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Who’s cooking overnight tonight?

Dondgc
Dondgc Posts: 709
in EggHead Forum
I’m planning to put a 12 pound brisket on about 9pm. Who else is cooking and what’s on the menu?
New Orleans LA
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Comments

  • lousubcap
    lousubcap Posts: 36,866
    Not here.  Saving my brisket cook for National Brisket Day, Thursday May 28th but take credit for kicking off the celebration.  Enjoy the cook and follow-on eats.  
    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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  • YukonRon
    YukonRon Posts: 17,261
    Brisket tonight, bleu cheese sriracha coleslaw, onion soup and grilled asparagus drizzled in evoo, with asiago, romano and parmesan, with herbs de provence.
    "Knowledge is Good" - Emil Faber

    XL and MM
    Louisville, Kentucky
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  • Dondgc
    Dondgc Posts: 709
    Smobot settled in nicely after an hour or so. Time for 10 pounds of brisket to hit the egg. 
    New Orleans LA
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  • Dondgc
    Dondgc Posts: 709
    203 after 14 hours.  Probing like butter. Pulled off a small piece of flat. Delicious!
    New Orleans LA
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  • Foghorn
    Foghorn Posts: 10,228
    edited May 2020
    Outstanding.  Happy Memorial Day indeed.

    @SmokeGirl, I hope your brisket is also coming along nicely.

    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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  • SmokeGirl
    SmokeGirl Posts: 22
    Foghorn said - 

    @SmokeGirl, I hope your brisket is also coming along nicely.
    I Checked temp at 653 am and it was at 212. 😲 Malfunction on my thermometer didn’t sound the alarm, plus I set the alarm clock to go off at 530 PM instead of am. The flat was a little dry but the point probed like buttah’. Point was the awesome, it’s my fav. 



    Oh, last night I tried to put her on the large and the brisket wouldn’t fit. I told my husband that I need an XL now. He said, “ make it fit. You’re NOT getting an XL just for briskets.”  

    Why does the brisket shrink so much? 
    Large BGE 2017,  a Genesis Webber gasser, and dreaming of a MiniMax 

    Central Ohio and PTC, Ga
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  • jeffc5227
    jeffc5227 Posts: 131
    I did a brisket overnight.
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  • YukonRon
    YukonRon Posts: 17,261
    jeffc5227 said:
    I did a brisket overnight.
    Very nicely done. Congrats!
    "Knowledge is Good" - Emil Faber

    XL and MM
    Louisville, Kentucky
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  • StillH2OEgger
    StillH2OEgger Posts: 3,900
    SmokeGirl said:
    Foghorn said - 

    @SmokeGirl, I hope your brisket is also coming along nicely.
    I Checked temp at 653 am and it was at 212. 😲 Malfunction on my thermometer didn’t sound the alarm, plus I set the alarm clock to go off at 530 PM instead of am. The flat was a little dry but the point probed like buttah’. Point was the awesome, it’s my fav. 

    Oh, last night I tried to put her on the large and the brisket wouldn’t fit. I told my husband that I need an XL now. He said, “ make it fit. You’re NOT getting an XL just for briskets.”  

    Why does the brisket shrink so much? 
    Far be it for me to try to talk anyone out of an XL, but I just foil wrap a firebrick, put it on its side in the middle of the grid and drape the brisket over the top of it and it fits just fine. Just make sure to put some foil on the platesetter if any portion of the brisket is getting direct heat.
    Stillwater, MN
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  • jeffc5227
    jeffc5227 Posts: 131
    YukonRon said:
    jeffc5227 said:
    I did a brisket overnight.
    Very nicely done. Congrats!
    Thanks Ron. This one was just a choice that I purchased from Tyson before all of this mess started. I'm still debating on doing the SFR gold brisket around the 4th of July. The brisket above I didn't wrap with foil or butcher paper I just let it cook low and slow at 235 until it reached 200 and pulled it then. On the gold grade would you guys wrap or just cook it in a similar fashion to how I did this one?
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