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Super Bowl Brisket - SRF Black (Pic heavy)

I finally got around to putting my 16# SRF Black brisket on the egg. It has been unintentionally wet-aging since mid-December (kept trying to find time to cook it but never did).





Untrimmed



Trimmed and ready to roll (20 oz fat trimmed)



Used AR with stone on lowest level and BGE grid on top. Used a Lloyd Pans 14" deep dish pizza pan for the drip tray (thanks @bettysnephew for recommending them in the Black Friday thread - very solid pans).  Put it on foil balls for an air gap.








Used Oakridge BBQ Black Ops Brisket Rub. Four wood chunks - 2 post oak, 2 pecan. Tried for 225 but it's holding steady at 250. Will update as necessary.

For those interested: https://myflameboss.com/cooks/67629

Two Large Eggs, 36" Blackstone, 6 gal Cajun Fryer, and a MiniMax in SE Florida - My New Table
Twitter: @ Bags
Blog: TheJetsFan.com

Comments

  • YukonRonYukonRon Posts: 12,436
    I am all about that. Looks like it will be a great cook. Keep posting.....
    "Knowledge is Good" - Emil Faber

    XL and MM
    Louisville, Kentucky
  • Looks good!!!
  • CtTOPGUNCtTOPGUN Posts: 488
    I am interested to see how long the SRF takes to cook at 250*. I have one in the freezer to cook soon. 

        Jim
    LBGE/Weber Kettle/Blackstone 36" Griddle/Turkey Fryer/Induction Burner/Gasser/28" Blackstone Griddle

     BBQ from the State of Connecticut!

       Jim
  • That's a nice piece of meat! Two quick questions What are you going to do with the drippings and what time is dinner? 
    Everyday is Saturday and tomorrow is always Sunday.
  • lousubcaplousubcap Posts: 17,069
    edited February 2017
    Impressed that you got it to fit without having to initially drape.  Enjoy the remainder of the cook.  Gonna be some great eats right there.  
    Edit:  I just gave a couple of the larger briskets I have in the freezer a look and the weight is gained with the width of the cut more than the length once you get past around 12 lbs or so.  Not sure the value of the preceding but I found it interesting on a Sunday AM.  FWIW-
    Louisville;  L & S BGEs, PBC, Lang 36; Burnin' wood in the neighbourhood. # 38 for the win.  Life is too short for light/lite beer.  
  • JacksDadJacksDad Posts: 459

    Hot diggity! 

    Large BGE -- New Jersey

  • lkapigianlkapigian Posts: 3,191
    Well, you just convinced me to get a Flame Boss , nice brisket as well
    Visalia, Ca
  • bgebrentbgebrent Posts: 16,627
    That will be amazing.  Fun day for you!
    Sandy Springs & Dawsonville Ga
  • bhedges1987bhedges1987 Posts: 3,201
    Getting close to pulling time according to your FB!

    Kansas City, Missouri
    Large Egg
    Mini Egg

    "All we have to decide is what to do with the time that is given to us" - Gandalf


  • HofstraJetHofstraJet Posts: 1,123
    She's done. Smells great outside. I used both my CyberQ and FlameBoss to see if the numbers match (FB was controlling the temp - CyberQ just there for info). They were close enough.



    Drip pan is pretty full.

    One weird thing I noticed is that there was leakage from the vent area. Never saw that before.



    Off to FTC and hold for dinner around kickoff.
    Two Large Eggs, 36" Blackstone, 6 gal Cajun Fryer, and a MiniMax in SE Florida - My New Table
    Twitter: @ Bags
    Blog: TheJetsFan.com
  • JacksDadJacksDad Posts: 459

    One weird thing I noticed is that there was leakage from the vent area. Never saw that before.

    I've seen the same thing with my FB200, even on relatively short cooks with a drip pan. The little metal plate that holds the fan comes out all greasy at the end of the cook. Not sure why... The ashes in the bottom of the fire box aren't greasy when I clean them out the next day, either.



    Large BGE -- New Jersey

  • bhedges1987bhedges1987 Posts: 3,201
    Hah. Mine drips like crazy. I should probably clean below mine. Never worried about it. My FB and old guru both did it.

    The bark black ops puts on briskets is fantastic. Good job!

    Kansas City, Missouri
    Large Egg
    Mini Egg

    "All we have to decide is what to do with the time that is given to us" - Gandalf


  • HofstraJetHofstraJet Posts: 1,123


    It's in the cooler. Money shots to come later.

    Not much lump used. Was filled to the top of the fire ring with RW.

    Cook went faster than expected - a little under 12 hours at 245.
    Two Large Eggs, 36" Blackstone, 6 gal Cajun Fryer, and a MiniMax in SE Florida - My New Table
    Twitter: @ Bags
    Blog: TheJetsFan.com
  • bhedges1987bhedges1987 Posts: 3,201
    Awaiting 

    Kansas City, Missouri
    Large Egg
    Mini Egg

    "All we have to decide is what to do with the time that is given to us" - Gandalf


  • Good looking cook brother!
    Wetumpka, Alabama
    LBGE and MM
  • northGAcocknorthGAcock Posts: 10,242
    Very nice. Love the pictures.
    Columbia, South Carolina with a Medium, MiniMax & a 17" Blackstone

    “Constantly choosing the lesser of two evils is still choosing evil.”
  • YukonRonYukonRon Posts: 12,436
    Beautiful cook, great presentation, as I always expect from your cooks.
    "Knowledge is Good" - Emil Faber

    XL and MM
    Louisville, Kentucky
  • @HofstraJet I looked at your FB graph and it looks like the meat probe went to 208??  Is that correct??  
    Milton, GA 
    XL BGE & FB300
  • calikingcaliking Posts: 11,278

    Where's the money shot(s)??? :)

    I tried  a similar mod for shielding the probe wires, but found that the lid and dome didn't seal well then. Do you have a lot of smoke leakage or any problem maintaining temps?


    #1 LBGE December 2012 • #2 SBGE February  2013 • #3 Mini May 2013
    A happy BGE family in Houston, TX.
  • HofstraJetHofstraJet Posts: 1,123
    @GoooDawgs - Correct - was at 208 and it was done.

    @caliking Pic below. I didn't have any smoke leakage nor a problem with maintaining temp (though I did have the FB running which may have offset any issues caused by the imperfect seal). Still have original gasket - haven't yet installed the Rutland from @RRP which is sitting in my garage.  The shields are my fix for the CyberQ wires. They are loose fitting and slide around quite a bit. I tried installing with heat shrink on the end but it doesn't stay tight. Need to find a better solution.






    Two Large Eggs, 36" Blackstone, 6 gal Cajun Fryer, and a MiniMax in SE Florida - My New Table
    Twitter: @ Bags
    Blog: TheJetsFan.com
  • Ladeback69Ladeback69 Posts: 4,436
    Looking good, now I am wanting brisket.
    XL, WSM, Coleman Road Trip Gas Grill

    Kansas City, Mo.
  • calikingcaliking Posts: 11,278
    @HofstraJet - had the same problem w the shielding slipping around and found it  quite annoying. Eventually gave up on it. I wonder if there is some kind of tiny hose clamp that might work?

    #1 LBGE December 2012 • #2 SBGE February  2013 • #3 Mini May 2013
    A happy BGE family in Houston, TX.
  • That looks good @HofstraJet.

    Thanks for including the FlameBoss cook link. I've started doing that for all of my cooks that I post here.

    Marshall in Beautiful Fruit Cove, FL.

    1 wife, 4 kids, 3 dogs, 1 cat, 1 bird, 1 Large Egg 10/28/16 and 1 MiniMax 04/29/17

    KAB, Adjustable Rig, PSWoo, FlameBoss 200, SmokeWare Chimney Cap

  • bhedges1987bhedges1987 Posts: 3,201
    Man... I can almost taste that black ops bark through the screen.

    Kansas City, Missouri
    Large Egg
    Mini Egg

    "All we have to decide is what to do with the time that is given to us" - Gandalf


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