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Another sucessful Brisket.

JRWhitee
JRWhitee Posts: 5,678
in EggHead Forum
i put this prime costco 16lb brisket on around midnight Friday and pulled it at Noon on Saturday right around 200IT flat probed like butter, I did wrap in pink butcher paper at 170 and it rested in a toweled cooler for 5 hours, cutting temp was around 145. I used the flame boss set at 225 and it stayed there all night, Lumo was Fogo with hickory chunks and rubbed it heavily with Sams BBQ-1 cow dust compliments of @DoubleEgger This was a get together with some guys from work, all had heard about my briskets and this one didnt disappoint. Thanks for looking.
                                                            
_________________________________________________
Don't let the truth get in the way of a good story!
Large BGE 2006, Mini Max 2014, 36" Blackstone, Anova Sous Vide
Green Man Group 
Johns Creek, Georgia
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Comments

  • bgebrent
    bgebrent Posts: 19,636
    That's one fine looking meteorite Jim!  I'm sure it was delicious.
    Sandy Springs & Dawsonville Ga
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  • DoubleEgger
    DoubleEgger Posts: 19,155
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  • YukonRon
    YukonRon Posts: 17,261
    Outstanding cook. The BBQ1 Cow's dust is a game changer. Looks delicious.
    "Knowledge is Good" - Emil Faber

    XL and MM
    Louisville, Kentucky
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  • DMW
    DMW Posts: 13,836
    I want brisket. Very nice.
    They/Them
    Morgantown, PA

    XL BGE - S BGE - KJ Jr - HB Legacy - BS Pizza Oven - 30" Firepit - King Kooker Fryer -  PR72T - WSJ - BS 17" Griddle - XXL BGE  - BS SS36" Griddle - 2 Burner Gasser - Pellet Smoker
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  • johnnyp
    johnnyp Posts: 3,932
    Killer. Well done 
    XL & MM BGE, 36" Blackstone - Newport News, VA
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  • PoppasGrill
    PoppasGrill Posts: 370
    Looks great,
    I have been Leary about doing a brisket on my mbge, haven’t done anything long than 5 1/2 hours. Have done a brisket in the crockpot though.

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  • Skrullb
    Skrullb Posts: 666
    PoppasGrill said:
    Looks great,
    I have been Leary about doing a brisket on my mbge, haven’t done anything long than 5 1/2 hours. Have done a brisket in the crockpot though.

    You won’t be able to get much more than a 7 pound flat on the medium. I’ve done a bunch for pastrami’s. It’s a tight fit and I normally have to trim it down. It’s a great cooker though, don’t be afraid to do longer cooks!

    Thats a great looking brisket up there. Well done!
    I'm in Fredericksburg, VA, and I have an XL and a medium. 
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  • northGAcock
    northGAcock Posts: 15,173
    You go Big Jim. Hope you had a few mouths to feed.  
    Ellijay GA with a Medium & MiniMax

    Well, I married me a wife, she's been trouble all my life,
    Run me out in the cold rain and snow
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  • lousubcap
    lousubcap Posts: 36,720
    Home-run right there.  Congrats on nailing it.  Definitely got a meteorite bark on that one.  Way to go.  
    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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  • DoubleEgger
    DoubleEgger Posts: 19,155
    edited January 2018
    Skrullb said:
    You won’t be able to get much more than a 7 pound flat on the medium. 
    I beg to differ. @anton can houdini a full packer on the medium. It’s impressive. 
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  • anton
    anton Posts: 1,813
    Yes, hey gents and thanks for the mention, here is a 17 lb full packer, and I think i squoze a 18? Usually find them around 15-17 lb, and do the El Foldo. It still cooks through, I put the point over the flat to keep it out of the dome heat.

     Using a MBGE,woo/w stone,livin' in  Hayward California," The Heart Of The Bay "
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  • DMW
    DMW Posts: 13,836
    anton said:
    Yes, hey gents and thanks for the mention, here is a 17 lb full packer, and I think i squoze a 18? Usually find them around 15-17 lb, and do the El Foldo. It still cooks through, I put the point over the flat to keep it out of the dome heat.

    Been awhile, welcome back.
    They/Them
    Morgantown, PA

    XL BGE - S BGE - KJ Jr - HB Legacy - BS Pizza Oven - 30" Firepit - King Kooker Fryer -  PR72T - WSJ - BS 17" Griddle - XXL BGE  - BS SS36" Griddle - 2 Burner Gasser - Pellet Smoker
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  • R2Egg2Q
    R2Egg2Q Posts: 2,137
    Nice job on the brisket. Now you’re going to be getting requests for brisket from work!
    XL, Large, Small, Mini Eggs, M&M BBQ Texas Smoke King, Shirley Fabrication 24x36 Patio, Humphrey's Weekender, Karubecue C-60, MAK 1-Star General, Hasty Bake Gourmet, Santa Maria Grill, Webers: 14" WSM, 22.5" OTG, 22.5" Kettle Premium, WGA Charcoal

    Bay Area, CA
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  • JRWhitee
    JRWhitee Posts: 5,678
    Thanks for the kind words guys, it was a lot of fun cooking for the guys. Actually 5 of my co-workers now have eggs since eating at my house...
                                                                
    _________________________________________________
    Don't let the truth get in the way of a good story!
    Large BGE 2006, Mini Max 2014, 36" Blackstone, Anova Sous Vide
    Green Man Group 
    Johns Creek, Georgia
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  • Canugghead
    Canugghead Posts: 13,670
    Nice meateorite!
    canuckland
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  • pgprescott
    pgprescott Posts: 14,544
    Nice meat chunk sir.

     Love the serrated slicers as well. I have a couple myself. They are the bomb.
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