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Smokinpig is going to try Smokin Cow. 1st brisket
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Smokinpig
Posts: 739
I picked up a 15 pound choice packer at RD today. Also picked up some 40 weight butcher paper and oak. I will roughly follow the Franklin method and see what happens. Going on around 10pm shooting for a finish sometime around lunch tomorrow. Progress pics as we move forward.
LBGE Atlanta, GA
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Good luck and looking forward to the progress. !LBGE& SBGE———————————————•———————– Pennsylvania / poconos
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And the rub??? Good Choice on the Oak..Corpus Christi, Texas. LBGE x 2, Weber Smoky Joe, and Aussie Walk-About
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Brisket is trimmed and rubbed down with kosher salt and pepper. Trimming was more difficult than Franklin makes it look in his video.
LBGE Atlanta, GA
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It is on. Had to use a rack to get it to fit and some foil under the flat in the front.
LBGE Atlanta, GA
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He's got the advantage of having a done that a couple of times beforeSmokinpig said:Brisket is trimmed and rubbed down with kosher salt and pepper. Trimming was more difficult than Franklin makes it look in his video.
Yours looks great.
New Orleans LA -
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1am check. Egg at 250 dome and packer showing 140. That seems fast but I expect a stall at some point. Shrank enough to pull the rack out.
LBGE Atlanta, GA
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Looking good
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A banquet waiting to happen. Looking great!Louisville; Rolling smoke in the neighbourhood. # 38 for the win. Life is too short for light/lite beer! Seems I'm livin in a transitional period.
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Looking forward to seeing the end results, I'm doing my first brisket Tuesday
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8am check. Egg at 250 dome and packer at 172. I will wrap in the butcher paper shortly and let it finish.
LBGE Atlanta, GA
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I'm pumped up for this finish, looking really good so far!Large BGE 2011, XL BGE 2015, Mini Max 2015, and member of the "North of the Border Smokin Squad" Canadian Outdoor Chef from London, Ontario, Canada
https://www.flickr.com/photos/monty77/ -
Looking good! I am eager to see your feed back on the butcher paper, I haven't tried that yet but would like to.
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Thanks guys. So far it has been smooth sailing and it smells really good.
LBGE Atlanta, GA
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I pulled it off at 203 on the maverick. Temped it with the thermopop and it read lower high 190s. However I moved to ftc, the end of the flat felt firm and further up the flat was more jiggly. I will post sliced pics a little later.
LBGE Atlanta, GA
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I'm pretty excited to see the end result.Coleman, Texas
Large BGE & Mini Max for the wok. A few old camp Dutch ovens and a wood fired oven. LSG 24” cabinet offset smoker. There are a few paella pans and a Patagonia cross in the barn. A curing chamber for bacterial transformation of meats...
"Bourbon slushies. Sure you can cook on the BGE without them, but why would you?"
YukonRon -
I hope it turns out. I'm crossing my fingers for youGo Gamecocks!!!
1 XL, 1 MM
Smoking in Aiken South Carolina -
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Looks awesome.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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That looks great @Smokinpig, but I am particularly interested in knowing how the thinnest part of your flat turned out - the part that you protected with foil on the cooking grate. I haven't had a lot of success with that in the past if the foil is only one or two layers thick and is in the direct line of rising heat. The foil gets very hot and only partially protects the meat from excess heat and drying. I've recently started putting any additional (in addition to the platesetter) heat blocking element that I need (drip pan, foil, whatever) right on the platesetter well below the meat so there is some air between the meat and the heat blocker. This has helped protect the ends of my briskets much better.
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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Well I am stuffed. All things considered not bad for a first timer. The flat needed more time I think. The point was excellent and I am sure more time would have rendered more fat there. It went on at 10pm last night. I wrapped at 175 and pulled it at 1230 so 14.5 hours. 250 dome rookwood and oak.
LBGE Atlanta, GA
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@foghorn I think it turned out fine however with the additional cooking time needed it might have dried out. Hard to say since I removed it when I wrapped if it actually helped or not.
LBGE Atlanta, GA
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excellent, looks soooo goodLarge BGE 2011, XL BGE 2015, Mini Max 2015, and member of the "North of the Border Smokin Squad" Canadian Outdoor Chef from London, Ontario, Canada
https://www.flickr.com/photos/monty77/ -
That's a goodlooking brisket right there. Strong work.
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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Looks greatXL, Medium BGE & Blackstone I XAR-Woo2 & Rig-BO I Flameboss 500St. Louis, MO
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Dang-a home-run right there. Congrats on the cook-and given the varying thickness of a brisket it is quite a challenge to get it all where you want it. You definitely nailed it. Enjoy!Louisville; Rolling smoke in the neighbourhood. # 38 for the win. Life is too short for light/lite beer! Seems I'm livin in a transitional period.
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Thanks guys. For the first attempt I am very pleased. I have about 980 feet of butcher paper left so I better plan on cooking a few more packers.
LBGE Atlanta, GA
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My wife got a nice plated pic of her meal. Brisket and franklins sauce recipe, turnip greens and Texas toast.
LBGE Atlanta, GA
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