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Prime Brisket All Tucked In For A Nap

Money_Hillbilly
Money_Hillbilly Posts: 450
in EggHead Forum
Costco prime brisket ready for a low and slow nap. Started with 18 lbs trimmed down to 15.  More to come!!!



Southeast Louisiana
3 Larges, Rockin W Smokers Gravity Fed Unit, KBQ, Shirley Fabrication 24 x 36, Teppanyaki Stainless Griddle 
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Comments

  • lousubcap
    lousubcap Posts: 36,817
    What's the rig?  BTW- lookin good.  
    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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  • JohnInCarolina
    JohnInCarolina Posts: 34,758
    The rare triple post!
    "I've made a note never to piss you two off." - Stike

    "The truth is, these are not very bright guys, and things got out of hand." - Deep Throat
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  • Money_Hillbilly
    Money_Hillbilly Posts: 450
    @lousubcap Rockin W Gravity fed unit. This is my 5th cook on it after 15 years egging.  I hate to admit it but I have really upped my game.  
    Southeast Louisiana
    3 Larges, Rockin W Smokers Gravity Fed Unit, KBQ, Shirley Fabrication 24 x 36, Teppanyaki Stainless Griddle 
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  • Money_Hillbilly
    Money_Hillbilly Posts: 450
    @JohnInCarolina yeah my phone and thumbs day don’t get along very well. Sorry. 
    Southeast Louisiana
    3 Larges, Rockin W Smokers Gravity Fed Unit, KBQ, Shirley Fabrication 24 x 36, Teppanyaki Stainless Griddle 
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  • JohnInCarolina
    JohnInCarolina Posts: 34,758
    Money_Hillbilly said:
    @JohnInCarolina yeah my phone and thumbs day don’t get along very well. Sorry. 
    No need to apologize - it happens to the best of them!
    "I've made a note never to piss you two off." - Stike

    "The truth is, these are not very bright guys, and things got out of hand." - Deep Throat
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  • Money_Hillbilly
    Money_Hillbilly Posts: 450

    After 12 hrs brisket bark is perfect, temp 157. Getting ready to wrap.  Man did this one shrink, it was hanging over the edge of the pan when I put it on.  


    Southeast Louisiana
    3 Larges, Rockin W Smokers Gravity Fed Unit, KBQ, Shirley Fabrication 24 x 36, Teppanyaki Stainless Griddle 
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  • Money_Hillbilly
    Money_Hillbilly Posts: 450
    This is where it gets tricky. I have to leave for work at 8 leaving the most critical step of determining when to pull it to SWMBO and a rookie neighbor.  You guys may need to talk me off the ledge.   Good news it is running on a flame boss so I can monitor the cook remotely.  Bad news flying by wire.  Nervous since I am taking to a potluck this evening with folks that expect me to deliver a 10.  Wish me luck!!!
    Southeast Louisiana
    3 Larges, Rockin W Smokers Gravity Fed Unit, KBQ, Shirley Fabrication 24 x 36, Teppanyaki Stainless Griddle 
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  • CigarCityEgger
    CigarCityEgger Posts: 2,109
    Looking great so far, trust fall time for wife and neighbor! 
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  • Foghorn
    Foghorn Posts: 10,228
    That is unnerving.  Have they been taught how to probe for tenderness?  How many videos have you made them watch?  Have either of them ever done this before?  Or a pork butt or anything?  Did you have them probe through the brisket and then probe through a stick of butter to simulate the feel?

    I'm just messing with you.  Hopefully they'll get it right - or maybe come up a little short and it will continue to cook while in the warmer.

    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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  • lousubcap
    lousubcap Posts: 36,817
    You've got this.  The brisket gods will be riding with you.
    BTW- nice rig right there.
    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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  • Money_Hillbilly
    Money_Hillbilly Posts: 450
    Lowered the cook temp to extend things until I got home. Pulled at 195 probe tender with the jello wiggle for the win.   In the cooler resting until dinner.

    Southeast Louisiana
    3 Larges, Rockin W Smokers Gravity Fed Unit, KBQ, Shirley Fabrication 24 x 36, Teppanyaki Stainless Griddle 
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  • lousubcap
    lousubcap Posts: 36,817
    Waiting on the money shot!  Great bark right there.  
    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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  • Money_Hillbilly
    Money_Hillbilly Posts: 450
    @lousubcap best shot I could get in the heat of battle slicing. On a scale of 1-10 I would give it a 7. I pulled the foil off at 195 to check for tenderness, moving along nicely and pretty tender so I removed the foil to let the bark crisp up and planning to pull around 200 or so.  Temp dropped to 187 and I couldn’t get it to come back up.   I waited 45 minutes and it didn’t budge so I gave up and rewrapped and put it in the cooler.  Picture was after sitting for awhile.  It was pretty moist.  


    Southeast Louisiana
    3 Larges, Rockin W Smokers Gravity Fed Unit, KBQ, Shirley Fabrication 24 x 36, Teppanyaki Stainless Griddle 
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  • Wolfpack
    Wolfpack Posts: 3,552
    Nice smoker and the brisket looks great.  Even at your 7 of 10 I suspect the guests were blown away. 
    Greensboro, NC
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  • lousubcap
    lousubcap Posts: 36,817
    I'll take that 7 outta 10 any time.  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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  • Ozzie_Isaac
    Ozzie_Isaac Posts: 21,685
    The cooks are the harshest judges.  I suspect it was the best brisket most have had.  There may even be a few wives asking their husbands why they don't learn to cook.

    I would rather light a candle than curse your darkness.

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  • Money_Hillbilly
    Money_Hillbilly Posts: 450
    @Ozzie_Isaac you are so right. I was so critical and everyone else was telling me the best brisket they have ever tasted and two of them lived in Texas before here.  And several wives asked me if I could teach their husband. Some asked for my recipe. I just shook my head. If they only knew how long I have been trying to get this right. “Sorry there’s a little more to it than a rub and a recipe.”
    Southeast Louisiana
    3 Larges, Rockin W Smokers Gravity Fed Unit, KBQ, Shirley Fabrication 24 x 36, Teppanyaki Stainless Griddle 
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