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

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Comments

  • Ladeback69
    Ladeback69 Posts: 4,484
    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!

    @EggHead_Bubba, I am usually only cooking for 3 so I look for the 9 to 11 pounders and will cut almost 2 pounds in hard fat off so it works out and vacuum sealing it makes a big difference too.  I bet you will eat a lot of this one though.  Looks like it should be ready for dinner.  I haven't done just a point in a long time they are my favorite part of the brisket and it is like meat candy.   =)  
    XL, WSM, Coleman Road Trip Gas Grill

    Kansas City, Mo.
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  • EggHead_Bubba
    EggHead_Bubba Posts: 566
    Just passed the 6-hour mark. Things are looking good. Temp at the grate is 243 degrees while the dome temp looks to be right at 270 degrees. Hit it with another spritz but this one is looking plenty moist. Color is still good so I'm still on course to not wrap it until I take it off. Brisket probe is reading 183 degrees so we're through the stall and now just cruising to doneness!


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

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  • SmyrnaGA
    SmyrnaGA Posts: 438
    Newbie here...  Is it normal for the point & flat to separate like that?  Normally, is it easy or hard to separate them when doing burnt ends?

    Large BGE, Small BGE, KJ Jr, and a Cracked Vision Kub.

    in Smyrna GA.


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  • EggHead_Bubba
    EggHead_Bubba Posts: 566
    edited May 2015
    This baby is done. 8-hour cook and it reached 198 degrees with nice color. Toothpick test showed it to be very tender, slid in like butter. Going to FTC for two hours and then slice it up!


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

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  • EggHead_Bubba
    EggHead_Bubba Posts: 566
    @SmyrnaGA... Mine separated like that because I removed that big chunk of fat between them when I trimmed it. This is my first point only cook and next time I'll leave it in there like I do when cooking a full packer. It'll be very easy to separate but I'm planning on slicing them together.

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

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  • johnmitchell
    johnmitchell Posts: 7,364
    Standing by for the folding over the knife pic..Looks awesome.
    Greensboro North Carolina
    When in doubt Accelerate....
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  • cazzy
    cazzy Posts: 9,136
    Great color!
    Just a hack that makes some $hitty BBQ....
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  • EggHead_Bubba
    EggHead_Bubba Posts: 566
    @cazzy... thanks! I'll be slicing it soon. Can't wait to see how it tastes.

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

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  • XC242
    XC242 Posts: 1,208
    Wait, wait I'm almost there!!!
    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
    edited May 2015
    Folks, I wish I could share this with everybody. It turned out tremendous! It hit all the points you are looking for with the exception of a smoke ring. Not sure why it didn't have one but it really didn't matter... the taste, texture, moisture and bark was spot on. Meat coma!

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

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  • cazzy
    cazzy Posts: 9,136
    Looks great man!  Nice looking bark!
    Just a hack that makes some $hitty BBQ....
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  • cazzy
    cazzy Posts: 9,136
    Oh don't worry about a smoke ring...you can't taste it.  

    You can do a few things to improve your odds of getting one.  Put your meat on cold, but this does extend your cook time.  You can also add a few Kingsford briquettes (blue bag).  You can really cheat and add celery salt to your rub.
    Just a hack that makes some $hitty BBQ....
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  • DMW
    DMW Posts: 13,836
    ^^^^What he said. I'm drooling.
    They/Them
    Morgantown, PA

    XL BGE - S BGE - KJ Jr - HB Legacy - BS Pizza Oven - 30" Firepit - King Kooker Fryer -  PR72T - WSJ - BS 17" Griddle - XXL BGE  - BS SS36" Griddle - 2 Burner Gasser - Pellet Smoker
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  • Tinyfish
    Tinyfish Posts: 1,755
    Love that bark.  Like @cazzy said will help with the smoke ring.  I put my brisket in the freezer while I light the XL to chill the surface so it stay in the smoke ring temperature zone longer.  The briquettes and the celery salt have lots of nitrates, nitrates is what makes the smoke ring.
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  • EggHead_Bubba
    EggHead_Bubba Posts: 566
    Brisket for breakfast? I'm thinking about it! :D Thanks for all the comments and suggestions.

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

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  • cazzy
    cazzy Posts: 9,136
    EggHead_Bubba said:
    Brisket for breakfast? I'm thinking about it! :D Thanks for all the comments and suggestions.
    Brisket breakfast tacos...do it!!
    Just a hack that makes some $hitty BBQ....
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  • SoCalTim
    SoCalTim Posts: 2,158
    Simply put, this is an awesome cook!
    I've slow smoked and eaten so much pork, I'm legally recognized as being part swine - Chatsworth Ca.
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  • nolaegghead
    nolaegghead Posts: 42,109
    Looks good.   I wouldn't sweat opening it to look.  It's a slow moving operation and it isn't gonna collapse like a cake.
    ______________________________________________
    I love lamp..
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  • EggHead_Bubba
    EggHead_Bubba Posts: 566
    It's been a great morning! Brisket omelette with a side of hash browns. Yesterday was a nice start to my 4-day weekend.  =)

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

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  • andres1987
    andres1987 Posts: 44
    you're from Tennessee but that brisket is something any Texan would be proud to have cooked. great job
    Austin, Texas
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  • GATraveller
    GATraveller Posts: 8,207
    Ohhhhh mama.......that is perfect.  :flushed: :flushed: 

    "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
    @andres1987... Thanks brother. I've been to Texas a few times on business and many years ago I had brisket for the first time at Rudy's in Corpus Christi. When in line they asked if I wanted "lean" or "moist". Of course I had to try both!

    Coming from Tennessee I had always eaten & cooked pork BBQ but this experience opened up a whole new world for me. Whenever I do full packers for the neighborhood, tailgate etc. I always get a few who never knew BBQ beef could be so good. I love the challenge of cooking brisket and when it turns out as you expect, it's always rewarding for days!  :)

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

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  • Ladeback69
    Ladeback69 Posts: 4,484
    Looks great nicely done.  Cherry wood will help with the smoke ring as well as putting it on cold.  I usually do both and I like the flavor the cherry wood gives the brisket or beef in general.
    XL, WSM, Coleman Road Trip Gas Grill

    Kansas City, Mo.
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