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    Happy Easter. SRF brisket

    Posts: 3,201
    in EggHead Forum
    Around here in Kansas City my family eats Q for Easter and Christmas. 

    Went SRF this year.

    So good. 

    My newphew just started solid foods and he went back for seconds. His first Q tasting.



    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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    • Posts: 3,201

      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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    • Posts: 54
      Looks great. The bark on that brisket looks wonderful. Nice work and great to see the next generation of BBQers getting their share!
      XL BGE - Adjustable rig combo, Rutland gasket, 4:11 Positrac outback, 750 double pumper, Edelbrock intake
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    • Posts: 421
      Happy Easter indeed! Brisket looks great. Well done sir.
        
      XL BGE
      MD
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    • Posts: 3,201
      Davie755 said:
      Looks great. The bark on that brisket looks wonderful. Nice work and great to see the next generation of BBQers getting their share!
      Thanks. The bark was tasty!

      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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    • Posts: 3,201

      dsrguns said:
      Happy Easter indeed! Brisket looks great. Well done sir.
      Thanks!

      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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    • Posts: 3,201
      Point getting tasty back on the egg

      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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    • Posts: 8,364
      Post after post, your brisket never disappoints, and is the best lookin' around here IMO.

      No BS b, you're a jedi brisket master.
      Good to break the young'uns in right with Q.
      Happy Easter

      Brandon
      Quad Cities
      "If yer gonna denigrate, familiarity with the subject is helpful."

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    • Posts: 34,738
      @bhedges1987 - touche'.  ;) Great cook regardless.  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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    • Posts: 3,201
      True KC style burnt ends. Not hosed in sauce per popular belief.

      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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    • Posts: 3,201
      Focker said:
      Post after post, your brisket never disappoints, and is the best lookin' around here IMO.

      No BS b, you're a jedi brisket master.
      Good to break the young'uns in right with Q.
      Happy Easter

      Haha, thanks.
      It takes me some time to create this delicacy my family and I enjoy. This one ended up taking 24 hours from starting the egg to chopping the burnt ends. 


      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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    • Posts: 8,364
      bhedges1987 said:
      True KC style burnt ends. Not hosed in sauce per popular belief.
      Divine KC Q bud...damn.
      Brandon
      Quad Cities
      "If yer gonna denigrate, familiarity with the subject is helpful."

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    • Posts: 6,481
      Those burnt ends... Nicely done sir. Future goals there for me. 
      Coleman, Texas
      Large BGE & Mini Max for the wok. A few old camp Dutch ovens and a wood fired oven. LSG 24” cabinet offset smoker. There are a few paella pans and a Patagonia cross in the barn. A curing chamber for bacterial transformation of meats...
      "Bourbon slushies. Sure you can cook on the BGE without them, but why would you?"
                                                                                                                            YukonRon
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    • Posts: 1,060
       agree with the above - this is Jedi level! Best looking brisket I've seen on here.  Can you elaborate on your cook #s? Curious what your pit and pull temps were, and how long that took.   The pic of it draped over your finger is killer....
      Milton, GA 
      XL BGE & FB300
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    • Posts: 19,636
      That looks delicious!  You nailed that cook man.
      Sandy Springs & Dawsonville Ga
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    • Posts: 3,201
      bgebrent said:
      That looks delicious!  You nailed that cook man.
      Thank you!

      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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    • Posts: 3,201

      GoooDawgs said:
       agree with the above - this is Jedi level! Best looking brisket I've seen on here.  Can you elaborate on your cook #s? Curious what your pit and pull temps were, and how long that took.   The pic of it draped over your finger is killer....
      Sure thing.

      I go 250. The cook went fast this time around. I think it went about 45 min per pound. I pull more based on how it feels when I pick it up, not a temp or "probe like butter feeling" a lot of people describe. 

      How the brisket feels feels when it's raw and you pick it up is almost what I'm looking for when I pull it off the egg. Though a little more firm. 

      I will say however, when I started checking the temp was around 195. I didn't pull it then though.  I couldn't tell you what the exact temp I pulled was as I wasn't using my thermapen.

      Lol @ the Jedi references. 

      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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