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The Big Dipper and a Brisket

bikesAndBBQ
bikesAndBBQ Posts: 284
in EggHead Forum
Since I feel like I can really dial in the LBGE's temperature and set and forget, I decided it is time I do something I've never done before....a brisket. I've been watching YouTube videos and reading as much as I can of trimming, prepping, seasoning and cooking one for a few weeks now.  Earlier this week I talked myself into it.  I bought a 8.75 pound packer from a bigger grocery chain here and went at it.  My trimming job was the second time that piece of meat was butchered.  I have pics of that but will not publicly release them.  I learned a lot though.  I trimmed about 1.5 pounds off of it.  I think I trimmed way too much fat off.  The rub was salt, pepper, used coffee grounds and thyme with a mustard base.  Today, I woke up a 4:00 AM to get things going.  I wanted to start very early to not rush it and give a lot of time for FTC.  Outside was peaceful and quiet and it reminded me of my days growing up in a rural part of PA.  The Big Dipper overlooked my Egg.  I determined that was a good sign.  I got the Egg to about 265 (290-300ish dome I think) and on went the brisket.  About 3 hours (165 IT) in a wrapped in butcher's paper.  The temperature was very steady the whole time.  After 9 hours the IT was 195 and I pulled it.  FTC'ed for two hours and ate.  It was decently juicy, the rub was great and we rated it a solid first attempt.  It wasn't a hard as I thought it would be. I know I way over thought the trimming   Far from a competition or professional brisket, but I am happy with it.  Thanks for looking.  
Pittsburgh, PA. LBGE
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Comments

  • Foghorn
    Foghorn Posts: 10,319
    Very nice.  If it was decently moist it was better than my first effort.

    Congrats to taking the first step down the brisket path.  

    XXL BGE, Karebecue, Chargiller Akorn Kamado, Weber Smokey Mountain, Grand Turbo gasser, Weber Smoky Joe, and the wheelbarrow that my grandfather used to cook steaks from his cattle

    San Antonio, TX

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  • lousubcap
    lousubcap Posts: 37,882
    Congrats on the cook and results.  Every one is a journey unto itself.  Build on this and give it another go in the near-term.  It's all about practice.  
    Louisville; Rolling smoke in the neighbourhood.  Life is too short for light/lite beer!  Seems I'm livin in a transitional period. CHEETO (aka Agent Orange) makes Nixon look like a saint.  
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  • Theophan
    Theophan Posts: 2,656
    bikesAndBBQ said:
    ... The rub was salt, pepper, used coffee grounds and thyme with a mustard base...
    Used coffee grounds???  Sounds interesting, but I've sure never tried that, would have thought it would be gritty.  Glad it was great!

    I am no brisket expert, have only smoked a few flats (never seen a packer in my stores), but I don't think mine have ever been done at 195°.  Was it tender?

    I've never cooked a brisket I didn't like, but the first one, especially, wasn't tender enough.  Great flavor, but too chewy.  If I ever see a packer, I might try one, but it's usually just me and my wife, and it would take us a LONG time to eat one of those!  :)

    Thanks for sharing!  I learn from every post!
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  • lousubcap
    lousubcap Posts: 37,882
    @Theophan - not to hi-jack the thread but around here you can get a prime packer for about $3/lb and choice flats for $6+/lb.  Don't let the price totally drive your decision, but when you figure the yield of about 60% of pre-cook weight and trim the packer it is not an overabundance of beef goodness.
    When you find the elusive packer, go for it-you will be justly rewarded.  FWIW-
    Louisville; Rolling smoke in the neighbourhood.  Life is too short for light/lite beer!  Seems I'm livin in a transitional period. CHEETO (aka Agent Orange) makes Nixon look like a saint.  
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  • Theophan
    Theophan Posts: 2,656
    lousubcap said:
    ... When you find the elusive packer, go for it-you will be justly rewarded.  FWIW-
    It's not the price, but truly, I've never seen one.  I have to admit, though, that it's been years since I've been to Costco, and, based on what I read here, it's possible they carry them, now.  I'll have to check them out again, one of these days.  I really do love brisket, and I've never cooked a packer -- I'm guessing I'll love it.

    Thanks!
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  • bikesAndBBQ
    bikesAndBBQ Posts: 284
    @Theophan, the used coffee grounds don't add any grit or sandy like texture.  I think they add some color and a little bit of flavor to the bark. At 195, it was tender at least I thought. It probed very easily and pased the test where if you hold a strip up, it should not fall apart but pull apart with very little effort.  I pulled it at 195 and FTC'd it so maybe it gained a few degrees during that period. 
    Pittsburgh, PA. LBGE
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  • Theophan
    Theophan Posts: 2,656
    bikesAndBBQ said:
    @Theophan, the used coffee grounds don't add any grit or sandy like texture.  I think they add some color and a little bit of flavor to the bark. At 195, it was tender at least I thought. It probed very easily and pased the test where if you hold a strip up, it should not fall apart but pull apart with very little effort.  I pulled it at 195 and FTC'd it so maybe it gained a few degrees during that period. 
    Fascinating on the coffee grounds!  Gives me the heebie-jeebies for some reason, but you made it sound good.  Might try it sometime.

    And your description of the brisket sounds PERFECT.  Makes my mouth water!  :)
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  • bikesAndBBQ
    bikesAndBBQ Posts: 284
    Theophan said:
    Fascinating on the coffee grounds!  Gives me the heebie-jeebies for some reason, but you made it sound good.  Might try it sometime.

    And your description of the brisket sounds PERFECT.  Makes my mouth water!  :)
    The spent coffee grounds I use are a coarse or medium-coarse grind.  I wouldn't use a fine grind on a rub.  Make sure it is used coffee grounds.  You can't taste the coffee grounds or really notice them, in my opinion.  Thanks for the kind words, too. 
    Pittsburgh, PA. LBGE
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