First Brisket is in on the Egg---

pileit1971 · April 2018

Well decided to take the plunge and use easter as my launching off platform and try my first brisket....

Here is what I have so far...

Started with a 16# Prime Cut Brisket from Costco

Read as much as I could on here and watched some of the Franklin BBQ videos...

Started Trimming, and 5.5# lighter I was left with the first and second picture below.... took off all the 'hard' fat, and on the top, got a little to close in a couple places, will see how it goes...

Image: https://us.v-cdn.net/5017260/uploads/editor/7o/cfurzdc49w4g.jpg

Is that amount about right for trimming??? Know it definitely varies on cut of meat, etc....

Know Franklin just likes Salt and Pepper rub, but decided to try Dizzy Dust on this first one....went in fridge like this for a few hours...

Got the LBGE set up with the AR Rig (love that thing BTW), had trouble getting the temp under control with my Flame Boss, it spiked up around 300, looked up that I had the top vent open too much and get it settled back down...

I ended up setting up a water bath, heard the for and against, and decided to use it for this first one, at least during the late night portion...

This was just before putting it on around 11pm tonight....

Will see how it goes and will try to keep it updated thru the day...

pileit1971 · April 2018

And got to say, the flame boss makes this soo much easier, I know its an investment, but these late night cooks are a breeze with this thing....

bgebrent · April 2018

That’s an aggressive trim. You should still be rewarded.

lousubcap · April 2018

Gonna be a great ride but it looks like the probes are in the point based on the pic. That's no problem, but the key to the finish is the feel in the thick part of the flat.
Most use the temp in the flat to decide when to start looking for the "probes like buttah" feel. Start checking in the high 190's (flat temp) and there around every 30 minutes or so til there. "There" will likely be in the low 200's*F. f
FWIW-
And pay no attention to the temp for the point-it will be just fine whenever the flat declares victory.

bgebrent · April 2018

lousubcap said:

Gonna be a great ride but it looks like the probes are in the point based on the pic. That's no problem, but the key to the finish is the feel in the thick part of the flat.
Most use the temp in the flat to decide when to start looking for the "probes like buttah" feel. Start checking in the high 190's (flat temp) and there around every 30 minutes or so til there. "There" will likely be in the low 200's*F. f
FWIW-
And pay no attention to the temp for the point-it will be just fine whenever the flat declares victory.

This.

pileit1971 · April 2018

lousubcap said:

Gonna be a great ride but it looks like the probes are in the point based on the pic. That's no problem, but the key to the finish is the feel in the thick part of the flat.
Most use the temp in the flat to decide when to start looking for the "probes like buttah" feel. Start checking in the high 190's (flat temp) and there around every 30 minutes or so til there. "There" will likely be in the low 200's*F. f
FWIW-
And pay no attention to the temp for the point-it will be just fine whenever the flat declares victory.

So in the pic above with the probes, should they be more in the 'center' of the brisket that I have?

bgebrent · April 2018

You want your temp probe in the flat, near the point. The thick part of the flat. The point will enjoy the ride.

pileit1971 · April 2018

So update at 9am...

First Happy Easter Everyone!

This is what she looks like, I moved the probes...

Image: https://us.v-cdn.net/5017260/uploads/editor/11/ortrsm4arwfl.jpg

Here is the overview of the night, a couple observations with some questions...

1. I would have thought there would be a little more 'shrinkage'?

2. What temp does the 'stall' begin at? Seems like its been hovering around 155 for a while?

3. my pit temp prob is over the open part, I noticed the doom temp reading was only around 200, so I increased the pit temp setting to 275, assuming this will be okay?

Anything else I should be doing besides making a drink?

sumoconnell · April 2018

You are in the stall.. Which is evaporation (and shrinkage). You can bump to 275-300 to push over the stall or let it ride. If you can, a good 2hrs - 4hrs FTC is what I'd recommend - so whatever that math works out to be. Just be sure to pull when it probes right - let the cow determine the cook time. (note some don't FTC, but they all let the cow drive the cook).

Remember you are the harshest critic. Also, you've been soaking in smoke all night. You may think it's not smokey enough, but you're gauge is off. You're setup for a good meal!

PS - fancy folks use pink butcher paper to wrap the last part of the cook, but also have mustaches and go to barbers with real credentials for a straight blade shave, wear bow ties & suspenders with shorts. (and listen to Ed Sheeran and "new" stuff from an obscure past legend).

Happy Easter!

pileit1971 · April 2018

I am shooting for a 5-6pm dinner time..... I understand its not an exact science... as you said let the cow determine the cook time...

Thinking I should increase the temp to about 300 to about lunch time then wrap for another 2-3 hours, depending on temp.... then FTC for the rest of the time...

Also for wrapping, wasn't able to get pink butcher paper, but was reading up, does 'parchment' paper work as as substitute? as long as it doesn't have any additional additives, layers, etcs...?

sumoconnell · April 2018

I wouldn't use parchment - it's infused with wax (or something) you don't want. You have a good plan - Bump to 300, cook until done, FTC the rest of the time. No need to wrap on the BGE unless you have the pink paper hipster method.

lousubcap · April 2018

Here's some info regarding wrapping:
Here's a link to a Franklin video that addresses wrapping, foil or paper or running nekked to the finish-line.

Wrapping is done for a couple of reasons-to get thru the stall and accelerate the cook(foil is the deal for that endeavor) or preserve the bark (butcher paper for that) or not at all.

Paper grocery bag will serve as a good butcher paper substitute if you feel the need to wrap.

Patience is the watchword here. Enjoy the remainder of the cook and follow-on eats.

R2Egg2Q · April 2018

Regarding your pit probe placement, if you want a better read on the temp your brisket is seeing, I'd move the pit probe to where it is over the pan but at least an inch away from the meat (too close and you get lower readings from the meat temp). It doesn't look like you have a lot of room for the pit probes other than towards the back to the sides of the point.

Your brisket was probably seeing around 200 degree temps like you read on your dome thermometer.

pileit1971 · April 2018

R2Egg2Q said:

Regarding your pit probe placement, if you want a better read on the temp your brisket is seeing, I'd move the pit probe to where it is over the pan but at least an inch away from the meat (too close and you get lower readings from the meat temp). It doesn't look like you have a lot of room for the pit probes other than towards the back to the sides of the point.

Your brisket was probably seeing around 200 degree temps like you read on your dome thermometer.

Thanks, that is what I thought too, I know I didn't have a lot of room for the size brisket that I had, but as I said, this is more of a learning experience...

But doing good, up to 180 with the new probe placement, in what I think is the flat.... going to let it go until about 2pm and then decide if I need to use the texas crutch to get it over the hump so I can FTC it for at least 2 hours before dinner...

Thanks for all the heads up advice!

Sea2Ski · April 2018

I do not do a lot of briskets, but low and slow pork is very similar.

Take a look at your latest graph and extrapolate out when you think the meat will be between 195 and 205 which is when 99% of the briskets are done. After the stall, I find the temp rise is nearly linear. Yea, you are letting the cow determine the finish temp but you will have a good idea when it will get there.
And do not get hung up on at least 120 mins in the cooler. 82 min is fine. 211 min is fine. 120 is nothing more than a rough target.

And remember, sides sometimes arrive to the table late

pileit1971 · April 2018

Its now in the FTC stage...came off with internal temp of 187-194

lousubcap · April 2018

Hopefully it came off with the "feel" at the posted temperature range. FWIW-

pileit1971 · April 2018

It did, checked with probe, and felt like 'butter'.... will find out in about 45 minutes...

pileit1971 · April 2018

So the verdict is in, and by no means am I or anyone in my family a connoisseurs of brisket... but think it was AWESOME!!!

Definitely a couple places in the flat that were a little 'drier', probably where I trimmed to much of the fat off of it yesterday... but guess you can be the judge, at least with the pictures, will have to take my word for the taste... The Bark was crispy and flavorful and everything in the point was very tender, moist and the fat had rendered off very well...