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Sunday Brisket

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avibug
avibug Posts: 172
in EggHead Forum
Hosted five families for dinner this past Sunday.  First time I managed to time the cook right and have the brisket done in time for dinner.  (On my last prior attempt, dinner was at 5 and the brisket wasn't done until around 11pm, so I ended up grilling chicken breast for dinner...)

Used a rub I buy locally.  Also, used Fogo lump and oak chunks, both for the first time.  Came out great.  10lb first cut brisket (couldn't find a full packer this week).  Put it on Saturday night around 11:30, and pulled it Sunday around 4:15.  Also grilled chicken skewers in a Moroccan spice paste and grilled marinated tofu for the vegetarians, but had to do them both on the gasser since the Egg was occupied.  


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XL
New York Chicago
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  • Tinyfish
    Tinyfish Posts: 1,755
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    That look perfect. It must have been delicious. 
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  • lousubcap
    lousubcap Posts: 32,509
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    Most eggcellent right there.  Congrats on a great cook.
    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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  • LKNEgg
    LKNEgg Posts: 339
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    @avibug What temp did you cook and to IT?  Looks awesome!
    Large BGE - 2014
    FB 200, KAB, AR - 2015
    Lake Norman area of NC
    The bitterness of poor quality remains long after the sweetness of low price is forgotten!
    Nowadays people know the price of everything and the value of nothing!
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  • paqman
    paqman Posts: 4,674
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    Looks good, nice smoke ring!

    ____________________
    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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  • blind99
    blind99 Posts: 4,971
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    Beautiful! Your guests must have been very happy
    Chicago, IL - Large and Small BGE - Weber Gasser and Kettle
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  • avibug
    avibug Posts: 172
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    @LKNEgg cooked to 205 internal.  Wrapped it in paper when it was around 160 because I got worried about time.  Tried to keep the Egg between 225-250 for most of the cook, but had some fluctuations (like, when I woke up Sunday morning the Egg had dropped to 170...)
    __________________________
    XL
    New York Chicago
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