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Labor day cook: first overnight smoke! (pic heavy)

Rezen73Rezen73 Posts: 356
edited 2:37AM in EggHead Forum
Brisket, sausage, barbecue "baked-style" black beans, and pasta salad.

So I started the brisket last night, around 9:30pm or so... and let it cook until around noon (12:15 maybe?), low & slow. Around 14-14.5 hours or so.

Prepped & ready to go on the egg :D

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Nice and smoking, around 10pm (maybe 10:30?) last night. Had to pop the top because the temp dropped to around 150, and I was afraid the fire had gone out.

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Woke up this morning, went to check the temp and the dome temp was around 185. Had to add some more lump & wood chunks.

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At this point the brisket temp was 159.6. Few more hours to go :D

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So I refilled the woodchips, another smoking session is upon us :D

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Right before I took it off. Just wanted to get the peppers roasting while the brisket "rested".

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Off the grill, and onto a sheet pan with a towel underneath, and two layers of heavy duty aluminum foil. Ready to add about a cup of beef broth, wrap in foil, wrap in a towel, then stick it into a cooler to "rest."

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Can't have brisket without sausage. These links are pork/venison with garlic. mmmm tasty :D

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Letting the roasted peppers/garlic steam to loosen the skins.

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Barbecue baked-style black beans. Just waiting on the roasted peppers to finish steaming, and some fresh cilantro.

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Homemade agave-chipotle barbecue sauce. The little white bits in there is a lot of minced garlic :D The bowl in the back is the au jus from the brisket; instead of using any butter/oil in the barbecue sauce, I used the au jus instead.

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Prepping the aioli for my brisket sammiches the rest of the week. Mayo, roasted garlic, lemon zest, juice from one lemon, kosher salt, cracked black peppercorns, and some cayenne pepper. :D

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Roasted peppers all chopped and ready to go into the black beans :D

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Barbecue black beans ready to be served, complete with fresh cilantro :D

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The brisket was dynamite.

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The bark was absolutely scrumptious :D

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Late lunch/dinner is served. My wife made the pasta salad: al dente macaroni elbows tossed with sun dried tomatoes, scallions, grated parmesan cheese, olive oil, basil pesto, and caeser salad dressing (I think lol).

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Comments

  • That looks fantastic. What dome temp were you shooting for?
  • Rezen73Rezen73 Posts: 356
    Was looking to cook it around 225 for 14-14.5 hours (9.5 pound brisket @ 1.5 hours per pound). It stabilized at around 225 at 10:30pm and stayed there until at least 2am (when I went to sleep.) :D

    When I pulled the brisket, the internal temp was 194.
  • Rezen...Looks like you did a great job!! B) Nicely done! ;)
    IMO, brisket is an ART! A brisket cook is NOT just like a butt cook as so many choose to think. Looks like you did well! ;) Your next one will be even better. :) ;)
  • Rezen73Rezen73 Posts: 356
    Hah, thanks :D

    Even a blind monkey will find a banana now and then ;)

    This was my first real use of the egg as a smoker (and first brisket that I've cooked on it), so I'm actually a wee surprised it turned out as well as it did.

    Thinking about doing a boston butt next weekend for pulled pork sandwiches :D
  • Wow a fantastic cook for your first over night or 30th!! Really nice job on all of it. Only thing I might add is 225 while certainly doable for me is a little hard to hold long term. 250 is a lot easer and as far as the cook doesn't make much differance.
  • Very nice job. The food looks great :)
  • Rezen73, the brisket, sausage, and sides all look delicous. Your pics are making my mouth water! :)
  • LDDLDD Posts: 1,225
    everything looks great..nice job.
    context is important :)
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