First time overnight Brisket cook here we go.....

SBGonzo · July 2017

I was in Costco today and picked up a 14lb Prime Packer for the Egg. I have had my eggs (Large and MM) for about a year....have cooked almost everything except a Brisket....time to change that. This will also be my first overnight cook, in the past I have just gotten up really early to start a low and slow. Lol what can go wrong..I wonder if I will loose a $56 bet..humm

14lb Prime Packer, trimmed down to about 12lb give or take, Frenches Yellow Mustard, then Holy Cow BBQ Rub.

Going on the BGE around 10pm tonight, wish me luck.

Eggdicted_Dawgfan · July 2017

Good luck! You got this.

Zeiger88 · July 2017

Good luck I'm am going to do my first brisket tomorrow morning

bikesAndBBQ · July 2017

I just threw on a 14 pounder for and overnight cook, too! Best of luck.

lousubcap · July 2017

I'm sure everyone has read more than you care to attempt to consume regarding brisket cooks. Just make sure the BGE is at some stable temperature, (or run with a controller), ensure anything outside the heat deflector is well foil protected and enjoy the cook. (There's more but that's enough...)
Never forget, "The friggin cow drives the cook." Adapt and above all, have fun.
Edit: Trust the feel in the thick part of the flat for when to declare victory. Temperature is only a guide. You will be rewarded.
I should also mention that the point is the most flavorful part of the brisket. Save the desire for burnt ends for pork belly

dsrguns · July 2017

Prepped and ready to go. As stated above, I'm sure you have all the info you need. Enjoy the cook and the follow up banquet.

SBGonzo · July 2017

This forum is fantastic..I have read multiple threads on Brisket, multiple ways to cook it etc.......not sure which method is better, or preferred...they all seem good. So my initial plan is to cook the brisket at 230...low and slow until about 160 degrees with a few chucks of pecan wood for smoke. Then wrap in foil with a 1/2 cup of black coffe and cook until it probes like butter....200ish I guess. Then I will wrap in a towel/cooler for about 1hr or so to rest. Not sure if this is the best approach, but I'm a big fan of coffee so why not. Lol

lousubcap · July 2017

@SBGonzo - here's a link regarding the foil, butcher paper, and nekked end results. Your call but you will lose some bark consistency with the foil.

https://www.youtube.com/watch?v=lnRRDSYgdmw 
However you get there, make sure to give it a good 15-20 minutes outside the foil (if you end up there) before the FTC to stop the carry-over cooking. I would aim to finish your cook earlier than an hour before your target slice (on demand) and eat time as the cow can really mess with your plans. You don't want to be stressing for the finish-besides brisket texture benefits from at least a couple hours (and more if needed) of FTC. FWIW-

Gym · July 2017

SBGonzo said:

This forum is fantastic..I have read multiple threads on Brisket, multiple ways to cook it etc.......not sure which method is better, or preferred...they all seem good. So my initial plan is to cook the brisket at 230...low and slow until about 160 degrees with a few chucks of pecan wood for smoke. Then wrap in foil with a 1/2 cup of black coffe and cook until it probes like butter....200ish I guess. Then I will wrap in a towel/cooler for about 1hr or so to rest. Not sure if this is the best approach, but I'm a big fan of coffee so why not. Lol

I'm far from an expert, but this is EXACTLY how I do mine and they always turn out delicious!

SBGonzo · July 2017

lousubcap said:

@SBGonzo - here's a link regarding the foil, butcher paper, and nekked end results. Your call but you will lose some bark consistency with the foil.
https://www.youtube.com/watch?v=lnRRDSYgdmw 
However you get there, make sure to give it a good 15-20 minutes outside the foil (if you end up there) before the FTC to stop the carry-over cooking. I would aim to finish your cook earlier than an hour before your target slice (on demand) and eat time as the cow can really mess with your plans. You don't want to be stressing for the finish-besides brisket texture benefits from at least a couple hours (and more if needed) of FTC. FWIW-

So if I understand this correctly, after the cook, let the brisket rest....with out foil for 15 min or so to stop it from cooking, then FTC?

You think I can get 2 to 3 hours worth of hold in a pre heated cooler?

SBGonzo · July 2017

Gym said:

SBGonzo said:

This forum is fantastic..I have read multiple threads on Brisket, multiple ways to cook it etc.......not sure which method is better, or preferred...they all seem good. So my initial plan is to cook the brisket at 230...low and slow until about 160 degrees with a few chucks of pecan wood for smoke. Then wrap in foil with a 1/2 cup of black coffe and cook until it probes like butter....200ish I guess. Then I will wrap in a towel/cooler for about 1hr or so to rest. Not sure if this is the best approach, but I'm a big fan of coffee so why not. Lol

I'm far from an expert, but this is EXACTLY how I do mine and they always turn out delicious!

What BBQ rub do you typically use for your Brisket? I am wondering how the Holy Cow Rub (Meat Church) will go with the coffee.

SBGonzo · July 2017

Oh and its suppose to rain tonight around 2am....no smokeware cap either...ugh

bgebrent · July 2017

This will be fun for you. 275 is a sweet spot for me. Let the brisket tell you when it's done. Probes like butter in the thick part of the flat. I do not wrap with foil or bp. A couple hours of FTC do a brisket good! Good luck.

lousubcap · July 2017

@SBGonzo - You've got it-the key is that once you hit the "probes like buttah" feel you are there. The rest (outside the foil) is to stop any carry-over cooking from the mass of protein still at 200+/-*F.
No issues with the extent of the FTC within reason. I have gotten 6+ hours in an elcheapo Igloo cooler and many have gone longer. Pre-heated with hot water, then the wrap, fill the void with pre warmed garage quality towels, place in the sun (if an option) and you are there. FWIW-
Enjoy the cook-about the most fun cook on a BGE.

XC242 · July 2017

You don't need luck, you've got an Egg! Don't worry, you got this.

SBGonzo · July 2017

We are off the to the races...went on @ 10:15pm EST.

nolaegghead · July 2017

Nothing better than waking up with a hangover, stumbling into the bathroom to take a leak...then the first cup of coffee, the sweet aroma of it and...huh?...this coffee smells like meat...when you suddenly realize - HOLY FCK! I HAVE A BRISKET ON!

saluki2007 · July 2017

You got this homie. Good eats await.

nolaegghead · July 2017

Part II: (After the hangover epiphany that you let a fire burn on your deck overnight and nothing short of a taser would have woke your ass up)

(First person inner voice)

"I'm such an idiot! Why didn't I wake up earlier...what if the fire went out..wait, what if it didn't go out and set the deck on fire....sh!t sh!t sh!t sh!t (as you run to your back deck)....oh...no fire (whew)..."

You open the dome, still can't see straight...

And...it's....

Hibby · July 2017

lousubcap said:

I'm sure everyone has read more than you care to attempt to consume regarding brisket cooks. Just make sure the BGE is at some stable temperature, (or run with a controller), ensure anything outside the heat deflector is well foil protected and enjoy the cook. (There's more but that's enough...)
Never forget, "The friggin cow drives the cook." Adapt and above all, have fun.
Edit: Trust the feel in the thick part of the flat for when to declare victory. Temperature is only a guide. You will be rewarded.
I should also mention that the point is the most flavorful part of the brisket. Save the desire for burnt ends for pork belly

This is an excellent post.

Good luck SBGonzo

SBGonzo · July 2017

nolaegghead said:

Part II: (After the hangover epiphany that you let a fire burn on your deck overnight and nothing short of a taser would have woke your ass up)

(First person inner voice)

"I'm such an idiot! Why didn't I wake up earlier...what if the fire went out..wait, what if it didn't go out and set the deck on fire....sh!t sh!t sh!t sh!t (as you run to your back deck)....oh...no fire (whew)..."

You open the dome, still can't see straight...

And...it's....

That's funny..First person inner voice....did I burn the deck down. Lol we have all thought it...let hope not. NOLA...I have family in NOLA!

Holding steady at 234 degrees...almost time for bed.

Biggreenpharmacist · July 2017

Once it hits 190 start probing it for doneness. 200 degrees isnt a magic temp. Ive had several probe like butter in low to mid 190's.

nolaegghead · July 2017

Family in NOLA, huh? Cool. PM me if you're ever in town and we'll have a beer.

GlennM · July 2017

It's morning? Hello?

SBGonzo · July 2017

GlennM said:

It's morning? Hello?

Morning it is..I tried to sleep in...lol who am I kidding. I was up a few times last night dealing with the egg...at one point the Egg got to 208 degrees, got it back to 235 with no problem.

So I had a cup of Dark Roast coffee this morning and so did the Brisket.....

8:45am, Internal temp 169, right before I wrapped in foil and poured a cup of Dark Roast coffee. (Fat side down in foil)

dsrguns · July 2017

Looking good. I have my coffee going unfortunately I don't have a brisket to share it with.

JohnnyTarheel · July 2017

Looking good!!

SBGonzo · July 2017

Question guys...I know by wrapping in foil with coffee the bark will take a hit, however in an effort to preserve the bark, I put the brisket in the foil fat side down and the coffee was only collecting at the bottom over the fat cap. Should I wrap the brisket loosely in foil to allow for some of the (coffee) steam to escape, or wrap her tight and go with it?

Also when I pull her out at the finish to rest (stopping the cooking) before FTC, should I change the foil, or leave it in the same foil with what ever coffee/juices are left? I am assuming just leave it, but thought I would ask.

lousubcap · July 2017

I don't foil (lazy so run nekked for the cook duration) but all the foil use I have seen is intentionally wrapped tight.
With regard to the pause before FTC, I would completely remove it from the foil and place on a cooling rack before the FTC. You can use the same foil after the rest. I'm sure there are others who may have differing views to offer. There are many ways to get there. The journey is the best part, by far.

SBGonzo · July 2017

Just checked the Brisket...still cooking, internal temp at 197ish, the Egg has been locked in at 230. Some parts probe easy, other parts not so much. I am going to let it go a bit longer. Man it smells good, its been in the coffee foil wrap since 8:45am, approaching 18hr cook time. My plan is to pull her off let it sit out for 10-min to stop the carryover cooking, then FTC for at least an hour. Boiling water now to preheat the cooler.

lousubcap · July 2017

@SBGonzo - if you can get away with an even longer FTC the brisket will enjoy it but an hour is better than nothing. Remember to only slice on demand against the grain. And the grain pattern rotates around 90* once you get to the point.
Here's a great link that takes all the mystery out of slicing a brisket (and why you should relegate burnt ends to pork belly):

https://www.youtube.com/watch?v=sMIlyzRFUjU
Enjoy the follow-on eats.

First time overnight Brisket cook here we go.....

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