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Dylan's Dad 05-24-2010 11:10 AM

Inaugural Brisket (details and pron heavy)
I finally had a chance to try my first brisket on the Platypus last night. For those of you that don’t want the details, skip to the bottom for pron. For the rest of you here are the details.

I started out with a decent 7-lbs. brisket flat from Sam’s Club, which I trimmed to about 6-lbs., and used a simple marinade for about 4 hours. (2 hours per side)
2 cups water
3 beef bullion cubes
˝ cup Worcestershire
Juice of 2 Lemons
2 tsp. Celery Seeds
2 tsp. Lawry’s Seasoned Salt
1 ˝ tsp. Chili Powder
1 tsp. Granulated Garlic
1 tsp. Onion Powder

After the 4 hour marinade I blotted off the excess and applied a very simple rub and let it sit at room temp for 1 ˝ hours while I got the Platypus up and running using Stubb’s All Natural Briquettes and some fist sized hickory chunks. This was my first time using Stubb’s and I loved it!

Brisket Rub
6 tsp. Paprika
6 tsp. Sea Salt
3 tsp. Black Pepper

The brisket went into the Platypus around 8:30 PM when the grate temp was about 235 degrees. The meat probe read 58 degrees and the grate temp dropped to 210 as soon as the meat went in.

1 Hour -- Brisket 115 degrees / UDS 220 degrees

2 Hours - Brisket 141 degrees / UDS 223 degrees

At 2 ˝ hours the UDS reach 235 degrees so I capped one inlet.

3 Hours - Brisket 156 degrees / UDS 240 degrees

4 Hours - Brisket 163 degrees / UDS 240 degrees

I figured I had enough to drink and was comfortable with everything so I decided to get some sleep. I set my Maverick to alert me if the UDS went below 235 degrees or above 245 degrees and the meat probe alarm was set at 185 degrees.

I woke up 2 ˝ hours later to a very nice aroma in the house. But that thought soon left me as I looked at the Maverick to see that the Brisket was at 190 degrees and the UDS was at 263 degrees. :doh: No farkin alarms went off or I slept through them, which I doubt because it was right beside me.

I went outside and had a peek…. Hoping for the best. :pray: This is what it looked like.
I decide to pull the Brisket off and let it rest in the cooler and grabbed some more sleep. 3 ˝ hours later this is what I had.

It was still pretty early and my wife had not left for work yet, so I surprised her with breakfast in bed. :kiss:

Now I just need some friends to help me with the rest. :-D

Have I mentioned that I love my Platypus!? :wink: I am not sure what went on in there during the hours that I was asleep, but she had my back. Now if I can just duplicate it. :confused:

bobaftt 05-24-2010 11:16 AM

that looks farkin great! My briskets still don't turn out anywhere close to that pretty.

Ron_L 05-24-2010 11:20 AM

The brisket looks great!

BTW, it's P-p-p-p-p-p-platypus :-D

1FUNVET 05-24-2010 11:23 AM

Send me the left overs :becky:

Cliff H. 05-24-2010 11:29 AM

I would cook at 263 all day.

Looks real good.

SmokeJumper 05-24-2010 12:25 PM

That is a great looking brisket. You named your smoker platypus?

Dylan's Dad 05-24-2010 12:26 PM

Thanks for the kind words!

When you combine all the knowledge freely given out on this forum, and have the opportunity to spend 24 hours watching forum members like The Pigman, Bbq Bubba, BBQ Bandit, Divemaster, and Billy...even when you screw up it some times comes out good. :-o

Dylan's Dad 05-24-2010 12:30 PM


Originally Posted by SmokeJumper (Post 1290902)
That is a great looking brisket. You named your smoker platypus?


Yes, I thought it looked like a Platypus when it was finished. :-D

Derek 05-24-2010 12:32 PM

Very cool looking Brisket, You going to make Brisket Chilli with the left overs?

garyk1398 05-24-2010 12:51 PM

Nice brisky and drum!!

Dylan's Dad 05-24-2010 12:52 PM


Originally Posted by Derek (Post 1290915)
Very cool looking Brisket, You going to make Brisket Chilli with the left overs?

As soon as you release 'Derek's Brisket Chili Recipe'. :wink:

UNTSIG 05-24-2010 01:03 PM

Nice job! Your drum looks sweet!

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