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Brisket's On!

CarolinaCrazy
CarolinaCrazy Posts: 585
in EggHead Forum
I finally found a decent sized flat here in Pork country, so I'm doing my first brisket, on this beautiful, unseasonably cool Friday. 

5Lb Flat. Rubbed it with mustard & Mickey's Rub (all I had on hand). Locked and loaded at 250˚.  We'll see where this goes.

What can beat a Friday of Beer, Smoke, and British Open Golf!




1 LBGE in Chapel Hill, NC
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Comments

  • TexanOfTheNorth
    TexanOfTheNorth Posts: 3,951
    CarolinaCrazy said:
    What can beat a Friday of Beer, Smoke, and British Open Golf!




    Not much! Looking forward to seeing how this turns out for you.
    ---------------------------------------------------------------------------------
    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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  • NPHuskerFL
    NPHuskerFL Posts: 17,629
    Sounds like a good Friday to me. I see a drip pan. Did you use the pan dry or w/ liquid and did you lift it off the PS? I have, in the past, used a drip pan. Now I just wrap the PS in foil and have seen no real difference. About the only way I would use a pan again would be for added deflection on a very large cut that hangs over the PS deflection area.
    LBGE 2013 & MM 2014
    Die Hard HUSKER & BRONCO FAN
    Flying Low & Slow in "Da Burg" FL
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  • TexanOfTheNorth
    TexanOfTheNorth Posts: 3,951
    Just curious @NPHuskerFL... you don't find that the drippings burn (and give off bad smoke) when letting them fall directly on the PS?
    ---------------------------------------------------------------------------------
    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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  • JRWhitee
    JRWhitee Posts: 5,678
    Good luck, I am doing the same with a Pork Butt.
                                                                
    _________________________________________________
    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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  • NPHuskerFL
    NPHuskerFL Posts: 17,629
    edited July 2014
    @TexanOfTheNorth‌ ya know I thought the same thing. I first tried on some Wangs, then ribs, butt and a brisky flat. Nope, no acrid flavor etc. If it did the folks I feed would tell me ;-). I actually have had better results this way. The last 13#-17# packer I did I used a pan for deflection purposes only.
    LBGE 2013 & MM 2014
    Die Hard HUSKER & BRONCO FAN
    Flying Low & Slow in "Da Burg" FL
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  • CarolinaCrazy
    CarolinaCrazy Posts: 585
    @NPHuskerFL - I went with a dry drip pan with some balls of foil underneath to keep it off the setter. I'm used to Pork Butts that drip a lot and wasn't sure what the brisket would do.

    This cut probably wouldn't overhang the PS so I probably would be OK with just the foil wrapped PS

    We'll see.


    1 LBGE in Chapel Hill, NC
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  • NPHuskerFL
    NPHuskerFL Posts: 17,629
    edited July 2014
    @CarolinaCrazy‌ no man I was just curious what your setup was. Doesn't mean it's right or wrong. Preferences only. I've done the pan w/ foil balls underneath as well. Six and one-half dozen the other. No worries. Good luck to ya. I will watch for the results show (aka the payoff). :)
    LBGE 2013 & MM 2014
    Die Hard HUSKER & BRONCO FAN
    Flying Low & Slow in "Da Burg" FL
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  • johnmitchell
    johnmitchell Posts: 7,364
    Good Luck with your Flat..I am sure it will be great and enjoy a great Carolina weekend..
    :-c
    Greensboro North Carolina
    When in doubt Accelerate....
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  • Chris_Wang
    Chris_Wang Posts: 1,254
    Someone say Wangs?

    Ball Ground, GA

    ATL Sports Homer

     

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  • JRWhitee
    JRWhitee Posts: 5,678
    Chris did you get moved to Jasper yet?

                                                                
    _________________________________________________
    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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  • uheep
    uheep Posts: 64
    Please post some pictures when you get done. It looks great!
    North Georgia ~ Large BGE~Charbroil Outdoor Fryer~Big Chief Smoker~All Done
    With A Touch Of Classic Rock
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  • CarolinaCrazy
    CarolinaCrazy Posts: 585
    Hit the stall at 156˚ 3 hours in.
    And now we wait....


    1 LBGE in Chapel Hill, NC
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  • Eggcelsior
    Eggcelsior Posts: 14,414
    Gotta love this polar vortex. Nothing like 80 with a dew point of 55 and a light breeze.
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  • CarolinaCrazy
    CarolinaCrazy Posts: 585
    Final results - I give it a B/B- grade. Passing for my first test, but definite room for improvement.  
    Everyone else loved it, but I'm my own worst critic.

    It was very tasty, good smoke flavor, but not as moist as I wanted and not falling apart - it was tender but not melt in your mouth.

    The brisket was REALLY lean, so I should have foiled it when it hit the stall at 155˚. It stalled for about 2 hours.  

    I finally foiled it at 190 and turned up the heat to 350 to finish it and pulled it at 200 when it was probing smoothly. FTC'd it for about an hour - I probably should have been more patient and let it go on the smoker a bit longer.

    1 LBGE in Chapel Hill, NC
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  • NPHuskerFL
    NPHuskerFL Posts: 17,629
    @CarolinaCrazy‌ Looks excellent! Nice slicing too. I'm also my own worse critic. But, that's not necessarily a bad thing. It's good to push the bar higher until we achieve what we are shooting for :-)
    Nice job.
    LBGE 2013 & MM 2014
    Die Hard HUSKER & BRONCO FAN
    Flying Low & Slow in "Da Burg" FL
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  • TexanOfTheNorth
    TexanOfTheNorth Posts: 3,951
    Good looking brisket!
    ---------------------------------------------------------------------------------
    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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