Im praying to the meat gods for guidance. Biting off more then I can chew to soon.

mlc2013

I just walked into my butcher with the intention of buying a few ribeye for tom nights diner and walked out with a 15lb prime beef brisket. I have no idea how that happened I think my butcher hypnotized me.
Anyway I have never done a brisket before and this is going to be me first overnight cook.
Im just dint to follow the texas style brisket recipe I pulled from online.
https://biggreenegg.com/recipes/texas-style-brisket/
Any suggestions or pointers for a first timer I'm assuming this is going to take 10 to 12 hours or so on grill then 2-4 hours in the cooler, I plan on eating at 6pm so i figure ill start at 2 am. Is that to early/Late HELP.
the gravity of this situation just kicked in as i am way over my head. 
Oh and did i mention a few friends are coming over for dinner that will never let me live it down I totally screw this up!!!

lkapigian

Plenty out there on this, but relax, don't over think it and enjoy the ride....Give yourself plenty of time, it will FTC for hours, I plan the finish 4-6 hours before eating it gives me plenty of latitude in speeding up or slowing down the cook

bgebrent

A lot of good information scattered throughout this thread.

http://eggheadforum.com/discussion/1194980/memorial-day-weekend-brisket-cook-whos-with-me-rules-are-simple/p4

lousubcap

The cook time is the great variable here.  Figure you will be at around 13 lbs post-trim.  At around 250*F on the calibrated dome you can expect around 1-1 1/4 hrs/lb but that's only a guesstimate.  I have had them run at 0.8 hrs/lb at that temp and also closer to 1.4 hrs/lb.  
A @lkapigian notes, the key is to finish inside the FTC window and then relax during the wait.  
I would start your BGE around 10-11 PM and get it stable (no vent movement for a good hour) if running w/o a controller, then load the protein and see where you are in the AM and adjust from there.  Many ways to get there.  FWIW-

The Cen-Tex Smoker

I'll be around- I can help but not at 2am. If I am up at 2 I'll be useless anyway. Watch the BBQ with Franklin video on how to trim it. That and "The Payoff" where he shows you how to slice it are probably the most useful for eggers. The cook is a lot easier on your bge than the cook he does on the offset and as a newb, you are way more likely to screw up the trim or the slice than the cook.  Just don't panic and just listen to what people tell you on here. Once you wrap your head around the idea of the stall, you are in good shape on a BGE. 

buzd504

The Cen-Tex Smoker said:

I'll be around- I can help but not at 2am. If I am up at 2 I'll be useless anyway. Watch the BBQ with Franklin video on how to trim it. That and "The Payoff" where he shows you how to slice it are probably the most useful for eggers. The cook is a lot easier on your bge than the cook he does on the offset and as a newb, you are way more likely to screw up the trim or the slice than the cook.  Just don't panic and just listen to what people tell you on here. Once you wrap your head around the idea of the stall, you are in good shape on a BGE. 

You should be watching the men's curling gold medal match at 2AM.

The Cen-Tex Smoker

buzd504 said:

The Cen-Tex Smoker said:

I'll be around- I can help but not at 2am. If I am up at 2 I'll be useless anyway. Watch the BBQ with Franklin video on how to trim it. That and "The Payoff" where he shows you how to slice it are probably the most useful for eggers. The cook is a lot easier on your bge than the cook he does on the offset and as a newb, you are way more likely to screw up the trim or the slice than the cook.  Just don't panic and just listen to what people tell you on here. Once you wrap your head around the idea of the stall, you are in good shape on a BGE. 

You should be watching the men's curling gold medal match at 2AM.

I may do just that but like I said above, if I'm up at 2:30 I won't be much help to anyone. 

mlc2013

bgebrent said:

A lot of good information scattered throughout this thread.

http://eggheadforum.com/discussion/1194980/memorial-day-weekend-brisket-cook-whos-with-me-rules-are-simple/p4

lkapigian said:

Plenty out there on this, but relax, don't over think it and enjoy the ride....Give yourself plenty of time, it will FTC for hours, I plan the finish 4-6 hours before eating it gives me plenty of latitude in speeding up or slowing down the cook

Thanks I just read through that thread and got a few ideas Im going to try and I have accepted the3 fact that im making this brisket and it will be fun and a learning ex[erience no matter the outcome. I just cant believe how cheap everyone get brisket for i know the thread was a few years old but i paid $5.49lb

mlc2013

lousubcap said:

The cook time is the great variable here.  Figure you will be at around 13 lbs post-trim.  At around 250*F on the calibrated dome you can expect around 1-1 1/4 hrs/lb but that's only a guesstimate.  I have had them run at 0.8 hrs/lb at that temp and also closer to 1.4 hrs/lb.  
A @lkapigian notes, the key is to finish inside the FTC window and then relax during the wait.  
I would start your BGE around 10-11 PM and get it stable (no vent movement for a good hour) if running w/o a controller, then load the protein and see where you are in the AM and adjust from there.  Many ways to get there.  FWIW-

Thanks im using a BBQ Guru cyber Q and just decided to start grill at 11:00 pm

mlc2013

The Cen-Tex Smoker said:

I'll be around- I can help but not at 2am. If I am up at 2 I'll be useless anyway. Watch the BBQ with Franklin video on how to trim it. That and "The Payoff" where he shows you how to slice it are probably the most useful for eggers. The cook is a lot easier on your bge than the cook he does on the offset and as a newb, you are way more likely to screw up the trim or the slice than the cook.  Just don't panic and just listen to what people tell you on here. Once you wrap your head around the idea of the stall, you are in good shape on a BGE. 

queuing up video now thanks

XC242

Don’t worry, you got this. 

SGH

If you are praying to the Brisket Gods, I graciously offer the following prayer. 

BRISKET GOD PRAYER:
Oh Brisket Gods, I pray to thee;
Please cast thy wisdom, down on me. 
On my knees I do humbly pray;
That you will guide me, and show me the way. 
Guide my hand before the fire and flame;
So I don’t have to hang my head in total shame. 
Fan my flames and stoke my fire;
An Aaron style Brisket is what I desire. 
Before I go I would like to ask;
Would you Brisket Gods please bless me, and guide me through this task. 
Just as you parted the Red Sea for Moses to pass;
Send down a blessing, on my no Brisket cooking a$$. 
Open my eyes that I may finally see;
Please oh Brisket Gods, harkin to me. 

The above prayer usually atleast attracts the attention of the Brisket Gods. However they don’t always answer. Just depends on their mood. 

The Cen-Tex Smoker

SGH said:

If you are praying to the Brisket Gods, I graciously offer the following prayer. 

BRISKET GOD PRAYER:
Oh Brisket Gods, I pray to thee;
Please cast thy wisdom, down on me. 
On my knees I do humbly pray;
That you will guide me, and show me the way. 
Guide my hand before the fire and flame;
So I don’t have to hang my head in total shame. 
Fan my flames and stoke my fire;
An Aaron style Brisket is what I desire. 
Before I go I would like to ask;
Would you Brisket Gods please bless me, and guide me through this task. 
Just as you parted the Red Sea for Moses to pass;
Send down a blessing, on my no Brisket cooking a$$. 
Open my eyes that I may finally see;
Please oh Brisket Gods, harkin to me. 

The above prayer usually atleast attracts the attention of the Brisket Gods. However they don’t always answer. Just depends on their mood. 

Well, well, well. Look who’s back on land. 

SGH

The Cen-Tex Smoker said:

Well, well, well. Look who’s back on land. 

Not yet brother Tex. Hopefully real soon though. 

The Cen-Tex Smoker

SGH said:

The Cen-Tex Smoker said:

Well, well, well. Look who’s back on land. 

Not yet brother Tex. Hopefully real soon though. 

I actually texted you last week to see if you were alive and I got a message that said “to complete this message via satellite or landline for .50 cents press ok”. I was like, “that’s a lot of money just to see if a guy is ok” . 

I kid but I knew you must be out there 

hope you are good (I really did get that message btw) 

Biggreenpharmacist

Damn. Whats going on scotty?

SGH

The Cen-Tex Smoker said:

I actually texted you last week to see if you were alive and I got a message that said “to complete this message via satellite or landline for .50 cents press ok”. I was like, “that’s a lot of money just to see if a guy is ok” . 

I kid but I knew you must be out there 

hope you are good (I really did get that message btw) 

I can only receive texts when I’m on WiFi in the SHELL office. Not only do I have to be on WiFi, I can only receive and send texts to people who have an iPhone and has their iMessages turned on. 
I have no doubt you got that message. There is zero sevice out here. It’s wifi only. 
Im doing good my friend. Just ready to be home.  

SGH

Biggreenpharmacist said:

Damn. Whats going on scotty?

Offshore my friend. 

mlc2013

SGH said:

If you are praying to the Brisket Gods, I graciously offer the following prayer. 

BRISKET GOD PRAYER:
Oh Brisket Gods, I pray to thee;
Please cast thy wisdom, down on me. 
On my knees I do humbly pray;
That you will guide me, and show me the way. 
Guide my hand before the fire and flame;
So I don’t have to hang my head in total shame. 
Fan my flames and stoke my fire;
An Aaron style Brisket is what I desire. 
Before I go I would like to ask;
Would you Brisket Gods please bless me, and guide me through this task. 
Just as you parted the Red Sea for Moses to pass;
Send down a blessing, on my no Brisket cooking a$$. 
Open my eyes that I may finally see;
Please oh Brisket Gods, harkin to me. 

The above prayer usually atleast attracts the attention of the Brisket Gods. However they don’t always answer. Just depends on their mood. 

I will say it every hour

mlc2013

The Cen-Tex Smoker said:

I'll be around- I can help but not at 2am. 

Okay here is a question for you; first off all my wife and I wound up going to the city last night to opry city stage for dinner and I was not impressed with the pulled pork but that is another conversation for another time. The reason why I tell you is that I did not get home till 1:30am and didn't put the brisket on, until 2:30am I slept through the temp alarm and didn't wrap the brisket till 1 hour after it hit 160 it was 8:00 am and the IT was 162 fat side and 172 thin side. now 1.5 hours later the thin side is at 200 and probes easily and the thick side is at 180-190 depending on where you probe but does not probe easily should I let it go longer or pull it and FTC?

lousubcap

The key to the brisket finish is the feel in the thick part of the flat.  Temp is only a guide for when to start checking.  I'm guessing by thick side you mean the point??  If so, pay no attention to it as the high fat content means it will be good to go when the flat crosses the line.  It's all about the feel.  FWIW-

The Cen-Tex Smoker

What he said. Some people say “probes
like butter”. I say it feels more like cake. All of that is subjective but if you are around 200-203 and it probes easy in the thickest part of the flat, you are there. 

mlc2013

lousubcap said:

The key to the brisket finish is the feel in the thick part of the flat.  Temp is only a guide for when to start checking.  I'm guessing by thick side you mean the point??  If so, pay no attention to it as the high fat content means it will be good to go when the flat crosses the line.  It's all about the feel.  FWIW-

Yes I meant the point I removed the probe from the point and put both in the flat the 2 probes are reading 189 , 192 ill give it a manual check with my thermapen when the higher probe reads 195. What should I be looking for in the feel of the flat? Or is it just ease or probing

The Cen-Tex Smoker

mlc2013 said:

lousubcap said:

The key to the brisket finish is the feel in the thick part of the flat.  Temp is only a guide for when to start checking.  I'm guessing by thick side you mean the point??  If so, pay no attention to it as the high fat content means it will be good to go when the flat crosses the line.  It's all about the feel.  FWIW-

Yes I meant the point I removed the probe from the point and put both in the flat the 2 probes are reading 189 , 192 ill give it a manual check with my thermapen when the higher probe reads 195. What should I be looking for in the feel of the flat? Or is it just ease or probing

I just take my thermapen and run it all the way through top to bottom in the thickest part of the brisket. When it glides through like cake, it’s ready. 

The Cen-Tex Smoker

SGH said:

If you are praying to the Brisket Gods, I graciously offer the following prayer. 

BRISKET GOD PRAYER:
Oh Brisket Gods, I pray to thee;
Please cast thy wisdom, down on me. 
On my knees I do humbly pray;
That you will guide me, and show me the way. 
Guide my hand before the fire and flame;
So I don’t have to hang my head in total shame. 
Fan my flames and stoke my fire;
An Aaron style Brisket is what I desire. 
Before I go I would like to ask;
Would you Brisket Gods please bless me, and guide me through this task. 
Just as you parted the Red Sea for Moses to pass;
Send down a blessing, on my no Brisket cooking a$$. 
Open my eyes that I may finally see;
Please oh Brisket Gods, harkin to me. 

The above prayer usually atleast attracts the attention of the Brisket Gods. However they don’t always answer. Just depends on their mood. 

I just read this. It’s nice to see that you haven’t lost your sense of humor out there. 

Thatgrimguy

Is put it on at midnight and be happy to hold it for 6+ hours before serving 

mlc2013

well I can tell you I trimmed it wrong because when I just went to feel the brisket the flat and point separated. Should I remove the point and let cool cool and foil and leave the flat on until it is ready or just leave the point on until flat is good as well?

Thatgrimguy

Leave them both on. The point isn’t done.

mlc2013

Point was excellent and juicy great bark. The flat had a great bark great flavor great texture but I felt it was a little dry.

R2Egg2Q

Nice job. That looks so much better than my first brisket!