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

mEGG_My_Day

Almost ready to pull - maybe 30 - 60 minutes.

JohnInCarolina

No brisket for me this weekend, sadly. I’m going to live vicariously through y’all!  

NorthPilot06

Teefus said:

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

I’m with @Teefus - brisket on the grill Sunday, good eats Monday.  Then again, there’s steaks tonight, smoking bacon tomorrow, etc.  Excellent weekend!

mEGG_My_Day

Just pulled it - dang this thing smells awesome. Gonna let it rest prior to FTC. Thanks to @lousubcap for all the tips.

A few stats for the record:

- Pre-trimmed wieght - 14lbs
- rubbed with 3 parts pepper to 1 part salt only.  About 3/4 cup in total 
- used full load of rockwood with two chunks of hickory and one chunk of cherry.
- cooked on LBGE at felt level, using CGS woo + platesetter + drip pan with air gap 
- went about 13.5 hours at 260* before it probed with no resistance
- final internal temp in thick part of flat was about 205*

Its now resting.  The flat and point look like they want to fall away from each other.   This is my first brisket cook.  Would y'all consider separating the point and flat prior to slicing?  

Thanks for looking.

The Cen-Tex Smoker

mEGG_My_Day said:

Just pulled it - dang this thing smells awesome. Gonna let it rest prior to FTC. Thanks to @lousubcap for all the tips.

A few stats for the record:

- Pre-trimmed wieght - 14lbs
- used full load of rockwood with two chunks of hickory and one chunk of cherry.
- cooked on LBGE at felt level, using CGS woo + platesetter + drip pan with air gap 
- went about 13.5 hours at 260* before it probed with no resistance
- final internal temp in thick part of flat was about 205*

Its now resting.  The flat and point look like they want to fall away from each other.   This is my first brisket cook.  Would y'all consider separating the point an flat prior to slicing?  

Thanks for looking.

You can but I prefer to leave them together so there is bark all the way around. I used to separate (money moons ago) but I like it better leaving it whole. Personal preference though and you are in for good eats either way. 

Focker

Flat is done.  Point cubed up and back on the pit.

thetrim

@mEGG_My_DayLooks like you hit a home run first time up!  Very nice work!  I slice it all together.  Remember that the flat and the point have different grain directions, so once you cut the flat all the way up, rotate it 90 degrees to cut the point.  I also like to only slice it as I serve, then keep the remaining big hunk of meat together to shrink wrap and freeze or save for later.

Focker

Didn't quite make it to Starbucks to add espresso to the sauce. Lol

Focker

lousubcap

@mEGG_My_Day and @Focker- some great looking results right there.  I have been AWOL most of the day-now I am hungry again.  Way to participate and deliver the goods.  Congrats.

DMW

Started out as a SRF Gold 15.4lb brisket. Rockwood, oak and pecan chunks and 13 hours of smoke and...

Audience seemed to approve:

thetrim

Wow!  Great work so far, Gents!  All of those briskets turned out a lot better than the Rockets' game tonight.

The Cen-Tex Smoker

DMW said:

Started out as a SRF Gold 15.4lb brisket. Rockwood, oak and pecan chunks and 13 hours of smoke and...

Audience seemed to approve:

Dude...

YukonRon

DMW said:

Started out as a SRF Gold 15.4lb brisket. Rockwood, oak and pecan chunks and 13 hours of smoke and...

Audience seemed to approve:

Awesome cook. Starting mine tomorrow. Doing one of the two Costco primes I have left. 
What was the approx mix in oak to pecan? I usually will burn 5-6 chunks of pecan for about a 12 - 14 lb cook. Thinking about throwing in n some white oak as well.

YukonRon

Focker said:

Absolutely perfect. All these great chefs...such delicious looking results.

DMW

YukonRon said:

DMW said:

Started out as a SRF Gold 15.4lb brisket. Rockwood, oak and pecan chunks and 13 hours of smoke and...

Audience seemed to approve:

Awesome cook. Starting mine tomorrow. Doing one of the two Costco primes I have left. 
What was the approx mix in oak to pecan? I usually will burn 5-6 chunks of pecan for about a 12 - 14 lb cook. Thinking about throwing in n some white oak as well.

This was 2 large oak and 2 medium pecan chunks in an XL egg. The smoke profile on this was probably the best I've had yet on a brisket off an egg.

YukonRon

DMW said:

YukonRon said:

DMW said:

Started out as a SRF Gold 15.4lb brisket. Rockwood, oak and pecan chunks and 13 hours of smoke and...

Audience seemed to approve:

Awesome cook. Starting mine tomorrow. Doing one of the two Costco primes I have left. 
What was the approx mix in oak to pecan? I usually will burn 5-6 chunks of pecan for about a 12 - 14 lb cook. Thinking about throwing in n some white oak as well.

This was 2 large oak and 2 medium pecan chunks in an XL egg. The smoke profile on this was probably the best I've had yet on a brisket off an egg.

"The smoke profile on this was probably the best I've had yet on a brisket off an egg."

I bet. I am going to try with some Oak tonight along with Pecan. I am looking forward to this. Thanks for the info.

GoooDawgs

@DMW that looks amazing.    What tenp did you end up smoking that thing and then at what temp did it probe like butter? 

NotEnoughSmoke

I agree. Great smoke profile for coming off the egg

thetrim

@DMW very strong work, Dwayne.  How many people did it take to take down that hunk of beef?

lkapigian

Enjoying This Thread!

YukonRon

Our neighborhood party starts tonight and goes all day tomorrow.
Tonight, I am doing some stuffed mushrooms, and everybody is bringing finger food. It will be wine by the fire tonight. Should be fun, it never has been a bummer.
Midnight, a big asz brisket goes on the XL.
Last night we went to the outdoor field party at Smithfield Winery. They had a great band, with a horn section, and they killed it all night long.
It was catered, chicken, brats with onions and peppers, brat rolls, cole slaw, corn and the best green beans I have ever had in my life.
If you are within driving distance, and do not already have plans, this event, does not suck. Stop by for a glass of wine at the very least.
Have a safe and fun Memorial Day. 

thetrim

@WhiteyQ and his family are walking next door for a get together tomorrow. I have a 15# packer going on tonight.  Along w some chicken legs, creamed corn, Franklin’s pinto beans.   

JohnInCarolina

lkapigian said:

Enjoying This Thread!

Yeah it’s turning out to be very interesting!

thetrim

Texas Caviar is done.  This will sit in the fridge overnight.   When I serve it, I’ll add some cilantro with it.  This is good as a side dish or served w/ tortilla chips.   

mEGG_My_Day

Thanks @The Cen-Tex Smoker, @thetrim and @lousubcap.

I ended up leaving it intact when slicing (and rotating when I got to the point).  No pics, but my slices didn't look near as nice as those above.  But the looks didn't matter - about 70% went on a huge batch of sliders to feed a big crown.  All enjoyed immensely.

The thin part of the flat was a bit dry and crumbly.  It was about 3 inches in before I got to the good stuff.  All the leftovers will go into Chili. Fun cook.  As you veteran brisket cooks know, the point was way better than the flat.  

I'm pretty happy with the outcome for my first time - thanks again to all for advice and encouragement.

lousubcap

That's a great win in my book especially right out of the gate.  Way to get after it.  Congrats.  

dsrguns

The egg is lit and brisket prepped. Unfortunately were dealing with rain and thunderstorms. This show will go on regardless. 

alaskanassasin

This is morning I was sizing up the beast. My second brisket ever is this 19+lber I brought back from Texas last December.  
 So far I rubbed it with a friends rub, packed the egg with rockwood, cherry, hickory, apple. Plate setter, a firebrick to drape the brisket over and foil on ends.

 Installed brisket at 6pm tonight to a warmed 250 grill.

no drip pan.

Previous brisket was dry so hoping to avoid that this go round. 

lousubcap

@alaskanassasin - I'm all in with the cook driving the cook.  That said, I will offer that cruising w/o an air-gapped drip pan may lead to unintended issues. Just be mindful of the substantial quantity of renderings that could lead to an exciting grease fire. That will get your attention-FWIW.