Rotisserie Brisket: Success, Fail, Success

zman51

Hey All,
From this thread https://eggheadforum.com/discussion/1214810/brisket-on-joetisserie#latest I decided to try a brisket on my large joetisserie Saturday. The reason for the title is it was successful with just one fail which I will explain.
First off, I used the KAB with divider for this cook:



The next step was figuring out best way to mount the 10.5# flat to the spit. The brisket was a bit too long to just stick spit all way through plus I wanted some pieces without holes so I ended up mounting in a a sort of "S" shape. I used my go to brisket rub and also a pic of it ready for egg.





Onto the egg which I had dialed in at 250 with some cherry wood added.



After about 4 hours coming along with a IT around 145f.


As you can also see in the pic above, I had a disposable aluminum tray underneath to catch drippings.

Hopefully this Youtube vid works here
https://youtu.be/YEtMJAkIafw

Up to this point, I couldn't have been happier. There was very little drippings in pan which I hoped meant more retained in meat with it constantly turning.
So the one fail: I was probing very easily at an IT of 200f and was getting ready to pull and FTC. As I was preparing, I heard a "thump". I opened bge and found the brisket down in drippings pan. What happened was once it got to a certain tenderness the weight of brisket won and it simply tore through the spar.

No damage so to speak other than I had two pieces of brisket instead of one. The good news is half the family likes pulled brisket and other sliced so for the pieces that had the spar hole and tear, I made this the pulled and parts that were never pierced was the sliced. Here is pic of brisket after first round.



The end result: Probably one of my better briskets although I am not ready to say rotisserie is 100% the way to go. I want to do a few more but need to come up with better mounting solution. Maybe wrap it around spit and tie with butcher string? Anyway, the brisket was moist and certainly tender. Also the best smoke ring I ever had, not that necessarily means anything but overall, this was some mighty fine tasting protein. It was also fun to do, I like trying things not normally done with Egg. Next weekend, Baby backs on rotisserie!

Thanks for looking and have a great week!

Mike

EggbertGreenII

Great post Mike! The brisket looks delicious and I'm sure it was tasty. Someone (TEXASBGE2018)) predicted in an earlier post that the brisket might fall off the spit, so that is further evidence of our knowledgeable forum membership. I'm thinking that a basket of some sort would be the best approach, but that would greatly limit the size of the brisket. Again, great post, enjoy!

cssmd27

Been waiting see this out of curiosity.  Thanks for the report!

I agree about tying it up and probably more extensively than you would a roast or something like that.  What was your total time on the Egg?

Foghorn

Great post.  Thank you.

lousubcap

Great outcome and documentation.  In the end game-you nailed it.  Congrats!
A few of us were wondering how it was gonna turn-out.  You did not disappoint.  

The_Stache

Thanks for the update!!!  On my list of "let's try it"!

zman51

Thanks all,

The cook time was right at 12.5 hours.

Basket would be perfect but as mentioned certainly would limit size of brisket. I think wrapping and tying it up good might work, plus no holes in meat.

Legume

Chicken wire.  Maybe.

smbishop

Excellent post, thank you for trying this out!

TEXASBGE2018

I think @tjv at CGS needs to develop some kind of system for this. maybe with a wire rack around it. Might be the next big thing.....

lkapigian

Great Cook Nice documentation!

unoriginalusername

nice smoke ring, glad to hear it turned out