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Rainy day Brisket
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Cookinbob
Posts: 1,691
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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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 -
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. -
Looks like there won't be any leftovers, Very nice piece of property you have there !
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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 GuitarsRochester, NY -
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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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 GuitarsRochester, NY
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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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Looks awesome. What internal temp did you pull it off at?Milton, GA
XL BGE & FB300 -
pulled at 201XLBGE, Small BGE, Homebrew and GuitarsRochester, NY
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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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Awesome job. id crush a plate
XL & MM BGE, 36" Blackstone - Newport News, VA -
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 fatXLBGE, Small BGE, Homebrew and GuitarsRochester, NY
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