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SRF Black Brisket Cook
Here's the brisket trimmed and rubbed with Holy Cow going on at 8 this morning.
Updates to follow throughout the day.
I decided to do a full clean out of the Egg and reloaded it with Rockwood, four small chunks of post oak, and two small chunks of cherry.
Comments
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Following and looking forward to the updates.
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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Standing by. Congrats on taking the plunge deep into Texas!
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Four hours in. The temp crept up from 280F to about 300F but I just let it ride (okay, I fidgeted with a bunch of settings and it still stayed higher than my target).
The rub is still not set. This happened to me last time as well. I thought maybe it was because I injected the first one and had a lot of liquid squirt out. This time, no injection. Possible that this SRF Black just "sweats" a lot more because of the higher fat content? I'm only looking at it now because my original recipe said to wrap at 4 hour mark. Contemplating...Will leave it for another hour at least then may or may not wrap.Mountain View, CA -
Agreed. Definitely wouldn't wrap yet. I usually wrap during the stall when the meat temp is about 160-165, and that usually proves to be too early. Wrapping later (or not at all) gives the best bark.
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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Give the Franklin wrap or not video a look. Will help you decide your next move.Louisville; Rolling smoke in the neighbourhood. # 38 for the win. Life is too short for light/lite beer! Seems I'm livin in a transitional period.
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there are there are many times I don’t wrap until I rest it. Just depends on how the bark sets up.The only reasons to wrap are:1- to speed up the cook
2- to stop the bark from getting and more dried out and darker when it looks the way you like.If neither of those apply to you, let it roll until it looks the way you want it to look.Keepin' It Weird in The ATX FBTX -
I'll be keeping an eye on this one and anxiously await a picture perfect finish!
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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
Tampa Bay, FL
EIB 6 Oct 95 -
Wrapped for @The Cen-Tex Smoker reason number 1: time. It's 2 PM here, brisket's been on for 6 hours. We'd like to eat by 7pm. Internal temp at the thickest part of the flat was about 165F. Color looked good. Rub stayed on as I scratched at it. A huge amount of juice came out when I put in the thermapen. I'm guessing I hit a fat vein. You can kinda see a fan shape of liquid towards the back.
Mountain View, CA -
Back on nekkid to firm up the bark. Probing pretty soft and getting jiggly. Temps around 200.Mountain View, CA
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dmourati said:Back on nekkid to firm up the bark. Probing pretty soft and getting jiggly. Temps around 200.
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The last hour and a half have not gone according to plan. I think my fire went out because I over aggressively closed down the air flow. I restarted the fire and am letting it ride at about 300.Mountain View, CA
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That was one helluva midnight snack.
I'd give it a B+. Flavor was amazing. Bark was great. It was tender. I dried it out on one edge of the flat and one critical portion of the point. I didn't do myself any favors with all the temperature control issues and wrapping/unwrapping/rewrapping. It probably dried it out some and led to a few crunchy spots.
I finally got the Franklin pull test successful. A slice of the flat held up under its own weight but pulled apart with almost no effort. That made me feel good.
A few final pics.
Mountain View, CA -
Save the dried and crunchy parts for chili....
Thank you for posting. It takes a while to understand the dynamics between you, the egg and the cow.
Sometimes the cow wins. It happens to all of us.
To me that looks to be above B+."Knowledge is Good" - Emil Faber
XL and MM
Louisville, Kentucky -
Way to see it thru to a great outcome. Every one is a learning experience.Louisville; Rolling smoke in the neighbourhood. # 38 for the win. Life is too short for light/lite beer! Seems I'm livin in a transitional period.
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Great cook and post. That's better bark that I think I've ever achieved.
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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Thanks for the feedback and interest folks. It was a learning experience as @lousubcap says.
One thing I learned is that foiling too early is definitely not working for me. I like the bark and it was turned to near mush after just an hour and a half in foil when wrapped at 165F.Mountain View, CA -
dmourati said:Thanks for the feedback and interest folks. It was a learning experience as @lousubcap says.
One thing I learned is that foiling too early is definitely not working for me. I like the bark and it was turned to near mush after just an hour and a half in foil when wrapped at 165F.Large and Small BGECentral, IL -
I wanted to try butcher paper but had none on hand. I went to Amazon to see if I could get it in time for the cook and suddenly felt guilty for my very first world problems.Mountain View, CA
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I think either Centex or Nola put it best. Paper arrests bark development (what you have when you wrap is essentially what you have when you finish) and foil undoes (or some better word) bark development (whatever bark you have when you wrap will be turned to mush in the foil).
Definitely first world issue. Having a great brisket in these times makes you a top 1%er.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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