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MDSH is doing something new.......

GrannyX4GrannyX4 Posts: 1,482
MDSH is at it again.  We were floating in the hot tub the other day and he says to me "you haven't egg in a while and I think WE should cook something".  In nearly a half a century of marriage he has cooked/egged 2 turkeys.  Now it's a "we" need to cook.  I told him to go for it what ever he wants to cook.  Two days later he comes home from getting pool supplies and says "we need to cook a brisket!"   I told him that I didn't know how to cook one or where to buy it.  No problem - he knew the where and how.  All of a sudden he is now an expert.   Now he starts talking to more people about a brisket cook and realized very fast that everyone has their own ideas of how the brisket should be done.  Fat up or down.  Foiled or not.  225 or 325.  Injected or not.  How to season.  So he is going to do his own thing and I'm not sure what that is but then again  I don't think he does either.  He (we) prepped it this morning and will cook tomorrow.  Should be a fun day.......and some good laughs.












Every day is a bonus day and every meal is a banquet in Winter Springs, Fl !
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Comments

  • LmidkiffLmidkiff Posts: 441
    Can't wait to see the final picture 
    McKinney, TX
  • henapplehenapple Posts: 16,024
    Helluva brisket 
    Green egg, dead animal and alcohol. The "Boro".. TN 
  • SkiddymarkerSkiddymarker Posts: 8,520
    You are about find out if he has been holding out on you for the past 1/2 century. Between the two of you, sure it will work out fine. Looks like it might be more than breakfast to dinner cook by the size of that thing. Good Luck!
    (and you will need the grands to help eat it!)
    Delta B.C. - Whiskey and steak, because no good story ever started with someone having a salad!
  • johnkitchensjohnkitchens Posts: 5,226
    That looks like a monster brisket. How much did it weigh?

    Louisville, GA - 2 Large BGE's
  • EggcelsiorEggcelsior Posts: 14,413
    I have never seen a brisket with that much fat cap on it. Wowza.
  • Ladeback69Ladeback69 Posts: 4,481
    That's A Big Brisket.  Good luck, looks like it needs a little trimming.  Can't wait to see the final results. 
    XL, WSM, Coleman Road Trip Gas Grill

    Kansas City, Mo.
  • theyolksonyoutheyolksonyou Posts: 18,077
    Holy hell!   He brought home half a cow! 

    I love this post, can't wait to see where it goes. 
    Jason NW GA- home of carpet and Mexican restaurants
    LBGE, MM, BS (Blackstone and the other kind)
    One sorry Labrador

    My chili did not suck. My wings either. 
  • lousubcaplousubcap Posts: 24,391
    You are in for a real eggsperience on the BGE.  Given the size, you may have to toss it over a brick or inverted rib rack to fit.  Just make sure none of it is exposed to direct heat.
    There are more brisket thread suggestions than you need but here is a great primer video:

    BBQ with Franklin: The Brisket - YouTube and the related links will get you home.

    Louisville; "indeterminate Jim" here.  Rolling smoke in the neighbourhood. # 38 for the win.  Life is too short for light/lite beer!
  • GrannyX4GrannyX4 Posts: 1,482
    @lousubcap  MDSH watched the videos, thank you.  We have the rib rack out and ready for our 5am wake up.

    The brisket is a 13 lb prime packer.  I have never seen a whole packer before so I don't know if this sucker has a lot of fat on it or not.

    Grands are coming tomorrow and I have a freezer full of shrimp if this bad boy doesn't turn out.  I'm making a pitcher of margaritas and planing on a good day and some giggles.

    Every day is a bonus day and every meal is a banquet in Winter Springs, Fl !
  • lousubcaplousubcap Posts: 24,391
    Given your above pics of that hunk of beef I would look at how to trim the brisket as it looks like a whole lot of fat.  At 13 lbs you still may have to accordion it or brick it to initially fit w/o any to the direct heat source.  
    Tip-slice a small piece off the flat perpendicular to the run of the flat grain before you toss it on the BGE.  That way you know how to slice once you decide to slice and consume the meteorite.
    I love brisket cooks (not from Texas) as they are about the most fun going-get the-set-up right and pay attention to the "probes like buttah" feel and you are home free.  BTW since I'm on a roll- slice and eat the point-don't go down the burnt ends road.  FWIW-

    Louisville; "indeterminate Jim" here.  Rolling smoke in the neighbourhood. # 38 for the win.  Life is too short for light/lite beer!
  • lousubcaplousubcap Posts: 24,391
    Sorry to fire again but the synapses are slowing down-go with fat cap down to help with heat protection for the cook.  And it really is about the feel-given a prime packer I would start checking the thickest part of the flat (ignore the point as the heavy fat content will protect it for the duration) at around 185 *F but go until it probes like "buttah" .  And that could be in the 180's or the low 200's-just make sure your thermos (whatever you use are calibrated).  I truly enjoy a brisket cook-the most fun you can have with the BGE :peace: 
    Louisville; "indeterminate Jim" here.  Rolling smoke in the neighbourhood. # 38 for the win.  Life is too short for light/lite beer!
  • GrannyX4GrannyX4 Posts: 1,482
    @lousubcap thanks for all the pointers.  They truly are very helpful.  :relaxed: 
    Every day is a bonus day and every meal is a banquet in Winter Springs, Fl !
  • GrannyX4GrannyX4 Posts: 1,482
    A 5am thing of beauty!  
    Every day is a bonus day and every meal is a banquet in Winter Springs, Fl !
  • apinionapinion Posts: 470
    more. More. More!

    Louisianian by birth, Louisianian by death. Austinite for now...
  • johnkitchensjohnkitchens Posts: 5,226
    That is going to be a great cook. Your family will thank you both. 

    Louisville, GA - 2 Large BGE's
  • DoubleEggerDoubleEgger Posts: 16,849
    I love the look of brisket in the morning! Enjoy the ride. 
  • GrannyX4GrannyX4 Posts: 1,482
    Wow!  It turned out better than we thought.  Great day and lots of giggles.....
    Every day is a bonus day and every meal is a banquet in Winter Springs, Fl !
  • theyolksonyoutheyolksonyou Posts: 18,077
    Awesome. I love that pic with all the "kids"
    Jason NW GA- home of carpet and Mexican restaurants
    LBGE, MM, BS (Blackstone and the other kind)
    One sorry Labrador

    My chili did not suck. My wings either. 
  • Hawg FanHawg Fan Posts: 1,517
    Very nice brisket.  The grand kids look like mine when I cook on the egg.  Always excited about the cook.

    Any road will take you there if you don't know where you're going.

    Terry

    Rockwall, TX
  • Fred19FlintstoneFred19Flintstone Posts: 8,073
    Maybe he's been sandbaggin' ya for all these years?
    Flint, Michigan
  • swordsmnswordsmn Posts: 683
    Nicely done!
    LBGE, AR.  Lives in N.E. ATL
  • Austin  EggheadAustin Egghead Posts: 3,966
    Great pictures and nice cook.  All around winner.  Love the picture of the family. 
    Large, small and mini now Egging in Rowlett Tx
  • johnmitchelljohnmitchell Posts: 5,828
    Fun post..Great looking Brisky..
    Greensboro North Carolina
    When in doubt Accelerate....
  • lousubcaplousubcap Posts: 24,391
    Congrats on a most eggcellent cook. Awesome cook right out of the gate. Now you have been captured by the brisket vortex.  Your Q life is forever changed.  
    Louisville; "indeterminate Jim" here.  Rolling smoke in the neighbourhood. # 38 for the win.  Life is too short for light/lite beer!
  • ScottborasjrScottborasjr Posts: 3,494
    Nicely Done!!! Now cook one once a month or so and watch the tradition grow.
    I raise my kids, cook and golf.  When work gets in the way I'm pissed, I'm pissed off 48 weeks a year.
    Inbetween Iowa and Colorado, not close to anything remotely entertaining outside of football season. 
  • GrannyX4GrannyX4 Posts: 1,482
    @lousupcap  You are so right.  MDSH is still strutting himself.  Of all the advice we got the one most important piece was cooking the flat to temp.  The point stalled at 190 but the flat was 196 and it all probed like butter. I never knew what that meant until both the husband and I stood there and probed the brisket.  We felt the butter - love!!!  Thanks again. :relaxed: 
    Every day is a bonus day and every meal is a banquet in Winter Springs, Fl !
  • johnkitchensjohnkitchens Posts: 5,226
    I am so glad it turned out great. You have a very nice looking family. You should post more often! 

    Louisville, GA - 2 Large BGE's
  • GrannyX4GrannyX4 Posts: 1,482
    I am so glad it turned out great. You have a very nice looking family. You should post more often! 


    Thank you!!!  Of course I think they are pretty special.  As far as posting goes this is the first time MDSH wanted pictures.  Hmmmmmm, a lot of firsts in this post.... :relaxed: 
    Every day is a bonus day and every meal is a banquet in Winter Springs, Fl !
  • bo31210bo31210 Posts: 713
    That looks like a monster brisket. How much did it weigh?
    That thing is huge!   Nothing like jumping in the deepen to start!

    In the middle of Georgia!    Geaux Tigers!!!!!
  • SmokeyPittSmokeyPitt Posts: 10,489
    Home run!


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

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