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Brisket for Breakfast - Part II

Unknown
Unknown
edited November -1 in EggHead Forum
As per earlier post I took 11.5 lb brisket off at 7:00a.m. after just 9 hrs at 260/270 dome. Wrapped & stuck in a cooler for 2.5 hrs, & then went at it. Sliced the flat, & pulled the point. It is, quite simply, the best brisket I have ever cooked. Flavor is excellent, fall apart tender, & above all, really moist & juicy. It appears my earlier theory that the shorter (surprisingly so) cook time did in fact cook & render the piece before it had a chance to get too dry, which had plagued my earlier cooks. Of interest also is the fact that the average temp of this cook (260-270 dome) was higher than my earlier attempts when I first started Egging, most of which were at a dome temp of approx 225, with temps often diving during the nite. 260 has proven to be much easier to maintain overnite, at least for me; temp for this cook was basically steady all nite. I now also know that 260 dome gives me approx 248-250 at the grid, at least once the cook is well underway. Lotta good data this time around; our technicians at mission control will probably be months analyzing it. In the meantime, feel free to stop by for brunch - we got a pile of it sittin' on the counter...ERIC
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Comments

  • DavidR
    DavidR Posts: 178
    E.B.,[p]An 11.5 lb. brisket in 9 hours, at a 250* grid, and it turns out juicy and tender? Interesting! What kind of brisket was it? Select, choice, or prime?[p]Congrats! BTW!

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  • Unknown
    Unknown
    DavidR, Honest Injun, that's the way it went down. I did mean to check if the piece was choice or select, but I simply forgot & the label is history. Don't know what to do as far as timing future cooks is concened. I do know that briskets (flats) half this size have taken twice as long, however. ERIC

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  • QBabe
    QBabe Posts: 2,275
    E.B.,[p]What rub or recipe did you use? I've never had brisket, but sounds like a challenge...![p]Thanks,
    QBabe
    :-)[p]5 days and counting til my small anniversary egg is here...!
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  • Unknown
    Unknown
    QBabe, Nothin special - "Wild Willy's" from "Smoke & Spice". Did rub it down with minced garlic first, & after applying the rub slathered it with French's yellow mustard. Used a fist size chunk of red oak & a small handful of hickory chips. Came out yummy - sittin' down to pulled beef sandwiches as we speak...ERIC

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