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Brisket Gods!

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Brisket_Fanatic
Brisket_Fanatic Posts: 2,884
in EggHead Forum
So I normally don't inject brisket and just go 250 done until done. If need to be done and it won't I will wrap in foil or paper. However this is weird as hell and only think I can link it to is this time I injected with butchers prime injection mixed with water.  I put on a 12 lb choice at 4am steady at 250 dome with drip pan with about 12 oz of outdated flat coke so the drippings don't burn. When I got up and checked it at 8 it was already 151 then around 10 noticed it was down to 147. Left with the kids for a few hours and came home around 230 and it was at 144. Double checked with thermapen for internal and my dome thermo was just calibrated as well. Also running a maverick which was spot on. I have it wrapped and slowly bringing up the egg temp to around 300.

Does the injection really add this much time?


NW IA

2 LBGE, 1 SBGE, 22.5 WSM, 1 Smokey Joe

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  • lousubcap
    lousubcap Posts: 32,375
    edited July 2016
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    Never have juiced but if you figure that the stall is all about evaporative cooling and you artificially add liquid then it makes sense that the stall process would become a protracted exercise.  Will be interested in the flavor profile once finished.  I'm sure there will be residuals from the juice but to what extent?  BTW here's link about the stall:
    http://amazingribs.com/tips_and_technique/the_stall.html  FWIW-
    Edit-no brisket god.  
    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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  • blind99
    blind99 Posts: 4,971
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    @lousubcap did you just say there's no brisket god?  
    now i feel empty and alone...
    Chicago, IL - Large and Small BGE - Weber Gasser and Kettle
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  • blind99
    blind99 Posts: 4,971
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    @sgh I like the way you think.  for something as important as brisket, there must be gods, not just one.
    Chicago, IL - Large and Small BGE - Weber Gasser and Kettle
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  • SGH
    SGH Posts: 28,791
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    blind99 said:
    @sgh I like the way you think.  for something as important as brisket, there must be gods, not just one.
    The Brisket Gods are indeed many in number my friend. Some more helpful than others. 

    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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  • Brisket_Fanatic
    Brisket_Fanatic Posts: 2,884
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    SGH said:
    If you really want the Brisket Gods to answer, you must first pray to them. Even then they may or may not answer. Here is a great prayer to the Brisket Gods:

    Oh Brisket Gods, I pray to thee,
    Cast your guidance and blessing down upon me.
    Oh ruler of both fire and flame,
    Guide me so I avoid failure and shame.
    Hold my hand and steer me straight,
    That this brisket may turn out great. 
    May my point be moist and my flat be true,
    This I humbly beg of you. 
    Down on my knees I do pray,
    That you might bless me and show me the way. 
    Fan my flame and stoke my fire,
    And show the world that SGH is not a liar :o

    Sometimes they answer, sometimes they don't.   


    Been doing this for years! Well said my friend. 

    NW IA

    2 LBGE, 1 SBGE, 22.5 WSM, 1 Smokey Joe

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  • blind99
    blind99 Posts: 4,971
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    SGH said:
    blind99 said:
    @sgh I like the way you think.  for something as important as brisket, there must be gods, not just one.
    The Brisket Gods are indeed many in number my friend. Some more helpful than others. 
    @sgh no kidding.  i've met some that seem to exist just to fvck with me. 'brisket? no, you mortal, you're making football'
    Chicago, IL - Large and Small BGE - Weber Gasser and Kettle
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  • lousubcap
    lousubcap Posts: 32,375
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    @blind99 Obviously there are brisket gods.  My edit was to confirm that I am not one.  Sorry for the confusion.  
    And regarding @SGH, he uses Ron's money to showcase his ability to walk on brisket infused water without getting his feet wet.  Beyond that I will refrain from any further comments on the above @SGH 's great prose. ;)
    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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  • blind99
    blind99 Posts: 4,971
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    @lousubcap phew! i was worried there. i've learned a ton about brisket from your posts, so you've definitely got an inside line.

    (sorry about the thread hijack OP)
    Chicago, IL - Large and Small BGE - Weber Gasser and Kettle
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  • SGH
    SGH Posts: 28,791
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    blind99 said:
    @lousubcap phew! i was worried there. i've learned a ton about brisket from your posts, so you've definitely got an inside line.

    Don't let brother Cap pull the wool over your eyes. He certainly presides amongst the Gods.  

    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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  • Brisket_Fanatic
    Brisket_Fanatic Posts: 2,884
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    @lousubcap said:
    Never have juiced but if you figure that the stall is all about evaporative cooling and you artificially add liquid then it makes sense that the stall process would become a protracted exercise.  Will be interested in the flavor profile once finished.  I'm sure there will be residuals from the juice but to what extent?  BTW here's link about the stall:
    http://amazingribs.com/tips_and_technique/the_stall.html  FWIW-
    Edit-no brisket god.  
    I have read that before and I definitely understand the "why/how" just can't believe it added way way way more time.  

    NW IA

    2 LBGE, 1 SBGE, 22.5 WSM, 1 Smokey Joe

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  • Brisket_Fanatic
    Brisket_Fanatic Posts: 2,884
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    @SGH I also misted with melted butter in your honor as a sacrifice to the Gods. 

    NW IA

    2 LBGE, 1 SBGE, 22.5 WSM, 1 Smokey Joe

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  • blind99
    blind99 Posts: 4,971
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    I'd say that's a feast. Looks fantastic. 
    Chicago, IL - Large and Small BGE - Weber Gasser and Kettle
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  • Darby_Crenshaw
    Darby_Crenshaw Posts: 2,657
    edited July 2016
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    The 'stall' is water being driven off. 

    Add water. Longer stall 

    looks great, btw

    [social media disclaimer: irony and sarcasm may be used in some or all of user's posts; emoticon usage is intended to indicate moderately jocular social interaction; the comments toward users, their usernames, and the real people (living or dead) that they refer to are not intended to be adversarial in nature; those replying to this user are entering into a tacit agreement that they are real-life or social-media acquaintances and/or have agreed to or tacitly agreed to perpetrate occasional good-natured ribbing between and among themselves and others]

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  • NC_Egghead
    NC_Egghead Posts: 786
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    Looks like you nailed it!
    Charlotte, NC

    XL BGE, WSM, Weber Genesis 2, Weber Kettle
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  • WeberWho
    WeberWho Posts: 11,027
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    Looks awesome! I guarantee it's better than Smokey D's brisket I had the other night. That was a pass. Yum!
    "The pig is an amazing animal. You feed a pig an apple and it makes bacon. Let's see Michael Phelps do that" - Jim Gaffigan

    Minnesota
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  • Foghorn
    Foghorn Posts: 9,842
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    I'd definitely hit 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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  • dldawes1
    dldawes1 Posts: 2,208
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    Great looking brisket.

    I've never experimented with injecting brisket yet,,,but may try it on the next one !!!

    Thanks for posting !

    Donnie Dawes - RNNL8 BBQ - Carrollton, KY  

    TWIN XLBGEs, 1-Beautiful wife, 1 XS Yorkie

    I'm keeping serious from now on...no more joking around from me...Meatheads !! 


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  • lousubcap
    lousubcap Posts: 32,375
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    For all the stall that result was definitely worth it.  Great looking result and banquet.  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.
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  • saluki2007
    saluki2007 Posts: 6,354
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    Large and Small BGE
    Central, IL

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  • Gunnar
    Gunnar Posts: 2,307
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    Great results....
    LBGE      Katy (Houston) TX
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  • smokeyw
    smokeyw Posts: 367
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    I use Butcher's injection all the time in competitions. It won't make any difference whatsoever in your cook time.
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  • Brisket_Fanatic
    Brisket_Fanatic Posts: 2,884
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    @Weberwho WeberWho said:
    Looks awesome! I guarantee it's better than Smokey D's brisket I had the other night. That was a pass. Yum!
    Thanks, only think I've eaten at Smokey D's is ribs and double mac n' cheese. I also hear that the wings are amazing.

    NW IA

    2 LBGE, 1 SBGE, 22.5 WSM, 1 Smokey Joe

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  • Brisket_Fanatic
    Brisket_Fanatic Posts: 2,884
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    @Blind99 - Thanks, it was for sure. Couple of freezer meals out of the deal as well.

    @Darby_Crenshaw - Thanks! I guess when injecting I'll have to work on my timing.

    @NC_Egghead - Thanks!

    @Foghorn - Thanks!

    @dldawes1 - It was definitely more moist and the flavor enhancement was very noticeable. Give it a go just give yourself lots more time.

    @lousubcap - It was worth the wait!

    @saluki2007 - Thanks!

    @Gunnar - Thanks!

    NW IA

    2 LBGE, 1 SBGE, 22.5 WSM, 1 Smokey Joe

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  • Brisket_Fanatic
    Brisket_Fanatic Posts: 2,884
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    smokeyw said:
    I use Butcher's injection all the time in competitions. It won't make any difference whatsoever in your cook time.

    Then why @smokeyw did it take much longer than normal. The only thing I changed was the injection?

    NW IA

    2 LBGE, 1 SBGE, 22.5 WSM, 1 Smokey Joe

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  • smokeyw
    smokeyw Posts: 367
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    Brisket_Fanatic said:
    smokeyw said:
    I use Butcher's injection all the time in competitions. It won't make any difference whatsoever in your cook time.

    Then why @smokeyw did it take much longer than normal. The only thing I changed was the injection?

    I don't really have an answer as to why it took so long. But I have cooked at least as many that were injected with Butchers as were not and have never experienced any noticeable difference in timing. I do know that there will always be some difference in timing due to fat content, density, etc.. In addition to that, I never use any liquid in a drip pan. That may have made some difference. Do you usually do that?
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  • WeberWho
    WeberWho Posts: 11,027
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    Brisket_Fanatic said:
    @Weberwho WeberWho said:
    Looks awesome! I guarantee it's better than Smokey D's brisket I had the other night. That was a pass. Yum!
    Thanks, only think I've eaten at Smokey D's is ribs and double mac n' cheese. I also hear that the wings are amazing.
    My hopes were high with the brisket being the ribs are so good. It probably didn't help we ate an hour and a half before they closed. The brisket and burnt ends had very little flavor and tasted more like pot roast. The side potato casserole was freaking awesome. Will be looking for a copy cat recipe on that. Your brisket on the other hand looks fantastic!
    "The pig is an amazing animal. You feed a pig an apple and it makes bacon. Let's see Michael Phelps do that" - Jim Gaffigan

    Minnesota
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  • Brisket_Fanatic
    Brisket_Fanatic Posts: 2,884
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    smokeyw said:
    Brisket_Fanatic said:
    smokeyw said:
    I use Butcher's injection all the time in competitions. It won't make any difference whatsoever in your cook time.

    Then why @smokeyw did it take much longer than normal. The only thing I changed was the injection?

    I don't really have an answer as to why it took so long. But I have cooked at least as many that were injected with Butchers as were not and have never experienced any noticeable difference in timing. I do know that there will always be some difference in timing due to fat content, density, etc.. In addition to that, I never use any liquid in a drip pan. That may have made some difference. Do you usually do that?

    @smokeyw - Yes, I always use a drip tray with just enough liquid to cover the bottom.

    NW IA

    2 LBGE, 1 SBGE, 22.5 WSM, 1 Smokey Joe

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  • Thatgrimguy
    Thatgrimguy Posts: 4,729
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    smokeyw said:
    Brisket_Fanatic said:
    smokeyw said:
    I use Butcher's injection all the time in competitions. It won't make any difference whatsoever in your cook time.

    Then why @smokeyw did it take much longer than normal. The only thing I changed was the injection?

    I don't really have an answer as to why it took so long. But I have cooked at least as many that were injected with Butchers as were not and have never experienced any noticeable difference in timing. I do know that there will always be some difference in timing due to fat content, density, etc.. In addition to that, I never use any liquid in a drip pan. That may have made some difference. Do you usually do that?
    My experience has been the same. I have cooked a lot of injected and a lot of not injected briskets. I have not found the injection to make as much of a difference as brand/grade. Briskets can be weird. I bet that brisket would have taken forever even without the injection.
    XL, Small, Mini & Mini Max Green Egg, Shirley Fab Trailer, 6 gal and 2.5 gal Cajun Fryers, BlueStar 60" Range, 48" Lonestar Grillz Santa Maria, Alto Shaam 1200s, Gozney Dome, Gateway 55g Drum
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