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Brisket is just fine

'Q Bruddah'Q Bruddah Posts: 739
edited 6:38PM in EggHead Forum
After nearly four hours and a lot of anticipation I can declare the brisket a successful cook. I am not entirely sure what caused it to cook so fast but it might have been a dome thermometer touching the meat.

Cut right in the foil


There's that smoke ring.


The taste is warm and succulent.

Pork butt and brisket can be checked off my list only ribs remain as a mandatory cook.

I was again hit with that smoke in the morning thing. But I have come to appreciate that it is NOT grilling smoke. It is BBQ smoke And Yes, there is a difference. BBQ smoke is sublime. Grillin' smoke not so much.


  • Little StevenLittle Steven Posts: 28,817
    'Q Bruddah,

    That is great! I was going to say from your ealier pics, it didn't look like there was much in your drip pan so the juices should be in the meat.



    Caledon, ON


  • 'Q Bruddah'Q Bruddah Posts: 739
    That's because in my hurry to get to my job I went without one. Halfway there I went...OMG I forgot the drip pan!! Too late by then. Messy but not the end of the world. Platesetter has taken a lot of abuse.
  • NibbleMeThisNibbleMeThis Posts: 2,293
    Brisket looks better than fine! Nice cook!
    Knoxville, TN
    Nibble Me This
  • 2Fategghead2Fategghead Posts: 9,623
    Good deal. Fast cook but obviously a good one. Good for you. :) Tim
  • 'Q Bruddah'Q Bruddah Posts: 739
    Chris, Thank you. It feels good to have my second low and slow done. But this one went so fast there wasn't much to enjoy. Thankfully this is only the beginning.
  • 'Q Bruddah'Q Bruddah Posts: 739
    Thanks, Tim. I wanted to savor it a little more but I guess that will have to wait for now. I am baking some beans on the egg and will put on a skillet of cornbread for dinner. Can I extend the holding by putting them in a warm oven for a couple of hours at 170°?
  • 2Fategghead2Fategghead Posts: 9,623
    I would say yes but, you don't want to dry it out. Tim
  • 'Q Bruddah'Q Bruddah Posts: 739
    I would keep in wrapped in lots of foil and keep it low
  • Steve, was that a full brisket? Point and flat or just flat? How much did it weigh? What prep did you do?
    I'm just curious as I'm just starting my adventure in brisket cooking
  • 'Q Bruddah'Q Bruddah Posts: 739
    Hey, Paul, good to hear from you. I am not sure this was a good one to learn on. There are several threads concerning this cook. Its a 12.29 lb whole brisket from the big C. I put the meat on at 6:30 this morning at 230°F dome when I came home at just before 11AM it was just finishing up at 195° internal. I pulled and wrapped it at 11:15. It is possible that the dome thermometer was in the meat and it actually cooked at a higher temp. I am not sure either way. All I know is that it tastes wonderful and I have beans and cornbread coming.
  • Eggcellent! "Tastes wonderful" is always the goal so mission accomplished.
  • Photo EggPhoto Egg Posts: 7,806
    Nice hunk of meat.
    Thank you,

    Galveston Texas
  • eenie meenieeenie meenie Posts: 4,393
    Q'Bruddah, glad to see your turbo brisket came out good....I was worried when I read your earlier posts.
  • 'Q Bruddah'Q Bruddah Posts: 739
    I was most concerned myself. But not only did it taste good last night the leftovers are oh, so good, too.
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