Father's Day Brisket

CtTOPGUN

 No pics. Was not thinking about posting when I began. But things got a bit interestesting, so here we go.

 Got to my Mom's house Sunday morning just after 8 AM. My Dad passed away 2+ years ago but I thought it fitting to spend the day with Mom and cook on Dad's LBGE. Filled the egg with Royal Oak and some apple and cherry chunks(none of us like a heavy smoke profile). Lit a chimney full of Royal Oak with the propane torch and let it get hot. Dumped the hot chimney in the center of the egg and topped with more lump to the bottom of the platesetter. I let temp get about 350* as I decided I wanted to test pushing the cook time a bit.

 Brisket was prime from Creekstone Farms. I shot it up with some Allegro Brisket Juice. Then a home rub of pepper/salt/garlic/onion/paprika/celery salt/brown sugar/accent. Packer was about 16#s and did not need much trimming. It barely fit on the egg with me propping up the center a bit. 

 At about 8:45 I let it start out at about 350* dome and it peaked a bit higher than that. Internal temps went up quite rapidly. I coaxed the temps down slowly to run about 320*  dome most of the way. I mopped with some of the Allegro Brisket Juice. At about 1:00 the flat was getting way too hot compared to the point. I decided to wrap as the early high heat and Maillard reaction had made magic out of the rub. Bark looked excellent! Wrapped in foil as I wanted to steam to tenderness rapidly. I added a bit of the Allegro Brisket Juice to the foil pack. By 3:00 the brisket probed like butter all over. Flat was at about 202* Point was mostly in the 180s. I put it away in the cooler until 5:00 serving time. 

 I must admit I never thought I could cook a big brisket so fast. But that Prime Creekstone Farms Brisket and high temp/wrap really did the trick. I lost a touch of the flat as I neglected to protect it from direct heat outside the platesetter. But the rest was wonderful! I should have cubed some point for burnt ends to see what bringing it further along would have done. Served with California slaw, potato wedges, corn bread, baked beans and corn on the cobb. Allegro BBQ sauce tied it together.  I was quite pleased and will definitely buy another Creekstone Farms Brisket. And I know I don't need to overnight unless I really want to. Of course I did not generate a smoke ring even with the celery salt in the rub due to the high temps. 

   

GrateEggspectations

Sounds like fun, which is all that really counts. Bet your dad would have appreciated the cook. 

lousubcap

Great insights right there.  However you get there is the goal and you nailed it. 

Grabbed a Creekstone choice packer when on sale last month and cooked on NBD-great outcome.