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Well doing my first brisket tonight

golfguyjosh
golfguyjosh Posts: 196
in EggHead Forum
So I am running to the butchers now to grab a full brisket..... I think I am going to go for 265 at around 10hrs is what I am thinking. I will post pictures of the process and see how well I do. Be back in a hour. If anybody can point me in a direction for how I should do my rub it would be awesome lol. 
Jacksonville, FL
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Comments

  • stemc33
    stemc33 Posts: 3,567
    Why run?
    Steven
    Mini Max with Woo stone combo, LBGE, iGrill 2, Plate Setter, 
    two cotton pot holders to handle PS
    Banner, Wyoming
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  • golfguyjosh
    golfguyjosh Posts: 196
    Gotta work off those calories BAHAHA, as in jump in the truck and make it run 20 miles lol
    Jacksonville, FL
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  • lousubcap
    lousubcap Posts: 36,866
    Give the Aaron Franklin youtube video series "the brisket" and "the payoff" a look for how to prep the brisket (including his "for public consumption" rub recipe) and then how to slice when finished.  Time on the brisket is a ball-park guide only.  The finish-line is "when you can probe the thickest part of the flat and it's like buttah".  Depending on the grade of beef that can happen anywhere from the mid 180's to low 200's.  And pay no attention to what is happening in the point.  It is just along for the ride.  FWIW-
    Louisville; Rolling smoke in the neighbourhood.  Life is too short for light/lite beer!  Seems I'm livin in a transitional period. CHEETO (aka Agent Orange) makes Nixon look like a saint.  
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  • golfguyjosh
    golfguyjosh Posts: 196
    Alright. Do you guys wrap or no wrap thru the stall? 
    Jacksonville, FL
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  • Scottborasjr
    Scottborasjr Posts: 3,494
    I've never wrapped, but I do brisket at 225° for 16-18 hours. I'd like to try using butcher paper just haven't gotten around to it.
    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. 
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  • lousubcap
    lousubcap Posts: 36,866
    I don't wrap but will give it a try sometime with the latest trend-butcher paper.  Here is a link to a thread that will offer many insights:
    Butcher Paper vs Foil vs No Wrap. You be the judge
    Louisville; Rolling smoke in the neighbourhood.  Life is too short for light/lite beer!  Seems I'm livin in a transitional period. CHEETO (aka Agent Orange) makes Nixon look like a saint.  
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  • golfguyjosh
    golfguyjosh Posts: 196
    I am going to do a peach cobbler first this afternoon to use the rest of the coals then clean and get a big pile and I am trying to figure out how much wood to add for smoke. if I should do chips and chunks or just chunks.... I will document it all the way thru

    Jacksonville, FL
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  • golfguyjosh
    golfguyjosh Posts: 196
    Alright real quick before this badboy goes on.... We doing fat down or up?
    Jacksonville, FL
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  • Scottborasjr
    Scottborasjr Posts: 3,494
    edited July 2015
    Is there any chance you may have to bump the temp up to finish or is time on your side and when it's done you are good? I only put fatty side down if cooking really hot, which for me is any thing over 325°
    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. 
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  • lousubcap
    lousubcap Posts: 36,866
    I'm in the fat cap down as an extra heat shield for the brisket.  At low temps I doubt it makes much, if any difference either way.  However, if anything sticks to the grate I would rather it be fat.  YMMV-
    Also make sure you have an air gapped drip pan to catch the fat renderings and make sure to foil protect any part of the brisket that may overhang your heat deflector. 
    Louisville; Rolling smoke in the neighbourhood.  Life is too short for light/lite beer!  Seems I'm livin in a transitional period. CHEETO (aka Agent Orange) makes Nixon look like a saint.  
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  • golfguyjosh
    golfguyjosh Posts: 196
    yea I got that. Brisket I put fat down. it is sitting at 260 right now. I figure I will just keep the temp there for the next 6 hours or so then open and check temp? I am still debating if I want to foil it or not. I guess that will be another 6 hrs of studying I can do on that LOL. 
    Jacksonville, FL
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  • golfguyjosh
    golfguyjosh Posts: 196
    Jacksonville, FL
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  • golfguyjosh
    golfguyjosh Posts: 196
    I added two trays and some foil down low after I took the grill pic. I got excited and forgot lol
    Jacksonville, FL
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  • Scottborasjr
    Scottborasjr Posts: 3,494
    Looks like a great start. I'm sure you will nail it.
    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. 
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  • golfguyjosh
    golfguyjosh Posts: 196
    I walk out about every 45 mins to make sure I am at the temp. I am a month and 2 weeks into owning the egg LOL. So my temp control is good but some of you guys have this down pat. All I know is when I open the back patio door I can smell it.... I am sure my neighbors HATE me lol. They always know when I am cooking. It seems to be about 3-4 nights week the egg is running. 
    Jacksonville, FL
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  • dldawes1
    dldawes1 Posts: 2,208
    golfguyjosh...you'll do great dude.  Are you using the BGE Dome thermo only?  It should stay stable throughout the cook if you do not make damper adjustments. Also remember that when you open the egg, and then close it, to allow it to go back to the temp on its own....don't get into chasing temperatures. 

    Be prepared for the stall. Just let it ride.   I wish we had smellavision....I could use a snort of cooking brisket right now !!!!

    Donnie Dawes - RNNL8 BBQ - Carrollton, KY  

    TWIN XLBGEs, 1-Beautiful wife, 1 XS Yorkie

    I'm keeping serious from now on...no more joking around from me...Meatheads !! 


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  • golfguyjosh
    golfguyjosh Posts: 196
    yea she has been holding steady at 260 for 5 hours. I only opened the dome once at hour 2.... Should I add some more chips for smoke or do you think there is enough? I am going to go probe her now and see where she is at temp wise. I am still trying to decide if I want to wrap or not. Any ideas there? I figured it was going to be a 12 hourish cook so Golf comes back on at 3:30am so I will be ready to watch that let it rest for a hour and BRISKET AND EGGS tomorrow morning boys who is coming over for that breakfast and golf on a 70in? LOL
    Jacksonville, FL
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  • Scottborasjr
    Scottborasjr Posts: 3,494
    I would guess at this point your bark has formed and any additional smoking wood wouldn't do much. Hope you have an instant read thermometer so you can check it here in another hour or so. Wrap if you want to rush the finish for breakfast. Don't if you are good having it for lunch. What time zone you in? I thought the golf started at 3:00 a.m. for me.
    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. 
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  • golfguyjosh
    golfguyjosh Posts: 196
    Alright so brisket is about 180 right now to 5 hours. Kinda scary thinking I might of just destroyed this piece of meat hmmm. The flat was firm. Should I wrap it now? 
    Jacksonville, FL
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  • golfguyjosh
    golfguyjosh Posts: 196
    So here is the thermo. 
    Jacksonville, FL
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  • golfguyjosh
    golfguyjosh Posts: 196
    Here is the brisket at hour 5
    Jacksonville, FL
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  • Sookie
    Sookie Posts: 335
    Stay Calm...Don't Panic!  I'll let people that know more than I do respond about what to do, but I know in the past I have thought OMG I'm overcooking just to realize the egg is doing it's thing.  Good luck.
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  • golfguyjosh
    golfguyjosh Posts: 196
    edited July 2015
    haha hey all i know is this piece of meat ran me 94 bucks and I am letting it ride lol. So should I wrap tho that is the question? Well and pull it at 200? 

    FYI THE SMELL IS ABSOLUTELY AMAZING. I so wish I didn't cut alky and soda 70 days ago..... But there is good news there boys and girls.... I am porn free for 15 mins now hahahahahahaah 
    Jacksonville, FL
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  • Scottborasjr
    Scottborasjr Posts: 3,494
    Assuming that temp is accurate I'd let it ride without wrapping and be ready to throw it in a cooler when it's done here in another hour or so.
    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. 
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  • theyolksonyou
    theyolksonyou Posts: 18,459
    Pull it when the thickest part of the flat probes with no resistance. Don't worry about what temp that is. If it's early, do one of two things, let it rest for about thirty min, then FTC, or let it rest said amount, then wrap and put in oven at lowest possible temp. 

    A long hold hold won't hurt it. I wouldn't wrap it while cooking if you're trying to make the cook last longer. 
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  • golfguyjosh
    golfguyjosh Posts: 196
    Cooking time is of no issue. So What I will do is let it ride another hour then check it again. The Thermo went in pretty easy. I I guess once the point hits about 200 I will pull it and wrap it. Should I toss it in a cooler? Let it rest for what another hour before making breakfast at midnight? lol Or let it rest till 3:30-4am ish?
    Jacksonville, FL
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  • Scottborasjr
    Scottborasjr Posts: 3,494
    Don't worry about the point, the flat is your concern. The point will be fine no matter what the temp of it is. You can let it rest wrapped in foil in a cooler for a good 4-6 hours and it will still be nearly to hot to handle if you put it in the cooler fifteen minutes after pulling it.

    If it's a large cooler throw some towels in with it and you are golden
    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. 
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  • theyolksonyou
    theyolksonyou Posts: 18,459
    Scottborasjr said:
    Don't worry about the point, the flat is your concern. The point will be fine no matter what the temp of it is. You can let it rest wrapped in foil in a cooler for a good 4-6 hours and it will still be nearly to hot to handle if you put it in the cooler fifteen minutes after pulling it.

    If it's a large cooler throw some towels in with it and you are golden
    Just give it 15-30 min to stop cooking before you wrap or it will over shoot and be dry. 
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  • golfguyjosh
    golfguyjosh Posts: 196
    Alright so I should go check the point for temp right now then? At what temp should I pull it? Flat is 200? then I have a 25 gallon cooler lol I have plenty of room. I will wrap it and throw it in there till breakfast. 
    Jacksonville, FL
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  • Scottborasjr
    Scottborasjr Posts: 3,494
    Temp really isn't the goal with brisket, just a guideline. You want the thickest part of the flat to probe like butter.
    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. 
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