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Brisket: Nothing went as advertised!

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    #16
    Thank you to all for such excellent and timely feedback... it has been educational and helped me with my confidence. I ended up with about a 6 hour hold and it was 147 when I opened the cambro, so just about perfect for serving. I've included some pics. Turns out all you all were correct: It cooked the right amount, the hold did not hurt it, and crutching late in the cook was just fine! I had many compliments from the family, but the best one was the silence that came over the group when they started eating... and only left 2 quart size ziplocks to take home! I'll be making the time adjustment to the start and serving again on Christmas Day. I don't think I'll separate the point and flat... all the fat in between rendered and I scraped out what was left when I trimmed, so it was just wonderful. I can't wait to smoke the next one... Click image for larger version

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    • Steve R.
      Steve R. commented
      Editing a comment
      That looks outstanding! It's all about being confident that you are smarter than a dead cow.

    • kmhfive
      kmhfive commented
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      Wonderful!

    #17
    Looks good

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      #18
      Awesome job on the brisket. Looks like you nailed it.

      You're process and set up was very similar to my experience. I did my first brisket (Costco prime) on a relatively new Rec Tec 680 back in October and will be doing my second one next week. Mine took a total of ~15.5 hours, but I had it on 180° overnight to cook a bit slower. Like you may have been, I was a bit anxious, but it turned out great.

      You asked about trimming- I watched Aaron Franklin's brisket trimming videos (here and here) a few times before I did mine. Main trim change I will try different next time is that I will trim the fat a bit closer. Will also try to wrap a bit later in the cook (~170°?) to get a bit crunchier bark.

      Here's the cooking log to give you an idea of the temperature profile...

      Click image for larger version

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        #19
        Looks like a darn tasty brisky Techmaster ! Sometimes we worry when there's no need to and everything turns out just fine anyhow.
        It's always a good thing when you can't wait until you do your next one!

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          #20
          Nice, that looks excellent. Remember, no two briskets are the same, but now that you have one under your belt you know the basics and can adjust as you go.

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            #21
            OK, I have to ask. Is there a reason to crutch other then to speed things up? I would like the cook to take longer so I don't have to get up at midnight or 1 in the morning to put it on. I will be cooking a 10# flat in my BGE and hope for at least a 14 hour cook. Is that unreasonable?

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              #22
              Kevin Fuess , That's a really long cook for a flat. All my cooks that size in my Kamado have been 8-10 hours without wrapping it/crutch @ 225. Flats only can be real finicky, they can dry out very quickly if cooked too long.

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                #23
                Wow! Guess I better rethink this. Maybe get up early instead of staying up late.
                Thanks.

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