National Brisket Day (May 28) landing thread for that meteorite you created throughout the weekend

lousubcap

As many of you are aware in addition to Memorial Day, Monday is National Brisket Day.  Several here are eagerly participating to recognize a great protein adventure.  Please use this thread to post any level of detail you wish regarding your brisket journey.  For the past couple of years this event has served as a catalyst for many to first run with a brisket cook.  Time to go again.  Above all, have fun.  (The friggin cow drives the cook.)

Focker

Thanks Cap, appreciate your reply in Darian's thread. 

We're gonna give this bull a run for it's $$$, hoping for an 8 second ride.  I may kick the meat counter when they print the label.


Oakridge Black Ops Brisket Rub, JD barrel chunks and chips.  Likely finale of burnt ends per request.

Whatever the outcome, it will be fun, and I'll post it here.

bgebrent

Great lead in Cap!  Not doing a brisket this weekend, piss poor planning as suddenly we’ll have 12 kids at the lake and freezer was uncooperative. Enjoy the weekend and the meaning Frank. 

thetrim

Just moved a #15 into the fridge.  Will prob have to do a little water bath to help speed up the process.  

lkapigian

I should have held off on my brisket 

lousubcap

@bgebrent - you do know you don't need to start with a frozen hunk of protein...    More consumers-bigger cow.  Besides you can head-fake them with a ketchup smothered flacid di-k looking thing that would be a mustard smothered dog in most circles.  

bgebrent

lousubcap said:

@bgebrent - you do know you don't need to start with a frozen hunk of protein...    More consumers-bigger cow.  Besides you can head-fake them with a ketchup smothered flacid di-k looking thing that would be a mustard smothered dog in most circles.  

We’ll still spoil them brother. Just need a brisket restock. Enjoy the spoils my friend. 

DoubleEgger

Can I post up a prime rib instead? 

TEXASBGE2018

DoubleEgger said:

Can I post up a prime rib instead? 

I aint prejudice. Go for it.

YukonRon

He wants to be with the cool folks. I would too, on this National Brisket Day. What happened? You and Brent's freezers quit working? It is one day a year, one single day out of 365, Frank gave everyone full notice weeks ahead of time....
Just kidding with you....looking forward to your cook, Michael, Brent's too.

Just nobody do a Tennessee Pork Loin like @Possumtrot, I am sure that was done under the influence....It always is when I cook them. In fact, I am under the influence a lot. So never mind..

DoubleEgger

YukonRon said:

He wants to be with the cool folks. I would too, on this National Brisket Day. What happened? You and Brent's freezers quit working? It is one day a year, one single day out of 365, Frank gave everyone full notice weeks ahead of time....
Just kidding with you....looking forward to your cook, Michael Brent's too.

Just nobody do a Tennessee Pork Loin like @Possumtrot, I am sure that was done under the influence....It always is when I cook them. In fact, I am under the influence a lot. So never mind..

I’m not cooking brisket this weekend. I don’t need no stinkin’ holiday to tell me when to cook a brisket! 

Seriously though, I’ll cook one in a few weeks when Marissa’s friend is in town. Probably going to grind up the other SRF black for burgers. 

lousubcap

Shameless bump as we are now into the weekend (Save AK and HI).  Just post 'em here and have fun.
I won't be participating til Monday.  

FrostyEgg

Holding off till Monday. First brisket on the egg but certainly not my first low and slow. Shout out to @lousubcap for the pointers. Heading to CostCo in the morning on the hunt for a floppy prime grade packer.

YukonRon

Put it in the freezer for a couple of hours, makes it easier to trim the fat. 

FrostyEgg

YukonRon said:

Put it in the freezer for a couple of hours, makes it easier to trim the fat. 

And the pointers just keep coming. I love this place. I've recently discovered my stupid sharp filet knife for fish works wonders on fat trimming.

Killit_and_Grillit

Doing a full on experiment with (thank God) a buddy’s brisket. 

Been in the Sous Vide for 2 days. Has 24 hours to go before I toss in the ribs and let it chill in the fridge before a short smoke and rest and slice. 

Time will tell. A fellow Butt Blaster swore by it and after my first Sous Vide Brisket went “meh” I will hopefully have some positive results. 

mEGG_My_Day

I may be the first to get a brisket going this weekend.  Trimmed up a prime from Costco this afternoon.  Rubbed with S & P.  Went home from my favorite watering hole and lit the egg about 30 minutes ago - now back at the watering hole. I plan to go home in an hour - hopefully, the egg will be stabilized the way I want.

DMW

SRF Gold is on like Donkey Kong

mEGG_My_Day

Here we go

Teefus

Scored a 13# prime packer at Costco yesterday. It goes on Sunday.

northGAcock

Killit_and_Grillit said:

Doing a full on experiment with (thank God) a buddy’s brisket. 

Been in the Sous Vide for 2 days. Has 24 hours to go before I toss in the ribs and let it chill in the fridge before a short smoke and rest and slice. 

Time will tell. A fellow Butt Blaster swore by it and after my first Sous Vide Brisket went “meh” I will hopefully have some positive results. 

Skunk brisket 

Legume

northGAcock said:

Killit_and_Grillit said:

Doing a full on experiment with (thank God) a buddy’s brisket. 

Been in the Sous Vide for 2 days. Has 24 hours to go before I toss in the ribs and let it chill in the fridge before a short smoke and rest and slice. 

Time will tell. A fellow Butt Blaster swore by it and after my first Sous Vide Brisket went “meh” I will hopefully have some positive results. 

Skunk brisket 

A little liquid smoke in the bag with the brisket and you can probably sell your egg and buy your wife something nice.  Just a quick broil in the oven to crisp up a bark and you won’t have to step outside again with those nasty critters.  USPS All-weather brisket, neither snow, nor rain, nor stink of skunk...

Focker

This was fun.

Legume

https://youtu.be/VmTzdMHu5KU

Focker

22 WSM ate an 18.6lb bag of K, 4lb bag of JD briqs, 6 chunks of JD barrels. 
Black Ops rub
Rollin' smoke at 275.

JohnInCarolina

Legume said:

https://youtu.be/VmTzdMHu5KU

Always fun to watch Aaron work.  Thanks for posting that.

HofstraJet

Cooking a 15# SRF Black brisket that was in my freezer taking up valuable real estate that I needed for steaks. It was the "GO" of last year's BOGO (or maybe it was the "BO"? Can't be sure).

Anyway, I won't waste time with the setup as it's exactly the same as I did with the first one, found here: https://eggheadforum.com/discussion/1203188/super-bowl-brisket-srf-black-pic-heavy





Temp creeped up to 300 this morning when I awoke, but the brisket is now in the stall holding steady at 181 (I moved the thermometer into the flat this morning - not sure why I stuck it in the point overnight - maybe because it was 2 AM).

Focker

The benchmark.

thetrim

Beautiful work @Focker

Focker

thetrim said:

Beautiful work @Focker

Thanks, I can't take credit for the last pic.  

thetrim

Well tell your wife or spouse or helper that they did a great job w that picture and YOU rocked that cook.