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Well doing my first brisket tonight

2

Comments

  • theyolksonyou
    theyolksonyou Posts: 18,459
    Just let the point ride it out. The flat is your concern. When it's all jiggly and no resistance to the probe, I mean like warm butter, you're done!
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  • golfguyjosh
    golfguyjosh Posts: 196
    Alright so went to the thickest part of the flat it was about 155-160. Not anywhere close to butter lol. Ok makes me feel a ton better.  This is a pretty good learning process right here lol. I have also noticed that I could of used a lot less fuel. I started it in three spots but it really is not burning much at all which is cool but I think the next layer of chips is about to smoke up hopefully. Then the next one I do I am going to have to figure out how to get that dark bark layer. I am thinking mass smoke?
    Jacksonville, FL
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  • theyolksonyou
    theyolksonyou Posts: 18,459
    It'll darken up. It may well sit right there at that temp for a few hours. Sit back and relax. You've got some time to go. You are in the stall. 
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  • theyolksonyou
    theyolksonyou Posts: 18,459
    Also, that lump will be there for your next cook. No worries. 
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  • Scottborasjr
    Scottborasjr Posts: 3,494
    Man if the flat is still that low you have plenty of time for your bark to darken  up. Makes me wonder if that initial temp you got from the point was straight fat.
    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
    Solid. I might try and sleep for 2 hours then get up and check it then make the determination of sleeping till my alarm at 3:30 for the opening tee shot. 

    To the lump being there I agree but when I cook for my parents and gma they are not a big fan of smoke (so this brisket is ALL MINE haha well I wish) so they will complain a little. 
    Jacksonville, FL
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  • Scottborasjr
    Scottborasjr Posts: 3,494
    As long as your temp has been rock steady take a three hour nap. It will be fine unless a monsoon is heading your way
    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
    It is florida so anything is possible. one minute clear 95 with 99 percent humidity the next it is a monsoon that drops 2in of rain in 45 mins. Then at the 1 hour mark it is 95 degrees with 200 percent humidity and sunny again haha

    Jacksonville, FL
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  • theyolksonyou
    theyolksonyou Posts: 18,459
    Dude, sleep till your alarm, you've got time. 
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  • golfguyjosh
    golfguyjosh Posts: 196
    Alright without further adoooooo.... If this damn thing tastes 1/4 of how good this thing smells I knocked it outta the ballpark and never cooking it again lol. Thanks for the guys who stood by and said let it ride. Alright this is getting winded, you all don't care show me the food. Here it is. 
    Jacksonville, FL
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  • golfguyjosh
    golfguyjosh Posts: 196

    Jacksonville, FL
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  • golfguyjosh
    golfguyjosh Posts: 196
    My catch can was not lined up..... oops. ohh well. How long should I let it rest? 
    Jacksonville, FL
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  • golfguyjosh
    golfguyjosh Posts: 196
    Jacksonville, FL
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  • golfguyjosh
    golfguyjosh Posts: 196
    So i ran into a issue with it being to tender and shredding when i cut it. I need better knives (cusco I have now and just got back from sharpening a month ago). Taste is amazing. Just wish I could get the solid cuts, not half cuts as the meat just fell apart. Help in that area for the next one please
    Jacksonville, FL
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  • theyolksonyou
    theyolksonyou Posts: 18,459
    Brisket breakfast. Excellent. 

    Hows the taste?
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  • lousubcap
    lousubcap Posts: 36,866
    The Aaron Franklin youtube "payoff" video is a great lesson on how to slice a packer.  If you followed that and sliced against the grain and the meat was falling apart then somehow it was overcooked-but the prior posts didn't lead one to conclude that.  Always remember-the friggin cow calls the shots!
    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
    It is awesome just sucks I have like two pounds of shredded beef lol. Did I not let it rest long enough before cutting? 
    Jacksonville, FL
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  • golfguyjosh
    golfguyjosh Posts: 196
    Yea i am going you run a few pieces over to my butcher and see how he likes it. He cooks every Friday night to Saturday at his place and sells it sat/sun. I personally don't think it is over cooked, it is tender and juicey. I always slice against the grain. Hmm i will take it as a success for the first brisket solo and first brisket on the egg. 
    Jacksonville, FL
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  • logchief
    logchief Posts: 1,431
    Tender, juicey and delicious, WTF more could you ask for.  Nice work!!
    LBGE - I like the hot stuff.  The big dry San Joaquin Valley, Clovis, CA 
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  • byrne092
    byrne092 Posts: 746
    It looks great! Nice smoke ring and everything. Nice work.
    XL, Medium BGE & Blackstone I XAR-Woo2 & Rig-BO I Flameboss 500

    St. Louis, MO
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  • Scottborasjr
    Scottborasjr Posts: 3,494
    Hey if it tastes good that's all that matters. Presentation is a bonus as far as I'm concerned. Glad it turned out well. Each brisket is a learning experience. Your starting point looks pretty damn good. Nicely done.
    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
    Thanks. It is really good. 
    Jacksonville, FL
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  • Foghorn
    Foghorn Posts: 10,228
    Bravo.  Well done by the cook and his online helpers.

    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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  • golfguyjosh
    golfguyjosh Posts: 196
    The peach cobbler just went on.... I wish i had another egg to do the beans and shredded brisket with. First world problems lol
    Jacksonville, FL
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  • Scottborasjr
    Scottborasjr Posts: 3,494
    Cobbler looks and sounds good. What did the butcher think of the meat?
    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
    Butcher LOVED it. He wished I brought the entire thing in for him and the guys LOL. That was not happening. So from what I found out from him and the Head chef at my CC said it was cooked perfect just When it is that tender I should know when I pull it off the grill and then wrap it and either wait longer to cut it or chill it in the fridge to cut it sooner. A lot of guys have been asking me how I seasoned it, what my secret was... We are all pro's in our own mind and we don't give up our secrets haha. The cobbler is damn good too. But there is a brisket flavor in it.... I will manage haha. I am burning the rest of the lump right now to clean it and the plate setter. I think this week will be pizza and I have not done wings yet on the egg so next task lol. Thanks guys for all the help. 
    Jacksonville, FL
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  • golfguyjosh
    golfguyjosh Posts: 196
    Here is the finished product lol. 
    Jacksonville, FL
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  • Scottborasjr
    Scottborasjr Posts: 3,494
    edited July 2015
    Yep six weeks in and you could come to my place and cook anytime. Nicely done!!
    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
    Thank you thank you. I still have a lot to learn. I am finding more and more stuff I want. I can almost say 100% I will own 2 more eggs by the end of they year lol. Probably a XL and a medium. That is the only thing I hate right now is I can't cook a lot at once. I want to be able to cook with smoke on one grill and zero on the next for veggies and stuff. Like cooking beef short ribs that I dunno if I posted pictures of but the asparagus my mom hates smokie so it is hard.  
    Jacksonville, FL
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  • JRWhitee
    JRWhitee Posts: 5,678
    Don't wrap, the important part is to be there for the finish anything under 300 should be good. At 190 watch closely it will be done shortly, when a probe slides in easily in the thickest part of the flat it is done.
                                                                
    _________________________________________________
    Don't let the truth get in the way of a good story!
    Large BGE 2006, Mini Max 2014, 36" Blackstone, Anova Sous Vide
    Green Man Group 
    Johns Creek, Georgia
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