Little brisket.

Nature Boy

<p />Purty tasty dinner tonight.[p]I had a little 3.8 pound choice brisket flat I picked up at Costco. Our family doesn't go through gobs of meat, so I cut it in half, rubbed it up and put a little 2 pound chunk on at 7:30 this morning. [p]Kept the cooking level around 215 all day. Pizza stone drip pan below main grate, and brisket on elevated grate 10 or more inches above the drip pan. Was interesting to see the difference between the dome temp and the grid temp. [p]For first hour cooking level was 190...dome 270
For the next first 2 hours, 270 dome was needed to maintain a cooking level temp of 215.)
After 4 hours (when the meat was hot) a dome temp of 225 provided a cooking level of 215.[p]The brisket cooked for 11 hours, and was poke tender at 179 internal.
Purty wild. Never expected such a nice meal from a dinky chunk of brisket.
Beers
Chris

Unknown

That was good.
"For the next first 2 hours, "[p]I mean "For the next 2 hours, "[p]Dang....late.

Chef Wil

Nature Boy,
Looks good dude, I'm sittin here at the puter with my slice of bread waiting for a chunk to fall from the screen.

Unknown

Nature Boy,
Id give it a 5, and think it would make a pretty good sammich...~~~~~~~~ Looks good...Id eat it..[p][p]Dylan

Bordello

Nature Boy,
Chris,
Was this flat almost "fat-less"???? Just wondering as that is all my local store carries.[p]Thanks a heap,
New Bob

Nature Boy

New Bob,
It had a pretty nice fat cap. I usually trim it down, but left the whole thing on...you can see the layer on the top of the slices.
Great weekend onya
Chris

Squeeze

Chris...
Man that looks purdy. I am going to be without egged food for a week as Tammy and I are headed to Hawaii on Sunday. I guess I can get by, but that brisket sure looks like it would make some great sandwiches to go. Can you overnight me one???[p]Mai Tai's to ya mang!
-Kevin

Nature Boy

Squeeze,
Ain't be no leftovers.
I almost drowned in Hawaii when I was 4, and I have always wanted to go back. I think you'll get along with out egged food. Have fun....it is an incredible place with some seriously good food.
Safe travels.
Chris

Squeeze

Nature Boy,
We were there a little over a year ago. We plan on doing some snorkling, whale watching and eating. I do agree, the food over there is mighty fine. I have no complaints. Rock on!
-Kevin

bigarms

Nature Boy,[p]Thanks I now know what I am cooking this weekend.....looks great.

sprinter

Nature Boy,[p]I have a 9.5 pounder ready for the weekend cook, marinating in some "stuff" in the fridge now. My buddy and I are doing a trial run on the new cooker, just testing timing etc. Planning on throwing it on about 12AM tonight (this morning), eating about 6PM tomorrow evening. Cooking the whole brisket, not trimmed apart to the flat and the point. Its about 90% cut through so it will be easy to separate the two later in the cook but I plan to cook them together. I also have 2 racks of ribs, two butts, and some chicken thighs ready to go. My buddy has pretty much the same thing only he's using his rubs and sauces. We have some "testers" coming over to let us know which ones they like the best, we'll try those at the upcoming contest. Oh yeah, wehave a weeee bit of cold beer to make it through the evening, and tomorrow all day.[p]That brisket sure looks prety, what did you glaze it with at the end? (not asking for any secrets 'case we meet later this year at a contest hehehe) Looks purty enough to eat NB, thanks for the pic.[p]Troy

Tim M

Nature Boy,[p]Someone in my office had a small brisket they bought while at lunch yesterday and they were telling me how they plan to cook it. I told them that these ceramic cookers do a really nice job with them (I did 4 racks of ribs for them for lunch last week so they believe me) and today I showed them your picture of that brisket. Now they are all asking me to do one of them for lunch next week. I had to get up at 6:00am to do the ribs, now I will have to get up earlier to do a brisket. hmmmmm[p]Tim (sleep deprived)

WooDoggies

You make pretty meat, Chris.[p]John

Mac in NC

Tim M,[p]Maybe you can cook one this weekend at the cooking demo on Saturday that you told me about. Tell 'em to bring some friends 'cause it will be so much meat to eat and who knows, they may take a grill (or two) home with 'em.
Regards, Mac

WooDoggies

Nature Boy, [p]You didn't tell Kevin the whole story..... that it's very likely you and I were on Waikiki Beach in Honolulu with our families on the same day you nearly departed this world for the great Kahuna in the sky.
Then it took us nearly 40 years to finally meet over bbq.[p]Well, it's a good story anyway.[p]John[p] [p]

Cornfed

Nature Boy,[p]"I almost drowned in Hawaii when I was 4, and I have always wanted to go back."[p]Makes sense to me![p]Friday, fighting off yafc (yet another expletive cold), and ready for some beers.[p]Heeee,
Cornfed

QBabe

Nature Boy,[p]Gosh, that looks soooooo good![p]I'm hungary,
Tonia

Tim M

Mac in NC ,[p]I don't want to stay there cooking for 11 hours though. Maybe a few ribs, brats, pork loin, pizza, chicken and pork tenderloins. Not sure yet.[p]Tim

Unknown

Q.N.E. tyme,[p]What?? What?? What did you just say??[p]I distinctly heard you say "sammich"! I did![p]Oh, the horror! The inhumanity![p]Oh, Dylan! How could you?[p]Pete

Nature Boy

Howdy Troy
Your weekend cook sounds like a lot of fun, and a critical learning experience! Plus a good excuse to slurp down a few beers! [p]I didn't glaze the brisket with anything. Just straight redeye rub. Sometimes we'll lay on a light coat of a beef brothy kinda thing, or some of the juice from the foil after it has been wrapped in the cooler....but we are still trying to figure out the best way to turn in a brisket for the judges! I think a little bit of fat or oil in the glaze might be nice.[p]'Preciate the cooments!
Cheers, and good luck this year!
Chris