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Finally got that brisket egging.

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Comments

  • FarmerTom
    FarmerTom Posts: 685
    This sumb|tch is finally off the egg and wrapped heavy in foil and 2 layers of heavy towels.  Think that will hold it fine.  Has always worked for the butts I've taken.  So here's pics so far.  Didn't get as cold as expected, but the wind up here on this open hilltop made up for it. Will try to get some better finished pics when we eat, but with the crew this is feeding, I may have to warn them off with the carving knife to do so.  And last but not least,  a big THANK YOU to everyone for your advice and patience,  particularly  lousubcap, YukonRon, and SGH.  I leaned on you 3 pretty heavily.  Hope I didn't wear out my welcome.  Thanks again to all.
      
    And that ain't right, when you gotta get behind a building to take a whiz so it doesn't blow all over you, it's blowing more than any 11 mph.  

    Old school thermometer, bonus points, gotta do something to try and make up for Ozzies -93.  Umm, now that's bitter.


    And here it is, ready to FTC, well almost,  gotta sample a little first.


    The sample slices.  Uh uhm good!  May have to make that 10 gal of tea though.

    Tommy 

    Middle of Nowhere, Northern Kentucky
       1 M, 1 XL, a BlackStone,1 old Webber, a Border Collie, a German Shepherd and 3 of her pups, and 2 Yorkies

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  • lousubcap
    lousubcap Posts: 36,891
    edited February 2016
    Looking good right there.  And it is all about the feel.  Enjoy the party.  This forum is all about sharing information (among other things).  I'm sure you will be the star of the show.
    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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  • FarmerTom
    FarmerTom Posts: 685
    It probed easily.  So I tried picking it up.  Was afraid it would bend apart.  So scooped it up with both hands and into the pan awaiting with foil.  I've no idea how one is supposed to feel.  

    Tommy 

    Middle of Nowhere, Northern Kentucky
       1 M, 1 XL, a BlackStone,1 old Webber, a Border Collie, a German Shepherd and 3 of her pups, and 2 Yorkies

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  • lousubcap
    lousubcap Posts: 36,891
    It's the probe like "buttah" feel-much like that pork butt when it's finished.  Sounds like you nailed it.  Hopefully you will recall that for the next one.
    BTW-someone made a good point about "the feel".  Since the point is just along for the ride, has a much higher fat content and its temperature doesn't matter, when you probe the point and get that "smooth as buttah" feel then you will know what to look for with the flat.  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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  • FarmerTom
    FarmerTom Posts: 685
    I did remember that post, and that is what I checked for.  There was only one very small area, a little larger than a marble, that had much resistance.  I was afraid of overdoing the rest, so I pulled it.  

    Tommy 

    Middle of Nowhere, Northern Kentucky
       1 M, 1 XL, a BlackStone,1 old Webber, a Border Collie, a German Shepherd and 3 of her pups, and 2 Yorkies

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  • lousubcap
    lousubcap Posts: 36,891
    @FarmerTom - good call on not waiting as that is a downfall for many brisket cooks.  Given the uneven thickness of the flat the odds of it all "releasing" at the same time are very low.  Sometimes it will get there during the rest or FTC and sometimes it just never gets with the program.
    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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  • YukonRon
    YukonRon Posts: 17,261
    Awesome cook! Looks exactly the way I love it! 
    "Knowledge is Good" - Emil Faber

    XL and MM
    Louisville, Kentucky
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  • lousubcap
    lousubcap Posts: 36,891
    Shameless bump, awaiting the final evaluation.  
    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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  • FarmerTom
    FarmerTom Posts: 685
    edited February 2016
     I want all to know who advised me on my first brisket, it was a huge hit. Only 8 of us made it to the meal.  We were under a stay at home advisory for a winter snow storm.  Roads were pretty bad.  Not much left of an 18 pound packer.  My cousins' (a different cousin, we have a big family) husband works for a company with a suite at the nearby Ky. speedway, a Nascar track. He has always praised the brisket they get served there, but said this was even better.  Everyone was going back for seconds and thirds.  Felt really good about the praise that was heaped on my first brisket.  Again, thanks to all.  Couldn't have got thru this without all the great help I got here on the Egghead Forum.  

    Edit - Sorry, no more sliced picks.  They were chomping at the bit to eat as I was slicing it.   

    Tommy 

    Middle of Nowhere, Northern Kentucky
       1 M, 1 XL, a BlackStone,1 old Webber, a Border Collie, a German Shepherd and 3 of her pups, and 2 Yorkies

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  • lousubcap
    lousubcap Posts: 36,891
    @FarmerTom - For the win.  Congrats on taking on such a cook right out of the gate and delivering the goods.  Nothing better than the endorsement of a hungry crowd.   I assure you the next brisket will behave as it wants but the process will be the same.  Well done.
    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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