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Christmas brisket (wish me luck)

paqman
paqman Posts: 4,960
in EggHead Forum
1h45 AM here and I just put a brisket on the egg for Christmas diner.  It is a 6 lbs point.  Hopefully the timing will work!  Ideally, I’m aiming for it to be ready a bit past lunch time and hold it warm until diner.

I applied mustard last night and then covered with Montreal steak seasoning.  It already smells good.

Merry Christmas!







____________________
Entrepreneurs are simply those who understand that there is little difference between obstacle and opportunity and are able to turn both to their advantage. •Niccolo Machiavelli
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Comments

  • loco_engr
    loco_engr Posts: 5,834
    depending on your temp, I'd start ck'g around 8am
    aka marysvilleksegghead
    Lrg 2008
    mini 2009

    Henny Youngman:
    I said to my wife, 'Where do you want to go for our anniversary?' She said, 'I want to go somewhere I've never been before.' I said, 'Try the kitchen.'
    Bob Hope: When I wake up in the morning, I don’t feel anything until noon, and then it’s time for my nap
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  • GrateEggspectations
    GrateEggspectations Posts: 11,992
    Mmm... Can smell it from my place. Merry Christmas. 
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  • paqman
    paqman Posts: 4,960
    edited December 2019
    The temp dropped to 175F, I’ll raise it to 275F-300F.

    IT is at 160F.



    ____________________
    Entrepreneurs are simply those who understand that there is little difference between obstacle and opportunity and are able to turn both to their advantage. •Niccolo Machiavelli
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  • paqman
    paqman Posts: 4,960
    GrateEggspectations said:
    Mmm... Can smell it from my place. Merry Christmas. 
    It smells so good, you have no idea.  I made way too much food 😂

    ____________________
    Entrepreneurs are simply those who understand that there is little difference between obstacle and opportunity and are able to turn both to their advantage. •Niccolo Machiavelli
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  • paqman
    paqman Posts: 4,960
    edited December 2019
    Perfect timing,  It is noon now.  The brisket probes like butter, the IT is between 203 in the flat and 210 toward the point.  I wrapped it in butcher paper, placed it in a pan on a tray with a bit of water, and then wrapped in aluminum foil to keep the moisture inside.  Set the oven was to keep warm setting and will hold it there until we are ready for diner.









    ____________________
    Entrepreneurs are simply those who understand that there is little difference between obstacle and opportunity and are able to turn both to their advantage. •Niccolo Machiavelli
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  • paqman
    paqman Posts: 4,960
    Sides are ready.  Made coleslaw, potato salad, and beets salad.  Also made some twice baked potatoes that I will warm in the egg an hour or so before we are ready to eat.

    Next are mac and cheese and a dessert.





    ____________________
    Entrepreneurs are simply those who understand that there is little difference between obstacle and opportunity and are able to turn both to their advantage. •Niccolo Machiavelli
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  • lousubcap
    lousubcap Posts: 37,334
    @paqman, bringing it today.  Glad you back on the forum.  Great looking brisket right there.  Enjoy!
    Merry Christmas!
    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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  • paqman
    paqman Posts: 4,960
    lousubcap said:
    @paqman, bringing it today.  Glad you back on the forum.  Great looking brisket right there.  Enjoy!
    Merry Christmas!
    I’m still here lurking from time to time, been super busy with work 🤷‍♂️

    Merry Christmas!

    ____________________
    Entrepreneurs are simply those who understand that there is little difference between obstacle and opportunity and are able to turn both to their advantage. •Niccolo Machiavelli
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  • Foghorn
    Foghorn Posts: 10,250
    That’s as good as it gets. Well done and Merry Christmas. 

    XXL BGE, Karebecue, Klose BYC, Chargiller Akorn Kamado, Weber Smokey Mountain, Grand Turbo gasser, Weber Smoky Joe, and the wheelbarrow that my grandfather used to cook steaks from his cattle

    San Antonio, TX

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