New Year’s Eve party srf brisket help

steelcityegger

Having a New Year’s Eve party.  Of course it escalated from 15 original people to about 35 plus kids.  Srf Black brisket being delivered tomorrow and going to also do a pork butt.

looking for tips on the srf brisket.  Any different than a normal choice one?  Done earlier?  Time at 250 dome temp?

would you cook pork butt above or below the brisket in an xl egg.  

Thabks in advance.  any tips help!!

fruitguy

Brisket will cook quicker. 

Spaightlabs

SRF black will probably (never say always) be done much quicker than a choice cut would be.   Guesstimate 45 minutes/lb...

I'd put the pork on the bottom, I don't want $1.99 a pound pork drippings on my $10 a pound beef...

It's New Years, people will be hammered.  Serve them a nice Costco Prime packer, save the SRF Black for a special occasion when folks are more sober.

bgebrent

steelcityegger said:

Having a New Year’s Eve party.  Of course it escalated from 15 original people to about 35 plus kids.  Srf Black brisket being delivered tomorrow and going to also do a pork butt.

looking for tips on the srf brisket.  Any different than a normal choice one?  Done earlier?  Time at 250 dome temp?

would you cook pork butt above or below the brisket in an xl egg.  

Thabks in advance.  any tips help!!

It will finish faster than any choice. FTC for hours is your friend.  20-25% quicker cook. Enjoy the great grub. I honestly don’t think it matters which is above or below. Negligible. That said, my expensive cut would be on top. 

lousubcap

Depending on size of that brisket, it will take every bit of time you have to thaw in a fridge (edit: and likely a cold water bath to thaw it in time).  It will arrive rock solid frozen.  Regarding SRF the process is the same as any other brisket cook.  Give the search function here a look and you will have enough reading to keep you tied up til time to cook.  
I have had one SRF finish in the low 190's but all the others declare victory in the 203-205*F range when the thick part of the flat probes like buttah.  So start checking a bit earlier than other cuts but you likely won't see any difference.  Cook time is a function of the cow but whichever protein is on top will cook faster than when on the normal grid due to more reflective heat from the dome.  
Regarding who's on top...I always go with the brisket on top as it generally needs more care and feeding than the butt.  Besides I like to preserve the brisket bark so I don't want anything dripping it.  Likely doesn't matter cook-wise.  Remember, the friggin cow drives the cook.  Enjoy the cook.

theyolksonyou

Brisky on top for me. Honestly haven't found them to cook that much faster, but I'm just an idiot so discount that.  However, cook, let rest 30-60 min and then FTC or warm oven for as long as you can stand.  To me, the long rest has been a key to success.  

Just did a 12.5# black for Christmas.  Took 13 hr between 250 and 300. It was a hit. I always chunk up the point first.  

steelcityegger

Thanks for quick responses guys.  Appreciate it.  Was thinking same for stacking.  Just didn’t know what the size of the 12-14 lber would look like on the adj rig.

Party starts at 5.  

Pork can go on night before.   Probably a 10 lb shoulder. Just wondering on brisket.  Better to FTC a bit than straight off?

bgebrent

Always better with FTC for an hour or 3.

theyolksonyou

I think a long test is your friend here. 2-4 hrs if you can.  

lousubcap

@steelcityegger - my goal with any brisket cook is to get inside the FTC window which I plan on being around 3-5 hours wide.  Once the cook gets to that point the remainder of the process is simple.  Before you FTC- give it a good 20 minute rest on a cooling rack to stop the carryover cooking.  If you want to make sure the cooking has stopped go with your thermo and once the temp starts to drop you are there.  
And yes as noted above-the brisket really benefits from a few hours FTC.  FWIW-

steelcityegger

Looking forward to it.  What are you guys cooking?

jemako3

I can get a packer brisket and a pork butt on the xl egg without using a raised grate.  If you can make that happen I would do that. 

DoubleEgger

That probably isnt enough food. I had about that many at a party and those vultures went through a Black and two 9lb butts on top of heavy apps and sides. You’ll have a bunch of late night grazers on NYE too. 

20stone

+1 on it cooking faster
+1 on having some quality time in the cooler (though I have eaten it right off the smoker and felt really good about it)

One other note - It will also likely be done at a lower temp than you are used to.  If you are pulling when it jiggles, that may be as low as 185-190F (rather than the ~200F that is more typical of brikkies).

Some people (*cough* @The Cen-Tex Smoker *cough*) have cooked more than a few of these, and might be able to give more precise guidance.

I am also putting one on tomorrow, and will share any other thoughts.

PS - I am also a 275F w/ a water pan guy when it comes to beef ribs and brisket, but don't need to start another firefight

steelcityegger

20stone I look forward to seeing how your cook goes.   I have read the lower temp but have read a lot that 204 is the number.  I guess just have to go by feel.  Good luck with yours

double egger I agree might not be enough. I picked up a ham from the butcher when I picked up the shoulder.  

theyolksonyou

DON'T go by temp. It's all about the feel. 

Penelope

Penelope_Staunton VA

I have a Big Green Egg (Medium size) and was asked to bring a Brisket for THE BIG Christmas Dinner 2017. I watched a Video on The Franklin Method (with Butcher Paper) twice and ordered a 15# Brisket from the local meat market.  I received a ready-to-grill 18# 'mother of all briskets' (M-O-A-B) a thick end tapering to a thinner end AND at which time I purchased some Butcher Paper.  Although daunted, I went forth, rubbed down with standard Mustard, did the 50-50 S&P rub.  Filled up the belly of the BGE with wood charcoal and followed instructions, to include the extra wood chunks for smoke and the pan of water  - had at least a 45m start and temperature adjustment period; when I put the 'M-O-A-B'' on, I tucked the thinner side under to get it to fit - it took 2 of us.  It was quite a Sound when I lowered the Dome as the meat was hitting the side walls.  SIZZLE. WORRY.  Can't turn back now. I attempted to keep the temp at 275', but some 250 to 300...however, fairly steady in the 275' range, I must have walked 2-miles that day checking and adjusting. At 175' for internal temp, off the grill and wrapped with Butcher Paper, took out the water pan, rearranged the coals (NO fresh) and placed the wrapped brisket back in the BGE.  Kept at 275' until internal temp 203' -  total of 11 hours.  Off it came. KEPT THE BUTCHER PAPER on; covered the M-O-A-B with several layers of towels and let rest for 2 hours. THIS WAS 3-DAYS BEFORE SERVING (it was a very busy pre-Christmas time -  I knew I could not do it any closer to C-Day) .  Into the Refrig it went, BUTCHER PAPER and M-O-A-B.  On C-Day, I removed from refrig and let it sit for 2-hours, THEN with a Roaster (Nesco with a fan), I set in the M-O-A-B w/ butcher paper still on - no water or juice in the Nesco well,  set the dial at 200-225' for 2-3 hours.  THEN the biggest part...took it to THE BIG Christmas Dinner with CIA CHEF, WORLD TRAVELERS and others that have eaten only upscale foods; plus one who had never heard of Big Green Egg or a Brisket. The CHEF looked at me and unwrapped the M-O-A-B from the Butcher Paper and started slicing...OMG...the Kitchen Lemmings came out and kept reaching for the bits that fell off the absolutely perfect crust, still crunchy and divine.  The meat - perfectly sliced by CIA Chef, was softer than buddah (butter for those not in the South), it sliced beautifully, perfect crust edge, texture etc.  Everyone took home extra slices home...I did not bring one scrap home.  Everyone thought it was sensational and a wonderful Christmas gift in baggies.  It was an 18# M-O-A-B, gift to a Christmas Crowd, no controversies and everyone delighted!!! Thank you Mr. Franklin, may your fame only grow in Smoke.

20stone

Fridge and reaheat is thought to be the kiss of death to a brisket.  Perhaps your reheating approach saved it.  Congrats on the great result. 

...and I would be remiss if I didn't say "Pics or it didn't happen"

20stone

Fire in the hole

We’re up in the mountains with two of the spawn, and the SRF Black is on the LBGE


Trimmed and rubbed. You can see where we cut the flat down. This brisket is a monster and we didn’t want to crowd to the edges. 


Future chili/curry/burger


275F, water pan, RW and pecan chunks


Puffing away with the dirty cheating electronic device

steelcityegger

Just pulled it.  The point was slow going. Part of the point still only reading 177, but rest of point about 185 and flat mid 190s.  TE flat has been jiggling for awhile now so didn’t want to over do it.

jiggles so nicely.  Letting it sit now for awhile then FTC for an hour or 2.

Foghorn

Penelope said:

Penelope_Staunton VA

I have a Big Green Egg (Medium size) and was asked to bring a Brisket for THE BIG Christmas Dinner 2017. I watched a Video on The Franklin Method (with Butcher Paper) twice and ordered a 15# Brisket from the local meat market.  I received a ready-to-grill 18# 'mother of all briskets' (M-O-A-B) a thick end tapering to a thinner end AND at which time I purchased some Butcher Paper.  Although daunted, I went forth, rubbed down with standard Mustard, did the 50-50 S&P rub.  Filled up the belly of the BGE with wood charcoal and followed instructions, to include the extra wood chunks for smoke and the pan of water  - had at least a 45m start and temperature adjustment period; when I put the 'M-O-A-B'' on, I tucked the thinner side under to get it to fit - it took 2 of us.  It was quite a Sound when I lowered the Dome as the meat was hitting the side walls.  SIZZLE. WORRY.  Can't turn back now. I attempted to keep the temp at 275', but some 250 to 300...however, fairly steady in the 275' range, I must have walked 2-miles that day checking and adjusting. At 175' for internal temp, off the grill and wrapped with Butcher Paper, took out the water pan, rearranged the coals (NO fresh) and placed the wrapped brisket back in the BGE.  Kept at 275' until internal temp 203' -  total of 11 hours.  Off it came. KEPT THE BUTCHER PAPER on; covered the M-O-A-B with several layers of towels and let rest for 2 hours. THIS WAS 3-DAYS BEFORE SERVING (it was a very busy pre-Christmas time -  I knew I could not do it any closer to C-Day) .  Into the Refrig it went, BUTCHER PAPER and M-O-A-B.  On C-Day, I removed from refrig and let it sit for 2-hours, THEN with a Roaster (Nesco with a fan), I set in the M-O-A-B w/ butcher paper still on - no water or juice in the Nesco well,  set the dial at 200-225' for 2-3 hours.  THEN the biggest part...took it to THE BIG Christmas Dinner with CIA CHEF, WORLD TRAVELERS and others that have eaten only upscale foods; plus one who had never heard of Big Green Egg or a Brisket. The CHEF looked at me and unwrapped the M-O-A-B from the Butcher Paper and started slicing...OMG...the Kitchen Lemmings came out and kept reaching for the bits that fell off the absolutely perfect crust, still crunchy and divine.  The meat - perfectly sliced by CIA Chef, was softer than buddah (butter for those not in the South), it sliced beautifully, perfect crust edge, texture etc.  Everyone took home extra slices home...I did not bring one scrap home.  Everyone thought it was sensational and a wonderful Christmas gift in baggies.  It was an 18# M-O-A-B, gift to a Christmas Crowd, no controversies and everyone delighted!!! Thank you Mr. Franklin, may your fame only grow in Smoke.

@Penelope, congrats on your great brisket cook and welcome aboard.  

steelcityegger

Here is the ham I threw on after the brisket came off