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

alaskanassasin

I’m on it, when I pull the firebrick prop I will water pan it thanks! Should I raise the grill at all?

alaskanassasin

Air gapped dry pan no water?

lousubcap

Air-gapped pan and here's the deal with water.  As long as the pan has water in it you are in a stable condition.  Should the pan empty then your temperature will climb as the water is a heat-sink and once that's gone...
BTW- the moisture properties of the BGE do not require a water pan but your call as there are many ways to get to the promised land.  

The Cen-Tex Smoker

lousubcap said:

@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.

I agree with the Good Captain here. A brisket that large willl release well over a gallon of liquid during the cook. Definitely enough of that is fat that will can erupt when you open your dome. Either way, that liquid has to go somewhere and it will make one hell of a mess. It gets in the pores of your egg and yiou’ll get the nasty “meat sweats” coming through your egg when you do hotter cooks. If it’s not too late, make a drip pan out of foil or throw a pan in there if you have it. 

alaskanassasin

foil balls and drip pan installed thanks for the advice 

FrostyEgg

Couldn't find anything decent brisket wise, but I have a good looking brisket on a stick in the freezer, so I just pulled that out. Close enough?

Buying a deep freezer soon so I can keep bigger cuts on standby.

R2Egg2Q

Two 12+lbs (before trimming) prime packers on the XL now.

thetrim

Just went On the LBGE.   Good coverage w SnP and some Jess Pryles BLACK to bring it all home.  

Killit_and_Grillit

I got no slice pics. Their new butcher cut half TJ flat off so we worked with what we had. 

72 hours in the Sous Vide. 3 hrs smoke. It took a 24 hour rest which may have been no good but I had to get the ribs in. 

Interior was perfect. Outer 1/10th needs perfecting. On the right track. 

Killit_and_Grillit

I gave Cole Man his first bite of meat today. Center cut brisket point. 

This was no $hit his immediate reaction. 

mEGG_My_Day

Killit_and_Grillit said:

I gave Cole Man his first bite of meat today. Center cut brisket point. 

This was no $hit his immediate reaction. 

Love this pic - awesome.  Happy Memorial Day.

Edit - next birthday present for Cole Man should be a minmax - jmo 

The Cen-Tex Smoker

Killit_and_Grillit said:

I gave Cole Man his first bite of meat today. Center cut brisket point. 

This was no $hit his immediate reaction. 

Start him off right!

YukonRon

Best thread ever

Wooderson

5am start.  12.5 lb full packer.  Bloody Mary........ 

lousubcap

Rolling smoke with only my second SRF Gold.  Trimmed out at about 10.5 lbs. Hopefully I will be focused enough at the slice and eat time to grab a pic.   

alaskanassasin

Woke up (after dreaming of brisket all night) at 6:30 am bge dome temperature 100, brisket point was at 140. I revived the fire with my dewalt blower and were back at 250.

bgebrent

lousubcap said:

Rolling smoke with only my second SRF Gold.  Trimmed out at about 10.5 lbs. Hopefully I will be focused enough at the slice and eat time to grab a pic.   

Enjoy the banquet Cap!  It’ll be righteous.

dsrguns

dsrguns said:

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

Coming along, brisket flatlined at 146 IT  for 5+ hours at 240# dome. Flameboss Cook 236917 on Controller 6391... Currently at 176. 

rockymountaineggster

I don't recall the weight but picked up a prime packer from Costco.  Rubbed with salt and pepper with a little garlic powder and season salt mixed in for good luck.  Plan was to get it rolling at 5am but had an alarm malfunction and didn't get it on till 6 when the kiddos woke up.  Ran 275-300 degrees on a large with an air gap drip pan.  Wrapped post stall for the first time ever as I usually just let it ride but thought I'd give it a go. Rested for an hour and a half.  Came out awesome and it looks like I'm going to need to get some butcher paper.  I usually shy away from brisket as I really don't like running overnight but starting early in are am and running slightly hotter and wrapping turned out an awesome product.  Can't wait to do it again.  Sorry no pre pics as I was too busy trying to get it on the egg running late and completely forgot sliced pics as I was too distracted stuffing my face with it.

alaskanassasin

Currently 190 and 0 resistance on probe... thinking FTC 

alaskanassasin

lousubcap

@alaskanassasin - is that in the thick part of the flat?  If so, you are there but if in the point then check the flat.  The point (with the higher fat content) is just along for the ride.  The finish line indicator for me is the feel in the thick part of the flat.  FWIW-

thetrim

If you have to take pictures of your kid alongside your brisket, maybe your brisket isn’t that good.  @Killit_and_Grillit

Killit_and_Grillit

thetrim said:

If you have to take pictures of your kid alongside your brisket, maybe your brisket isn’t that good.  @Killit_and_Grillit

Dude the drunk white girls and their iPhone cameras were out in full force last night. I think pics of those ribs got more Instagram followers than Big Green Craig. 

alaskanassasin

Probed on both ends and the middle and it was butta... jiggled.. it’s done right? Last one was dry tough and no jiggle

lousubcap

Trust the feel as it sounds like the flat is declaring victory.  Pull it and give it a good 20-30 minutes rest on a cooling rack before FTC.  Enjoy the banquet.  

alaskanassasin

Thanks for the help! Dinner is not for 8 hours! Probably pop it in the oven before heading over to warm it up... no yeti here just ole Coleman cooler.

lousubcap

If you have a pan that will hold it and a small rack you can place it on in the pan you can then place a small amount of water in the pan (below the rack) and wrap tight in foil for the oven duration.  Run your oven on the lowest setting (mine only goes down to 170*F) and once within around 2-3 hours of slice time switch to FTC.
I have gone 6 hours in an elcheapo Igloo (pre-warmed the cooler with hot water, ran some garage quality towels in the dryer) loaded it up (a tight fit which reduced air space) and parked in the sun.  FWIW-

alaskanassasin

10-4 I will do that.

alaskanassasin

Your driving I’m just holding the wheel.  It’s in a aluminum pan on a cooling rack with half a can of beef broth, covered tightly with foil and in the oven at 170. Sounds like a better plan than trying to reheat it.