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15lb Prime Brisket

baychillabaychilla Posts: 305
In the past I've only been able to get brisket flats (the places that would order a whole brisket were also the places that wanted $9.99/lb and up).  This Christmas I was gifted a whole prime brisket from CostCo.  It's a little big for my large egg, but I'm hoping that a little cut and doubling up of part of the flap will work.



Seasoning was a Texas dalmation (salt and pepper) along with a little bit of Dizzy Pig Venom


Fuel was the dregs of the last of my BGE charcoal and some brand new stuff from some company out of Missouri.  I doubt you've heard of them.


For flavor I added some oak and pecan chunks.  I setup the guru for a nice balmy and leisurely 225 (a little overshoot).  


All settled in for a long evenings smoke.
Near San Francisco in California
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Comments

  • jabamjabam Posts: 1,694
    Anxiously awaiting results!
    Central Valley CA     One large egg One chocolate lab "Halle" two chiuahuas "Skittles and PeeWee"
  • saluki2007saluki2007 Posts: 3,794
    Nice.  If you have the roaster rack you can lay the brisket over that or people wrap bricks with AF.  This typically allows the longer briskets to fit. 
    Large and Small BGE
    Morton, IL

  • lousubcaplousubcap Posts: 16,777
    Next time you get a brisket too long for your LBGE, just "brick it"-lay it over a foil brick or inverted roast rack til the shrinkage takes over and you can lay it flat.  As the saying goes, "the friggin cow drives the cook" and the shape of any brisket is quite a variable.  I've had 14+ lbs (post trim) easily fit and 11 lb post trim end up initially too long.  Most fun cook you can have with the BGE as you well know.
    Don't know how far into the cook but you should consider foil protecting the thin part of the flat for several hours to hopefully avoid that section from getting too dry.  FWIW-


    Louisville;  L & S BGEs, PBC, Lang 36; Burnin' wood in the neighbourhood. # 38 for the win.  Life is too short for light/lite beer.  
  • baychillabaychilla Posts: 305
    Thanks for the suggestions.  I foiled the flat but it's still hell and gone from the point.  I'm thinking i'll be performing some surgery on the egg to remove it from the point if this keeps up.

    Near San Francisco in California
  • lousubcaplousubcap Posts: 16,777
    As you are aware, the key to the finish-line is the feel in the thick part of the flat "probes like buttah" and you are there.
    The point has higher fat content so I run with it to the back as it can take the higher heat and it will ride along just fine til the flat "declares victory".  
    Brisket information overload is just a "search click" away.  
    Louisville;  L & S BGEs, PBC, Lang 36; Burnin' wood in the neighbourhood. # 38 for the win.  Life is too short for light/lite beer.  
  • YukonRonYukonRon Posts: 12,256
    Hope yours turns out delicious.....
    "Knowledge is Good" - Emil Faber

    XL and MM
    Louisville, Kentucky
  • johnnypjohnnyp Posts: 2,909
    Standing by
    XL & MM BGE, 36" Blackstone - Newport News, VA
  • Ladeback69Ladeback69 Posts: 4,427
    Nice, a brisket cook on a Friday.  YAY!  Looking forward to the finished results.
    XL, WSM, Coleman Road Trip Gas Grill

    Kansas City, Mo.
  • Considering my first brisket this weekend. When do y’all usually pull it off? When point is at 205? What do you do if the flat gets there way before the point?
  • Ladeback69Ladeback69 Posts: 4,427
    Considering my first brisket this weekend. When do y’all usually pull it off? When point is at 205? What do you do if the flat gets there way before the point?
    Start probing around 195,but don't pull till the largest part of the flat probes like butter.
    XL, WSM, Coleman Road Trip Gas Grill

    Kansas City, Mo.
  • lousubcaplousubcap Posts: 16,777
    @Gravytrain84 - give the search function here a look as you will get lots of information on brisket cooks.  Short answer, pay no attention to the point...see above.  
    Louisville;  L & S BGEs, PBC, Lang 36; Burnin' wood in the neighbourhood. # 38 for the win.  Life is too short for light/lite beer.  
  • baychillabaychilla Posts: 305
    edited February 16
    The Meater probe caught the stall before it decided to stop connecting.  It took 4 hours and dropped from 174 to 162.  ~14 hours later Im up to 191 in the flat and 186 in the point.

    Probe seems totally dead.  Even opening the egg didn't let the phone find it.  In the meantime I probed and its almost like soft butter.

    Near San Francisco in California
  • JohnInCarolinaJohnInCarolina Posts: 11,593
    Oh boy that one’s gonna be good!
    "If the world is something you accept rather than interpret, then you're susceptible to the influence of charismatic idiots." - NdGT

    "The truth is, these are not very bright guys, and things got out of hand." - DT


  • GoooDawgsGoooDawgs Posts: 653
    Looks good.  Just curious - are you using a drip pan?  I'd think it could get little dicey with that much fat dripping into the fire.... not to mention a pain to clean up!
    Milton, GA 
    XL BGE & FB300
  • baychillabaychilla Posts: 305
    I pulled it from the egg at either 193 (Guru display) or 195 (Guru web server).  It was like buttah.  Now its foiled while I get a little rest.

    Waiting to be foiled for its nap


    A graph of the cook (forgot to screenshot the desktop version which imo looks better)

    Near San Francisco in California
  • baychillabaychilla Posts: 305
    No drip pan the plate setters a wee bit of a mess.
    Near San Francisco in California
  • Man that looks good. Take pics of that baby cut up 
  • lousubcaplousubcap Posts: 16,777
    Great bark right there.  Perhaps dodged a bullet with the grease, see below.  

    Regarding an air-gapped drip pan, I totally endorse and even then I was bitten once.  I foil line my air-gapped drip pan for any brisket cook.  Cook running along fine until around 7 hours in.  Then (with no changes) temperature started to aggressively climb.  Use a PSWOO-2 so I pulled everything out and had a grease fire decide to get going.  Tossed a good handful of ice cubes to suppress the fire and got everything back under control.  
    Turns out my foil pattern created a channel outside the drip pan where some renderings made it to the lump load.  Once the fire got there, away it went.  
    Like I said only once and I now pay much more attention to any potential run-off channel.  FWIW-
    Louisville;  L & S BGEs, PBC, Lang 36; Burnin' wood in the neighbourhood. # 38 for the win.  Life is too short for light/lite beer.  
  • pgprescottpgprescott Posts: 10,539
    baychilla said:
    No drip pan the plate setters a wee bit of a mess.
    scrape with putty knife. done
  • Lawd Jesus that looks good. 
  • lousubcaplousubcap Posts: 16,777
    Looks great-just wait til you slice and inhale the point.  There's the real banquet.
    Great outcome.  Congrats.
    Louisville;  L & S BGEs, PBC, Lang 36; Burnin' wood in the neighbourhood. # 38 for the win.  Life is too short for light/lite beer.  
  • saluki2007saluki2007 Posts: 3,794
    Hopefully mine turns out that nice tomorrow.
    Large and Small BGE
    Morton, IL

  • So it only one prob available, always put it in the fattest part of the flat?
  • baychillabaychilla Posts: 305
    That's what I'd do.  
    Near San Francisco in California
  • Damn. Nice job. Looks perfect.
    1 LBGE in Chapel Hill, NC
  • JMCXLJMCXL Posts: 899
    nice bark, nice cook
    Northern New Jersey
    TBGE XL - Woo2, AR  TBGE L - Woo   TBGE MM - Woo  TBGE Medium

    Check out "Grilling With Papa J" YouTube Page for Fun, Interesting BGE Videos
    https://www.youtube.com/channel/UCkiSaIDafraS4q36Gn6Saxw

    Follow me on Facebook 
    https://www.facebook.com/GrillingPapaJ/

  • Wow that looks delicious. Well done
  • R2Egg2QR2Egg2Q Posts: 1,982
    Looks good.  Nice job
    XL, Large, Small, Mini Eggs, Humphrey's Weekender, Superior Smokers SS-Two, MAK 1-Star General, Hasty Bake Gourmet, Santa Maria Grill, Thai Charcoal cooker, Webers: 18.5" WSM, 22.5" OTG, 22.5" Kettle Premium, WGA Charcoal, Summit S-620 NG

    Bay Area, CA
  • Good job! 
    Dacula, GA       LG & MM BGE's   
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