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The Journey Begins
DoubleEgger
Posts: 18,237
Having a Restaurant Depot less than 10 minutes from the house is dangerous. 12.5lbs of goodness
Comments
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I am tuned in. Good luckColumbia, SC --- LBGE 2011 -- MINI BGE 2013
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Looks like it's gonna be a winner.LBGE (still waitin' for my free T-Shirt), DIgiQ DX2 (In Blue, cause it's the fastest), Heavy Duty Kick Ash Basket, Mc Farland, WI.
If it wasn't for my BGE I'd have no use for my backyard... -
Standing by for the conclusion of this trip.
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Yes RD is dangerous, I usually drop 3-500 bucks every time I go, looks great, I am doin a prime brisket as well, good luck.
Using a MBGE,woo/w stone,livin' in Hayward California," The Heart Of The Bay " -
You've got this. Nothing really magical about a brisket cook as long as you catch the finish-line. "Simple" rules the day. Enjoy the cook.
Louisville; Rolling smoke in the neighbourhood. # 38 for the win. Life is too short for light/lite beer! Seems I'm livin in a transitional period. -
Thanks folks. Being so close I just zip in and get what I need. No need for me to stock the fridge/freezer
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I wish!
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BTW. Angus Brisket was $4.04/lb
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Well it looks like this journey is gonna finish super early for some reason. Temp is already 185 after only 10 hours at 235F. Last brisket (same size) took 15.5 hours at 225 to get to 202F. I used oak chucks this time and pecan last time. This brisket was super pliable in the cryo. Why the vast difference? Looks good though. How long can I hold it wrapped in a cooler? Looks like a Sunday Brisket brunch!
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You may get another stall. I got one in the 180s for several hours last time. They have a mind of their own. Carry on sir and looking greatColumbia, SC --- LBGE 2011 -- MINI BGE 2013
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With regard to FTC duration- with a prepped el cheapo Igloo cooler I have gone 7+ hours and the lowest meat temp was 150*F. I warmed the cooler with hot water, ran some garage quality towels in the dryer then double wrapped the brisket in HDAF then load the cooler and filled the air void with the towels. Did not peek. FWIW.Louisville; Rolling smoke in the neighbourhood. # 38 for the win. Life is too short for light/lite beer! Seems I'm livin in a transitional period.
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Looks fantastic!!!XL BGE, LG BGE, and a hunger to grill everything in sight!!!Joe- Strongsville, OH
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You hit the nail on the head. I'm on a three hour stall now. Glad the cook slowed down.Chubbs said:You may get another stall. I got one in the 180s for several hours last time. They have a mind of their own. Carry on sir and looking great -
Just licked my monitor over that picture. Cant wait to see the fork shot.
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The stall has lasted 6.5 hours now. Temp hasn't increased at all. This journey is getting weird.
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If you are starting to run short of time kick up the temp to 350. Won't hurt a thing.XL BGE, LG BGE, and a hunger to grill everything in sight!!!Joe- Strongsville, OH
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Ha. Welcome to the show. Totally normal. I was laughing when you were at 185 thinking you were done.DoubleEgger said:The stall has lasted 6.5 hours now. Temp hasn't increased at all. This journey is getting weird.Keepin' It Weird in The ATX FBTX -
When it was 185 I thought I'd be done in two hours max! LOL. Just pulled it off at 195, wrapped and put in cooler. This one took 18.5 hours vs my first brisket at 15.5 hours.
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Good for you, that's brisket business as usual. Mine is in the stall 180s as well, I'm in no rush today. Enjoy!!
Using a MBGE,woo/w stone,livin' in Hayward California," The Heart Of The Bay " -
Good Luck anton. I put mine on early last night just in case. No rush here either. Just glad the brisket finally saw the light at the end of the tunnel.
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No photo of the finished product???LBGE (still waitin' for my free T-Shirt), DIgiQ DX2 (In Blue, cause it's the fastest), Heavy Duty Kick Ash Basket, Mc Farland, WI.
If it wasn't for my BGE I'd have no use for my backyard... -
Well it was kinda smokey when I took the pic but here's my meteorite
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Nail'd it!!LBGE (still waitin' for my free T-Shirt), DIgiQ DX2 (In Blue, cause it's the fastest), Heavy Duty Kick Ash Basket, Mc Farland, WI.
If it wasn't for my BGE I'd have no use for my backyard... -
That's awesome! I'm jealous
____________________Entrepreneurs are simply those who understand that there is little difference between obstacle and opportunity and are able to turn both to their advantage. •Niccolo Machiavelli -
Well the journey has concluded. I was really pleased with the final product. Oak is great for brisket. Thanks to everyone for the kind words.
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Yes sir! But that plate has lots of white space.
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That was the wife's plate! LOL
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Nice work, smoke ring and it looks little it will just fall apart. That is making me hungry.Large, small, and a mini
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I was going to say that but held off, looks great.theyolksonyou said:Yes sir! But that plate has lots of white space.Niceville, Fl -
My plate looked more like a buffet line. Not photo worthy...
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