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National Brisket Day (Tues May 28) landing thread for that meteorite you will create and enjoy

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Comments

  • smokingal
    smokingal Posts: 1,025
    edited May 2019
    Well, it looks like I have a busted sensor, so my cook isn't as far along as I thought.  I'm cruising along at 180F for now.  The Javelin Pro definitely has its benefits.

    @bucky925 I don't have a recipe per se.  I just cube a brisket point, douse it with some more dry rub and toss it back on.  After 30 minutes or so, I smother them in sauce and leave them on until most of the sauce has evaporated.
    It's "Smokin Gal", not "Smoking Al".
    Egging in the Atlanta GA region
    Large BGE, CGS setup, Kick Ash Basket, Smokeware SS Cap,
    Arteflame grill grate

    http://barbecueaddict.com
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  • smokingal
    smokingal Posts: 1,025
    @bucky925 Forgot to say that your brisket looks delicious.  Nice work!
    It's "Smokin Gal", not "Smoking Al".
    Egging in the Atlanta GA region
    Large BGE, CGS setup, Kick Ash Basket, Smokeware SS Cap,
    Arteflame grill grate

    http://barbecueaddict.com
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  • milesvdustin
    milesvdustin Posts: 2,882
    Due to craziness, my brisky cook got pushed to tomorrow. Oh well 

    2 LBGE, Blackstone 36, Jumbo Joe

    Egging in Southern Illinois (Marion)

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  • saluki2007
    saluki2007 Posts: 6,354
    Looks good Cap!  How did it compare to a Costco Prime?
    Large and Small BGE
    Central, IL

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  • lousubcap
    lousubcap Posts: 36,800
    saluki2007 said:
    Looks good Cap!  How did it compare to a Costco Prime?
    I did a Costco "prime" on Sunday and I think this one had better texture and a deeper beefiness to the flavor.
    For the $$ if you can find decent trimmed Costco prime then they are a value buy.  However, of late the selections here have had quite poor butchering and excessive hard fat.  I have been disappointed.  Had this same issue around a year plus ago for several months.  Quality turned around for a few months and now seems to be regressing.  But just my opinion and we all know about those. FWIW-
    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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  • bgebrent
    bgebrent Posts: 19,636
    lousubcap said:
    The below Creekstone high choice was a true banquet.  Around 11 lbs post light trim and 10+ hours at about 270-280*F on the calibrated dome.  2 1/2 hour cooler rest and then go.
    Really thought I would see a more pronounced ring given the smoke wood but the texture and flavor were great.
    Fork placement for extra credit. Thanks to all for your support of this Q National Day. 
    Continue to post 'em here and we will go again in 2020 with true brisket hind-sight =)
    Above all, have fun.

    Beautiful meteorite Cap!
    Sandy Springs & Dawsonville Ga
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  • BGEChicago
    BGEChicago Posts: 575
    lousubcap said:
    The below Creekstone high choice was a true banquet.  Around 11 lbs post light trim and 10+ hours at about 270-280*F on the calibrated dome.  2 1/2 hour cooler rest and then go.
    Really thought I would see a more pronounced ring given the smoke wood but the texture and flavor were great.
    Fork placement for extra credit. Thanks to all for your support of this Q National Day. 
    Continue to post 'em here and we will go again in 2020 with true brisket hind-sight =)
    Above all, have fun.

    Mr. Cap,

     You said the texture and flavor were great and the pictures prove it! I thank you for sharing, it is, indeed an enviable cook. Kudos on the forks Btw :)
    Chicago, IL BGE XL BGE Mini Webber Charcoal / Elmhurst, IL
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  • GoooDawgs
    GoooDawgs Posts: 1,060
    Hey Cap you just let it ride naked to the finish line,  right?  No butcher paper or foil? 

    Big difference in Creekstone choice vs SRF Wagyu I assume??

    Looks awesome man! 
    Milton, GA 
    XL BGE & FB300
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  • smokingal
    smokingal Posts: 1,025
    edited May 2019
    FTC'd for 3 hours and then separated the point from the flat.  Rich, beefy taste.  Juicy and tender.  Good stuff.






    It's "Smokin Gal", not "Smoking Al".
    Egging in the Atlanta GA region
    Large BGE, CGS setup, Kick Ash Basket, Smokeware SS Cap,
    Arteflame grill grate

    http://barbecueaddict.com
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  • milesvdustin
    milesvdustin Posts: 2,882
    Just threw my Sam's prime in at 250. Trimmed a good bit off, wondering if it was really prime. 

    Either way, salt and pepper rub and off to the races. 

    2 LBGE, Blackstone 36, Jumbo Joe

    Egging in Southern Illinois (Marion)

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  • lousubcap
    lousubcap Posts: 36,800
    GoooDawgs said:
    Hey Cap you just let it ride naked to the finish line,  right?  No butcher paper or foil? 

    Big difference in Creekstone choice vs SRF Wagyu I assume??

    Looks awesome man! 
    Yep, nekked thru the cook.  I am in the prep work side then once the cook starts let it run. I have had to use foil a couple of times to get to the finish line in time for a decent FTC.  I have also given butcher paper a run a few times but I did not find the reward (if any) to be worth the effort.  But just like the friggin cow, everyone has their process that works for them. 
    Regarding the difference in the two cuts, I would say yes there is a difference (not big) but since Creekstone had a nice brisket sale (may still be going on) it was a better value buy.  SRF wagyu for the win if you really want to hit a home-run.  FWIW-
    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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  • northGAcock
    northGAcock Posts: 15,173
    lousubcap said:
    The below Creekstone high choice was a true banquet.  Around 11 lbs post light trim and 10+ hours at about 270-280*F on the calibrated dome.  2 1/2 hour cooler rest and then go.



    You my friend have done the day more than justice.


    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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  • SGH
    SGH Posts: 28,989
    There is some fine looking grub in this thread. Great job fellows and gals👍

    Location- Just "this side" of Biloxi, Ms.

    Status- Standing by.

    The greatest barrier against all wisdom, the stronghold against knowledge itself, is the single thought, in ones mind, that they already have it all figured out. 

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  • milesvdustin
    milesvdustin Posts: 2,882
    Wondering why my brisket cooked so fast. Went to bed at 3:30, temp stable at 250. At 9 am, the brisket was 201 and probing tender almost everywhere, temp still 250 on the egg. Foiled and into the cooler, finished in 6.5 hours. 

    2 LBGE, Blackstone 36, Jumbo Joe

    Egging in Southern Illinois (Marion)

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  • thetrim
    thetrim Posts: 11,387
    @milesvdustin Because "the friggin cow drives the cook", dude.  Right @lousubcap?
    =======================================
    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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  • milesvdustin
    milesvdustin Posts: 2,882
    First time cooking a prime, maybe that's why it went faster 

    2 LBGE, Blackstone 36, Jumbo Joe

    Egging in Southern Illinois (Marion)

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