After 2 1/2 days of turkey, SRF brisket (pic heavy and turkey photo added)

da87 · November 2017

back yard smelled like a meat cathedral last night! SRF black, Franklin S&P plus a very light touch of Memphis Dust, oak and pecan chunks, and @YukonRon’s injection (1/2 beef stock, 1/4 garlic juice, 1/4 onion juice). Ran naked at 250 for 11 hours, probed like butter just under 200, rest for 20 min and BPTC for 1 1/2 hours. As always, to @lousubcap and @YukonRon who happily guided me through my first brisket attempts, thanks again they seem to get better every cook!

Image: https://us.v-cdn.net/5017260/uploads/editor/uk/13jeqrhs52ce.jpeg

Brick is to warm the towels and cooler

Bloodies from scratch to deal with the early AM start and again while BPTC weren’t bad either

And the turkey from Thanksgiving just because!

Image: https://us.v-cdn.net/5017260/uploads/editor/5v/5qk2zl19x7w0.jpeg

19 lb organic from D’Artagnan, Alton Brown brine for 48 hours, rinsed and in fridge for 18, cooked Martha Stewart Turkey 101 but on the egg and without the initial hot start, cavity stuffed with some onion, garlic, apple, Orange, and a bundle of fresh herbs

lousubcap · November 2017

@da87 Great execution and outcomes right there. Enjoy the eats.
Looking at your SRF Black I am reminded about how the meat geometry plays into the cook. Your brisket shape is what I see most often-fairly long and not too wide, thus a brick or rack to drape it til shrinkage takes over at least on my LBGE. I rolled an 11+ lb (post-trim) SRF Black last night and no need for the brick as it was more of the rarer shorter and wider cuts. "The friggin cow drives the cook."
As Allen Iverson would never say, "practice, practice."

RedSkip · November 2017

@da87. Why the fire brick in the back?

da87 · November 2017

@RedSkip, the brick I often wrap in foil and drape a brisket that’s too long over it to get it to fin on the large before it shrinks. Last night I had the rack out already (turkey) so just flipped that over for the brisket. Regardless, I also use the hot brick to warm the towels and cooler - easier for me than hot water for the cooler and the dryer for the towels.

@lousubcap, thanks! Yours was beautiful. I’m constantly amazed by the variety of shapes and sizes - and how long the 12lb brisket was yesterday. Keeps it fun and us guessing how the cow will drive!