15lb Prime Brisket

baychilla

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.

jabam

Anxiously awaiting results!

saluki2007

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. 

lousubcap

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-

baychilla

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.

lousubcap

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.  

YukonRon

Hope yours turns out delicious.....

johnnyp

Standing by

Ladeback69

Nice, a brisket cook on a Friday.  YAY!  Looking forward to the finished results.

Gravytrain84

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?

Ladeback69

Gravytrain84 said:

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.

lousubcap

@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.  

baychilla

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.

JohnInCarolina

Oh boy that one’s gonna be good!

GoooDawgs

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!

baychilla

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)

baychilla

No drip pan the plate setters a wee bit of a mess.

Gravytrain84

Man that looks good. Take pics of that baby cut up 

lousubcap

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-

pgprescott

baychilla said:

No drip pan the plate setters a wee bit of a mess.

scrape with putty knife. done

baychilla

I couldn't wait so I cut into it.  The bark was very good (at little thick for my tastes, but that was the end of the flat).  The Swamp Venom adds a nice bit of a kick to it.  The brisket was pull apart tender, folded the way it was supposed to and was beefy.

The first/end cut after letting it rest @ room temp for 2 hours


Another cut - because why not

Gravytrain84

Lawd Jesus that looks good. 

lousubcap

Looks great-just wait til you slice and inhale the point.  There's the real banquet.
Great outcome.  Congrats.

saluki2007

Hopefully mine turns out that nice tomorrow.

Gravytrain84

So it only one prob available, always put it in the fattest part of the flat?

baychilla

That's what I'd do.  

CarolinaCrazy

Damn. Nice job. Looks perfect.

JMCXL

nice bark, nice cook

HoosierBBQ

Wow that looks delicious. Well done

R2Egg2Q

Looks good.  Nice job

Smokeydawg

Good job!