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Brisket goes on tonight...

caliking
caliking Posts: 19,780
in EggHead Forum
I'm waiting to get nasty with this bad boy:
image

USDA prime, 14.58 lbs. It aint no SRF wagyu, but it'll do for me. Same brisket was $2.69/lb back in March!!

Plan is to trim it up, mustard, rub,  get the egg going at 275°F indirect, and put it on. Not planning to wrap it. Need to serve at about 2pm tomorrow, and I want to FTC for 2hrs at least. Burning RW tonight, with pecan and a little hickory or mesquite. The brisket will go in a drip pan, resting on a foil snake to keep it out of the drippings. I may use a water pan, but haven't made up my mind.

Any pointers on what time I should put the brisky in the egg? 1.5hrs/lb seems to be standard wisdom, but i think that's for cooking at 225-250°F. Caliprince wakes up at 5am for his chow, so I can bump up the temp in the morning if I need to. 

#1 LBGE December 2012 • #2 SBGE February  2013 • #3 Mini May 2013
A happy BGE family in Houston, TX.
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  • nolaegghead
    nolaegghead Posts: 42,109
    In my experience with the waygu, the higher fat content could have been why it cooked faster than I expected.  I used the DigiQ at 240 and it was about 1 hr/lb.

    I would not add much smoke wood if it's hickory and mesquite, it can get overpowering. 

    Reading about a guy who did a taste test at a brisket camp, no one could tell the difference between the SRF wagyu and the prime.

    Looks good my friend.
    ______________________________________________
    I love lamp..
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  • SGH
    SGH Posts: 28,989
    @caliking‌
    Can't wait to see the out come!

    Location- Just "this side" of Biloxi, Ms.

    Status- Standing by.

    The greatest barrier against all wisdom, the stronghold against knowledge itself, is the single thought, in ones mind, that they already have it all figured out. 

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  • nolaegghead
    nolaegghead Posts: 42,109
    Cali - being in TX, you may be able to get a hold of some of that post oak. 
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    I love lamp..
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  • caliking
    caliking Posts: 19,780
    Thanks @SGH.

    Nola- sadly, I don't have any post oak, or even oak for that matter. I love pecan, and just found out that I don't have any of that either :( it'll have to be just mesquite this time.

    I think I'll light up the egg around 8pm, and put the brisky on at 9ish. Will ramp up the temp if needed in the am.

    #1 LBGE December 2012 • #2 SBGE February  2013 • #3 Mini May 2013
    A happy BGE family in Houston, TX.
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  • msloan
    msloan Posts: 399
    good luck!  i'm deep into doing a flat right now that I started this morning.
    gettin lucky in kentucky!   2 XL eggs!
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  • cazzy
    cazzy Posts: 9,136
    edited June 2014
    So, this is one reason I'm looking forward to living in Houston. Which Costco do you go to?
    Just a hack that makes some $hitty BBQ....
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  • nolaegghead
    nolaegghead Posts: 42,109
    what part of Houston?  I practically lived in Webster for a year for my work.
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    I love lamp..
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  • caliking
    caliking Posts: 19,780
    Hope yours turns out great too, @msloan‌ !

    @Cazzy - there's one in Katy, and 4 others. But I think they carry slightly different inventory. E.g. I've never seen prime brisket at the one in Sugarland. I see them at the one on Richmond regularly.

    #1 LBGE December 2012 • #2 SBGE February  2013 • #3 Mini May 2013
    A happy BGE family in Houston, TX.
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  • DMW
    DMW Posts: 13,836
    Prime brisket at Costco? Wow I live in the wrong place.
    They/Them
    Morgantown, PA

    XL BGE - S BGE - KJ Jr - HB Legacy - BS Pizza Oven - 30" Firepit - King Kooker Fryer -  PR72T - WSJ - BS 17" Griddle - XXL BGE  - BS SS36" Griddle - 2 Burner Gasser - Pellet Smoker
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  • nolaegghead
    nolaegghead Posts: 42,109
    oh yeah, Katy.  I knew that.
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    I love lamp..
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  • caliking
    caliking Posts: 19,780
    nolaegghead said:

    oh yeah, Katy.  I knew that.

    I live in Pearland, but @Cazzy will be moving to Katy later in the year. Thanks for the tips. I mixed 2 handfuls of mesquite chips in the lump, but I may take some out.

    #1 LBGE December 2012 • #2 SBGE February  2013 • #3 Mini May 2013
    A happy BGE family in Houston, TX.
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  • cazzy
    cazzy Posts: 9,136
    caliking said:

    Hope yours turns out great too, @msloan‌ !

    @Cazzy - there's one in Katy, and 4 others. But I think they carry slightly different inventory. E.g. I've never seen prime brisket at the one in Sugarland. I see them at the one on Richmond regularly.

    Sweet! I make pick one up from Richmond before j head back to San Antonio on Monday. Driving up today to apartment hunt and we have an appointment with the Design Studio for the new house.

    Thanks for the info!
    Just a hack that makes some $hitty BBQ....
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  • lousubcap
    lousubcap Posts: 37,333
    edited June 2014
    @DMW-here in a prime horseflesh land we can find prime at the local Costco around Feb-March and then at random times.  Cannot plan for it after May but I have a freezer with three prime  packers (Costco) just waiting for me to hose them up.  I would just check at random intervals. FWIW-
    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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  • caliking
    caliking Posts: 19,780
    Brisky went on at 8:30pm. Had to fold the point over since it was a pretty long brisket. Should be okay though.  This brisket seemed somewhat thin compared to past ones - even the point seemed smaller and thinner. The flat is pretty large though. 
    image


    Temp was steady at 300°F then came down to about 275°F when the meat was on. Just checked and temp was steady at  250°F. I may bump it up a tad to make sure its done by noon tomorrow.

    This is being cooked for a work function tomorrow. i may be tempted to keep the point at home as chef's treat!:)

    #1 LBGE December 2012 • #2 SBGE February  2013 • #3 Mini May 2013
    A happy BGE family in Houston, TX.
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  • SkinnyV
    SkinnyV Posts: 3,404
    Lol $5.99lb for Angus choice, here. What a joke...great buy.
    Seattle, WA
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  • Eggcelsior
    Eggcelsior Posts: 14,414
    Cali, you forgot the beer. Travis is gonna kick your ass...
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  • caliking
    caliking Posts: 19,780
    Eggcelsior said:

    Cali, you forgot the beer. Travis is gonna kick your ass...

    I put the beer in me :)

    #1 LBGE December 2012 • #2 SBGE February  2013 • #3 Mini May 2013
    A happy BGE family in Houston, TX.
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  • nolaegghead
    nolaegghead Posts: 42,109
    Check for rectal tone, I think that cow has a spinal cord injury.  Also, where's the beer?!
    ______________________________________________
    I love lamp..
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  • Eggcelsior
    Eggcelsior Posts: 14,414
    I give out those handshakes like candy. Wanna see my van?
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  • nolaegghead
    nolaegghead Posts: 42,109
    I hope you buy them aTPN IV first, or that's just rude.
    ______________________________________________
    I love lamp..
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  • Eggcelsior
    Eggcelsior Posts: 14,414
    TPN? NG tube all the way. I don't want no scrubs, I just wear them.
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  • FanOfFanboys
    FanOfFanboys Posts: 2,620
    I'm so disappointed. Choice Angus brisket where I live is $7.99/lb. You get prime for less than $4.00/lb.
    Boom
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  • lousubcap
    lousubcap Posts: 37,333
    Brisket pricing is interesting, at least here-packer prime for around $3.69/# now, (was $2.99/# in March) and flats only for $5.99/# for the past 6 months or so.  The trend is in the up direction as the drought of last year and market demand will dictate the price. 
    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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  • caliking
    caliking Posts: 19,780
    @SkinnV & @FanOfFanboys - last prime packer i bought was $2.69/lb in March! I'm peeved that its gone up, but I guess I'm happy its still not as much as some other places. 

    @Eggcelsior & @nolaegghead - the 1-finger-salute may end up involving my whole arm in a cow!

    #1 LBGE December 2012 • #2 SBGE February  2013 • #3 Mini May 2013
    A happy BGE family in Houston, TX.
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  • caliking
    caliking Posts: 19,780
    Problems in paradise. Went to check on it at 4 am when caliprince woke up, and the darn thing was done - 8 hours too early, 10hrs until serving!!. Temp was 300°F at the dome. This 14+lb packer zipped through.

    Wrapped it in 2 layers of HDAF, a towel and into the oven at 170°F. The pointy part of the point seemed a bit dry, but we'll see. The flat was feeling good. Probed 195- 203°F in various spots, but probed like buttah. 

    #1 LBGE December 2012 • #2 SBGE February  2013 • #3 Mini May 2013
    A happy BGE family in Houston, TX.
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  • SkinnyV
    SkinnyV Posts: 3,404
    Good luck, I've had this happen a few times. In the end we ate well anyway but as a cook I was a bit disappointed.
    Seattle, WA
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  • KenfromMI
    KenfromMI Posts: 742
    Cooks are never happy with the finished product LOL.....My wife says I'm just like my mom in that department as well. How did the Hickory and Mesquite go?  I don't use either one due to their strengths and potential bitterness. The strongest wood I use any more is Pecan and I don't even use that on beef. I like Oak, Cherry, and Sugar Maple mix if I'm lucky enough to have all three on hand.
    Dearborn MI
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  • caliking
    caliking Posts: 19,780
    @SkinnyV‌ - have you held a brisket for this long before? I was ready to hold for 6 hrs if it got done early. 

    @KenfromMI - I ended up using a handful of mesquite chips since that was all I had on hand. I would have preferred pecan or oak if I had any in stock.

    #1 LBGE December 2012 • #2 SBGE February  2013 • #3 Mini May 2013
    A happy BGE family in Houston, TX.
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  • caliking
    caliking Posts: 19,780
    Here's the meteorite at 4am, when I pulled it. It shrunk and unfolded itself.
    image


    #1 LBGE December 2012 • #2 SBGE February  2013 • #3 Mini May 2013
    A happy BGE family in Houston, TX.
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  • cazzy
    cazzy Posts: 9,136
    Okay...why do you cook it in a pan? I don't think I would want it sitting in what is rendering off. Especially since it looks like the drippings were boiling.
    Just a hack that makes some $hitty BBQ....
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