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My Sunday brisket flat

SeahawksEGGHead
SeahawksEGGHead Posts: 289
in EggHead Forum
So at the crack of dawn, 6 AM, I'm up and starting the grill.  Got it up to temp, rubbed my 4 lb brisket flat, even tried an injections (which didn't work like I thought it would.)  I used a bit of beef broth mixed in with a bit of my rub, but it was awfully liquidy, so I didn't do a  lot of it.  Got a chunk of hickory and pecan each, brisket is started, let's see what happens.  I'm planning to wrap at 160 for tenderness, but I forget if I'm supposed to unwrap it at all (before eating, that is.)  I'll search the forums, refamiliarize myself with the crutch.  I had always been under the impression with the egg, I could set it and forget it.  We shall see.
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Comments

  • Jeremiah
    Jeremiah Posts: 6,412
    Good luck!

    You don't have to wrap if you don't want to, although I do and totally would with a 4lb flat.

    And I don't care what @cazzy says. What's he know anyways?? >:) >:)




    :P
    Slumming it in Aiken, SC. 
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  • SeahawksEGGHead
    SeahawksEGGHead Posts: 289
    yeah, I am reading @cazzy posts.  I think I will wrap it, just to be sure.  I'm also reminded of the importance of stabilizing egg temp before putting on the meat.  I've been sitting at 230 for the first 2 hours, though the plan was to keep it at 260-270.  Well, after 2.5 hours, IT is 152, so the stall is imminent.  Resisting temptation to look...
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  • SeahawksEGGHead
    SeahawksEGGHead Posts: 289

    It really makes a difference, this crutch.  Powered through the stall like nobody's business, which is great for an impatient person like myself.  Flat just hit 200 after 4.5 hours.  Gonna pull it when it probes like buttah, FTC until guest are ready to chow.  finished pics to come.

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  • SeahawksEGGHead
    SeahawksEGGHead Posts: 289
    6 hours on the egg, probes like buttah.  FTC for another couple hours, then pics.  I can't hardly wait!!!
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  • SeahawksEGGHead
    SeahawksEGGHead Posts: 289
    This is my Broncos brisket.  Tender, no ring.  Very tasty though, if not a tad dry.  It was FTC for about 3 hours before slicing, and still hot.  6 hours total egg time.  I'm happy with it.
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  • Philly35
    Philly35 Posts: 859
    Looks good! I ftc'ed a packer today for 5 1/2 hours and it was only down to 162 when I finally sliced it.
    NW IOWA
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  • henapple
    henapple Posts: 16,025
    Looks great
    Green egg, dead animal and alcohol. The "Boro".. TN 
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  • SGH
    SGH Posts: 28,989
    Glad it turned out well my friend. Enjoy!

    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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  • lousubcap
    lousubcap Posts: 36,819
    Great cook. I'm sure the eats were tasty.
    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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  • Jeremiah
    Jeremiah Posts: 6,412
    Nice!
    Slumming it in Aiken, SC. 
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  • cazzy
    cazzy Posts: 9,136
    Looks good! Did your flat finish before you planned to serve?


    Being from Texas, finding a good pack is about easy as someone finding gum. With that being said, I think I'm going to cook a flat this weekend to see what I can do with it.
    Just a hack that makes some $hitty BBQ....
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  • SeahawksEGGHead
    SeahawksEGGHead Posts: 289
    @cazzy the flat did finish well before I planned to serve.  I usually do full packers, and they've always taken longer to cook than I plan, which is to say 1.5 hours per pound.  I guess in Colorado, things take longer to cook.  Well, I planned a longer cook time for this flat.  I figured better to FTC it than to have people waiting, or pull it before it's done.  The flat took 1.5 hours per pound, so I FTC'd it until we served.  If I had to do it over, I'd add some broth when I crutched.  (I didn't, should have)  Next time...
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