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Rainy day Brisket

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Cookinbob
Cookinbob Posts: 1,691
edited April 2017 in EggHead Forum
It has been a while since I posted a cook here.  Doing a brisket today for my son's birthday dinner.  Picked up a 14 lb packer at Restaurant Depot (the smallest one they had).  Trimmed and rubbed with Mickeys coffee rub..  Fired up the XL with a LOT of oak and some cherry too.  Egg is dialed in perfect at 275.  I will either foil or turn up the heat later to finish for a 5:00 dinner.  Can't wait!





XLBGE, Small BGE, Homebrew and Guitars
Rochester, NY
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  • YEMTrey
    YEMTrey Posts: 6,829
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    Ahh, brings back good memories of visiting my buddy's family in Roch-cha-cha.  Happy birthday to your son, and good eats are in store for all involved!
    Steve 
    XL, Mini Max, and a 22" Blackstone in Cincinnati, Ohio
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  • lousubcap
    lousubcap Posts: 32,385
    edited April 2017
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    Great looking protein right there.  Don't know when you started but foil and cranking the temp may be in the future.  Prior based on the following:  14 lbs, figuring a trim of around 2 lbs means you are running with about 12 lbs of protein.  @275*F I have recently been seeing around 0.7-0.8 hrs/lb.  If you want to give it around a 20 minute cooling rack rest and FTC (brisket likes a couple of hour FTC) then you are past the desired slice on demand and eat time.  Just an observation.
    BTW-you can dial it up and/or go with foil to punch it home but go with the feel for the finish-line.  FWIW-
    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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  • Brandongodfrey
    Brandongodfrey Posts: 113
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    Looks like there won't be any leftovers, Very nice piece of property you have there ! 
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  • Cookinbob
    Cookinbob Posts: 1,691
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    It was a busy day, no chance to put finished pics until today.  At about 1:30 the IT was 174, I foiled it and removed at about 4:00 to FTC.  Sliced and served at 5:30.  Check out the smoke ring - I don't always get one, but I did today.  THe brisket was great, and because there were only 6 of us, there were lots of leftovers.  I had a brisky sandwich for lunch today, will probably have another
    tonight.




    XLBGE, Small BGE, Homebrew and Guitars
    Rochester, NY
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  • lousubcap
    lousubcap Posts: 32,385
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    Nailed it and the elusive smoke ring as well.  Congrats on the cook and eats.
    Curious-do you recall the ballpark cook-time at 275*F?
    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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  • bgebrent
    bgebrent Posts: 19,636
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    Outstanding brother!
    Sandy Springs & Dawsonville Ga
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  • Cookinbob
    Cookinbob Posts: 1,691
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    I measure temp at the grate with a Maverick, dome temp is a little higher.  This went on at about 7:30 AM, and came off at 4, so about 8-1/2 hours, though I did foil it, and the temp crept up a bit (300) towards the finish. Also, I said I had a lot of oak - it was 2 splits about 12" long laid right on the grate before the lump, which had about 8 chunks of cherry mixed in, lump is Carbon Del Sur.  When the cook was done, about half of the lump remained, but I only found 2 pieces of unburned wood!
    XLBGE, Small BGE, Homebrew and Guitars
    Rochester, NY
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  • lousubcap
    lousubcap Posts: 32,385
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    Thanks for the insights.  That time-line is in the range I have been seeing.  And you definitely laid the wood to it as described.  Smoke ring is a testament.
    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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  • GoooDawgs
    GoooDawgs Posts: 1,060
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    Looks awesome.  What internal temp did you pull it off at?
    Milton, GA 
    XL BGE & FB300
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  • Cookinbob
    Cookinbob Posts: 1,691
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    pulled at 201
    XLBGE, Small BGE, Homebrew and Guitars
    Rochester, NY
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  • JohnnyTarheel
    JohnnyTarheel Posts: 6,541
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    Beautiful!!
    Charlotte, NC - Large BGE 2014, Maverick ET 733, Thermopen, Nest, Platesetter, Woo2 and Extender w/Grid, Kick Ash Basket, Pizza Stone, SS Smokeware Cap, Blackstone 36"
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  • johnnyp
    johnnyp Posts: 3,932
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    Awesome job.  id crush a plate

    XL & MM BGE, 36" Blackstone - Newport News, VA
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  • Cookinbob
    Cookinbob Posts: 1,691
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    By the way, I cooked this fat side down - first time, but will be my MO in the future. The bark stays with the meat instead of the fat ;)
    XLBGE, Small BGE, Homebrew and Guitars
    Rochester, NY
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