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Canada Day 20 lb Prime Brisket

pantsypants
pantsypants Posts: 1,191
in Beef
20 lb Prime Packer Brisket.
Trimmed up and rubbed with salt pepper and a bit of cayenne.

The plan is to cook it at 225 with some oak chunks and some tobasco barrel oak chips .

Wish me luck this thing is a beast !!
Also happy Canada Day to my fellow Canucks !!
Toronto
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  • pantsypants
    pantsypants Posts: 1,191
    imageimage
    Toronto
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  • U_tarded
    U_tarded Posts: 2,083
    That's a big mother truckin hunk of sexy brisket
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  • caliking
    caliking Posts: 19,779
    I don't know if you are aware, but I sort of learned the hard way that prime packers cook much quicker than choice ones. The last one I cooked was about 12 or 14lbs and was done in under 8hrs at 250F. Had to keep it warm for 10+hrs, by which time it was not it's best.

    Having said that, what time should we be over to help you eat it? :D

    #1 LBGE December 2012 • #2 SBGE February  2013 • #3 Mini May 2013
    A happy BGE family in Houston, TX.
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  • BigWader
    BigWader Posts: 673

    @pantsypants where are you getting prime brisket in TO and how much might I ask?  I was quoted $6.99/lb for packer brisket at European Meats in Etobicoke 2 weeks ago and I passed the $100 price tag.

    I might pay more if I was sure I was getting prime.

    Toronto, Canada

    Large BGE, Small BGE

     

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  • mstang1988
    mstang1988 Posts: 14
    HEB in Texas has them for around 4/lb.  Picked me a 13lber up.  The commenter that said they cook faster is right, my last 12lb prime almost halved the cook time.  Usually I'm > 1hr per pounds, this was closer to 40 minutes.  
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  • pantsypants
    pantsypants Posts: 1,191
    Woke up to pit temp exactly where it should be @225 and the internal temp is 155 so things are well on track.

    The beast looks delicious


    @BigWader‌ I sent you a message
    Toronto
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  • pantsypants
    pantsypants Posts: 1,191
    image
    Toronto
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  • HDumptyEsq
    HDumptyEsq Posts: 1,095
    That looks killer. Company in for a treat.

    Tony in Brentwood, TN.

    Medium BGE, New Braunfels off-set smoker, 3-burner Charbroiler gasser, mainly used for Eggcessory  storage, old electric upright now used for Amaz-N-Smoker.

    "I like cooking with wine - sometimes I put it in the food." - W. C. Fields

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  • quixotique
    quixotique Posts: 12
    BigWader said:

    @pantsypants where are you getting prime brisket in TO and how much might I ask?  I was quoted $6.99/lb for packer brisket at European Meats in Etobicoke 2 weeks ago and I passed the $100 price tag.

    I might pay more if I was sure I was getting prime.

    I'm interested as well!  I just got my Big Green Egg a few weeks ago and did a pork shoulder from Vince Gasparro's (thebutcher.ca) and it was amazing.  I would like my first brisket to be amazing as well, and was going to go to Vince Gasparro for that as well, but I'm keen to learn about other places  (Like European Meats which isn't far from me).  I'll be sure to share my experience with Vince Gasparro's Mennonite Chicken which is apparently incredible!
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  • pantsypants
    pantsypants Posts: 1,191
    @quixotique‌
    Gusparros is my butcher for most stuff .
    They have great meat and are the nicest guys .
    I actually gave them a plate setter for the egg that is outside there shop.
    I will send you a pm in a bit regarding prime meat which I import .

    Where do you live ? We must be close
    Toronto
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  • caliking
    caliking Posts: 19,779
    Meteorite!

    I'm drooling already.

    #1 LBGE December 2012 • #2 SBGE February  2013 • #3 Mini May 2013
    A happy BGE family in Houston, TX.
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  • lousubcap
    lousubcap Posts: 36,670
    @pantsypants-that is a killer looking brisket.  Can't wait for the money shots-enjoy the eats that will follow the cook.  I'm guessing you run with a controller??
    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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  • pantsypants
    pantsypants Posts: 1,191
    @lousubcap yeah for overnights I have a digi q . It makes life more simple and I slpet though the night with out thinking about it .
    I don't use it very often but when i do its great

    Toronto
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  • CharlieSmoke
    CharlieSmoke Posts: 4
    @pantsypants‌ what is your set up inside your egg? Is that a double rack with a dry drip pan? Do you notice a big difference raising the brisket a little more?
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  • pantsypants
    pantsypants Posts: 1,191
    @Charliesmoke

    I am using the AR for my Large as I wanted to get a drip pan under the brisket . This is the first time I am using my xl to smoke a brisket . I will let you know in about 8 hours !!
    Toronto
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  • Don_Piero
    Don_Piero Posts: 97
    Happy Canada Day.!

    20lb brisket! That looks very tasty.  I'd also be interested in where you got that beast brisket.
    Piero from South Etobicoke in Toronto and sometimes Pinellas Park, St.Petersburg, XL-BGE
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  • pantsypants
    pantsypants Posts: 1,191
    Don I will pm you .

    Toronto
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  • pantsypants
    pantsypants Posts: 1,191
    Brisket Update ...
    Hasnt budged in temp . Still sitting at 155 . I just kicked the Egg up to 260 to hopefully jumpstart it out of the stall .

    It needs to be off by 5 so I think as long as it gets out of the Stall soon I will be fine .
    Toronto
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  • caliking
    caliking Posts: 19,779
    the suspense is killing me.

    You could bump up the temp higher if you want to power through the stall - 300°F or even 350°F will get you there. 

    #1 LBGE December 2012 • #2 SBGE February  2013 • #3 Mini May 2013
    A happy BGE family in Houston, TX.
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  • Little Steven
    Little Steven Posts: 28,817
    You might find it is done at a lower temp than a lower grade (or Canadian) cut. Just reverting to what Cen-tex found with his Waygu. Happy Canada Day eh!

    Steve 

    Caledon, ON

     

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  • pantsypants
    pantsypants Posts: 1,191
    things are moving along i think i am good 
    the internal temp is at 170
    so we are good 
    i did bump the egg to 260 ..... so lets see
    but i feel good and will start to probe the beast at about 195
    Toronto
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  • pantsypants
    pantsypants Posts: 1,191
    Steve , are you up to anything for Canada day ?
    Toronto
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  • lousubcap
    lousubcap Posts: 36,670
    @pantsypants-I read here and have eggsperienced the following-the better the quality of the brisket, the lower the temp it passes the probe test in the thickest part of the flat.  You may want to give it the first check in the high 180's just to "see" what is going on.  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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  • Little Steven
    Little Steven Posts: 28,817
    pantsypants said:
    Steve , are you up to anything for Canada day ?

    Yeah I was on a factory roof all morning. That was up. Had to come back to the office to sign some stuff. May get out a bit early though.

    Steve 

    Caledon, ON

     

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  • pantsypants
    pantsypants Posts: 1,191
    lousubcap said:
    @pantsypants-I read here and have eggsperienced the following-the better the quality of the brisket, the lower the temp it passes the probe test in the thickest part of the flat.  You may want to give it the first check in the high 180's just to "see" what is going on.  FWIW-
    awesome thanks I will
    Toronto
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  • pantsypants
    pantsypants Posts: 1,191
    So this thing is reading 184 and probing like butta !

    the only issue is that the top point  feels tough ... anyone have thoughts ?


    Toronto
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  • erapp100
    erapp100 Posts: 12
    i had the same thing happen. patience paid off. kept it on until 205. came out wonderful. best i had done. your right on the same track
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  • minniemoh
    minniemoh Posts: 2,145
    @pantsypants - I can smell that thing right from your photo! AWESOME!
    L x2, M, S, Mini and a Blackstone 36. She says I have enough now....
    eggAddict from MN!
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  • pantsypants
    pantsypants Posts: 1,191
    yeah
    i just bumped the temp up to 300 as i need to get this lil bastard off so it can rest for 1 hour

    Toronto
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  • lousubcap
    lousubcap Posts: 36,670
    Hope it worked out time-wise.  Gotta admit that I have never had the probe issue you eggsperienced with the point.  Given the fat content of the point I am surprised but I guess with brisket, anything is possible.
    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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