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Best beef brisket ever

bondod
bondod Posts: 34
in EggHead Forum

9 hour smoke. Turned out perfect. 
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Comments

  • YukonRon
    YukonRon Posts: 17,261
    Right on! Beautiful cook!
    "Knowledge is Good" - Emil Faber

    XL and MM
    Louisville, Kentucky
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  • jhl192
    jhl192 Posts: 1,006
    Could tell this was right on!  
    XL BGE; Medium BGE; L BGE 
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  • lousubcap
    lousubcap Posts: 36,753
    Dang- Home-run right there.  Great cook-congrats.   Friggin banquet right there.
    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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  • SGH
    SGH Posts: 28,988
    Outstanding job brother. It looks excellent. Solid cook :clap: 

    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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  • piney
    piney Posts: 1,478
    Good job!! Great smoke ring. I would say you nailed that one. 
    Lenoir, N.C.
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  • Hawg Fan
    Hawg Fan Posts: 1,517
    Heck yeah!  Nice smoke ring too.

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

    Terry

    Rockwall, TX
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  • blasting
    blasting Posts: 6,262

    Nice.  What did you do to get such a defined smoke ring?  I've never had one that defined on brisket.

    Phoenix 
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  • bondod
    bondod Posts: 34
    Chubbs said:
    blasting said:

    Nice.  What did you do to get such a defined smoke ring?  I've never had one that defined on brisket.

    I have found if you dip a Qtip in red food coloring right before you pull out the camera and draw one on no one can tell. Hope this tip helps. :liar: 
    Funny Chubbs. Blasting: I would love to say skill, but this was my first smoked beef brisket and it was perfect in my opinion. I hope I can do it again. 9lb beef brisket.
    Egg set for indirect at 225deg with drip pan and soaked mesquite wood chunks. Smoked fat side down for 4 hours without peeking. Flipped to fat side up for two hours again without peeking. Quickly double wrapped with foil and smoked till internal temp hit 200deg (close to 3 hours wrapped). Removed and let sit wrapped for 30 min while we prepared our sides. We could cut with a fork it was so tender, juicy and flavorful. 
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  • johnnyp
    johnnyp Posts: 3,932
    Can it be the best if it's not boiled?
    XL & MM BGE, 36" Blackstone - Newport News, VA
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  • FATC1TY
    FATC1TY Posts: 888
    Soaked chunks probably added to the ring of smoke.  They smoldered and didn't burn properly. 
    -FATC1TY
    Grillin' and Brewing in Atlanta
    LBGE
    MiniMax
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  • sctdg
    sctdg Posts: 301
    FATC1TY said:
    Soaked chunks probably added to the ring of smoke.  They smoldered and didn't burn properly. 

    I've gone away from chunks to soaked chips .Mix them up with lump and for me I get a much better even smoke through out the cook especially on the shorter cooks,more Thin Blue Smoke . That's just what I have found out after 10 years of doing this .Maybe to some I'm wrong but it's seems to work for my taste .
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  • News2u
    News2u Posts: 335
    Frankly soaking, whether chunks or chips, works best. Used to never soak. After getting much better results, can't remember why I never did before.  And BTW, bondod, that smoke ring is classic.
    Beef...It's what's for dinner tonight.
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  • tarheelmatt
    tarheelmatt Posts: 9,867
    Nice!  

    Though a question.  Did you cook entirely on the Egg?  It just don't have the bark like I'd expect.  Not taking away from you cook, so please don't take that wrong, just wondering your process.  
    ------------------------------
    Thomasville, NC
    My YouTube Channel - The Hungry Hussey
    Instagram
    Facebook
    My Photography Site
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  • bondod
    bondod Posts: 34
    tarheelmatt said:
    Nice!  

    Though a question.  Did you cook entirely on the Egg?  It just don't have the bark like I'd expect.  Not taking away from you cook, so please don't take that wrong, just wondering your process.  
    Yes. Completely on the egg.  This was my first and most tender beef brisket that my family has had.  I cannot answer about the bark. Cooked to 200deg. 4hrs fat down. 2hrs fat up. 3hrs double foil wrapped. 
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  • tarheelmatt
    tarheelmatt Posts: 9,867
    Okay, I can see why a bark wasn't formed.  Cooking at 200° is rather low, but hey if it was good, then I'm good!  

    Egg on brother!  
    ------------------------------
    Thomasville, NC
    My YouTube Channel - The Hungry Hussey
    Instagram
    Facebook
    My Photography Site
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  • FATC1TY
    FATC1TY Posts: 888
    Pretty interesting to hear people soak their chunks. Once I started using some fresher quality wood, I've had chunks not even completely burn up during 8-12 hour cooks.

    Also, odd on the bark. I've cooked higher temps before, and didn't get a crazy bark, and low and slow, and didn't. I've found that the humidity of the cooker had a fair bit to do with it mostly.
    -FATC1TY
    Grillin' and Brewing in Atlanta
    LBGE
    MiniMax
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  • Botch
    Botch Posts: 17,357
    I would think the foil step lessened the bark, not the 200º temp.  I've never foiled while cooking, and all my briskies look like burnt meteorites, whether done at 200, 220, or 250.  
    I see another experiment in the future.  

    “I'll have what she's having."  

        -Rob Reiner's mother!   

    Ogden, UT, USA

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  • JohnnyTarheel
    JohnnyTarheel Posts: 6,629
    Great cook.... Looks great!!
    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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  • fishindoc
    fishindoc Posts: 212
    How long do you soak the wood chunks? 
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  • Scottborasjr
    Scottborasjr Posts: 3,494
    As long or as little as you like. Soaking the chunks in a cooker like the Egg has little to no value as far as I'm concerned.
    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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  • bondod
    bondod Posts: 34
    fishindoc said:
    How long do you soak the wood chunks? 
    1 hour. 
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  • westernbbq
    westernbbq Posts: 2,490
    myron mixon is jealous

    Excellent work!
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  • Dondgc
    Dondgc Posts: 709
    tarheelmatt said:
    Okay, I can see why a bark wasn't formed.  Cooking at 200° is rather low,
    Hey Matt - I think he meant he cooked it "to" 200, not "at" 200.

    At any rate, a great looking cook.

    New Orleans LA
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