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First Cooking Post, First Rolled Brisket

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Comments

  • slovelad
    slovelad Posts: 1,742
    lousubcap said:
    Texture will be interesting depending on the cut/roll.  Great idea from @Photo Egg to cover with bacon.  I used to lay bacon across the non-fat side of flats when that was all I could find.  (BTW that bacon had a great taste when pulled off the flat to let the bark set-up).  Probes like buttah should be the "declare victory" finish-line.  Waiting on the review.  
    Cutting could make or break the texture on this 
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  • SamIAm2
    SamIAm2 Posts: 1,997
    11 hours and counting. Internal temperature is 182. Pulled off the bacon and it tastes interesting. Pork with hint of beef bark and very crisp. Wrapped the rolled brisket in Heavy Duty aluminum foil with water and Mott's applesauce. Bumping the temp of the egg to 275 to try to finish sooner.
    Ubi panis, ibi patria.
    Large - Roswell rig, MiniMax-PS Woo; Cocoa, Fl.
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  • SamIAm2
    SamIAm2 Posts: 1,997
    edited June 2017

    lkapigian was correct, some did unroll. Some parts shredded like roast beef but it tasted just fine. As far as I can tell, the Dizzy Pig and the brisket was the only other thing added to the meat. It was just a rolled up flat.


    Some slices from the ends look a little dry but those will be used for some enchilada filling later.

    A Ball Park bun, some lettuce, and a little Maurice's Original Sauce. You know I had to try it out before leaving the forum this morning. I would try this again but will have to think about stuffing it before it was rolled and tied. 
    Thanks for following along.
    Ubi panis, ibi patria.
    Large - Roswell rig, MiniMax-PS Woo; Cocoa, Fl.
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  • lousubcap
    lousubcap Posts: 36,662
    Someone's gotta be first-thanks for the documentation and assessment.  Glad it had a great flavor.  

    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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  • SamIAm2
    SamIAm2 Posts: 1,997
    lousubcap said:
    Someone's gotta be first-thanks for the documentation and assessment.  Glad it had a great flavor.  

    Thanks for being there with your encouragement and information. Two things I did learn from this cook. It is a fun ride when you all were so helpful. Did not think about a "live" cook at all. Knowing you all were out there and interested kept me going till the wee hours of the morning. The second thing - I know if you're lookin', you ain't cookin' - so probably should not have kept opening up the egg to photograph progress. But then there would just be words for documentation and who wants that :)??
    Ubi panis, ibi patria.
    Large - Roswell rig, MiniMax-PS Woo; Cocoa, Fl.
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  • SSQUAL612
    SSQUAL612 Posts: 1,186
    Interesting concept...not sure I will attempt, but it is creative.  I have noticed the grill grates from CGS are better quality than the OEM Grids and they are easier to clean.   I wish they made a 24" version for the main grid on the XL. Thanks for the post. 
    Tyler, TX   XL BGE 2016, KJ Classic 2019,  MES, 18.5 WSM,  Akorn Jr,  36"&17" Black Stone, Adj Rig, Woo, Grill Grates, SS Smokeware Cap, KAB,  FB 300, Thermapen 
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  • lkapigian
    lkapigian Posts: 11,549
    Looks awesome and thanks for thinking outside of the box!!
    Visalia, Ca @lkapigian
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  • SamIAm2
    SamIAm2 Posts: 1,997
    SSQUAL612 said:
    Interesting concept...not sure I will attempt, but it is creative.  I have noticed the grill grates from CGS are better quality than the OEM Grids and they are easier to clean.   I wish they made a 24" version for the main grid on the XL. Thanks for the post. 
    Maybe you could contact high-que to see if there is interest in creating a grill grate for your XL. It would probably be heavy and expensive but we're always willing to spend your money for you. :s
    Ubi panis, ibi patria.
    Large - Roswell rig, MiniMax-PS Woo; Cocoa, Fl.
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  • SSQUAL612
    SSQUAL612 Posts: 1,186
    Thanks Samyouare... I'll be attending some EggFest and maybe there will be an upgrade replacement grid already on the market, but after checking the cost of the High Que LG I think I'll just scrub my OEM Grid. 
    Tyler, TX   XL BGE 2016, KJ Classic 2019,  MES, 18.5 WSM,  Akorn Jr,  36"&17" Black Stone, Adj Rig, Woo, Grill Grates, SS Smokeware Cap, KAB,  FB 300, Thermapen 
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  • SamIAm2
    SamIAm2 Posts: 1,997
    lousubcap said:
    Someone's gotta be first-thanks for the documentation and assessment.  Glad it had a great flavor.  

    I found the old thread I mentioned. @Squalk62 posted his cook in April of 2014 titled Easter Rolled Brisket.


    Ubi panis, ibi patria.
    Large - Roswell rig, MiniMax-PS Woo; Cocoa, Fl.
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  • HeavyG
    HeavyG Posts: 10,380
    SamIAm2 said:
    An hour and 15 minutes in to the cook and the wind from the storm bands is playing with grid temp. Internal temp is 138*.  Making small adjustments and hoping it isn't getting dry.

    Here is another photo - so "it is happening"!
    Nice pic!

    I'd forgotten what clean grates look like. :)
    “Reality is that which, when you stop believing in it, doesn't go away.” ― Philip K. Diçk




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  • SamIAm2
    SamIAm2 Posts: 1,997
    HeavyG said:
    SamIAm2 said:
    An hour and 15 minutes in to the cook and the wind from the storm bands is playing with grid temp. Internal temp is 138*.  Making small adjustments and hoping it isn't getting dry.

    Here is another photo - so "it is happening"!
    Nice pic!

    I'd forgotten what clean grates look like. :)
    Well after all, "It is the luxury stainless cooking grate for the LGBE" so it should keep itself clean for that price. ;) 
    Ubi panis, ibi patria.
    Large - Roswell rig, MiniMax-PS Woo; Cocoa, Fl.
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