Christmas dinner

[Doug Crann]

This will be my 5th attempt at Brisket. Previous attempts, while edible, left ALOT to be desired.
15.4 pound, prior to trimming, packer. Want to use the RF but we are supposed to be getting 8" of snow tonight....and snowed showers til the end of the week. And seeing as I how I never covered the wood pile....so it will be going in the XL BGE.

 

[mikemci]

Good luck....maybe this will be the one! Post the details too. What's the game plan?

 

[dport7]

Hope this is your all time best.

 

[Doog]

That's the eggs kind of weather. Good luck with it!

 

[Smoke on Badger Mountain]

Good luck! I hope it's a winner this time.

 

[Doug Crann]

Good luck....maybe this will be the one! Post the details too. What's the game plan?

Hmmm....thinking I may follow Bludawgsigns method....

 

[mikemci]

It's been tried and proven by many Brethren. Should be a good method for you too.

 

[cheez59]

Hmmm....thinking I may follow Bludawgsigns method....

If you do then your brisket will be as good as a brisket can be. Good luck!

 

[Doug Crann]

Fumbling around the XL BGE in the dark...with a very large owl doing flybys....
Here goes nuttin....one OCD trimmed brisket... with just saltnpepper for a rub....

 

[hogs122]

Nice work on that trim. The point has me drooling already

 

[pjtexas1]

that trim job looks pretty good to me! can't wait to see how this one comes out.

 

[Big George's BBQ]

Thats a nice looking Brisket I just did a 13.5 lb grass fed brisket on my Large BGE Put it on a =t midnight at 235 When I got up at 6:30 it was 164 Wrapped it and added Ricks Sinful Brisket Marinade Took it off wen I thought it was tender Let it rest for an hour Separated the point and cut up for burnt ends They are on the Egg now When done will let the Egg cruise along until it is time to put on the beef tenderloin for dinner

 

[Doug Crann]

Thats a nice looking Brisket I just did a 13.5 lb grass fed brisket on my Large BGE Put it on a =t midnight at 235 When I got up at 6:30 it was 164 Wrapped it and added Ricks Sinful Brisket Marinade Took it off wen I thought it was tender Let it rest for an hour Separated the point and cut up for burnt ends They are on the Egg now When done will let the Egg cruise along until it is time to put on the beef tenderloin for dinner

It is just the 2 of us. Would like to do burnt ends. Can i leave the point/flat together when it resting, separate them at slicing time and save the point (burnt ends) for another day?

 

[Doug Crann]

4 hours in, 300* controlled by an Auber pit controller. Quick picture, into the butcher paper and back on, fat up...stuck the Thermapen in...174*....I am hungry...

 

[Big George's BBQ]

You want to let it rest before separating the point and flat. As far as cooking the burnt ends at another time I don't see why not but I don't have a lot of experience with brisket

 

[Exocet]

Looks good! You're in the critical stage now. Don't go messing with it and let the magic happen.

 

[Doug Crann]

Just speared it with the Thermapen....reading 187*....just a bit of resistance going in. Just about 6 total hours now. On the fence about in the cooler or on the counter. Thinking I may leave it on the counter for 30 minutes or so...just to let some of the heat out of it. Really don't want to eat til 4:30 or so....

 

[mikemci]

I've never had one done at 187. Don't even probe until 195 and most often they are over 200 when tender. Good luck!

 

[Doug Crann]

Damn...did I screw THAT up....

Apparently my probe tender is WAY off. Soon as I peeled back the butcher paper I knew I was in trouble. Couldn't even slice the thin end of the flat. Hard as a rock. Cut about a third of it off. From there on up it just crumbled.

Very disappointed.....and frustrated by this. I knew I should have kept up my practice of picking up the brisket, looking at it and putting it back....

Perhaps it is time for a new hobby?

 

[smoke ninja]

My advice is to stick to your plan next go.

Didn't you start out attempting a bludawg brisket?

Did you follow the recipe?

Not a good idea to just wing it. Stick with a plan