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Brisket direct from the freezer to the Egg...

The_StacheThe_Stache Posts: 1,104
edited January 28 in Beef
Inspired by @GoldenQ and being generally lazy and not really wanting to plan ahead, I decided to attempt cooking a brisket.  Of course, the brisket was in the freezer!  Anyway...

The plan, set up the egg for 250 at the grate loaded with Rockwood, Oak chunks and a few chunks of Mesquite.  Brisket salted only (spousal unit's inability to handle spicy spices including pepper).  Hammered in the meat temp probe and onto the grill indirect.





I'll continue to cook this way for about 1.5 hours and then raise grate temp to 310 and hold until internal temp reaches ~160. 

Lastly will finish foiled and adding a little home made chicken broth in the oven @325-350 until internal temp reaches 203-206 (probing like butter).

Final resting will be in the oven while over it cools off.

Looking for repeatability....  I'll keep you posted!

Kirkland, TN
2 LBGE, 1 MM


Comments

  • bgebrentbgebrent Posts: 18,834
    “Hammered in the meat temp probe”. LOL. Taking out some aggression today Rick?
    Sandy Springs & Dawsonville Ga
  • bgebrent said:
    “Hammered in the meat temp probe”. LOL. Taking out some aggression today Rick?
    Lol ditto... made me giggle at the mental picture 
    Large BGE 2013, Minimax 2018 
    Instagram: @smokingdadbbq  Collection of my best BGE foodporn shots 
  • The_StacheThe_Stache Posts: 1,104
    The result was 

    ...  perfect for chili!  Flavor was great but meat was tough!

    Don’t do this!!!! 

    Lesson learned... defrost and do proper prep!
    Kirkland, TN
    2 LBGE, 1 MM


  • bgebrentbgebrent Posts: 18,834
    What was the grade of meat?
    Sandy Springs & Dawsonville Ga
  • lousubcaplousubcap Posts: 19,119
    I am confused here (not an unusual state).  "Meat was tough" but your scenario plan was to pull when it probed tender???   
    Louisville;  L & S BGEs, PBC, Lang 36; Burnin' wood in the neighbourhood. # 38 for the win.  Life is too short for light/lite beer.  
  • The_StacheThe_Stache Posts: 1,104
    bgebrent said:
    What was the grade of meat?
    choice
    Kirkland, TN
    2 LBGE, 1 MM


  • The_StacheThe_Stache Posts: 1,104
    lousubcap said:
    I am confused here (not an unusual state).  "Meat was tough" but your scenario plan was to pull when it probed tender???   
    @lousubcap ... I thought I was the only one confused as a normal state!!!

    Nope, no plan to pull...  Planned to slice and eat.  Other briskets I've done all probed very tender. 

    Looking for Texas quality cook....

    I still think the issue was starting with frozen brisket...
    Kirkland, TN
    2 LBGE, 1 MM


  • lousubcaplousubcap Posts: 19,119
    @The_Stache my confusion continues as I used the term "pull" to reflect the end-game condition as noted in the below from your initial post:  
    "Lastly will finish foiled and adding a little home made chicken broth in the oven @325-350until internal temp reaches 203-206 (probing like butter)."
    So I gather that it didn't probe tender??
    Louisville;  L & S BGEs, PBC, Lang 36; Burnin' wood in the neighbourhood. # 38 for the win.  Life is too short for light/lite beer.  
  • The_StacheThe_Stache Posts: 1,104
    @lousubcap .... Precisely!!  Didn't probe tender.  I probed from 190-207....
    Kirkland, TN
    2 LBGE, 1 MM


  • JRWhiteeJRWhitee Posts: 5,197
    Thanks for the tip. At least you can make chili now
                                                                
    _________________________________________________
    Don't let the truth get in the way of a good story!
    Large BGE 2006, Mini Max 2014, 36" Blackstone, Anova Sous Vide
    Green Man Group 
    Johns Creek, Georgia
  • mEGG_My_DaymEGG_My_Day Posts: 1,176
    At least you have Chili.  Thanks for posting - we now know not to smoke frozen brisket.
    Memphis, TN 

    LBGE, SBGE, Hasty-Bake Gourmet, (Akron was gifted to a friend)
  • If I had to guess, I’d say that your brisket’s state when hitting the grill likely wasn’t the factor contributing to its lack of end tenderness. I’ve cooked many items from frozen - though I haven’t done this with brisket - and I’ve never discerned any difference as opposed to thawing before cooking. In the end, isn’t cooking from frozen just a faster way to have it come up (and then rise through) room temp?
  • nolaeggheadnolaegghead Posts: 30,373
    ^^^what he said.

    some of my best cooks were from frozen.  It has to thaw sometime and the inside of the meat doesn't know what's going on outside.  If you cook low and slow it shouldn't make a difference.   Turbo, that's a different story.
    ______________________________________________
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    Large and Medium BGE, Kamado Joe Jr, Akorn Jr, smoker with a 5k btu AC, gas grill, fire pit, pack of angry cats, two turntables and a microphone, my friend.  Registered republican.
    New Orleans, LA - we know how to eat 

  • The_StacheThe_Stache Posts: 1,104
    Carey, I think that is exactly the issue!  I may try this again but keep the cook as a low and slow the entire way!
    Kirkland, TN
    2 LBGE, 1 MM


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