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My butcher hooked me up with a 6lb. brisket point today

EggHead_Bubba
EggHead_Bubba Posts: 566
in EggHead Forum
Going to get this puppy started early tomorrow morning. For now, I trimmed it up and applied 50/50 kosher salt and pepper along with some minced garlic. It'll be wrapped and put in the fridge until it's "go time"!

Rocky Top, TN — Large BGE • Cast Iron Grate & Platesetter • Rockwood Lump

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Comments

  • SGH
    SGH Posts: 28,989
    Awesome brother. Will be standing by for the finale.  

    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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  • blukat
    blukat Posts: 354
    Looks mighty fine!  Let us know how it turns out.
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  • EggHead_Bubba
    EggHead_Bubba Posts: 566
    Oh yeah, I'll post pics for sure!

    Rocky Top, TN — Large BGE • Cast Iron Grate & Platesetter • Rockwood Lump

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  • XC242
    XC242 Posts: 1,208
    That's gonna be good, what time should we all be there to eat?
    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. :glasses:  B)
    If it wasn't for my BGE I'd have no use for my backyard...
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  • EggHead_Bubba
    EggHead_Bubba Posts: 566
    Just got things ready for the early morning cook. One large slab of oak and three chunks of seasoned hickory will provide the smoke. That slab of oak is about 2" thick and runs diagonally all the way down to the high-Q grate.

    Rocky Top, TN — Large BGE • Cast Iron Grate & Platesetter • Rockwood Lump

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  • EggHead_Bubba
    EggHead_Bubba Posts: 566
    @XC242... Haha, it'll be done when it's done. =) Just never really know but it'll be pulled when the probe hits around 200 degrees and it slides in like butter!

    Rocky Top, TN — Large BGE • Cast Iron Grate & Platesetter • Rockwood Lump

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  • XC242
    XC242 Posts: 1,208
    Okay, if I leave in about an hour I should be able to get there right on time.
    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. :glasses:  B)
    If it wasn't for my BGE I'd have no use for my backyard...
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  • SmokeyPitt
    SmokeyPitt Posts: 10,490
    Looks like a great setup.  You should have some nice heavy smoke on it.  

    Which came first the chicken or the egg?  I egged the chicken and then I ate his leg. 

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  • Dobie
    Dobie Posts: 3,458
    Sweet I wish I could buy just the point around here. 
    Jacksonville FL
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  • EggHead_Bubba
    EggHead_Bubba Posts: 566
    @SmokeyPitt... Yes, going to keep an eye on it for sure and wrap if necessary to prevent too much smoke.

    Rocky Top, TN — Large BGE • Cast Iron Grate & Platesetter • Rockwood Lump

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  • Grillmagic
    Grillmagic Posts: 1,600
    Oh My!!!
    Charlotte, Michigan XL BGE
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  • EggHead_Bubba
    EggHead_Bubba Posts: 566
    @Dobie... butcher says he has full packers and people who request the flat only. I told him to call me whenever this happens and I'll take the point! It was $6.99/lb.

    Rocky Top, TN — Large BGE • Cast Iron Grate & Platesetter • Rockwood Lump

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  • Dobie
    Dobie Posts: 3,458
    OK im paying like $4 lb for the whole packers. I see some flats around for sale but they must grind the points I guess. 
    Jacksonville FL
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  • danv23
    danv23 Posts: 964
    edited May 2015
    I found a beautiful point at Publix and couldn't believe it. Brought it home, foodsaver'd it, and froze it.  Been looking at posts about cooking just the point ever since and haven't found any success stories.  Looking forward to the outcome, and just looking to make burnt ends unless there is something better to do that I've missed.  Thanks!

    The Dude: This is a very complicated case, Maude. You know, a lotta ins, lotta outs, lotta what-have-you's. And, uh, lotta strands to keep in my head, man. Lotta strands in old Duder's head. Luckily I'm adhering to a pretty strict, uh, drug regimen to keep my mind, you know, limber.

    Walter Sobchak: Nihilists! *uck me. I mean, say what you want about the tenets of National Socialism, Dude, at least it's an ethos. 

    Cumming, GA
    Eggs - XL, L, Small
    Gasser - Blaze 5 Burner
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  • mwatts
    mwatts Posts: 122
    Cant wait for final pictures! Looks like it should be awesome.
    Extra Large, Large, DigiQII, Thermapen, Adjustable Rig
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  • EggHead_Bubba
    EggHead_Bubba Posts: 566
    edited May 2015
    Added the CI platesetter and water pan... Started the fire and waited for an hour to get the temp stabilized at 250 degrees. Set the probes and closed the lid. Plan is to keep the temp as close to 250 degrees as possible throughout the cook.


    Rocky Top, TN — Large BGE • Cast Iron Grate & Platesetter • Rockwood Lump

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  • cazzy
    cazzy Posts: 9,136
    edited May 2015
    Minced garlic, I've usually seen powdered or granulated used.  Eager to hear your thoughts on the flavor....

    Nice hunk of meat!!
    Just a hack that makes some $hitty BBQ....
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  • GATraveller
    GATraveller Posts: 8,207
    That looks darn tasty.  Can't wait to see the final result.  

    "Social media gives legions of idiots the right to speak when they once only spoke at a bar after a glass of wine, without harming the community [...] but now they have the same right to speak as a Nobel Prize winner. It's the invasion of the idiots."
                                                                                  -Umberto Eco

    2 Large
    Peachtree Corners, GA
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  • EggHead_Bubba
    EggHead_Bubba Posts: 566
    Took a peak after two hours at a stable 250 degrees. Hit it with a quick spritz of 50/50 apple cider vinegar and water. Internal temp is at 149 degrees.


    Rocky Top, TN — Large BGE • Cast Iron Grate & Platesetter • Rockwood Lump

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  • cazzy
    cazzy Posts: 9,136
    edited May 2015
    EggHead_Bubba said:
    Took a peak after two hours at a stable 250 degrees. Hit it with a quick spritz of 50/50 apple cider vinegar and water. Internal temp is at 149 degrees.


    Good pic!  Might want to reposition your probe.  Splitting like that leads me to believe that you have point and a flat.  Looks like he just cut the packer in half.
    Just a hack that makes some $hitty BBQ....
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  • EggHead_Bubba
    EggHead_Bubba Posts: 566
    @cazzy... yeah, the butcher said someone only wanted the flat and just cut it off for them. The flat does run under the point so you're right, the separation is concerning me a little. At the 4-hour mark I'm going to reposition the probe and spin the brisket around so the split end faces forward.

    I've always cooked full packers so I'm learning on this cook now that I have a source for this cut of brisket in the future.

    Since I'm always only cooking for my wife and I, we rarely have brisket unless I'm doing a full packer for a neighborhood gathering or tailgate.

    Rocky Top, TN — Large BGE • Cast Iron Grate & Platesetter • Rockwood Lump

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  • cazzy
    cazzy Posts: 9,136
    edited May 2015
    EggHead_Bubba said:
    @cazzy... yeah, the butcher said someone only wanted the flat and just cut it off for them. The flat does run under the point so you're right, the separation is concerning me a little. At the 4-hour mark I'm going to reposition the probe and spin the brisket around so the split end faces forward.

    I've always cooked full packers so I'm learning on this cook now that I have a source for this cut of brisket in the future.

    Since I'm always only cooking for my wife and I, we rarely have brisket unless I'm doing a full packer for a neighborhood gathering or tailgate.
    I personally wouldn't buy just a point.  While I enjoy the point more, I enjoy the challenge of cooking a good flat a lil bit more. Also, based on some of the comments I've seen, results are slightly better when cooked whole.  

    In regards to the separation.  You could just separate it completely and add some more rub to develop bark all the way around.  Either way...good luck!
    Just a hack that makes some $hitty BBQ....
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  • EggHead_Bubba
    EggHead_Bubba Posts: 566
    edited May 2015
    4-hours into the cook, officially in the stall at 167 degrees. Hit it with a light spritz again and spun it around and repositioned the probe. It's showing really good moisture at the moment. Fire is burning really clean with just enough smoke so I don't expect I'll be wrapping it until I pull it off. It will then rest a bit before slicing it for dinner.


    Rocky Top, TN — Large BGE • Cast Iron Grate & Platesetter • Rockwood Lump

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  • johnmitchell
    johnmitchell Posts: 7,364
    It certainly is looking great..Looking forward to seeing the sliced pics..
    Greensboro North Carolina
    When in doubt Accelerate....
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  • cazzy
    cazzy Posts: 9,136
    That's looking much better!  What you taking pics with?  
    Just a hack that makes some $hitty BBQ....
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  • Ladeback69
    Ladeback69 Posts: 4,484
    I too like doing a full packer, but the wife likes the point because I make it in to burnt ends, but its good sliced too.  I eat brisket in about any way you can think of it.  Looking good so far.
    XL, WSM, Coleman Road Trip Gas Grill

    Kansas City, Mo.
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  • EggHead_Bubba
    EggHead_Bubba Posts: 566
    @Ladeback69... I prefer cooking the full packer as well. The occasion to do so just doesn't present itself very often considering I'm cooking for only two. However, got some great advice here in another thread regarding cooking the full packer and then vacuum sealing the leftovers!

    Rocky Top, TN — Large BGE • Cast Iron Grate & Platesetter • Rockwood Lump

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  • EggHead_Bubba
    EggHead_Bubba Posts: 566
    @cazzy... First couple of pics with my iPhone 6 Plus. The cook pics are with my Canon T3i.

    Rocky Top, TN — Large BGE • Cast Iron Grate & Platesetter • Rockwood Lump

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  • EggHead_Bubba
    EggHead_Bubba Posts: 566
    Just past the 5-hour mark. Not lifting the dome until the 6-hour mark. Grate probe is reading 243 degrees and the brisket shows 174. Showing signs of pushing through the stall. Fire is still burning very clean with just a hint of smoke from the oak and hickory.

    Rocky Top, TN — Large BGE • Cast Iron Grate & Platesetter • Rockwood Lump

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  • cazzy
    cazzy Posts: 9,136
    EggHead_Bubba said:
    @Ladeback69... I prefer cooking the full packer as well. The occasion to do so just doesn't present itself very often considering I'm cooking for only two. However, got some great advice here in another thread regarding cooking the full packer and then vacuum sealing the leftovers!
    I was just going to ask you if had one.  I usually will part out chop and some of the point for a later date. 8oz portions usually work well.
    Just a hack that makes some $hitty BBQ....
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