Brisket Confession

nealcr1

13 years after the purchase of my medium BGE, 5 since my large and 4 since my MM I am finally doing my first full packer.  Started out at about 12.5 lbs and after trimming I show at about 8.5-9lbs.  Went S&P and fat side down.  Cooking with RO and pecan for smoke.  I put a chunk down on the grate to help it fit.  Plan on spritzing with water periodically and wrapping with butcher paper once bark sets. Success or failure I will post results.  If you don’t hear from me on the outcome by 9pm est, we went to go get Mexican.  Happy Friday @ 250 degrees!

GrateEggspectations

Congrats. I am confident it will not be your last!

GoooDawgs

You got this!  Enjoy the ride.   Most fun cook you can do. 

johnmitchell

Glad you posted pics of the brisket.. I was reading your intro and looking at what you had on your grill ( first pic ) and thought.... WTF... Looks good so far..

nealcr1

Update: 2 hours in.  Both flat and point at 138-144 internal.  

unoriginalusername

If by 2pm you’re not at 165 I’d be tempted to wrap in foil with some beef broth and then bump the heat so that you have an hour or two to rest it before slicing. 

Looks great and enjoy the ride 

nealcr1

unoriginalusername said:

If by 2pm you’re not at 165 I’d be tempted to wrap in foil with some beef broth and then bump the heat so that you have an hour or two to rest it before slicing. 

Looks great and enjoy the ride 

I am already close to that right now.  Just used the Thermapen and most places are at 160. I believe I am closer to 300 at grate level.

ryantt

 Looking good, can’t wait to see the finished product.  

steel_egg

Better Friday than me. Just sitting at the desk looking at the forum. Enjoy!!!

saluki2007

Looking good so far.  Enjoy the ride.

nealcr1

Just pulled.  Will let sit 5 minutes outside in butcher paper for 5 minutes just to stop the cooking and then sit in cooler with towels at least two hours.  Probing like butter! A total cook time of 8 hours 40 minutes.

Photo Egg

"Plan on spritzing with water periodically"   Why?
Dilutes the seasoning and hinders the crust. IMO
But your brisket "looks" fantastic.

nealcr1

Photo Egg said:

"Plan on spritzing with water periodically"   Why?
Dilutes the seasoning and hinders the crust. IMO
But your brisket "looks" fantastic.

Agree.  But I waited until my bark was set.

CigarCityEgger

Looks like you nailed it, enjoy the fruits of your labor!

nealcr1

Ok.  The brisket was good, not great.  I passed all the tests.  It bent over my finger and pulled with ease.  I lost a little bark, but nothing major.  I can see why the butcher paper test is preferred over foil, but my flat could have used the jus for some added taste and moisture.  I need to find a balance.  It was definitely a fun cook and one I will definitely do again.  At the end of the day I have decided I am definitely a point guy.  Tomorrow we do chili!

marysvilleksegghead

Dang good looking briskie!  
Sho wish I lived near a Costco

mEGG_My_Day

It looks good from here - and nice smoke ring. 

lousubcap

Late to the party but way to document it and bring it home.   And echoing above, great ring right there.  Congrats.

Daddyshack

Congratulations 

JohnnyTarheel

Yes sir!!

TexasisBestest

Photo Egg said:

"Plan on spritzing with water periodically"   Why?
Dilutes the seasoning and hinders the crust. IMO
But your brisket "looks" fantastic.

This.   Eggs are CRAZY efficient at retaining moisture. Water pans, spritzing, even leaving a huge fat cap just isn't necessary. My last few briskets I've trimmed nearly 60% of the fat side off, no spritzing, and no Texas crutch (wrapping in the stall). Straight 12 to 14 hours of 225 and they are perfectly barky with amazing moisture.