New Year's Day brisket

MickeyT

<p />Mornin all!!!![p]Put this here brisket on at about 7:30 this morning. Marinated overnight in Lowrey's dry seasoning, Dizzy Dust, some garlic and fresh ground pepper.[p]High winds and stiff temps in Chicago today. The egg is cruisin @ 250 with a # 3 ring at the moment.[p]I haven't done a brisket in a good long while. Is that internal temp supposed to be around 200?[p]Remember now, no football overload today. Laying on the couch that long is bad for the back.[p]Happy day.[p]Mick

JSlot

Man, that looks good, Mick! I have been pulling my briskets off at 195° internal. This is just a personal preference. I have found that it makes it much easier to get good slices for serving portions. I still have to be gentle so they don't tear, but I have come to prefer the slices vs. the "falling apart" stage.[p]Happy New Year to you and Yours!
Jim

Steve-O

MickeyT,
I will echo JSlot's comment - man that looks good! Is that a flat, as opposed the the tip or whole brisket? And how long to you plan to cook it? I would like to try a brisket when I find one on sale - I just haven't quite built up the nerve, yet, to do a real lo'n slo.

LasVegasMac

MickeyT,[p]Happy New Year to you and yours! As mentioned below post- 195° is about my limit, also. Good looking hunk-o-cow there![p]I had some friends over last night for the traditional kicking out the old year thing - cooked a ham and turkey breast, both Egg's had your rings on top and all turned out tasty. The neighbors have had enough - (talk all ya want but the proof is in the eats!)- they are ordering an Egg next week! Your e-mail address will be included with the "Welcome to the World of Egging" gift for them.[p]Happy Egg'n,[p]LVM

Nature Boy

MickeyT,
Nice looking chunk-o-chest there! The marbling looks fantastic. That one might cook pretty quickly! [p]Like the fellers below say, 190-195 is usually a good bet. I start checking for tenderness at 185. You really want to get it off as soon as it passses your tender poke test. If I will be retiring the brisket to a cooler for 2 hours or more, I always pull at 185....as it continues to cook.[p]I got my nice little football fix last night. My Maryland Terps put a hurtin on dem Volunteers. Nice to see my alma mater able to compete with some of those bigtime southern teams! Fear the turtle!![p]Enjoy your cook!
Chris