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Labor Day brisket thread

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Comments

  • FearlessTheEggNoob
    FearlessTheEggNoob Posts: 888
    175. :|

    I guess this is as dark as it wants to get. Time to foil wrap and teach this cow a lesson.

    Gittin' there...
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  • FearlessTheEggNoob
    FearlessTheEggNoob Posts: 888
    Freshly opened foil, waiting for the oxygen to darken it up.

    Gittin' there...
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  • brimee
    brimee Posts: 127
    I’ll never do trimmed flats again, only packers...

    They were good but not the best I have ever done. The fat is what keeps it moist, I don’t understand why you would want them trimmed...

    Well any ways the burgers are on in the rain per my grandson’s request
    Brian
    Fairview, Texas
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  • FearlessTheEggNoob
    FearlessTheEggNoob Posts: 888
    Not to shabby for a pellet pooper.
    Gittin' there...
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  • Terrebandit
    Terrebandit Posts: 1,750
    I'm getting this down to a science now.  It makes a big difference if you'll just let your brisket rest for 4 hours after you smoke it.  This is just as important as the time spent making it on the egg. 
    Dave - Austin, TX
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  • 510BG
    510BG Posts: 189
    edited September 2018
    Terrebandit said:
    I'm getting this down to a science now.  It makes a big difference if you'll just let your brisket rest for 4 hours after you smoke it.  This is just as important as the time spent making it on the egg. 
    Total cook time including resting period?
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  • R2Egg2Q
    R2Egg2Q Posts: 2,137
    Right before wrapping in BP.



    Got cocky and tested doneness with a bamboo skewer instead of my Thermapen and overcooked the flat.  It was falling apart so I only have a picture of the point which was delicious as usual.

    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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  • Terrebandit
    Terrebandit Posts: 1,750
    510BG said:
    Terrebandit said:
    I'm getting this down to a science now.  It makes a big difference if you'll just let your brisket rest for 4 hours after you smoke it.  This is just as important as the time spent making it on the egg. 
    Total cook time including resting period?
    It was an 11 lb brisket.  It took 11 hours at 245 to get to an internal temp of 201.  After that, a 4 hour FTC rest.  Total was 15 hours start to finish. 
    Dave - Austin, TX
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