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8 hours into my first brisket cook

FxLynch
FxLynch Posts: 433
edited December 2011 in EggHead Forum
This morning I put on my first brisket, a full packer cut that I trimmed just the hard fat from.  I coated with yellow mustard and then a generous rub.  Then wrapped it in saran wrap and put in the fridge overnight.

I've kept my egg at around 215-225 grate temp for about 8 hours so far and decided to add a little more apple juice to the drip pain.  I have some aluminum foil covering the edges of the grate where the platesetter would have exposed the meat to direct heat.  

This is the first and only time I opened it since putting it on over 8 hours ago.

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image
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Comments

  • FxLynch
    FxLynch Posts: 433
    I have been sitting at 180 now for a little while, down from a high of 183...wondering if this is the plateau everyone talks about?

    Frank 
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  • Kentucky Wildcat Fan
    Kentucky Wildcat Fan Posts: 606
    That looks great.  I'd let it keep cooking and check for tenderness around 190.  Most get to be tender about 195-200
    Large & MiniMax in Lexington, KY
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  • lousubcap
    lousubcap Posts: 37,334

    Probably the plateau although I generally see it in the low 170's with brisket-Should you need to punch it home, you can wrap in foil an crank up the temp to around 300*F without any issues-search fast brisket...and as Kentucky Wild Cat fan says check the temp once you see it heading to the 190's-

    Louisville; Rolling smoke in the neighbourhood.  Life is too short for light/lite beer!  Seems I'm livin in a transitional period. CHEETO (aka Agent Orange) makes Nixon look like a saint.  
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  • FxLynch
    FxLynch Posts: 433
    Awesome thanks for the advice and the compliment, I will start checking around 190.

    Temp dropped from 183, to 180, to 178 and sat for a long time despite grill staying steady.  Now finally went back to 180, so I'm pretty sure it was the plateau.

    Frank
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  • FxLynch
    FxLynch Posts: 433
    The brisket turned out really good.  My guests said as good as they had ever had.  it ended up cooking for 10hrs to 195, then resting for 1 or 2 hours wrapped in foil and towels.

    Here is a final pic before separating flat and point.  I then smoked the point for 3 more hours whole.  Removed from grill, cubed, put in a tray and added apple juice, apple cider vinegar, and more rub, then put back on with more wood chunks for 1 more hour.  No one could stop eating the burnt ends.  So, thankfully it was a success.

    image
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