Labor Day brisket thread

FearlessTheEggNoob

175.

I guess this is as dark as it wants to get. Time to foil wrap and teach this cow a lesson.

FearlessTheEggNoob

Freshly opened foil, waiting for the oxygen to darken it up.

brimee

I’ll never do trimmed flats again, only packers...

They were good but not the best I have ever done. The fat is what keeps it moist, I don’t understand why you would want them trimmed...

Well any ways the burgers are on in the rain per my grandson’s request

FearlessTheEggNoob

Not to shabby for a pellet pooper.

Terrebandit

I'm getting this down to a science now.  It makes a big difference if you'll just let your brisket rest for 4 hours after you smoke it.  This is just as important as the time spent making it on the egg. 

510BG

Terrebandit said:

I'm getting this down to a science now.  It makes a big difference if you'll just let your brisket rest for 4 hours after you smoke it.  This is just as important as the time spent making it on the egg. 

Total cook time including resting period?

R2Egg2Q

Right before wrapping in BP.



Got cocky and tested doneness with a bamboo skewer instead of my Thermapen and overcooked the flat.  It was falling apart so I only have a picture of the point which was delicious as usual.

Terrebandit

510BG said:

Terrebandit said:

I'm getting this down to a science now.  It makes a big difference if you'll just let your brisket rest for 4 hours after you smoke it.  This is just as important as the time spent making it on the egg. 

Total cook time including resting period?

It was an 11 lb brisket.  It took 11 hours at 245 to get to an internal temp of 201.  After that, a 4 hour FTC rest.  Total was 15 hours start to finish.