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Brisket! Beefy Goodness

SciAggie
SciAggie Posts: 6,481
edited July 2017 in EggHead Forum
I found a nice looking choice grade brisket the other day for $1.77 per pound. I swore I'd never cook anything below prime again - but - this one showed some marbling and had a thick flat. Did I mention it was $1.77 per pound? So.... I bought it because I knew my kids would be in and be glad to take care of any leftovers. 

I have also decided that when I have the time a stick burner is worth the trouble. It's a small difference between it and the egg, but I can tell the difference. So I borrowed a cooker I have access to, set the alarm for 3:30 AM and went to work. Cooked over mesquite at 250 degrees. I added a water pan to raise the humidity. 


Here it is after a couple of hours. 

This is after about six hours. 

Here is the finished meteorite. It cooked right at 12 hours to probe like butter. I wrapped in foil for the last 1 1/2 hours. 




This is for fun. I baked these beans with retained heat in the wood fired oven. I simply slid the crock in the oven about 9:00AM and then 8 hours later there was magical goodness. 

Here's the finished result. 

I think it turned out well. The family liked it - and I guess that's what is important. Thanks for looking. 
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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Comments

  • Biggreenpharmacist
    Biggreenpharmacist Posts: 4,343
    Wow!  Nice job. 

    Little Rock, AR

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  • theyolksonyou
    theyolksonyou Posts: 18,459
    Fantastic
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  • SciAggie
    SciAggie Posts: 6,481
    20stone said:
    That's a great looking cook.

    I am amazed, however, that not everyone loves brisket  =)


    I hear ya. We don't cook it often because there is just so much meat for me and my wife - but - I always love the flavor. It's just concentrated beefyness
    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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  • Killit_and_Grillit
    Killit_and_Grillit Posts: 4,326
    Bravo

    "Brought to you by bourbon, bacon, and a series of questionable life decisions."

    South of Nashville, TN

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  • lousubcap
    lousubcap Posts: 36,900
    @SciAggie - great cook and documentation.  Nailed it for sure.  Hopefully you got to enjoy the point while feeding everyone else the flat.  
    Dang stick burner access-sounds like the best friend with a boat.  Well-played.

    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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  • SciAggie
    SciAggie Posts: 6,481
    @lousubcap Thanks. Yes the point was marvelous. It had enough fat to be succulent without being "fatty" if that makes sense. This is one of the best briskets I have cooked. I think in part I'm just learning this particular offset. I've used it enough to learn how to hold steady blue smoke and steady temperatures. It also helped to have a decent piece of meat. Losing sleep seems crazy until that fantastic flavor hits the mouth...
    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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  • DoubleEgger
    DoubleEgger Posts: 19,216
    Very nice as always. 
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  • lousubcap
    lousubcap Posts: 36,900
    @SciAggie- great description and I get it.  Glad it turned out so well.  Stick burners are definitely a different animal but when you get it dialed you are golden.  
    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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  • The Cen-Tex Smoker
    The Cen-Tex Smoker Posts: 23,179
    20stone said:
    That's a great looking cook.

    I am amazed, however, that not everyone loves brisket  =)


    You are bad. Back in Tx. Holy moly what a trip. We stayed at the airport Hilton just to decompress. 
    Keepin' It Weird in The ATX FBTX
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  • SciAggie
    SciAggie Posts: 6,481
    @The_Cen-Tex_Smoker Welcome back! My wife and daughter have me counting dollars, pennies, and pesos to plan a trip to Italy now. 
    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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  • DoubleEgger
    DoubleEgger Posts: 19,216
    SciAggie said:
    @The_Cen-Tex_Smoker Welcome back! My wife and daughter have me counting dollars, pennies, and pesos to plan a trip to Italy now. 
    With the exchange rates, now is the time to go. 
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  • saluki2007
    saluki2007 Posts: 6,354
    Brisket sucks.  =)=)=)=)=). Hopefully thats enough smieys to show that im kidding.  Job well done sir!
    Large and Small BGE
    Central, IL

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  • Wanasmoke
    Wanasmoke Posts: 388
    Great job as always!  My brisket has about an hour in the smoke...hope to finish up tomorrow and hope it looks half that good!
    LBGE in Elm Grove, WI
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  • YukonRon
    YukonRon Posts: 17,261
    Give me that Brisket and a fork. If I survive the food coma, I will get back to you in a couple days.
    Awesome cook my friend.
    "Knowledge is Good" - Emil Faber

    XL and MM
    Louisville, Kentucky
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  • johnmitchell
    johnmitchell Posts: 7,369
    Fantastic looking cook and meal...
    Greensboro North Carolina
    When in doubt Accelerate....
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  • THEBuckeye
    THEBuckeye Posts: 4,232
    Good looking plate! 

    What's that silver shiny thing in the upper right hand corner of the pic??
    New Albany, Ohio 

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  • pgprescott
    pgprescott Posts: 14,544
    Well, that's about as good as she gets right there. It appears as though you did it fat cap down. I'm a proponent of fat down on the egg, but most offset guys go fat up? I would go fat down full time personally. Was this a conscious decision, I assume?

    Bravo! 
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  • blind99
    blind99 Posts: 4,974
    Son of a you know what--- great cook!
    Chicago, IL - Large and Small BGE - Weber Gasser and Kettle
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  • SciAggie
    SciAggie Posts: 6,481
    @pgprescott It was a conscious decision but remember I'm not one of the brisket gods... On this cooker brisket and pork buts always seem to want to stick to the grate so I put the fat down to help with that. I also like the bark on the lean side so fat-down helps there as well. 
    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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  • Foghorn
    Foghorn Posts: 10,228
    Great cook.

    XXL BGE, Karebecue, Klose BYC, 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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  • enderw30
    enderw30 Posts: 58
    Great job!
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  • CigarCityEgger
    CigarCityEgger Posts: 2,109
    Looks awesome! I'd take a plate of that 
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