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2nd brisket on my egg

Biggreenpharmacist
Biggreenpharmacist Posts: 4,343
in EggHead Forum
Well, rubbed a choice packer with salt pepper and a little fiesta brisket rub. Wrapped in saran wrap and put in frig and had egg filled with OO and cherry chunks dispersed. Got up this am, lit electric lighter waited 7 minutes and fire is officially started. Settled in at 275 and thru on brisket. Stalled out during a run to conway and got back and still stalled at 162. Few more hours and past the stall. Started probing at 190 and it was smooth at 194. Pulled, foiled, cooler. After 2 hours, wife almost home from work and went to slicing. Made a mess of the point but still cubed it and back on egg. All in all, my best brisket. Im very happy. Also started a new canadian bacon tonite. Two weeks and salty goodness awaits. Thanks for all the help from the forum. I call this one a success.

Sorry. No fully plated pics. I tend to eat off the cutting board.

Little Rock, AR

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Comments

  • Mattman3969
    Mattman3969 Posts: 10,458
    That smoke ring is outta bounds!! Did you add any nitrates or was it a lucky ring?? Just asking because a ring that pronounced seems rate on the egg.

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

    analyze adapt overcome

    2008 -Large BGE. 2013- Small BGE and 2015 - Mini. Henderson, Ky.
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  • Biggreenpharmacist
    Biggreenpharmacist Posts: 4,343
    Salt, pepper, fiesta rub, and worcestershire powder. Thats it besides Ozark Oak lump and cherry chunks.

    Little Rock, AR

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  • buzd504
    buzd504 Posts: 3,882
    Bee-you-tee-full
    NOLA
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  • NPHuskerFL
    NPHuskerFL Posts: 17,629
    Boom! =D> I know the smoke ring doesn't add flavor but, damn they are eye candy for sure. Looks like you nailed it. And FWIW if you were to get super anal about it I think you'd find one or more of your ingredients contain nitrates.
    LBGE 2013 & MM 2014
    Die Hard HUSKER & BRONCO FAN
    Flying Low & Slow in "Da Burg" FL
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  • Biggreenpharmacist
    Biggreenpharmacist Posts: 4,343
    Possibly. I dont care about it. My goal was a tender juicy brisket. Mission accomplished. I'm very happy with my cook. I'll work on improving but I think I have a starting point from which to start improving.

    Little Rock, AR

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  • SGH
    SGH Posts: 28,989
    @Biggreenpharmacist‌
    Looks outstanding my friend. You knocked that one out of the park. Excellent job!!! =D>

    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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  • NPHuskerFL
    NPHuskerFL Posts: 17,629
    Biggreenpharmacist said:

    Possibly. I dont care about it. My goal was a tender juicy brisket. Mission accomplished. I'm very happy with my cook. I'll work on improving but I think I have a starting point from which to start improving.

    Yep looks good.
    LBGE 2013 & MM 2014
    Die Hard HUSKER & BRONCO FAN
    Flying Low & Slow in "Da Burg" FL
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  • tksmoke
    tksmoke Posts: 776
    Can I come over for some of those burnt ends?   That looks excellent.  Beautiful smoke ring too.
    Santa Paula, CA
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  • KenfromMI
    KenfromMI Posts: 742
    Looks great, how much fat cap did you trim before the cook?
    Dearborn MI
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  • TexanOfTheNorth
    TexanOfTheNorth Posts: 3,951
    Brisket looks great but, who ate the hot dogs?
    ---------------------------------------------------------------------------------
    Well, "spa-Peggy" is kind of like spaghetti. I'm not sure what Peggy does different, if anything. But it's the one dish she's kind of made her own.
    ____________________
    Aurora, Ontario, Canada
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  • msloan
    msloan Posts: 399
    congrats on a fantastic cook!  beautiful!
    gettin lucky in kentucky!   2 XL eggs!
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  • msloan
    msloan Posts: 399
    talking about the smoke ring…….it's so weird for me……i don't know what I have done differently but i used to have no issues with having a pronounced smoke ring…….but my last few cooks have had no smoke ring…….i know it has no taste but it is eye candy for sure and i would love figure out what i have done that has caused it to go away.
    gettin lucky in kentucky!   2 XL eggs!
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  • TexanOfTheNorth
    TexanOfTheNorth Posts: 3,951
    @msloan, like @NPHukserFL suggested, could be nitrates in the rub ingredients. Have you changed rubs?
    ---------------------------------------------------------------------------------
    Well, "spa-Peggy" is kind of like spaghetti. I'm not sure what Peggy does different, if anything. But it's the one dish she's kind of made her own.
    ____________________
    Aurora, Ontario, Canada
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  • Biggreenpharmacist
    Biggreenpharmacist Posts: 4,343
    I looked up the prepacked ingredients I used and can't find any nitrates in any of it. I don't know why such a good smoke ring. Thanks for all the kind words. And I didnt trim ANYTHING off this brisket. It was a little on the thin side so i just left the fat on it.

    Little Rock, AR

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  • msloan
    msloan Posts: 399
    TexanOfTheNorth said:
    @msloan, like @NPHukserFL suggested, could be nitrates in the rub ingredients. Have you changed rubs?
    a little here and there…….but last week i cooked and had no smoke ring when using dizzy pig dizzy dust which I've had no problem getting a smoke ring from before in the past.  the only thing i can think of is that i usually soak my wood chunks for quite a while before i cook…..so maybe th moisture in the soaked chunks helps to formulate the ring???  heck if i know.

    i just got a tiny flat….around a 3 pounder and i am cooking it today and we'll see if th erring comes back for me.
    gettin lucky in kentucky!   2 XL eggs!
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