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Brisket time
byrne092
Posts: 746
Getting ready to throw on a brisket for the holiday tomorrow. First real test of the Flameboss 200 as well. Thanks again to @stlcharcoal. Pics to follow
XL, Medium BGE & Blackstone I XAR-Woo2 & Rig-BO I Flameboss 500
St. Louis, MO
Comments
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And some new bourbon to pass the time.
XL, Medium BGE & Blackstone I XAR-Woo2 & Rig-BO I Flameboss 500St. Louis, MO -
Standing by for the finale.
Location- Just "this side" of Biloxi, Ms.
Status- Standing by.
The greatest barrier against all wisdom, the stronghold against knowledge itself, is the single thought, in ones mind, that they already have it all figured out. -
Moving right along. Wrapped in butcher paper at about 165 because it had the color i was looking for and starting to get a bit crispy. Was about to get a picture before i wrapped and my phone died. Heres a picture of the Flameboss graph though. The spike was when I took it out to wrap.
XL, Medium BGE & Blackstone I XAR-Woo2 & Rig-BO I Flameboss 500St. Louis, MO -
Dragging through the 180s almost seems like a mini stall..not quite probing like butter yet, looks and smells amazing though.
XL, Medium BGE & Blackstone I XAR-Woo2 & Rig-BO I Flameboss 500St. Louis, MO -
Waiting the slice. Smells amazing!
XL, Medium BGE & Blackstone I XAR-Woo2 & Rig-BO I Flameboss 500St. Louis, MO -
Nice! Did you wrap with parchment paper?____________________Entrepreneurs are simply those who understand that there is little difference between obstacle and opportunity and are able to turn both to their advantage. •Niccolo Machiavelli
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Awaiting Sliced pics !
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Turned out good! Maybe a touch dry, it seems like that is the hardest thing to figure out. Probed easy and most parts were around 195-200ish. Cooked 245-255, wrapped with butcher paper around 165 since the bark was getting a little dark. Took around 15 hours. Overall it was still awesome, but any tips from the experts. Paired with a russet and sweet potatoe bacon hash and a BBQ ranch salad with smoked sharp cheddar, roasted corn and fire roasted tomatoes.
XL, Medium BGE & Blackstone I XAR-Woo2 & Rig-BO I Flameboss 500St. Louis, MO -
Looks good.
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Anyone have an idea if this looks over or under? It was probing fairly easy and the temp was around 195ish in the flat. Just curious, because I have leftovers and might try to bring the temp up if its under..XL, Medium BGE & Blackstone I XAR-Woo2 & Rig-BO I Flameboss 500St. Louis, MO
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How long did you let it rest prior to slicing?
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@dstearn not long enough, it took much longer to cook than I was planning so it only rested for about 30 minutes or so.XL, Medium BGE & Blackstone I XAR-Woo2 & Rig-BO I Flameboss 500St. Louis, MO
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Leftovers made some awesome nachos. Brisket, hatch chiles, jalapeño cheese, BBQ sauce, and a little salsa and hot sauce.
XL, Medium BGE & Blackstone I XAR-Woo2 & Rig-BO I Flameboss 500St. Louis, MO -
Looks under to me from the first photo.
Although, all the fat seems completely rendered out between the flat and point in the third photo— which is almost impossible to do unless it's over cooked.
What grade was the meat and where did you get it from? -
@rosem choice from Sams. The way it cooked was strange too. A slight stall in the 150s and then again in the 180s. The great thing about brisket tho is even if it doesn't turn out exactly right, plenty of things to do with the leftovers. I'm just ready to cook another
XL, Medium BGE & Blackstone I XAR-Woo2 & Rig-BO I Flameboss 500St. Louis, MO -
Burnt ends tonight!
XL, Medium BGE & Blackstone I XAR-Woo2 & Rig-BO I Flameboss 500St. Louis, MO -
I'd hit that!
Large Egg with adjustable rig, Kick Ash Basket, Minimax and various Weber's.
Floyd Va -
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@GoVols glad you asked...The award winning Salado chili! First time trying this and it won't be the last...some of the best chili I've had. It was a touch spicy for my wife, but perfect for me. Thanks @EggObsessed for proving the recipe, i can definitely see why it was a hit.
Lots of veggies
Lots of brisket
Lots of tastiness
Served up with a spicy jack and jalapeno corn muffin and SA Oktoberfest
XL, Medium BGE & Blackstone I XAR-Woo2 & Rig-BO I Flameboss 500St. Louis, MO -
That chili is great!
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