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First brisket...for the win!
Jcl5150
Posts: 284
So I did my first brisket today. I bought a 10.3 pound Prime packer from Sam’s Club. I trimmed and then rubbed with Hard Core Carnivore Black last night so that I could get up at five and just light the Egg. Put it on at 5:45, then wrapped it in butcher paper about 9:30 when the IT was 140. I pulled it off at 2:30 when it probed like buttah and jiggled like jello. Let it rest, then FTC until six. We had friends over for the feast, and my buddy even said it melted in his mouth. The best compliment I got was that not one person felt the need to use bbq sauce! I served it with a five cheese mac and cheese, corn on the cob, homemade coleslaw, and watermelon. Thanks to everyone for the suggestions, and especially lousubcap for walking me through it. There are things I need to improve, like trimming especially, but overall I was excited by this first one. Can’t wait for the next one! Comments
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Great job! It’s all about enjoying the cook, sharing with friends, and having a good time. You seem to have checked every box.Coleman, Texas
Large BGE & Mini Max for the wok. A few old camp Dutch ovens and a wood fired oven. LSG 24” cabinet offset smoker. There are a few paella pans and a Patagonia cross in the barn. A curing chamber for bacterial transformation of meats...
"Bourbon slushies. Sure you can cook on the BGE without them, but why would you?"
YukonRon -
Way to bring it home. Congrats on the cook but more importantly the results as noted by @SciAggie. I would take that outcome every time. You set the bar up there as deservedly so.
Louisville; Rolling smoke in the neighbourhood. # 38 for the win. Life is too short for light/lite beer! Seems I'm livin in a transitional period. -
Bravo! 👏
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That’s the thing...it was a fun cook. More fun than doing, say, a Boston butt. Maybe because I’d always been too intimidated to do a brisket.SciAggie said:Great job! It’s all about enjoying the cook, sharing with friends, and having a good time. You seem to have checked every box. -
Awesome awesome job!
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LBGE,SBGE, and a Mini makes three......Sweet home Alabama........ Stay thirsty my friends .
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Nothing like it! Most fun cook you can have on a BGE!Milton, GA
XL BGE & FB300 -
Nice work!It's "Smokin Gal", not "Smoking Al".
Egging in the Atlanta GA region
Large BGE, CGS setup, Kick Ash Basket, Smokeware SS Cap,
Arteflame grill grate
http://barbecueaddict.com -
Great result.. Love your plated pic..Greensboro North Carolina
When in doubt Accelerate.... -
Strong work. Great outcome. That meal sounds like something I would devour.
XXL BGE, Karebecue, Klose BYC, Chargiller Akorn Kamado, Weber Smokey Mountain, Grand Turbo gasser, Weber Smoky Joe, and the wheelbarrow that my grandfather used to cook steaks from his cattle
San Antonio, TX
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There are few things in life better than knocking it out of the park with a brisket! Congrats!
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XL 6/06, Mini 6/12, L 10/12, Mini #2 12/14 MiniMax 3/16 Large #2 11/20 Legacy from my FIL - RIP PitBoss Navigator 850G 11/25
Tampa Bay, FL
EIB 6 Oct 95 -
Nailed it brother... and to share it even betterCharlotte, NC - Large BGE 2014, Maverick ET 733, Thermopen, Nest, Platesetter, Woo2 and Extender w/Grid, Kick Ash Basket, Pizza Stone, SS Smokeware Cap, Blackstone 36"
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Not a surprise when you have the Brisket Commander @lousubcap in your hip pocket.
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XL 6/06, Mini 6/12, L 10/12, Mini #2 12/14 MiniMax 3/16 Large #2 11/20 Legacy from my FIL - RIP PitBoss Navigator 850G 11/25
Tampa Bay, FL
EIB 6 Oct 95 -
The best brisket is always the brisket you share with friends. Congrats on your first of many more to follow.
Frank mastered the helm on my initial voyage, step by step until delivering the goods. I have not had a better teacher in my life.
Congrats for such a fine looking meal.
"Knowledge is Good" - Emil Faber
XL and MM
Louisville, Kentucky -
what temperature allowed you to create this masterpiece?Large BGE (2008) - Weber Summit (2018)
210 TX -
I ran with a dome temperature of 260.coachbriseno said:what temperature allowed you to create this masterpiece? -
Beautiful, nice work. Bet you can't wait for the next one.LBGE - I like the hot stuff. The big dry San Joaquin Valley, Clovis, CA
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Frank gave great advice/assistance/coaching/encouragement on a recent cook. Thanks @lousubcap and congratulations @Jcl5150!YukonRon said:Frank mastered the helm on my initial voyage, step by step until delivering the goods. I have not had a better teacher in my life. -
glad your 1st brisky came out to your satisfaction!Lrg 2008
Mini 2009 -
What is FTC? "I pulled it off at 2:30 when it probed like buttah and jiggled like jello. Let it rest, then FTC until six. "
Thanks! -
Wrapped it in Foil, then wrapped it with a Towel, then put it in a Cooler.Zamfir said:What is FTC? "I pulled it off at 2:30 when it probed like buttah and jiggled like jello. Let it rest, then FTC until six. "
Thanks! -
Ahhh! Lol thanks! Makes sense. I done gots lots to learn on here!
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No problem! Learning is the fun part!Zamfir said:Ahhh! Lol thanks! Makes sense. I done gots lots to learn on here! -
Looks great! Great job!
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You can hold it for several hours this way. I usually put the towels in the dryer so they're hot but that's not necessary. Use old towels though, just in case you get some liquid seeping out.Zamfir said:Ahhh! Lol thanks! Makes sense. I done gots lots to learn on here!---------------------------------------------------------------------------------Well, "spa-Peggy" is kind of like spaghetti. I'm not sure what Peggy does different, if anything. But it's the one dish she's kind of made her own.____________________Aurora, Ontario, Canada -
Bravo! Nicely done.---------------------------------------------------------------------------------Well, "spa-Peggy" is kind of like spaghetti. I'm not sure what Peggy does different, if anything. But it's the one dish she's kind of made her own.____________________Aurora, Ontario, Canada
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