Also my first brisket

JKellar

Well it appears this was a popular weekend for giving a brisket a go. I went all in with a Costco 15lb Prime packer. Put it on last night around 11 expecting it take at least 12 hours. Currently it is sitting at 188 degrees. So might be some FTC in this briskets future. I went with Centex’s rub recipe I found in a different thread.

It was an odd overnight cook. Had it dialed in at 245 or so for an hour before the meat went on. 2.5 hours later the temp had spiked to 270. I closed the vents down and it seemed to settle back in but then fell the other way to 220. This is a common thing I seem to encounter with my egg. The temp very gradually decides to start climbing or falling. This is all still pretty new so hopefully I can get it worked out. Here is a pic of it before going on the egg. 

blind99

i think your timing is perfect and you're on track for some good eats.  let it ride until the thickest part of the flat probes like butter, then FTC and slice to order.  please don't slice it up an hour ahead of time and let it sit on a platter.

and post more pix.

JKellar

While typing it rose to 190. So decided to give it a probe. Still just a couple spots that aren’t smooth. It did give me an excuse to take a peak though. 

CornfedMA

Nice. Looking forward to the follow up pics.

As far as temps climbing or dropping, it happens. The egg is great at holding steady temps, but you will have to make periodic adjustments during a long low and slow. I think of making an in-cook adjustment more like steering the Titanic, than driving a speed boat. Make a little change and give it time to happen.You’ll get used to it before long. 

Gravytrain84

Looking good. Looking forward to the money shot pics

Thats a 15# on a LBGE?

JKellar

Yeah I used a giant foil ball in the middle to make it fit. Now that it shrank it just barely fits. 

lousubcap

@JKellar- looking good. 

Looks like your thermo is in the point.  The high fat content of the point means it will do fine while waiting for the flat to declare victory.  The key to the finish-line is the "probes like buttah" feel in the thick part of the flat-generally in the 202-206*F range.  Then a cooling rack rest and FTC til ready to slice on demand.  FWIW-

JohnnyTarheel

Looks like it will be spot on... enjoy

JKellar

@lousubcap so should I have actually put the probe back towards the flat?  I started it out in a spot a little back from where it is now and in the side. Seemed I was way off with that location because the temp was super high after only a few hours. 

lousubcap

As above-the key is the flat so however you manage that is what you are looking for.

JKellar

Got it. I’ll probe it every 5 degrees till it’s ready. Thank you all for the advice in a short amount of time. I really do appreciate the help to get this over the finish line. 

JKellar

Finished. Right around 13 hours. Bark looks a little odd in the middle but seems about perfect on most of the flat. 20 minute rest then into the cooler while I watch the British open.  

JKellar

Well the flat dried out a bit but is still good. The point is nice and moist and tender. I also need to buy a better knife. But the first one wasn’t a disaster but definitely room for improvement 

jaydub58

Nice plate!

lousubcap

Way to stay on it and bring it home.  Nice job right there. 

Every one is a learning adventure.  Back on the horse.

YukonRon

Great cook, and excellent learning experience. I love cooking briskets, because the protein can be made into many different delicious meals once the initial feeding frenzy is over.
Chili, burnt ends, tacos, burritos, sammies, the best.
Welcome to the forum and keep posting.