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Folded full packer brisket on medium egg.

anton
anton Posts: 1,813
in EggHead Forum
Tomorrow morning this select 8 lber, trimmed to like 6-1/2 lb will go on a raised indirect setup with a dry drip pan at 200-225 on hickory chunks and FOGO lump. No crutching, just a FTC, long enough to get side dishes up to speed
It started as a Rest Depot 8.something pound select brisket.trimmed almost two lbs fat.
Kosher salt, and coarse pepper on brisket wetted with a little water, no oil or mustard.

Notice how the flat is really, really, well...flat? I see a problem with that being overdone too soon, so I rolled mine up and am making the mass of meat kinda the same size, like tying a roast only I'm not going to tie it, maybe a couple toothpicks.The science seems solid.
The other reason I have had to roll briskets up or over is to fit them on my 15" medium egg.

Going on late night/ early morning for evening finish, these weights don't take as long, it could go off in 8-12 hrs, depending on temp running.
Money shots tomorrow night, thanks for reading.


imageimageimageimageimageimage
 Using a MBGE,woo/w stone,livin' in  Hayward California," The Heart Of The Bay "
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  • SGH
    SGH Posts: 28,989
    As always, standing by for the finale 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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  • NPHuskerFL
    NPHuskerFL Posts: 17,629
    Standing by. How thin is the flat?
    LBGE 2013 & MM 2014
    Die Hard HUSKER & BRONCO FAN
    Flying Low & Slow in "Da Burg" FL
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  • anton
    anton Posts: 1,813
    NPHuskerFL
    Thin, probably 3/4 or 1" where I'm pinching it in picture is the thinnest end.
     Using a MBGE,woo/w stone,livin' in  Hayward California," The Heart Of The Bay "
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  • anton
    anton Posts: 1,813
    @SGH I'm still using your sound techniques and tips, I can't go wrong.
    ;)
     Using a MBGE,woo/w stone,livin' in  Hayward California," The Heart Of The Bay "
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  • theyolksonyou
    theyolksonyou Posts: 18,459
    Looking forward to the finale.
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  • boochsr71
    boochsr71 Posts: 267
    off to a good looking start

    Booch- from Medina, Ohio

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  • Jeepster47
    Jeepster47 Posts: 3,827
    All right ... I've got my drinks, my blanket and I'm here for the duration.  This is going to be neat ... a brisket is on my to-do list.

    I watched the Franklin video on smoking a brisket, so I'll be watching you closely.  That guy is a hoot ...

    Washington, IL  >  Queen Creek, AZ ... Two large eggs and an adopted Mini Max

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  • FarmerTom
    FarmerTom Posts: 685
    As a fellow medium egger, I look to your posts for ideas / advice @. antonSGH calls a Brachi (sp?).  That one turned into a fiasco.  Ended up not tasting too bad, but want to find a good one and give it another try in the near future and do it right this time.  Thanks again for your posts.

    Tommy 

    Middle of Nowhere, Northern Kentucky
       1 M, 1 XL, a BlackStone,1 old Webber, a Border Collie, a German Shepherd and 3 of her pups, and 2 Yorkies

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  • anton
    anton Posts: 1,813
    FarmerTom
    Thank you, I am flattered and glad to help you, I will post finish tomorrow night and tag you and @Jeepster47, so you can see the el foldo brisket. Everything I know about brisket cooking I have learned from @SGH and this forum.
     Using a MBGE,woo/w stone,livin' in  Hayward California," The Heart Of The Bay "
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  • BYS1981
    BYS1981 Posts: 2,533
    You can also drape it over something to get it to fit.
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  • stemc33
    stemc33 Posts: 3,567
    Looking forward to the finished pics. Good luck with the cook.
    Steven
    Mini Max with Woo stone combo, LBGE, iGrill 2, Plate Setter, 
    two cotton pot holders to handle PS
    Banner, Wyoming
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  • Canugghead
    Canugghead Posts: 13,781
    BYS1981 said:
    You can also drape it over something to get it to fit.
    image
    canuckland
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  • R2Egg2Q
    R2Egg2Q Posts: 2,137
    In case a visual of a brisket draped over a metal bowl helps, here's a 16" long almost 8 lb flat on my Small:
    photo IMG_4388_zpsae2bfa98.jpg



    If you go this route you may find the highest part of the brisket cooks a little faster than the ends from being at a higher temp. If one end is particularly thin I can see the logic in folding it.
    XL, Large, Small, Mini Eggs, M&M BBQ Texas Smoke King, Shirley Fabrication 24x36 Patio, Humphrey's Weekender, Karubecue C-60, MAK 1-Star General, Hasty Bake Gourmet, Santa Maria Grill, Webers: 14" WSM, 22.5" OTG, 22.5" Kettle Premium, WGA Charcoal

    Bay Area, CA
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  • bluebird66
    bluebird66 Posts: 2,956
    Waiting for the finale.
    Large Egg with adjustable rig, Kick Ash Basket, Minimax and various Weber's.
    Floyd Va

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  • Jeepster47
    Jeepster47 Posts: 3,827
    Opps, I dozed off ... what's happening ... did I miss anything?

    Washington, IL  >  Queen Creek, AZ ... Two large eggs and an adopted Mini Max

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  • anton
    anton Posts: 1,813
    I stitched it over using the probe as a dual purpose toothpick, put it on 200F bluish smoke.

    All is good, the sun is rising over Hayward, money shots tonight, making Crack 'n Cheese as a side, apparently, it may be addictive.Found recipe on amazingribs.com.
    imageimageimage
     Using a MBGE,woo/w stone,livin' in  Hayward California," The Heart Of The Bay "
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  • anton
    anton Posts: 1,813
    Fellow medium users, these are my settings to maintain 225F for a L&S cook, using a hi-que bottom grate, and stock DFMT. I also have no gasket to speak of at the moment, replacement already purchased from RRP,just not installed yet, I'm just lazy.
    imageimage
     Using a MBGE,woo/w stone,livin' in  Hayward California," The Heart Of The Bay "
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  • theyolksonyou
    theyolksonyou Posts: 18,459
    Looking good.
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  • Jeepster47
    Jeepster47 Posts: 3,827
    @anton ... love the look of your ugly daisy.  Thought is was a glow in the dark cap when you posted the night time photo.  Now that I see it in the light it looks like it has a well developed "rust" patina. Is that 'cuz of the salt air?

    In one of your earlier brisket cooks, you mentioned reading about trimming the brisket ... do you remember where that article/posting is at?

    Washington, IL  >  Queen Creek, AZ ... Two large eggs and an adopted Mini Max

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  • anton
    anton Posts: 1,813
    edited January 2015
    @Jeepster47, no, I am close to the water,maybe a mile or two from the Bay, but that was caused by a clean burn, I put it in the egg and it came out white! I guess some season theirs or spray them with high temp paint after clean burns. For trimming this is what I watched http://youtu.be/VmTzdMHu5KU   
     Using a MBGE,woo/w stone,livin' in  Hayward California," The Heart Of The Bay "
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  • Jeepster47
    Jeepster47 Posts: 3,827
    @anton ... thanks ... got it bookmarked. 

    Franklin is a hoot to watch ... says he hates to trim and then keeps right on trimming off pieces here and there.  Says this is the way to do it ... or not!  I think that reading several books and watching a number of videos is like having three or four thermometers stuck in the egg ... they never agree and you really don't know what the temp is!!  Guess it's pick one or parts of all and simply go for it!!!

    Washington, IL  >  Queen Creek, AZ ... Two large eggs and an adopted Mini Max

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  • anton
    anton Posts: 1,813
    At 9 hrs in I bumped temp to 275-300F to meet meal time, worked out just right,hit 200 and full jiggly and buttah probing all over two hrs later for an 11hr brisket. I made the Crack "n Cheese dish, while brisket rested on counter until it dropped to 150,I was taught 140 was optimum but hey, we were hangry, also had simple coleslaw with Asian toasted sesame dressing. Brisket was crunchy on very thin end, which we all ate while carving, the rest was surprisingly soft, jiggly, and moist for a select.
    Check out the @cazzy knife showoff pose, hope I rate. Again, most all my tricks @SGH taught me, Aaron Franklin vids help, and numerous others whose posts helped along the way.
    Family loved it, great time together, we ate, laughed, made fun of each other, all that good stuff.

    My fellow medium users @FarmerTom, @Jeepster47, hope this helps you guys, thanks for reading
    imageimageimageimageimageimage
     Using a MBGE,woo/w stone,livin' in  Hayward California," The Heart Of The Bay "
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  • theyolksonyou
    theyolksonyou Posts: 18,459
    That looks so good, now I think I'll go to bed and dream of brisket.
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  • SGH
    SGH Posts: 28,989
    anton said:
    @SGH I'm still using your sound techniques and tips, I can't go wrong.
    ;)
    Thank you for the kind words my friend. I guess that I should tell you that most of the stuff I say on here I make up as I go ;)

    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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  • SGH
    SGH Posts: 28,989
    Brother the grub looks fantastic =D> Allow me sir:image

    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. 

    · Share on FacebookShare on Twitter
  • Jeepster47
    Jeepster47 Posts: 3,827
    @anton ... looks good ... got to try a brisket ... how did the folded over area look?  I should have asked about it earlier. 

    I ran out back and checked - you scared me - I still have my large egg, so don't have the problems you do with a restricted grid area.  However, someone else said the end of their brisket was too thin ... it dried out before the point was finished. Did the fold technique work as you expected?  Any bark inside the fold?

    Washington, IL  >  Queen Creek, AZ ... Two large eggs and an adopted Mini Max

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  • Legume
    Legume Posts: 15,936
    nicely done - congrats!
    THANK YOU FOR YOUR ATTENTION TO THIS MATTER
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  • anton
    anton Posts: 1,813
    Jeepster47
    haha, sorry, I thought you had a medium too. The fold straightened out, they usually do, got nice bark all over, the thinnest part of flat was crunchy for about 2 inches in, I sliced it off and bverybody snacked on it while the rest cooled, (See pic), the rest was great, enough left for those killer tacos I make, or the super brisket nachos.
     Using a MBGE,woo/w stone,livin' in  Hayward California," The Heart Of The Bay "
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  • Jeepster47
    Jeepster47 Posts: 3,827
    Thanks for the feedback ... again, looks good, extra congrats on the timing ... you have nerves of steel.

    Washington, IL  >  Queen Creek, AZ ... Two large eggs and an adopted Mini Max

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  • NPHuskerFL
    NPHuskerFL Posts: 17,629
    Boom! Looks like ya nailed it.
    LBGE 2013 & MM 2014
    Die Hard HUSKER & BRONCO FAN
    Flying Low & Slow in "Da Burg" FL
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