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Memorial Day Weekend Brisket Cook: Who's with me? Rules are simple....
Comments
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Size Egg: Large
Charcoal: Royal Oak
Wood: Pecan chunks
Source: Costco (Prime grade)
Weight: 13.77 lbs
Price: $2.99/lb
Temp: 250
Rub: Salt, pepper & garlic powder
Injected: Yes - Butcher BBQ brisket injection
Trimming: Yes - appr 2 1/2 pounds
Time put on: 5:30am
Time took off: 4pm (200 deg)
Fat cap down
No wrap
Rested 1 hourI had only cooked two other briskets before with mixed results. This one turned out great. The only change I made was the injection but I don't think that was the difference. This time I had good temp control and pulled it when it probed easily.
Glencoe, Minnesota -
HondaHawk said:
Size Egg: L
Charcoal: Rockwood
Wood: cherry
Store: Costco
Grade: Prime
Weight: 15.5
Price: $2.89
Temp: 250º - 270°
Rub: mustard, salt, pepper
Injected: a little beef broth
Trimming instructions: maybe too much. I felt like I got carried away.
Time you put it on: 4:50am
Time you took it off: 10:30am (wtf moment)
Fat cap: up
Drip pan: Yes
Added to drip pan: had some rosemary laying around. Why not.
When it got to 197° that early in the morning I was all hot and bothered. Didn't know what was going on. Kept it in the cooler till 6pm...figured I had nothing to lose. All things considered it turned out great.
Now I can't post pics dammit all.
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HondaHawk said:HondaHawk said:
Size Egg: L
Charcoal: Rockwood
Wood: cherry
Store: Costco
Grade: Prime
Weight: 15.5
Price: $2.89
Temp: 250º - 270°
Rub: mustard, salt, pepper
Injected: a little beef broth
Trimming instructions: maybe too much. I felt like I got carried away.
Time you put it on: 4:50am
Time you took it off: 10:30am (wtf moment)
Fat cap: up
Drip pan: Yes
Added to drip pan: had some rosemary laying around. Why not.
When it got to 197° that early in the morning I was all hot and bothered. Didn't know what was going on. Kept it in the cooler till 6pm...figured I had nothing to lose. All things considered it turned out great.
Now I can't post pics dammit all.
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There sure are some pretty briskets on this thread. Way to go brisket crew!
Here's my entry from Saturday. I unwrapped and trimmed it before seeing I was suppose to have a photo of it in the package so I included a pic of the label. This is the biggest brisket I've ever cooked. Sure was a tight squeeze getting it into the LBGE. It was too thick to drape over a rib rack. My end result was OK - I've definitely done better. Over cooked it a bit trying to get one big spot in the flat to get tender. Also, I didn't get as much smoke on it as I wanted. The Black Ops seasoning still makes a mediocre cook taste pretty damn good though.
Size of Egg: Large
Charcoal: Rockwood
Purchased at: Costco
Weight: 20.70 lbs
Smoke wood: Oak, Pecan, & Cherry
Price per pound $2.89
Meat Grade: USDA Prime
Rub: Oak Ridge Black Ops
Time Applied: 8:00 PM
Trimming: trimmed between 3-4 lbs. May have over-trimmed a bit
Drip Pan: YES
What was added to drip pan: Nothing
Injection: None
Wrapped: Did not wrap
Placement: Fat cap down
Placed on egg: 12:00 AM
Spritz or spray: None
Time wrapped: None (did not wrap)
Removed from Egg: 4:30 PM
L x2, M, S, Mini and a Blackstone 36. She says I have enough now....eggAddict from MN! -
Those " baked " beans look amazing too !!More meat please !! :-)
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Anybody else inject? I really liked how mine turned out. If so, what did you use?"Knowledge is Good" - Emil Faber
XL and MM
Louisville, Kentucky -
YukonRon said:Anybody else inject? I really liked how mine turned out. If so, what did you use?
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YukonRon said:Anybody else inject? I really liked how mine turned out. If so, what did you use?More meat please !! :-)
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12 pound plus choice packer from Sam's club, trimmed
Injected with beef stock, rubbed with Dizzy pig's Cow lick and salt
Drip pan with water, guru (set grid temp 230)
Put on at 9:30 Friday evening, with a hunk of cherry and pecan, checked on it at 1:30 and 4:40 no adjustments
wrapped around 8 done 11:00.
I was pleased with my cook
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A little late to the party, but I just finally got to downloading pictures. Thanks @westernbbq for the great idea!
Unfortunately here in the NYC suburbs, we can't just pull into the local HEB for $2.89/lb prime packers. Nor does Costco carry packers at their stores north of the Mason Dixon line, just measly 7# flats. Hard to find packers anywhere around here, except RD, but that's a zoo on weekends. Fortunately, a friend found a guy who knows a guy who knows a guy at the Hunts Point wholesale market in the Bronx, and gets cases of meat for himself and other eggheads in the neighborhood - a valuable service that earns him high praise, but also bemusement from SWMBO.
This 16.8# wagyu beauty had been sitting in his freezer - left over from a case he had bought a few months ago.Size Egg: Large
Charcoal: Royal Oak Wood: Oak
Store: Austin Meat Co, The Bronx Grade: WagyuWeight: 16.8 pounds Price: $100Temp: 275-300Rub: Montreal SteakInjected with: nopeTrimming instructions: tried to follow Aaron Franklin's lead...Time you put it on: 11:30pm Time you took it off: 1:00 pmFat cap: DownFoiled at what time: Nope Foiled at what temp:FTC? Yes How long FTC: 5 hoursDrip pan? Yes Added to drip pan: Nothing
Results were terrific, and not much left over after dinner!
Mamaroneck -
I'm willing to bet that I've cooked 25 briskets in the past 4 years and I've never had such a complete failure from start to finish. Booze probably had a lot to do with it, but that's no excuse! Details -
Egg Size: Large
Lump: Grove Charcoal
Wood: Combo of oak and some hickory
Store: Costco
Grade: Prime
Weight: 15.82 lbs, ~13.5 lbs after trimming
Price: $2.89/lb
Temp: Wanted 270* at the time, but I couldn't move my egg off 300* and THIS is where ALL MY PROBLEMS ORIGINATED
Rub: Equal parts, by weight, of pepper, Kosher salt and a combo of garlic powder and chili powder
Injection: None
Fat Cap: Down
Drip Pan: Empty, air gapped
Time Put On: 10:45pm
Time Taken Off: 9:30am (!!)
Internal Temp at 9:30: 223* (yikes)
Notes: Just a cluster-fudge from the get-go on this. I know better to not make the long line of mistakes I made on this cook. First, I shouldn't have over-served myself so much... I was polluted. Second, for what ever reason why, I miscalculated the time needed to cook a 13-14lb brisket and put it on too early. Third, I did not catch the egg temp at 250* and instead of being patient for another 3-4 beers and getting it down, I *assumed* that if I put this mother on when everything read 300*, just putting the brisket in would drag the temp down to where I wanted it. Fourth, I didn't do a good enough job monitoring the cook before I went to bed (passed out). Fifth, I didn't get up early enough on Sunday morning to check on it (hung over).
Rookie mistake after rookie mistake. Check that, brisket rookies wouldn't make those mistakes because they'd be on it better. Pulled this train wreck at 9:30am and FTC'd it until 6:00pm. It was still nice and warm, so that was probably the only thing that went right.
1/4 of the flat was toast and the only edible portions was the rest of the flat and most a good chunk of the point. It was dry, chewy and horrible. I was embarrassed, but this has humbled me to get back to the basics of cooking brisket.
I only took 2 pics, the seasoning and before I cut in to it.
Large BGE
Neenah, WI -
Some awesome cooks here...and some lessons learned!
Don't suppose anyone has pulled together a list of all the participants yet? We need to draw a winner for the SRF brisket! @westernbbq -
@Stoogie - big plus for stepping up and posting the above. You provided and reconfirmed many valuable points. I'm sure many (self-included) can relate to some or all of your challenges. Back on the cow for the next one.
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. -
lousubcap said:@Stoogie - big plus for stepping up and posting the above. You provided and reconfirmed many valuable points. I'm sure many (self-included) can relate to some or all of your challenges. Back on the cow for the next one.
Absolutely. Providing information about the potential pitfalls is the most helpful service one can provide.
I've fallen victim to several of those over the years. Thanks for doing that.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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And thanks @Stoogie for reminding us why we all love brisket so much. Each one is a potential disaster, but get it right and it can be sublime.
You could have made any and all of those mistakes on a pork butt and it still would have come out great. Brisket, not so much.
Mamaroneck -
@Stoogie
Dude, I feel your pain. There have been times, I have camped out with my laptop working quadratic equations and the functions there of to hit the right time vs. temp, mass and velocity, etc. to best deliver a quality cook of the brisket, only to fail horribly. Then there were the times when I took no precautions and boom! Success! And all combinations there of with various results.
Your data points are as important as any posted.
Thank you for sharing."Knowledge is Good" - Emil Faber
XL and MM
Louisville, Kentucky -
@Stoogie
Thanks for sharing. My brisket was a failure. I bet you about soiled yourself when you glanced down to see the brisket was at 223. I couldn't believe my eyes when it read 215 after 10 hours on mine. I wasn't drinking. I monitored temp from 9pm to 12:30 am and it needed no adjustments. I slept for 6 and a half hours and checked again and was shocked. Like @YukonRon points out. Sometimes you try too hard to get it perfect, it turns out ok, then next time you just wing it and everything falls into place without trying. It is nice to see failures we can all learn from. Posting failures should be "FORUM CODE." I am taking that idea from the Free Beer and Hotwings morning show. Not sure if any of you have heard it before but they are syndicated around the eastern half of the USA I know. I catch them once in a while. They have "SHOW CODE" where if something embarrassing happens to them or they do something stupid in their personal life, they are obligated to share on air. Again, thanks for sharing.
Large, Medium, MiniMax, & 22, and 36" Blackstone
Grand Rapids MI -
Mama Roneck said:A little late to the party, but I just finally got to downloading pictures. Thanks @westernbbq for the great idea!
Southlake, TX and Cowhouse Creek - King, TX. 2 Large, 1 Small and a lot of Eggcessories. -
This was my first brisket cook. A little worried about 10 hours into the cook that something was wrong. I discovered that I had my temperature probe in the point and not in the large part of the flat. Once corrected I was able to bring the brisket in at the desired temperature. As I was letting it rest on the counter my family could not wait any longer. We let is rest for about 1 hour and the temp was still 160 when we sliced it, otherwise I think the slices would have looked better. The brisket had great flavor, moist, and tender. All you can ask for in a cook. Hope to do another one soon. Thanks for putting this together.
Gate City, VA -
@ETCrusader12 - First up welcome aboard and continue to enjoy the journey.
Full props for stepping up to the brisket cook and the great results right there. Nailed the cook. Congrats.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. -
kl8ton said:@Stoogie
Thanks for sharing. My brisket was a failure. I bet you about soiled yourself when you glanced down to see the brisket was at 223. I couldn't believe my eyes when it read 215 after 10 hours on mine. I wasn't drinking. I monitored temp from 9pm to 12:30 am and it needed no adjustments. I slept for 6 and a half hours and checked again and was shocked. Like @YukonRon points out. Sometimes you try too hard to get it perfect, it turns out ok, then next time you just wing it and everything falls into place without trying. It is nice to see failures we can all learn from. Posting failures should be "FORUM CODE." I am taking that idea from the Free Beer and Hotwings morning show. Not sure if any of you have heard it before but they are syndicated around the eastern half of the USA I know. I catch them once in a while. They have "SHOW CODE" where if something embarrassing happens to them or they do something stupid in their personal life, they are obligated to share on air. Again, thanks for sharing.
Better luck on you next cook.
I have this one.
http://www.amazon.com/Ivation-Long-Range-Wireless-Thermometer/dp/B00ANCXJR6/ref=sr_1_1?ie=UTF8&qid=1464877496&sr=8-1&keywords=dual+temp+gauges+for+bbqing
There is this one as well.
http://www.amazon.com/Ivation-IVAWT738-Wireless-Thermometer-Magnet/dp/B00FM8DJHQ/ref=sr_1_fkmr0_1?ie=UTF8&qid=1464877536&sr=8-1-fkmr0&keywords=dual+temp+gauges+for+bbqing
The iGrill2 is great as well.
http://www.amazon.com/iDevices-IGR0009P5-iGrill2-Bluetooth-Thermometer/dp/B00NC4KU42/ref=sr_1_1?ie=UTF8&qid=1464877605&sr=8-1&keywords=igrill2
XL, WSM, Coleman Road Trip Gas GrillKansas City, Mo. -
Hey all - as mentioned at the start of this thread, one random participant is going to win a SRF brisket for their trouble. I want to make sure everyone that participated has a fair shot - so below are the names that are currently in the drawing. I'm going to leave this here for today and draw a winner tomorrow, to give anyone that I might have missed or any late entries a chance to jump in. PM me if your name should be added!
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Large, Medium, MiniMax, & 22, and 36" Blackstone
Grand Rapids MI -
kl8ton said:
XL, WSM, Coleman Road Trip Gas GrillKansas City, Mo. -
Stoogie said:I'm willing to bet that I've cooked 25 briskets in the past 4 years and I've never had such a complete failure from start to finish. Booze probably had a lot to do with it, but that's no excuse! Details -
Egg Size: Large
Lump: Grove Charcoal
Wood: Combo of oak and some hickory
Store: Costco
Grade: Prime
Weight: 15.82 lbs, ~13.5 lbs after trimming
Price: $2.89/lb
Temp: Wanted 270* at the time, but I couldn't move my egg off 300* and THIS is where ALL MY PROBLEMS ORIGINATED
Rub: Equal parts, by weight, of pepper, Kosher salt and a combo of garlic powder and chili powder
Injection: None
Fat Cap: Down
Drip Pan: Empty, air gapped
Time Put On: 10:45pm
Time Taken Off: 9:30am (!!)
Internal Temp at 9:30: 223* (yikes)
Notes: Just a cluster-fudge from the get-go on this. I know better to not make the long line of mistakes I made on this cook. First, I shouldn't have over-served myself so much... I was polluted. Second, for what ever reason why, I miscalculated the time needed to cook a 13-14lb brisket and put it on too early. Third, I did not catch the egg temp at 250* and instead of being patient for another 3-4 beers and getting it down, I *assumed* that if I put this mother on when everything read 300*, just putting the brisket in would drag the temp down to where I wanted it. Fourth, I didn't do a good enough job monitoring the cook before I went to bed (passed out). Fifth, I didn't get up early enough on Sunday morning to check on it (hung over).
Rookie mistake after rookie mistake. Check that, brisket rookies wouldn't make those mistakes because they'd be on it better. Pulled this train wreck at 9:30am and FTC'd it until 6:00pm. It was still nice and warm, so that was probably the only thing that went right.
1/4 of the flat was toast and the only edible portions was the rest of the flat and most a good chunk of the point. It was dry, chewy and horrible. I was embarrassed, but this has humbled me to get back to the basics of cooking brisket.
I only took 2 pics, the seasoning and before I cut in to it.
I may drink a little less, but I have no less propensity to having cooks go pear shaped if I don't stay on top of them. You (like I) are probably the poster child for a Flame Boss 200 (or something else of its kind).(now only 16 stone)
Joule SV
GE induction stove
Gasser by the community pool (currently unavailable)
Scale (which one of my friends refuses to use)
Friends with BGEs and myriad other fired devices (currently unavail IRL)
Occasional access to a KBQ and Webber Kettle
Charcuterie and sourdough enthusiast
Prosciuttos in an undisclosed locationAustin, TX -
Ladeback69 said:kl8ton said:
My kids don't care about moisture content really. . . and i am still trying to teach them to not put ketchup or catsup (for those of you that swing that way) on everything.
Large, Medium, MiniMax, & 22, and 36" Blackstone
Grand Rapids MI -
Alright - I dropped everyone's name from above, as well as those PM's I received, into a handy-dandy random name picker machine (http://www.miniwebtool.com/random-name-picker/)
And the winner is......
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@minniemoh
Congratulations!
@minniemoh, send me your shipping info and a date that's a good time for you to receive your brisket over the next month or so and I'll get it sent out!
To all - great job participating, there's a ton of valuable information in this thread! -
lousubcap said:XL, WSM, Coleman Road Trip Gas GrillKansas City, Mo.
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Congrats, @minniemoh, you will really enjoy the SRF brisket. It's wonderful. Thanks again @SRFShane for looking after us.
Large BGE
Greenville, SC
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