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Brisket Confession
nealcr1
Posts: 198
13 years after the purchase of my medium BGE, 5 since my large and 4 since my MM I am finally doing my first full packer. Started out at about 12.5 lbs and after trimming I show at about 8.5-9lbs. Went S&P and fat side down. Cooking with RO and pecan for smoke. I put a chunk down on the grate to help it fit. Plan on spritzing with water periodically and wrapping with butcher paper once bark sets. Success or failure I will post results. If you don’t hear from me on the outcome by 9pm est, we went to go get Mexican. Happy Friday @ 250 degrees!
Mini Max, Medium BGE, Large BGE, Lodge Cast Iron Sportsman, Digi Q II, Woo 2, AR with Oval setup
Comments
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Congrats. I am confident it will not be your last!
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You got this! Enjoy the ride. Most fun cook you can do.Milton, GA
XL BGE & FB300 -
Glad you posted pics of the brisket.. I was reading your intro and looking at what you had on your grill ( first pic ) and thought.... WTF... Looks good so far..Greensboro North Carolina
When in doubt Accelerate.... -
Update: 2 hours in. Both flat and point at 138-144 internal.Mini Max, Medium BGE, Large BGE, Lodge Cast Iron Sportsman, Digi Q II, Woo 2, AR with Oval setup
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If by 2pm you’re not at 165 I’d be tempted to wrap in foil with some beef broth and then bump the heat so that you have an hour or two to rest it before slicing.
Looks great and enjoy the ride -
I am already close to that right now. Just used the Thermapen and most places are at 160. I believe I am closer to 300 at grate level.unoriginalusername said:If by 2pm you’re not at 165 I’d be tempted to wrap in foil with some beef broth and then bump the heat so that you have an hour or two to rest it before slicing.
Looks great and enjoy the ride
Mini Max, Medium BGE, Large BGE, Lodge Cast Iron Sportsman, Digi Q II, Woo 2, AR with Oval setup -
Looking good, can’t wait to see the finished product.XL BGE, KJ classic, Joe Jr, UDS x2
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Better Friday than me. Just sitting at the desk looking at the forum. Enjoy!!!
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Looking good so far. Enjoy the ride.Large and Small BGECentral, IL
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Just pulled. Will let sit 5 minutes outside in butcher paper for 5 minutes just to stop the cooking and then sit in cooler with towels at least two hours. Probing like butter! A total cook time of 8 hours 40 minutes.
Mini Max, Medium BGE, Large BGE, Lodge Cast Iron Sportsman, Digi Q II, Woo 2, AR with Oval setup -
"Plan on spritzing with water periodically" Why?
Dilutes the seasoning and hinders the crust. IMO
But your brisket "looks" fantastic.Thank you,DarianGalveston Texas -
Agree. But I waited until my bark was set.Photo Egg said:"Plan on spritzing with water periodically" Why?
Dilutes the seasoning and hinders the crust. IMO
But your brisket "looks" fantastic.Mini Max, Medium BGE, Large BGE, Lodge Cast Iron Sportsman, Digi Q II, Woo 2, AR with Oval setup -
Looks like you nailed it, enjoy the fruits of your labor!
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Ok. The brisket was good, not great. I passed all the tests. It bent over my finger and pulled with ease. I lost a little bark, but nothing major. I can see why the butcher paper test is preferred over foil, but my flat could have used the jus for some added taste and moisture. I need to find a balance. It was definitely a fun cook and one I will definitely do again. At the end of the day I have decided I am definitely a point guy. Tomorrow we do chili!
Mini Max, Medium BGE, Large BGE, Lodge Cast Iron Sportsman, Digi Q II, Woo 2, AR with Oval setup -
Dang good looking briskie!
Sho wish I lived near a CostcoLrg 2008
Mini 2009 -
It looks good from here - and nice smoke ring.Memphis, TN
LBGE, 2 SBGE, Hasty-Bake Gourmet -
Late to the party but way to document it and bring it home. And echoing above, great ring right there. Congrats.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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Congratulations
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Yes sir!!Charlotte, NC - Large BGE 2014, Maverick ET 733, Thermopen, Nest, Platesetter, Woo2 and Extender w/Grid, Kick Ash Basket, Pizza Stone, SS Smokeware Cap, Blackstone 36"
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This. Eggs are CRAZY efficient at retaining moisture. Water pans, spritzing, even leaving a huge fat cap just isn't necessary. My last few briskets I've trimmed nearly 60% of the fat side off, no spritzing, and no Texas crutch (wrapping in the stall). Straight 12 to 14 hours of 225 and they are perfectly barky with amazing moisture.Photo Egg said:"Plan on spritzing with water periodically" Why?
Dilutes the seasoning and hinders the crust. IMO
But your brisket "looks" fantastic.Dallas Texas.
2 x XLBGE 1 x LBGE.
Tech: EggGenius and Thermoworks Smoke w Gateway
Lump: Rockwood/Fogo
Wood: Cherry, Apple, PostOak, Pecan
Meat: Costco, Deep Cuts
Rubs: Meat Church, HardcoreCarnivore, John Henry's
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