11 1/2 lbs. packer brisket - 1st time I'm on schedule

New2Q

Like many have said, if at first you don't succeed, try, try, try, try, try, try again.

I'm cooking my 6th brisket on my large BGE.  I started last night at 1:00 AM with the stoker set to 225 grate temp.  This morning I woke up to brisket at 162.  I wrapped in butcher paper and watched it for two hours.  It stayed at 162ish in the thickest part of the flat so I bumped the grate temp to 250 and after another hour it came out of the stall.  I have company coming over at 6:00 PM for dinner and judging by temps over the last hour I'm think I'm going to be perfect for an hour rest in a cooler before dinner.  Not to jinx myself but I think this is going to be the first brisket I haven't been rushing to get done in time.  Here's hoping things continue as they have for the past hour:

Sat Aug 25 13:36:17 CDT 2018	Grate: 249	Food: 178.1
Sat Aug 25 13:37:17 CDT 2018	Grate: 249.2	Food: 178.1
Sat Aug 25 13:38:17 CDT 2018	Grate: 249.9	Food: 177.8
Sat Aug 25 13:39:17 CDT 2018	Grate: 249	Food: 177.8
Sat Aug 25 13:40:17 CDT 2018	Grate: 249.9	Food: 178.7
Sat Aug 25 13:41:16 CDT 2018	Grate: 249.5	Food: 178.1
Sat Aug 25 13:42:16 CDT 2018	Grate: 249	Food: 178.7
Sat Aug 25 13:43:15 CDT 2018	Grate: 249	Food: 178.3
Sat Aug 25 13:44:15 CDT 2018	Grate: 249.2	Food: 178.3
Sat Aug 25 13:45:15 CDT 2018	Grate: 249.4	Food: 178.3
Sat Aug 25 13:46:15 CDT 2018	Grate: 250.1	Food: 179.2
Sat Aug 25 13:47:15 CDT 2018	Grate: 249.4	Food: 179.2
Sat Aug 25 13:48:15 CDT 2018	Grate: 250.8	Food: 179.4
Sat Aug 25 13:49:16 CDT 2018	Grate: 250.8	Food: 178.7
Sat Aug 25 13:50:15 CDT 2018	Grate: 249.2	Food: 179.4
Sat Aug 25 13:51:15 CDT 2018	Grate: 250.6	Food: 179.6
Sat Aug 25 13:52:15 CDT 2018	Grate: 249.9	Food: 179.6
Sat Aug 25 13:53:14 CDT 2018	Grate: 249.9	Food: 179.6
Sat Aug 25 13:54:14 CDT 2018	Grate: 249.2	Food: 179.6
Sat Aug 25 13:55:13 CDT 2018	Grate: 249.7	Food: 180.1
Sat Aug 25 13:56:13 CDT 2018	Grate: 249	Food: 180.1
Sat Aug 25 13:57:14 CDT 2018	Grate: 250.3	Food: 180.1
Sat Aug 25 13:58:15 CDT 2018	Grate: 251.8	Food: 180.1
Sat Aug 25 13:59:14 CDT 2018	Grate: 250.1	Food: 180.8
Sat Aug 25 14:00:14 CDT 2018	Grate: 249	Food: 180.3
Sat Aug 25 14:04:05 CDT 2018	Grate: 250.3	Food: 180.8
Sat Aug 25 14:08:38 CDT 2018	Grate: 249.7	Food: 181.5
Sat Aug 25 14:12:36 CDT 2018	Grate: 249.9	Food: 181.7
Sat Aug 25 14:13:36 CDT 2018	Grate: 247.8	Food: 182.6
Sat Aug 25 14:14:36 CDT 2018	Grate: 249.9	Food: 181.9
Sat Aug 25 14:15:35 CDT 2018	Grate: 248.6	Food: 182.6
Sat Aug 25 14:16:35 CDT 2018	Grate: 249.9	Food: 182.3
Sat Aug 25 14:17:34 CDT 2018	Grate: 250.6	Food: 182.6
Sat Aug 25 14:18:35 CDT 2018	Grate: 249.9	Food: 181.7
Sat Aug 25 14:19:35 CDT 2018	Grate: 249.9	Food: 183
Sat Aug 25 14:20:35 CDT 2018	Grate: 249.9	Food: 183
Sat Aug 25 14:21:35 CDT 2018	Grate: 250.6	Food: 183.7
Sat Aug 25 14:22:34 CDT 2018	Grate: 249.9	Food: 183.7
Sat Aug 25 14:23:34 CDT 2018	Grate: 249.9	Food: 183.7
Sat Aug 25 14:24:34 CDT 2018	Grate: 249.9	Food: 183.5
Sat Aug 25 14:25:34 CDT 2018	Grate: 249.9	Food: 183.5
Sat Aug 25 14:26:36 CDT 2018	Grate: 251.5	Food: 183.5
Sat Aug 25 14:27:36 CDT 2018	Grate: 250.8	Food: 184.2
Sat Aug 25 14:28:37 CDT 2018	Grate: 250.6	Food: 183.5
Sat Aug 25 14:29:36 CDT 2018	Grate: 250.3	Food: 183.7
Sat Aug 25 14:30:36 CDT 2018	Grate: 249.9	Food: 183.7
Sat Aug 25 14:31:36 CDT 2018	Grate: 249.9	Food: 184.6
Sat Aug 25 14:32:36 CDT 2018	Grate: 250.1	Food: 183.9
Sat Aug 25 14:33:35 CDT 2018	Grate: 250.1	Food: 184.4
Sat Aug 25 14:34:36 CDT 2018	Grate: 248.6	Food: 183.7
Sat Aug 25 14:35:36 CDT 2018	Grate: 248.8	Food: 184.6
Sat Aug 25 14:36:36 CDT 2018	Grate: 249.4	Food: 184.6
Sat Aug 25 14:37:35 CDT 2018	Grate: 249.4	Food: 184.6
Sat Aug 25 14:38:36 CDT 2018	Grate: 251.1	Food: 184.6
Sat Aug 25 14:39:36 CDT 2018	Grate: 249.7	Food: 184.8
Sat Aug 25 14:40:35 CDT 2018	Grate: 248.3	Food: 185.5
Sat Aug 25 14:41:35 CDT 2018	Grate: 249.2	Food: 184.8
Sat Aug 25 14:42:35 CDT 2018	Grate: 249.4	Food: 185.1
Sat Aug 25 14:43:36 CDT 2018	Grate: 250.1	Food: 185.1
Sat Aug 25 14:44:35 CDT 2018	Grate: 249.4	Food: 185.5
Sat Aug 25 14:45:35 CDT 2018	Grate: 249.9	Food: 185.5
Sat Aug 25 14:46:35 CDT 2018	Grate: 250.1	Food: 185.5
Sat Aug 25 14:47:34 CDT 2018	Grate: 249.2	Food: 185.7
Sat Aug 25 14:48:34 CDT 2018	Grate: 250.6	Food: 185.7
Sat Aug 25 14:49:34 CDT 2018	Grate: 250.6	Food: 186

mEGG_My_Day

Almost there - post a pic of the finished product please.

lousubcap

For future planning, my objective with any brisket cook is to finish inside the FTC window which I consider 2-6 hrs wide.  That way I am not stressing to get the cow across the finish-line. 

Give it a good 20-30 minute rest after removing from the BGE to stop the carry-over cooking but you may be close enough in time to just let it sit on the rack and make your house smell great. 

And the finish-line is the feel in the thick part of the flat-temp is only a guide. 

Enjoy the remainder of the cook and follow-on eats.  FWIW-

Edit:  Looking at the posted temperature increase per hour you may be tight on time if the cow decides to "go sideways" once in the low 190's-just ply the guests with adult beverages til ready to slice on demand. 

New2Q

lousubcap said:

For future planning, my objective with any brisket cook is to finish inside the FTC window which I consider 2-6 hrs wide.  That way I am not stressing to get the cow across the finish-line. 

Give it a good 20-30 minute rest after removing from the BGE to stop the carry-over cooking but you may be close enough in time to just let it sit on the rack and make your house smell great. 

And the finish-line is the feel in the thick part of the flat-temp is only a guide. 

Enjoy the remainder of the cook and follow-on eats.  FWIW-

Edit:  Looking at the posted temperature increase per hour you may be tight on time if the cow decides to "go sideways" once in the low 190's-just ply the guests with adult beverages til ready to slice on demand. 

Yea, it's going to be tight.  And yes, it's about feel (although I'm not good enough to go by hand feel, I use a probe and make sure it goes in easy and comes out without resistance) and not about temp.

And I'll ply my guests with adult beverages like I've been plying myself - part of the reason why this is a stress-free brisket smoke unlike the others I've done.

New2Q

It's about an hour and half to planned slicing time.  It's still probing a little tough in the flat.  I think it's going to be close to 200 before it's tender.  Oh well, easy enough to serve another round of drinks and push dinner back a little.

Sat Aug 25 16:43:15 CDT 2018	Grate: 253.8	Food: 193.8
Sat Aug 25 16:44:15 CDT 2018	Grate: 253.1	Food: 194.3
Sat Aug 25 16:45:15 CDT 2018	Grate: 252.9	Food: 194.3
Sat Aug 25 16:46:15 CDT 2018	Grate: 252.2	Food: 194.8

Wolfpack

I would take temp to 275 for the finish- those last few degrees have a tendency to move slowly.  Better early than late

New2Q

Here's a couple photos of the slices of flat and the piece of the point that's going to make a wonderful leftover!  I pulled it at 198 because it had no resistance to pulling the probe out of the thickest part of the flat.  It was great - my best brisket yet.

New2Q

lousubcap

You nailed it.  Congrats and better yet-trusted the feel.  Way to bring it home.