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And so it begins... first brisket!

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okienine
okienine Posts: 43
in EggHead Forum
Just went on the egg! Pictures to follow...
McAlester, Ok. Large and Mini Egg
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  • Mattman3969
    Mattman3969 Posts: 10,457
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    May the force be with you!!! I have yet to do a brisket.

    -----------------------------------------

    analyze adapt overcome

    2008 -Large BGE. 2013- Small BGE and 2015 - Mini. Henderson, Ky.
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  • Aviator
    Aviator Posts: 1,757
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    Just delivered mine. FTC till AM. Am tired and going to bed.

    ______________________________________________ 

    Large and Small BGE, Blackstone 36 and a baby black Kub.

    Chattanooga, TN.

     

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  • JRWhitee
    JRWhitee Posts: 5,678
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    Good luck!

                                                                
    _________________________________________________
    Don't let the truth get in the way of a good story!
    Large BGE 2006, Mini Max 2014, 36" Blackstone, Anova Sous Vide
    Green Man Group 
    Johns Creek, Georgia
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  • Aviator
    Aviator Posts: 1,757
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    Okie, the smell was just close to devine as far as I can tell.

    I did the Travis way with the Allegro and pan. Ohhhh! Baby!

    ______________________________________________ 

    Large and Small BGE, Blackstone 36 and a baby black Kub.

    Chattanooga, TN.

     

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  • Aviator
    Aviator Posts: 1,757
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    Just FYI as well, Publix carries Allegro.

    ______________________________________________ 

    Large and Small BGE, Blackstone 36 and a baby black Kub.

    Chattanooga, TN.

     

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  • TxAg93
    TxAg93 Posts: 124
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    Hard to beat brisket. Got a 14 1/2 pound packer on too. It hit the egg about 9pm. Good luck and be patient.
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  • okienine
    okienine Posts: 43
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    Fighting to get temp stable right now, keeps wanting to climb on me, we will see how the night goes, may not be much sleep tonight...
    McAlester, Ok. Large and Mini Egg
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  • TxAg93
    TxAg93 Posts: 124
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    What set up do you have?
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  • okienine
    okienine Posts: 43
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    Large egg, using a platesetter brisket on a roast rack setting in the drip pan. Think i just about got it, down to making miniscule changes on the daisy wheel to dial it in.
    McAlester, Ok. Large and Mini Egg
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  • TxAg93
    TxAg93 Posts: 124
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    Once you dial in the temp, it stays pretty solid. How are you monitoring temp?
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  • okienine
    okienine Posts: 43
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    Right now i just have a digital monitor that has readings for food and grill, looking to add a DigiQ in the future. So between the dome gauge and the probe I should be pretty close, dome is holding at 250 right now, at the brisket level running about 240.
    McAlester, Ok. Large and Mini Egg
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  • TxAg93
    TxAg93 Posts: 124
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    It's going to be a long night.
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  • okienine
    okienine Posts: 43
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    Well at least the payoff will be worth it...
    McAlester, Ok. Large and Mini Egg
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  • TxAg93
    TxAg93 Posts: 124
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    True that.
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  • The Cen-Tex Smoker
    The Cen-Tex Smoker Posts: 22,961
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    don't sweat the temp swings too much. don't let it get over 300 or under 230ish and you will be fine. if it locks in anywhere in that range for an hour or more, go to bed.
    Keepin' It Weird in The ATX FBTX
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  • okienine
    okienine Posts: 43
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    How long can I hold it in FTC? Internal temp is already hitting 139, it was a big packer figured it would take longer, afraid it is going to be done sooner than I had planned.
    McAlester, Ok. Large and Mini Egg
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  • The Cen-Tex Smoker
    The Cen-Tex Smoker Posts: 22,961
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    go to bed and stop watching the temps. trust me on this. just know it will stall out around 160-170 for many hours. It's all part of the magic. seriously, if the egg temp is stable, have a drink (or whatever you like to do if you don't drink) and chillax. if you follow every temp change on your thermo, it will drive you nuts.
    Keepin' It Weird in The ATX FBTX
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  • okienine
    okienine Posts: 43
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    Thanks! It has been pretty stable, I'm gona have to get a remote monitor, would make it much simpler to keep an eye on.
    McAlester, Ok. Large and Mini Egg
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  • okienine
    okienine Posts: 43
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    If I want to do burnt ends do I remove the point before the FTC? I would assume so but just want to make sure...
    McAlester, Ok. Large and Mini Egg
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  • okienine
    okienine Posts: 43
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    Never mind found it with a search...
    McAlester, Ok. Large and Mini Egg
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  • Alton
    Alton Posts: 509
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    GOOD LUCK my Friend..... Nothing more rewarding than Nailing a Brisket cook. Keep us posted
    PROUD MEMBER OF THE WHO DAT NATION!!!!! Stuck in Dallas.......
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  • TxAg93
    TxAg93 Posts: 124
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    So where are you at with the temps?
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  • okienine
    okienine Posts: 43
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    179 IT, I'm guessing another hour or two, but that is pure guess... lol
    McAlester, Ok. Large and Mini Egg
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  • okienine
    okienine Posts: 43
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    TxAg93 said:

    So where are you at with the temps?

    How is yours doing?
    McAlester, Ok. Large and Mini Egg
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  • TxAg93
    TxAg93 Posts: 124
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    225 grate 178 internal. I've been in the stall for a couple of hours. Probably be done mid-afternoon at this rate.
    Yours sound like it might be done about the same time. The stall can last for quite a while.
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  • TxAg93
    TxAg93 Posts: 124
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    So did you manage to get any shut eye?
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  • okienine
    okienine Posts: 43
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    yea, about 1 I shut down, and didnt check it till 7 and it was right where I left it, still cant believe how stable it is once you get it locked in. Going to run a few errands hopefully it will ride a couple more hours.
    McAlester, Ok. Large and Mini Egg
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  • Aviator
    Aviator Posts: 1,757
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    Well, I had pulled mine out and FTCed at 205. Sliced it and it is cooked perfectly but slightly over, I think, like CTex says, 200 would have been better. Moist yes. And have a buch of drippins as well.

    ______________________________________________ 

    Large and Small BGE, Blackstone 36 and a baby black Kub.

    Chattanooga, TN.

     

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  • JRWhitee
    JRWhitee Posts: 5,678
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    okienine said:
    yea, about 1 I shut down, and didnt check it till 7 and it was right where I left it, still cant believe how stable it is once you get it locked in. Going to run a few errands hopefully it will ride a couple more hours.
    I would start the fork test around 190, the last packer I did was done at 197. Remember to cook to done not to temperature.
                                                                
    _________________________________________________
    Don't let the truth get in the way of a good story!
    Large BGE 2006, Mini Max 2014, 36" Blackstone, Anova Sous Vide
    Green Man Group 
    Johns Creek, Georgia
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  • lousubcap
    lousubcap Posts: 32,341
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    With the packer make sure you start the doneness checks based on the flat-the point will run 10*F or so hotter due to the fat content.  Once you get to about 190*F in the flat-time to start checking-probe goes in and out like butter in the thickest part of the flat and you are at the finish-line aka "promised land".  Enjoy the journey-and listen to Cen-Tex about brisket-he knows of what he speaks...
    Louisville; Rolling smoke in the neighbourhood. # 38 for the win.  Life is too short for light/lite beer!  Seems I'm livin in a transitional period.
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