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My first packer on the egg

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SciAggie
SciAggie Posts: 6,481
in Beef
The kids are home for the holidays so I have an excuse to cook a big hunk 'o beef. I thawed and trimmed a choice packer I picked up a while back. It probably weighs about 12 pounds trimmed. Seasoned with just S&P. I put it on about 1:00AM @250 degrees. I have Rockwood lump and hickory chunks in the egg. At 6:00AM the temp was about 260ish and holding. I hope I'm in line to finish mid afternoon. I'll bump the temp if it starts to feel iffy. Comments welcome. I've cooked briskets before, this is just my first on the egg. 


I'm starting some baked beans. Will make some mac & cheese also. I'll post updates along. 
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
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Comments

  • texaswig
    texaswig Posts: 2,682
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    Pull it when it probes tender. Leave on the counter till I cools down some.don't wrap it too soon. 

    2-XLs ,MM,blackstone,Ooni koda 16,R&V works 8.5 gallon fryer,express smoker and 40" smoking cajun 

    scott 
    Greenville Tx
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  • SciAggie
    SciAggie Posts: 6,481
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    texaswig said:
    Pull it when it probes tender. Leave on the counter till I cools down some.don't wrap it too soon. 
    I hear ya. I'm on holiday, I have a fridge full of adult beverages and no agenda. I can wait until it's done - life is good. 
    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
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  • YukonRon
    YukonRon Posts: 16,989
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    It looks awesome so far. Your agenda has been given the "continue mission" status. Stay properly hydrated.
    "Knowledge is Good" - Emil Faber

    XL and MM
    Louisville, Kentucky
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  • blind99
    blind99 Posts: 4,971
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    Godspeed aggie, enjoy the cook!
    Chicago, IL - Large and Small BGE - Weber Gasser and Kettle
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  • pgprescott
    pgprescott Posts: 14,544
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    I'm standing by for results. Love the sides too. 
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  • lousubcap
    lousubcap Posts: 32,396
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    What a great way to start the weekend.  I'm sure it will be quite a banquet when finished.  Since this is not your first brisket rodeo-the finish-line is the same as you well know.  Enjoy the cook and eats.
    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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  • Tinyfish
    Tinyfish Posts: 1,755
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    Off to a good start.

    I would bump the temp up if you want to eat mid afternoon. Better to finish early and hold it in a cooler.
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  • SciAggie
    SciAggie Posts: 6,481
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    @Tinyfish I think that's a good idea. I bumped it up to about 285. 
    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
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  • bgebrent
    bgebrent Posts: 19,636
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    Looking good brother!  Kids will devour that!
    Sandy Springs & Dawsonville Ga
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  • logchief
    logchief Posts: 1,415
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    Looking great, standing by for the finale
    LBGE - I like the hot stuff.  The big dry San Joaquin Valley, Clovis, CA 
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  • Tinyfish
    Tinyfish Posts: 1,755
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    I would guess at 225ish your looking at 12 to 14 hours. 

    What's the internal temp now and when do you want to eat.
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  • Gamecockeggman
    Gamecockeggman Posts: 1,329
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    I am living vicariously @SciAggie
    Go Gamecocks!!!
    1 XL, 1 MM
    Smoking in Aiken South Carolina
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  • SciAggie
    SciAggie Posts: 6,481
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    I'm thinking things are doing ok. Temp in the flat it about 160 - in the stall. Dome temp about 285. Things look and smell good - time for a sammich and something to drink. 

    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
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  • SciAggie
    SciAggie Posts: 6,481
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    Almost there... I think I'll have a brewsky and resist the temptation to get in a hurry. 

    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
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  • ryantt
    ryantt Posts: 2,532
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    Good looking cook you've got going.   Can't wait to see the finished product. 
    XL BGE, KJ classic, Joe Jr, UDS x2 


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  • SciAggie
    SciAggie Posts: 6,481
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    Probing like nothing is there. Total cook time 15 hours. FTC and holding until time to eat. I never realized briskets were single serving - don't know what the rest of the family is going to eat. 

    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
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  • lousubcap
    lousubcap Posts: 32,396
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    @SciAggie - regarding the adult supervisory beverages, whenever the BGE is on then the beverages are a part of the ambiance.  As you are aware, patience is a virtue and the watchword with a brisket cook.  Great eats await.  The cook is truly the best part of the journey for me.  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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  • JohnnyTarheel
    JohnnyTarheel Posts: 6,541
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    Absolutely looks awesome.... Enjoy this fine slab with the family!!
    Charlotte, NC - Large BGE 2014, Maverick ET 733, Thermopen, Nest, Platesetter, Woo2 and Extender w/Grid, Kick Ash Basket, Pizza Stone, SS Smokeware Cap, Blackstone 36"
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  • blind99
    blind99 Posts: 4,971
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    Fine looking meteorite!
    Chicago, IL - Large and Small BGE - Weber Gasser and Kettle
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  • YukonRon
    YukonRon Posts: 16,989
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    Mission Accomplished. Outstanding results!
    "Knowledge is Good" - Emil Faber

    XL and MM
    Louisville, Kentucky
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  • Tinyfish
    Tinyfish Posts: 1,755
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    You definitely nailed this cook...congrats.  
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  • SciAggie
    SciAggie Posts: 6,481
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    @YukonRon @Tinyfish I'll post some sliced pics when we eat. I'm working on the mac&cheese now. 
    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
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  • Navymom
    Navymom Posts: 167
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    Looks great, enjoy the kids while they are home. 
    Wear maroon, live maroon, bleed maroon.
    Fightin' Texas Aggies Fly Navy.
    Denton TX
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  • YukonRon
    YukonRon Posts: 16,989
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    SciAggie said:
    @YukonRon @Tinyfish I'll post some sliced pics when we eat. I'm working on the mac&cheese now. 
    Standing by.
    "Knowledge is Good" - Emil Faber

    XL and MM
    Louisville, Kentucky
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  • SciAggie
    SciAggie Posts: 6,481
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    FTC for about 3 hours. The brisket was good - not the greatest - but good. It was definitely tender. Got some smoke ring. The family thought it was wonderful. Y'all have a fabulous weekend. 

    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
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  • smokesniffer
    smokesniffer Posts: 2,016
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    You got the thumbs up from the family. That's what counts. Nicely done.
    Large, small, and a mini
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  • Mattman3969
    Mattman3969 Posts: 10,457
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    Looks good brother!! 

    -----------------------------------------

    analyze adapt overcome

    2008 -Large BGE. 2013- Small BGE and 2015 - Mini. Henderson, Ky.
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  • Foghorn
    Foghorn Posts: 9,846
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    I'd definitely hit that.  Nice.

    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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  • jarc
    jarc Posts: 241
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    Looks great, nice job.

    LBGE

    Misplaced Cajun-----Blytheville, AR

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  • ryantt
    ryantt Posts: 2,532
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    looks like a winner to me.  
    XL BGE, KJ classic, Joe Jr, UDS x2 


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