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Lit the egg at 7 AM, Brisket tonight
Cookinbob
Posts: 1,691
Company coming tonight and I have been wanting to do a brisket. Have a 12 lb packer, rubbed with a Bad Byrons clone I found here on the forum. Oak and Hickory for smoke. I am cooking this one fat side down, which is a first for me.
Grid temp is holding a steady 268, but this thing is moving fast - IT is already 158 only 2 hours in. Bark has not even started to develop. I hope this thing stalls or I will be pulling it at noon, which does not seem possible. I may need to move the probe. If you look at the pic below you can see where it is placed, any comments are appreciated.
XLBGE, Small BGE, Homebrew and Guitars
Rochester, NY
Comments
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Checking back tonight for the $$ shots. Good luck.
:-bdUsing a MBGE,woo/w stone,livin' in Hayward California," The Heart Of The Bay " -
I had 9.5 lb prime that cooked in 7 hrs a few days ago which was the fastest brisket I've ever done. Most of the time I'm at 1.5 hrs per pound at 225. I went at about 275-280 for the first time and it was very tender and moist. With a 12 lb'er, I would think you might even be pushing to finish by dinner and I always like to allow for an hour minimum to rest. I wouldn't try to slow it down as you can always FTC for a few hours. I've gone as long as 7 hrs FTC'd in my Yeti but it seems that 3-4 hours has yielded a better texture. The one I FTC'd for 7 hrs fell apart on me but it was still very hot (168 degrees) when I took it out of the foil. Good luck - looks great!L x2, M, S, Mini and a Blackstone 36. She says I have enough now....eggAddict from MN!
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I did one almost exactly the same size and at the same temp in September and was done in 7 hours. It was excellent. I am planning to FTC as I need to roast a pan of Brussels Sprouts once the brisket comes off, and it is way easier to coordinate all the sides etc.By the way, I pulled the probe partway out about an hour ago and the temp dropped by 18 deg. I was in too far.XLBGE, Small BGE, Homebrew and GuitarsRochester, NY
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Cool! Already looking forward to finished pics...L x2, M, S, Mini and a Blackstone 36. She says I have enough now....eggAddict from MN!
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I insert my probe from the side right in the middle where the "ramp" starts (flat meets the point).Besides, when it gets around 195-200° you'll want to do a probe test. If it's butter, you're good. Not butter, keep cooking.Edit: You will likely hit the stall soon, if not already. It will stay there for a while. Just hold tight.------------------------------
Thomasville, NC
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I am in the stall at 174. Going to raise the heat a bit to speed the finish. Looking and smelling great.
XLBGE, Small BGE, Homebrew and GuitarsRochester, NY -
You're on track, bro. Looking nice. I can smell it from here.Beef...It's what's for dinner tonight.
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Looking good buddy!
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LBGE,SBGE, and a Mini makes three......Sweet home Alabama........ Stay thirsty my friends .
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I guess the panic is over. Hope it turned out good. Fine lookin packerLBGE& SBGE———————————————•———————– Pennsylvania / poconos
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How's that thing comin' @Cookinbob?L x2, M, S, Mini and a Blackstone 36. She says I have enough now....eggAddict from MN!
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+1minniemoh said:How's that thing comin' @Cookinbob?
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It's doing the FTC thing waiting for dinner at 7:15
I hate to admit but I foiled it. Done in eight hours XLBGE, Small BGE, Homebrew and GuitarsRochester, NY -
@Cookinbob-we all figure that FTC means foil and more. Just don't reach for the foil during the cook
>- Regardless, gonna be great eats. Enjoy! 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. -
Do whatcha gotta do! Hope it's great!Cookinbob said:It's doing the FTC thing waiting for dinner at 7:15 I hate to admit but I foiled it. Done in eight hoursL x2, M, S, Mini and a Blackstone 36. She says I have enough now....eggAddict from MN! -
Great job dude!
:-bdUsing a MBGE,woo/w stone,livin' in Hayward California," The Heart Of The Bay " -
I could only sneak one sliced pic, and it is a crappy one - thanks iPhone. Brisket was tender and flavorful with a nice little smoke ring.
When the brisket was done, I raised the temp to 400 and roasted these Brussels Sprouts. A great dinner!
XLBGE, Small BGE, Homebrew and GuitarsRochester, NY -
Fantastic dinner @Cookinbob! That brisket looks great.L x2, M, S, Mini and a Blackstone 36. She says I have enough now....eggAddict from MN!
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Nice cook.
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Way to goSalado TX & 30A FL: Egg Family: 3 Large and a very well used Mini, added a Mini Max when they came out (I'm good for now). Just given a Mini to add to the herd.
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Brisket looks great, sprouts look fantastic. Well done!THANK YOU FOR YOUR ATTENTION TO THIS MATTER
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Home-run right there! Most eggcellent.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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By the way, I did this fat side down, and think I'll fly that way in the future. I feel the fat rendered better being on the bottom, and most of the bark was actually on the meat instead of the fat. Next time I'll use some mustard so I get even more bark.XLBGE, Small BGE, Homebrew and GuitarsRochester, NY
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