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    The start of my first brisket

    Posts: 46
    edited June 2015 in EggHead Forum
    I'm making my first brisket. Been reading a lot and followed the Aaron Franklin trim video. That was really informative.
    But holy cow, this cow is expensive!!! I had to go to a butchery store, as no one in Toronto sells packer style brisket. It was $7 a pound or $95-!!! I got my wife quite upset when she found out how much I spent... But we are having friends over and it's good opportunity to try - otherwise too much food for just 2 of us.

    Here are the starter pics. More to follow tomorrow AM. I love this Mavrick ET-733. I could stare at the all night. :)  Rignt now 122 on the meat and 201 on the grid.  Dome reads 250.

    The Egg is an amazing cooker.

    The temperature is holding 250 degrees practically on the dot for 10 hours. (I left it for 2 hours at start because I was interrupted by work...)




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    • Posts: 46
      Actually, I wonder if we are going to finish in time...  Three more hours until guests arrive and 40 more degrees needed...


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    • Posts: 10,142
      Wrap it in foil and bump the temp to 325 or so. It should finish about the time your guests arrive. 

      Is that 595 dollars? Canadian dollars? Is it Wagyu?

      XXL BGE, Karebecue, Klose BYC, Chargiller Akorn Kamado, Weber Smokey Mountain, Grand Turbo gasser, Weber Smoky Joe, and the wheelbarrow that my grandfather used to cook steaks from his cattle

      San Antonio, TX

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    • Posts: 3,951
      edited June 2015
      What's your IT now? You may need to wrap and bump your temp if you're planning to serve this for lunch.

      And, I hate to say this but, what you paid for that brisket is ridiculous. Not sure what part of the GTA you're in but I am sure we can find you a much much better option than what you found.

      I have a local source for grass fed beef up in Georgina. You have to call him early in the week if you want a whole packer but, I've bought many from him and they've always been good.

      [Edit] OP, originally had typed that he paid $57/lb for a total of $595. This is what prompted my comment above. See below where he explains that was a typo.
      ---------------------------------------------------------------------------------
      Well, "spa-Peggy" is kind of like spaghetti. I'm not sure what Peggy does different, if anything. But it's the one dish she's kind of made her own.
      ____________________
      Aurora, Ontario, Canada
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    • Posts: 3,951
      Foghorn said:
      Wrap it in foil and bump the temp to 325 or so. It should finish about the time your guests arrive. 

      Is that 595 dollars? Canadian dollars? Is it Wagyu?
      Probably. Believe it or not, that's what we use up here.  =)

      Funny thing though... even though everything is done on the metric system, almost all produce and meat is shown in price/lb. $57/lb. looks a lot cheaper then $125/kg.
      ---------------------------------------------------------------------------------
      Well, "spa-Peggy" is kind of like spaghetti. I'm not sure what Peggy does different, if anything. But it's the one dish she's kind of made her own.
      ____________________
      Aurora, Ontario, Canada
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    • Posts: 46
      edited June 2015
      Oh no!!!  It was $7 and $95. :)  Corrected in main post too.  It was copy / paste error.  I bought it as the Butcher Shop near Kingston Road.  First I went to Skyland Foodmart as some and old Chow post suggested and the meat counter guy said no one buys that stuff so they don't sell it anymore...

      IT now 149F.  I'll wrap and bump to 325 now...
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    • Posts: 3,951
      edited June 2015
      Ok, $7 is not bad at all (for TO).

      Yes, wrap and bump.

      And, if you don't mind saying, where in the GTA do you live?
      ---------------------------------------------------------------------------------
      Well, "spa-Peggy" is kind of like spaghetti. I'm not sure what Peggy does different, if anything. But it's the one dish she's kind of made her own.
      ____________________
      Aurora, Ontario, Canada
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    • Posts: 46
      @TexanOfTheNorth ---- I'm in North York, 10 min from Fairview mall.  Just follow the smoke. :)  The wood chunks seems to have lit up when I bumped the temperature.

      If $7 is a good deal, then the brisket I got at the Butcher Shop on Kingston Road seems to be good quality.  It was quite "pliable" and had some marbling.

      Where do you shop for your briskets?
        
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    • Posts: 3,951
      As mentioned above, I have a local source that I have often used. The last time I bought from (last summer) I paid around $6/lb. I can give you his contact info if you like, but, his price is probably significantly less then what you paid and he is up in Georgina.

      Also, one of our forum members imports beef and often gets briskets. I'll pm him your handle and let him know you might be interested in some.

      The last three (flats) I bought at Restaurant Depot down in Cheektowaga. I paid a little over $5US/lb. for those. I used all three for brisket burger sliders at the Toronto Eggfest a couple of weeks ago.
      ---------------------------------------------------------------------------------
      Well, "spa-Peggy" is kind of like spaghetti. I'm not sure what Peggy does different, if anything. But it's the one dish she's kind of made her own.
      ____________________
      Aurora, Ontario, Canada
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    • Posts: 46
      edited June 2015
      Humm.. Georgina is a bit far for me. I guess I just have to bite the bullet... Perhaps I'll try a 6 lb next time...

      IT at 165 now. Dome temp at 425.  I'll try to get it down a bit... I also got some ribs on for turbo rubbed with Bad Byron.
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    • Posts: 3,951
      If you're wrapped, don't sweat the 425* too much. It could be hard to bring it down anyway. Just try not to get it too much higher.
      ---------------------------------------------------------------------------------
      Well, "spa-Peggy" is kind of like spaghetti. I'm not sure what Peggy does different, if anything. But it's the one dish she's kind of made her own.
      ____________________
      Aurora, Ontario, Canada
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    • Posts: 566
      @d16lee... I sure hope this turns out okay. I'm a little concerned that even though you have wrapped, the temp has been ramped up to 425°. I'm just not sure how that will affect the finished product texture-wise. Please post sliced pics when done. Best of luck!

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

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    • Posts: 46
      edited June 2015


      @EggHead_Bubba


      I will post some pictures and review.  I was trying to raise temperature after wrap and overshot it a bit.

      The IT is now 181 F and I don't recall hitting a plateau as many described...  Then again, I'm not sure where I stuck the probe as it's all foiled up.  It may be time to start probing soon...

      I guess I take the foil wrap off and just probe every 5-10 min or so?
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    • Posts: 566
      With an internal temp of 181°, it's too soon to start probing for doneness unless the probe is in the point or unless this is a prime brisket. 

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

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    • Posts: 3,951
      Wrapping can push you through the stall.

      +1, 181* is a little early to start probing. But, keep and eye on things as it could get there pretty quickly at the higher temp.

      I've got a feeling that this will turn just fine!
      ---------------------------------------------------------------------------------
      Well, "spa-Peggy" is kind of like spaghetti. I'm not sure what Peggy does different, if anything. But it's the one dish she's kind of made her own.
      ____________________
      Aurora, Ontario, Canada
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    • Posts: 46
      edited June 2015
      It's 190 IT now.   I have Maverick set for 195 IT.  Gotta help wife clean up so hopefully can be free in about 10 min to start probing...

      Sorry, this is like a running saga. :)  But it's really just a piece of meat.  I doo appreciate everyone's input on an early Sat morning. 
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    • Posts: 3,951
      Your first time is often your worst. You've talked/read about it, watched videos and seen all the pictures but, you're still not sure you're going to nail it! Relax and enjoy the experience... as you said, it's just a piece of meat.

      Enjoy, and don't forget the after pics.
      ---------------------------------------------------------------------------------
      Well, "spa-Peggy" is kind of like spaghetti. I'm not sure what Peggy does different, if anything. But it's the one dish she's kind of made her own.
      ____________________
      Aurora, Ontario, Canada
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    • Posts: 46
      @TexanOfTheNorth -- The probe w/ Thermapen feels pretty soft.  I just took it off the grill and left it wrapped.  Almost time to slice anyways.

      Ribs seem pretty good.  The Bad Byron has a nice kick.  I will post pics after the lunch party.  One of the lady is a bit of a foodie so I've been looking forward to show off the egg to her. :)
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    • Posts: 3,951
      Ribs :open_mouth: you didn't mention ribs!
      ---------------------------------------------------------------------------------
      Well, "spa-Peggy" is kind of like spaghetti. I'm not sure what Peggy does different, if anything. But it's the one dish she's kind of made her own.
      ____________________
      Aurora, Ontario, Canada
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    • Posts: 3,404
      The old hurry up in time for guests is never fun. Good luck, finishing earlier and ftc is safer but I still run.into the hurry issue from time to time.
      Seattle, WA
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    • Posts: 46
      edited June 2015
      It turned out quite good.  Very tasty w/ bark when boiling hot.  The meat quality was good so it was quite tasty.  You could tell while cutting it.  I has to test taste several bites to make sure it was good. :)

      Here is the beaut...



      Slicing...




      The spread.  It was a potluck and one of the guest was vegan. :)


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    • Posts: 3,404
      Congrats , well done
      Seattle, WA
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    • Posts: 3,951
      That looks fantastic. We're up in Aurora but can shoot down the 404 to your place anytime!
      ---------------------------------------------------------------------------------
      Well, "spa-Peggy" is kind of like spaghetti. I'm not sure what Peggy does different, if anything. But it's the one dish she's kind of made her own.
      ____________________
      Aurora, Ontario, Canada
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    • Posts: 757
      Nice spread .. very well done for your first brisket cook.
      LBGE & Mini
      Orlando, FL
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    • Posts: 19,636
      Great job!!  Looks delicious!!
      Sandy Springs & Dawsonville Ga
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    • Posts: 46
      edited June 2015
      Thanks everyone.  Texan of the North was quite encouraging and provided good advice at the end of the cook.
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