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This site is awesome! First attempt at brisket.

jpakma
jpakma Posts: 37
in EggHead Forum
Obviously a noob here but so excited to dive in with two feet first. The SWMBO bought me a large BGE this Christmas. After much research I've cooked baby back ribs, flank steak, burgers and smoked sausage on the egg. Today I decided to attack the most challenging cook so far - a traditional TX brisket.

To start I bought a 14lb prime brisket from Costco and trimmed the fat to 1/4" as well as removed some excess fat. 
I then spread a salt and pepper rub, along with some dizzy pig cow lick rub on the brisket 


Who knew we would sacrifice sleep to cook for family and friends - who am I kidding this is all for me!!  The prime brisket is on the egg and with a mix of apple and hickory wood. I searched high and low for oak but couldn't find it. Any suggestions?  The egg was stable at 1:15am and I am off to bed!  

I will report back in the am - I am hoping to use the Texas crutch to carry the packer thru the stall and eat around 1/2 time of the first playoff game tomorrow. Wish me luck! I hope I've learned a lot from all of you. 
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Comments

  • buzd504
    buzd504 Posts: 3,877
    edited January 2016
    For the future, I have been really pleased with www.fuitawoodchunks.com for smoking wood.  Great service, product, and very responsive.

    (Note: no affiliation, just a satisfied customer)
    NOLA
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  • buzd504
    buzd504 Posts: 3,877
    Also, make sure that meat rests at least an hour.
    NOLA
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  • jpakma
    jpakma Posts: 37
    Thanks @buzd504 - I wish I had butcher paper to wrap on the grill. I will have to rely the Texas crutch and an FTC this cook to get me to half time of the first NFL game tomorrow or at least I think that's how long it will take. I know to not remove until it probes  like butter in the 195-203 range.  I've also watched all the Aaron franklin videos - so let's hope this works out well. 
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  • buzd504
    buzd504 Posts: 3,877
    I don't like to wrap on the grill (personal preference) but I certainly understand why you would for time's sake (particularly if you have paper).  FTC will  make your brisket better.
    NOLA
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  • tgs2401
    tgs2401 Posts: 424
    How's it coming?
    One large BGE in Louisville, KY.
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  • slovelad
    slovelad Posts: 1,742
    Hope it turns out great! 
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  • jpakma
    jpakma Posts: 37
    Woke up at 6am and she was steady at 225 on the grate and the brisket was at 145. I've held at 145 now for two hours which seemed early for the stall. Opened the vents up to start bringing the grill grate temp up to 275. They need to make a window in this thing because I haven't looked at the brisket yet. 
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  • JohnnyTarheel
    JohnnyTarheel Posts: 6,629
    CNt wait to see your success!!
    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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  • pgprescott
    pgprescott Posts: 14,544
    I use oak pellets for pellet cookers. Usually readily available up north here where I live. 
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  • pgprescott
    pgprescott Posts: 14,544
    Standing by for the money shots. Looking good!
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  • johnmitchell
    johnmitchell Posts: 7,365
    Welcome.. Sounds like you have some great cooks under your belt.. This one sounds no different..Enjoy and have a great day..
    Greensboro North Carolina
    When in doubt Accelerate....
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  • lousubcap
    lousubcap Posts: 36,819
    @jpakma - welcome aboard and way to get after it.  Sounds like you have got this well in-hand.  Enjoy the remainder of the cook and eats.  Depending on where you are with the cook and when you want to slice and eat, the FTC is not necessary.  If within around an hour-let the brisket side on a cooling rack for about 20 mins to stop the carry-over cooking then loosely tent with foil and you are good to go.
    Regarding finding oak, I can't find stand-alone oak around here either.  I use Jack Daniel's oak barrel chips or chunks as the great alternative.  Academy Sports sells the bags of chips for around $4/bag.  Best price by several dollars around here.  FWIW-
    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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  • blind99
    blind99 Posts: 4,974
    congrats, it's going to be great!  I've been happy with pecan and fruitwoods, and hickory in moderation. Your brisket will hold up just fine to it. Go with what you can find!
    Chicago, IL - Large and Small BGE - Weber Gasser and Kettle
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  • jpakma
    jpakma Posts: 37
    Here we sit about 7.5hrs into the cook holding steady at 153

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  • blasting
    blasting Posts: 6,262

    @jpakma  welcome to the forum.   Your briskie looks terrific so far.

    I've got 4 butts on that are at 165 currently.   
    Phoenix 
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  • Jeepster47
    Jeepster47 Posts: 3,827
    Looking good.

    One of the weak points on temperature probes is the junction between the lead in wire and the metal probe itself.  Moisture can get into that joint and ruin the probe. Your last picture seems to show the weak point dangerously close to the pooled juices on top of the brisket.  You might consider moving the probe some.

    Washington, IL  >  Queen Creek, AZ ... Two large eggs and an adopted Mini Max

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  • jpakma
    jpakma Posts: 37
    @blasting I have a one in the freezer waiting for another weekend. Good luck on your cook would love to see the results. 
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  • SciAggie
    SciAggie Posts: 6,481
    Standing by for the results. 
    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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  • Dredger
    Dredger Posts: 1,468
    Looks great. Awaiting finished pics. +2 for Fruita Wood. Great product and service. Need to work up an order this week. Check out their U-Pic-Um option. It's a great way to try different types of wood and get a small price break.
    Large BGE
    Greenville, SC
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  • jpakma
    jpakma Posts: 37
    Ok so first brisket was very flavorful and everyone loved it. In fact, one of my brother in laws told me it was the best he has ever had (I doubt it but it was a nice compliment). My review was great flavor - but a little dry on the flat. I pulled it at 200 and I think it could have come off sooner. It probed like butter but the bottom was a little dryed out. I did not use a water pan - is that a must? Cook temp was between 225-260 first 8 hours and 275 the last 3-4. 

    Here is the money shot:

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  • danv23
    danv23 Posts: 964
    buzd504 said:
    For the future, I have been really pleased with www.fuitawoodchunks.com for smoking wood.  Great service, product, and very responsive.

    (Note: no affiliation, just a satisfied customer)
    Got Post Oak from them. I 100% agree.

    The Dude: This is a very complicated case, Maude. You know, a lotta ins, lotta outs, lotta what-have-you's. And, uh, lotta strands to keep in my head, man. Lotta strands in old Duder's head. Luckily I'm adhering to a pretty strict, uh, drug regimen to keep my mind, you know, limber.

    Walter Sobchak: Nihilists! *uck me. I mean, say what you want about the tenets of National Socialism, Dude, at least it's an ethos. 

    Cumming, GA
    Eggs - XL, L, Small
    Gasser - Blaze 5 Burner
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  • blind99
    blind99 Posts: 4,974
    The thinnest part of the flat is always the dryest of my brisket. I figure if I get most of it cooked right and the smallest end is dry I'm happy. I'm chopping it up for chili or quesadillas or nachos. I don't bother with water pans. 

    Great work!
    Chicago, IL - Large and Small BGE - Weber Gasser and Kettle
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  • Wanasmoke
    Wanasmoke Posts: 388
    That looks great!  Welcome and keep it up....go Hoosiers!
    LBGE in Elm Grove, WI
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  • lousubcap
    lousubcap Posts: 36,819
    Great result-and as above-no need for a water pan.  Air-gapped drip pan, yes.  And you will likely never get the entire flat to turn out as you want-sometimes I foil the thin part for a good part of the cook to prevent just what you experienced.
    Enjoy the eats and soon time to go again.
    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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