Friday dinner brisket (not planned)

InfectedDAS · November 2017

So the lady told me on Monday that some friends were coming on Friday, I great excuse for Egging, thought last time they came they didn't want to eat anything special or out of the ordinary which was somewhat disappointing.

Today when she came from work she told me to go shopping together for whatever I needed for a Brisket, besides a not-frozen Brisket.... That was one hell of a surprise, specially since they are almost all women.

So now I have a delicious piece of meat of 6.5kg (14lbs), I'm talking about the brisket.

If they plan to eat at 21:00, will putting it at 06:00 will be enough?

I plan to check the meat at 18:00 and from there decide to foil or not.

What are some recommendations?

Here are some pics:

All the green stuff is my weekdays meal, weekends is for the inner carnivore.

The rub is coffee based, also used some garlic, Rosemary and other aromatic herbs.

Thanks!

dsrguns · November 2017

For cook time I would allow about 1.25 hours per pound if cooking in the 270* range. If it cooks faster you can easily FTC and hold for 4+ hours if needed. I find it better to have it finish early rather than try to speed it up as the brisket seems to benefit from the rest period. FWIW

johnmitchell · November 2017

My only suggestion is move the veggies and stock up with Adult beverages.. Good luck and enjoy..

InfectedDAS · November 2017

@johnmitchell that's good all around recommendation, I have that stock in a mini fridge...in the man cave, as you know pics or didn't happened, so here is an old one as I'm on the job right now.

@dsrguns yes, last one I did foil during the cook and was awesome. Will definitely do that again, though it has a drawback, bark or juicy tenderness a difficult decision.

InfectedDAS · November 2017

Update and time line, also as a reminder for future cooks:

Meat brought on HEB, 6.5kg (14lbs) full packer.

12:00 Went in the fridge with coffee rub and spices
04:15 Rough wake...slept 5 more minutes
04:30 Fire was up and running using 3 starter cubes
05:00 Hickory, Cherry and Apple chips where distributed in a non fashionable way
05:50 Temp stable @275 and meat went into the Egg
07:30 Temp drop @250 and was adjusted with just Daisy Wheel, prayed for the best

Hope it goes well up until 18:00

InfectedDAS · November 2017

18:00 Arrived at home and it could be smelled from the front. The fine adjustment hit the spot. Measured temperature and it went down smooth like butter @196, took it out put in foil and towel and inside the oven (remember to get another cooler)
18:40 Potatoes, onions and garlic were tossed on the grease and juices of the Brisket.

InfectedDAS · November 2017

This was the finished product.

Melted cheese with chorizo on the bottom.

FearlessTheEggNoob · November 2017

Clearly, this is not your first rodeo. Nice job!

chuckytheegghead · November 2017

How long did you foil it?

InfectedDAS · November 2017

@chuckytheegghead it stayed FTO (foil, towel, oven) for about 3 hours.

Really nice bark and quite tasty, people enjoyed it, I was please with the overall result, though Brisket during weekday is tiring.

chuckytheegghead · November 2017

Yeah, looks like you really nailed it. Thanks for the reply.

Friday dinner brisket (not planned)

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