The cow obviously had a lead foot.

The last few I've cooked have all finished quicker than I expected. I just changed my expectations moving forward. 

Spaightlabs

Nice done - your patience will be rewarded.