Brisket going on tonight

lousubcap said:

Never a doubt-congrats on bringing it home.  Great looking bark.  Nailed it across the board.  Congrats.  

@lousubcap
Cap, bottom line. BEST EVER. It was, by far, the best brisket I have ever made. Thank you.

pgprescott said:

Enjoy! 

Check, my brother. Done!

Legume said:

Very nice and cool stories.  

Thank you brother, this is one I wish I could have shared with my BGE family. It might not have won awards, but I could legitimately called anyone who did win, on this night, likely a cheater.
Seriously, thank you. The kind words mean a lot.

Slicing it up to serve:

Biggreenpharmacist said:

Wow!  That looks absolutely perfect. 

Thank you brother. It was, by far my best, no kidding. Appreciate the kindness.

bgebrent said:

Sliced shots ****?

@bgebrent
We must be brothers. CHECK ABOVE, LOL!

StillH2OEgger said:

Wish I had dived into this thread earlier, but it has been very enjoyable following your progress and congrats on nailing it! Nothing like company to crank up the pressure on the cook. Brisket looks fantastic.

Dude, for my homies, no big deal. For My Beautiful Wife's co-workers, Game Freaking On!
Thank you for getting it.
I was hoping so very much it would turn out great. This cook was beyond that. By Far.
This brisket was incredible. I did a lot of things outside the GAP box to make this better, and it worked.
Thank you for checking in, and the kindness of your words.

lousubcap said:

Great money shots right there.  Great smoke ring as well.  Definitely climbed to the top of the mountain.  Today your meager left-overs are another reminder of the eggcellent cook and result, especially given the wild wind ride throughout the cook.  

I used olive oil from an aerosol can to coat the brisket, prior to adding coarse ground kosher salt, and coarse ground telicherry black pepper. I followed that with garlic, and then finished it with the coffee rub. I let the brisket sit for about 12 hours prior to the cook.
After putting it on the XL, I wrapped the thin end with foil.  About every two hours I either injected or applied to the surface a 2 oz mixture of beef broth (50%) onion juice (25%) and garlic juice (25%). 
The pecan chunks were arranged in the KAB so when the fire was started in the back of the basket, the smoke would be continuous as it burned from back to front. I think this made a huge difference in the cook vs. previous cooks. The others were great, but this brisket was awesome.
I wrapped the others with butcher paper during the cook, this one, I did not. I only wrapped it after letting it rest for about 20-25 minutes. It sat wrapped, in the cooler for about two hours. I am thinking I may had been able to pull this one at a sub 190 IT, it was definitely done at 190F though.
It was so tender and juicy, our guests, were astonished no knives were needed or used.
Hopefully, I will be able to duplicate this effort going forward.

northGAcock said:

Thanks Robin. Means a lot.

Eggaroo said:

Awesome post! I've been following this from the beginning and want to wish you congratulations on your successful adventure delivering the goods. Also appreciate the cook summary at the end. I do have a couple of questions regarding "onion juice" and "garlic juice". Is this something that you purchased? What brand? Is this in the grocery store, and if so, where do your find it? Thanks again for the great write-up.

@Eggaroo
I buy what is available, and I get them at either Kroger or Meier's. I usually find them in the spice aisle, and when I do find them, I buy all they got, because the supply is often in consistant, or out of stock.
These are the two brands I use, only because they are available, not because of quality. They both do excellent when you use them as I have. Spend money on a good injector, with metal screw points connecting the needle to the injector. Make sure the needle is heavy duty. Plastic just does not work so well with tough meats.
Howard's is from Kroger, Reese is from Meier
These are the brands, so you know what to look for.

Brisket_Fanatic said:

That beast looks amazballs!!!!! I almost took a bite out of my monitor, well done brother, well done!

Thank you sir, I appreciate your words. I hope this helps those that find the most fun cook a bit overwhelming.
All of the burnt pieces, I had cut off to make burnt ends, got consumed by everyone standing around while I sliced it up. They just kept grabbing at them. So, no burnt ends tonight. Dang it.
I have some left I will be making sammies with, but, I almost had to give that up, due to folks wanting to take it home with them.

lousubcap said:

Thanks for the write-up. Your process definitely worked extremely well.  No pressure on the next one for sure.   

Just hope it helps those which are going to try their first. I figure with the help they will get from the experts on here, they will do fine.
Fat side down!