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Damn Good Brisket!

KiterTodd
KiterTodd Posts: 2,466
in EggHead Forum
Okay, I think...dare I say...I've gotten the brisket cooks repeatable.  And they keep getting better!

Smoked a 12 lbs. packer last night.  Was going for 250-275 degrees all night, but it plunged really low overnight (I had Maverick alarm off because SWMBO'd complains about the beep), so it was a 16 hour cook.   Came out with plenty of time to spare though for the early dinner I had planned.

Got some final tips from THIS discussion a few weeks ago.   Keeping most of the fat on the flat I think helped keep the temp more in pace with the point.  They didn't finish too far from each other.   All in all, a good cook!  :plus_one:


Bare & trimmed (fat cap down)


Rubbed and ready


Loaded up. Tight fit!
I realized after it was all set up that I should have used the AR & it's long stone to prevent coal exposure.   Came out okay, though.   I haven't checked the burnt ends yet but I'm sure I'll find them yummy.


16 hours later, the meteorite has arrived!!!



Sliced up tender and juicy.  Everybody liked it.  Even SWMBO's...   :wink:




LBGE/Maryland
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Comments

  • johnnyp
    johnnyp Posts: 3,932
    Drool...
    XL & MM BGE, 36" Blackstone - Newport News, VA
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  • bgebrent
    bgebrent Posts: 19,636
    Yup, you are now a brisket God!  @SGH will invoke you soon, appropriately!  Great cook brother!
    Sandy Springs & Dawsonville Ga
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  • SGH
    SGH Posts: 28,988
    edited November 2015
    bgebrent said:
    Yup, you are now a brisket God!  
    Indeed, it certainly looks like our friend has joined the Chosen Few who walk in the Blessed Brisket Realm. 

    @KiterTodd
    Looks like a slam dunk to me my friend. Outstanding job. You truly now walk amongst the Brisket Gods. Remember us mere mortals ;)

    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. 

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  • bgebrent
    bgebrent Posts: 19,636
    Strong work there brother @SGH!  Get some rest my friend!  
    Sandy Springs & Dawsonville Ga
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  • KiterTodd
    KiterTodd Posts: 2,466
    Ha!  I truly am not worthy... as I sit here in the shadows of brisket Gods, ready for Church... or Brisket Camp. I forget what you call it.  :wink: 
    LBGE/Maryland
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  • Hawg Fan
    Hawg Fan Posts: 1,517
    Did it jiggle?  I haven't used the Cassie brisket jiggle method before, but plan to next time I smoke a brisket.  Your brisket looks really tasty!  Love the bark on the cook.

    Any road will take you there if you don't know where you're going.

    Terry

    Rockwall, TX
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  • Tinyfish
    Tinyfish Posts: 1,755
    Yes sir...killer brisket. 
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  • lousubcap
    lousubcap Posts: 36,748
    Great cook and result.  Congrats.
    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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  • seemore
    seemore Posts: 9
    very nice
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  • ALTI2DE
    ALTI2DE Posts: 44
    This is my ultimate goal with my shiny new egg and why I'm so obsessed with keeping my temp below 300°.  This looks amazing! Congrats!
    Puyallup, WA, USA, Earth
    LBGE
    Realtor, Private Pilot, and Novice Egg Head
    Ready to Learn



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  • pgprescott
    pgprescott Posts: 14,544
    Great bark and ring. The moisture looks real good too. Sammiches? Kudos to you!
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  • KiterTodd
    KiterTodd Posts: 2,466
    pgprescott said:
    Great bark and ring. The moisture looks real good too. Sammiches? Kudos to you!
    Thanks.

    I just had it plain with sauce on the side last night but had a sandwich for breakfast....  Killer!

    its rich and flavorful though so for some it's best with bread and the sweetness of BBQ sauce brings out something special.  


    LBGE/Maryland
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  • pgprescott
    pgprescott Posts: 14,544
    KiterTodd said:
    pgprescott said:
    Great bark and ring. The moisture looks real good too. Sammiches? Kudos to you!
    Thanks.

    I just had it plain with sauce on the side last night but had a sandwich for breakfast....  Killer!

    its rich and flavorful though so for some it's best with bread and the sweetness of BBQ sauce brings out something special.  


    I'm one who also enjoys a tangy Texas style sauce on mine.  Not that naked isn't good, cuz it is. Great cook man. 
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  • KiterTodd
    KiterTodd Posts: 2,466
    Hawg Fan said:
    Did it jiggle?  I haven't used the Cassie brisket jiggle method before, but plan to next time I smoke a brisket.  Your brisket looks really tasty!  Love the bark on the cook.
    It did jiggle.  I didn't use that as a test, but it was clear when I moved it that the point and thick sections had a gelatinous jiggle to it!

    I usually don’t open the egg until my temp monitor hits 195 and then I make a slow trip to the grill and the meat is usually 196-204, depending where I probe.  And as long as it is tender everywhere, I pull it!  :plus_one: 


    LBGE/Maryland
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  • KiterTodd
    KiterTodd Posts: 2,466
    pgprescott said:
    I'm one who also enjoys a tangy Texas style sauce on mine.  Not that naked isn't good, cuz it is. Great cook man. 
    Yeah, it's interesting.   I really enjoy it all ways but I'm always amazed how some good BBQ sauce on top of the meat, with a bun, really brings out a different flavor from the meat.  It's like, you get more of the smokiness flavor but at the same time the sweetness and roll tends to taper any of the heat from the seasoning or sauce.   It's too complex to try to describe in a paragraph, but you know what I'm talking about.
    LBGE/Maryland
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