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Weird brisket cook

jeffwit
jeffwit Posts: 1,348
in EggHead Forum
Planning on serving brisket around 7:00 tonight. Got the fire going around 11:00 last night, set to 265 with the CyberQ, went to bed. Got up about 2:00, checked the temps on the egg and the CyberQ. Both within 10 degrees of each other. Put on the brisket, went to bed. Got up about 8:00, went and checked, and the brisket is already at 195 in the flat. Double checked with the thermopen. Yup, 195 in the flat, up to 200 in some parts. Probes fairly easily, but more of a dry feel than butter. 
It’s a 14# packer from RD. 
Not sure what’s going on with how fast it cooked or if it’s even going to be edible. Thoughts?
I’ve still got time for a couple of pork butts if need be...
Jefferson, GA
XL BGE, MM, Things to flip meat over and stuff
Wife, 3 kids, 5 dogs, 4 cats, 12 chickens, 2 goats, 2 pigs. 
“Honey, we bought a farm.”
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Comments

  • lousubcap
    lousubcap Posts: 36,812
    I would go til you get the probes like "buttah" feel in the great majority of the flat, declare victory and proceed with the cooling rack rest (stop the carry-over cooking).  I would then place in a pan on a elevated rack (or balled up foil) add some beef broth to the bottom of the pan, cover tightly with foil and put in the oven on your lowest setting (mine is 170*F).  Leave it there til around 6:15  PM, then open it up and place on the cutting board for slice on demand and enjoy.
    If nothing else, the point will be your savior.  FWIW-
    Always remember, "the friggin cow drives the cook."  
    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: 19,182
    I had one cook really fast a while back. I alternated between FTC and the oven on the lowest setting ( sometimes with the door cracked open) all day. Turned out to be one of my better briskets. 
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  • thetrim
    thetrim Posts: 11,387
    Seems we can describe most brisket cooks as "weird".
    =======================================
    XL 6/06, Mini 6/12, L 10/12, Mini #2 12/14 MiniMax 3/16 Large #2 11/20 Legacy from my FIL - RIP PitBoss Navigator 850G 11/25
    Tampa Bay, FL
    EIB 6 Oct 95
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  • jeffwit
    jeffwit Posts: 1,348
    Thanks guys, it’s still hanging in the low 200’s, and starting to break loose a little. Gonna let it rise until probing like butter and deal with the time issues. 
    Putting a butt on just in case. And, you know, nothing says Happy Birthday ‘Merica like gluttony. 
    Thanks again!
    Happy 4th, all!
    Jefferson, GA
    XL BGE, MM, Things to flip meat over and stuff
    Wife, 3 kids, 5 dogs, 4 cats, 12 chickens, 2 goats, 2 pigs. 
    “Honey, we bought a farm.”
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  • jeffwit
    jeffwit Posts: 1,348
    Just pulled it. Mostly butter-like feel in the flat, point is all buttery. Not as dark of a bark, but that’s prolly due to the shorter cook. Resting now, will foil, cooler, oven combo until it’s time to eat. 

    Jefferson, GA
    XL BGE, MM, Things to flip meat over and stuff
    Wife, 3 kids, 5 dogs, 4 cats, 12 chickens, 2 goats, 2 pigs. 
    “Honey, we bought a farm.”
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  • booksw
    booksw Posts: 500
    Looks great!
    Johns Is, SC

    L/MiniMax Eggs
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  • CTMike
    CTMike Posts: 3,664
    Nice looking brisket. Also very cool of you to take your eggs out for a swing before cooking them. 
    MMBGE / Large BGE / XL BGE (Craigslist Find) / SF30x80 cabinet trailer - "Ol' Mortimer" / Outdoor kitchen in progress.  

    RECOVERING BUBBLEHEAD
    Southeastern CT. 
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  • EagleIII
    EagleIII Posts: 418
    I'd eat that for sure!
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  • Photo Egg
    Photo Egg Posts: 12,137
    Update?
    Thank you,
    Darian

    Galveston Texas
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  • jeffwit
    jeffwit Posts: 1,348
    Photo Egg said:
    Update?
    Sorry, last night got kinda crazy, so no pics or anything. To me, the brisket was meh. Flat was dry and somewhat crumbly, but the point was good. I’m pretty sure I overcooked it because I refused to believe it could be done that quickly. However, it all got eaten, and people told me how good it was. 
    I kept it warm with a combination of FTC and in my oven at 170. 
    The backup pork butt turned out perfectly. 
    Jefferson, GA
    XL BGE, MM, Things to flip meat over and stuff
    Wife, 3 kids, 5 dogs, 4 cats, 12 chickens, 2 goats, 2 pigs. 
    “Honey, we bought a farm.”
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  • GoldenQ
    GoldenQ Posts: 592
    My best brisket was a choice 12 pounder that cooked like that and I just added a little broth and kept foiled an hour then cut.   It did not have much fat inside at all but was very tender and juicy and tasty.  Also not much bark
    I XL  and 1 Weber Kettle  And 1 Weber Q220       Outside Alvin, TX-- South of Houston
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  • jeffwit
    jeffwit Posts: 1,348
    CTMike said:
    Nice looking brisket. Also very cool of you to take your eggs out for a swing before cooking them. 
    Those are eggs from my chickens, so they get to swing from collection until cooking. It’s taken me the better part of a year to convince my wife that if you don’t wash the eggs, you don’t have to refrigerate them. 
    Jefferson, GA
    XL BGE, MM, Things to flip meat over and stuff
    Wife, 3 kids, 5 dogs, 4 cats, 12 chickens, 2 goats, 2 pigs. 
    “Honey, we bought a farm.”
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