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Brisket is on 11 LB on XL

dstearn
dstearn Posts: 1,705
edited November 2014 in EggHead Forum
Just set this choice whole packer on the egg for a dinner with our neighbors tomorrow. Aaron Franklin style, S&P and 4 Post Oak Chunks with Ozark Oak at 225 grid. This is my 4th brisket cook. Need to work on resting and carving this time. The good news I get to cook another one next week!
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Comments

  • SGH
    SGH Posts: 28,989
    Standing by and wishing you good luck. Bring it on home brother.

    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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  • Spaceman
    Spaceman Posts: 78
    How goes the smoke?
    Norwell, MA. LBGE
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  • dstearn
    dstearn Posts: 1,705
    Spaceman said:
    How goes the smoke?

    As of 7:38 the internal temp is 170 and slowly rising. Grid temp has been 225 since started it at 10:00. Dome temp is between 250-275 now. I may raise the temp a bit in the next few hours if needed. Guests are arriving around 4:00
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  • dstearn
    dstearn Posts: 1,705
    Just raised the grid temp to 235. The grid temp was starting to fall so I opened up the vent on the Pit Viper a bit. Brisket is slowly powering through the stall at 175. Have not peeked since I placed it on the egg. "If your looking your not cooking". Looking to pull off at 15 hours.
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  • anton
    anton Posts: 1,813
    Gonna check back for the $$$ shots, good luck!!
     Using a MBGE,woo/w stone,livin' in  Hayward California," The Heart Of The Bay "
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  • dstearn
    dstearn Posts: 1,705
    anton said:
    Gonna check back for the $$$ shots, good luck!!

    Thanks, its at 189 internal now. Will post pics once it is up temp.
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  • dstearn
    dstearn Posts: 1,705
    at 195, probed with the Thermapen. Not quite there yet.
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  • dldawes1
    dldawes1 Posts: 2,208
    Update w/ pics ??

    Donnie Dawes - RNNL8 BBQ - Carrollton, KY  

    TWIN XLBGEs, 1-Beautiful wife, 1 XS Yorkie

    I'm keeping serious from now on...no more joking around from me...Meatheads !! 


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  • dstearn
    dstearn Posts: 1,705
    I pulled brisket after 16 1/2 hours once the thickest part of the flat probed like butter. It is in the cooler FTC until our guests arrive in an hour or so. Plan is the when the arrive I will place it on the counter and partially open the foil until it is it is not to hot to handle.
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  • dstearn
    dstearn Posts: 1,705
    The flat was a little dry but the point was good. This packer was not as well marbled as I have had in the past.
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  • logchief
    logchief Posts: 1,431
    I'll bet it was damn tasty though and won't last long
    LBGE - I like the hot stuff.  The big dry San Joaquin Valley, Clovis, CA 
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  • SGH
    SGH Posts: 28,989
    It looks good from where I'm sitting.

    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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  • dstearn
    dstearn Posts: 1,705
    SGH said:
    It looks good from where I'm sitting.

    Thanks Scotty, that was a pic of the point. The flat was dry, not sure if it was the cut of meat or if cooked it to long, When I probed the flat at various points the temps were all over the place. It pulled it at 205. The one thing I noticed was that the flat was not as well marbled as my previous briskets that I get freshly cut from my butcher. This packer was a cyrovac that was from another butcher that does not cut his own packers.
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