Thanksgiving Brisket

ecowper

Founding Member

Joined: Jul 2014

Posts: 5715

Location: Maple Valley, WA

Grill/Smoke/Roast = SnS Grills Kettle + SnS Deluxe Insert & Drip n' Griddle
Grill/Smoke/Roast = Hasty-Bake Gourmet Dual Finish with HB rotisserie and Grill Grates
Smoke = Weber Smokey Mountain 22.5"
Pizza = Blackstone Propane Pizza Oven (Stacy's, but she let's me use it sometimes)
Indoor Cooking = LG Studio 30" gas range
Camp Cooking = Coleman 2 burner white gas stove

Thermometer = FireBoard FBX2 with 2 ambient and 6 meat probes
Thermapen Mk IV = Light blue
Thermapen Mk IV = Black
PID Controller = Fireboard Drive + Auber 20 CFM Fan (FB gen 1 fan)
PID Controller = Fireboard Drive + Fireboard 20 CFM Fan (FB gen 2 fan)

Knives
Wusthof Classic Ikon set: 9" carving knive, 2X 8" Chef's Knife, 7" Santoku and three utility knives
Kamikoto Kuro set: 7" Santoku, 6.5" Nakiri, 5" Utility
Amazing Ribs Brazilian Steak knife set

Favorite wine = whatever is currently in the wine rack
Favorite beer = Sam Adams Boston Lager or Shiner Bock
Favorite whisky = Lagavulin Distiller's Edition 16 year old single malt

Best Cookbooks - Meathead's "The Science of Great Barbecue and Grilling", Chris Lilly's "Big Bob Gibson's BBQ Book", Aaron Franklin's "Franklin BBQ"

Cookbooks to check out - Raichlen's "Brisket Chronicles" and anything by Adam Perry Lang.

Current fanboy cookbook - "Chasing Smoke: Cooking Over Fire Around the Levant"

Some Posts in Pitmaster to check out:

Eric's Brisket Method
Eric's Method for Drunken Texas Beans
Stacy's Bouef Bourguignon
Eric's Smoked Texas Chili
Rancho Gordo Beans and Bean Club
Troutman's Ribs - Step By Step Primer
Grilled Pork Chops: Harissa Marinade
Light My (Hasty Bake) Fire

Eric
#1

Thanksgiving Brisket

November 18, 2016, 11:52 AM

well, almost Thanksgiving. our 20 year old comes home from college tomorrow. He asked for brisket for dinner on Sunday. Ran down to Costco and got a 16 lb Prime Packer yesterday. Trimmed and salted it this morning. Trimming it took off almost 4 lbs of fat. Tomorrow evening will put it on around 11 PM ... planning sunday dinner for around 5 PM, so the brisket should come off the WSM around 2 PM and get to rest in the faux cambro for 2 1/2 to 3 hours. Plus I've got a couple hours fudge factor in case it stalls longer than expected.

For those that are interested, I took a bit over 4 lbs of fat off when I trimmed it. So we are at 12 1/4 lbs, give or take. That's about normal, in my experience, for trimming a packer.

Costco also carries a trimmed flat for $5/lb, give or take. Perfect for pastrami.

Last edited by ecowper; November 18, 2016, 03:27 PM.
Tags: None

Likes 3
GirlpoweredBBQ

Club Member

Joined: Jul 2016

Posts: 123

Location: Capitola California

Grillin' on a 22" Weber Kettle and smokin' hot. Wait, I mean smokin' on a 14" Weber Smokey Mountain smoker.
#2

November 18, 2016, 12:51 PM

So will you be up all night cooking this?
Comment
6 - 8

8 comments

#2.6

ecowper commented

November 18, 2016, 04:12 PM

Editing a comment

Naaaa, not lovely. Mostly don't want to hear her grumble ;-)

#2.7

GirlpoweredBBQ commented

November 18, 2016, 04:30 PM

Editing a comment

Sweet and accommodating take the compliment, man!

#2.8

ecowper commented

November 19, 2016, 12:06 AM

Editing a comment

Okay, okay .... I'm being nice
Jerod Broussard

Moderator

Joined: Jun 2014

Posts: 13408

Location: East Texas

"Spray cheese, from the famous family of aerosol cheeses."
#3

November 18, 2016, 12:55 PM

Great trim job. I'm doing pulled chuckies for Thanksgiving. They got some out of this world that are Angus labeled at wolly world. Intramuscular fat out the ying yang.
Comment
1 comment

#3.1

ecowper commented

November 18, 2016, 02:58 PM

Editing a comment

Thanks! Looking forward to how this one turns out. Good luck with the chuckies
GadjetGriller

Former Member

Joined: Dec 2015

Posts: 754

Location: Lubbock tx
#4

November 18, 2016, 01:01 PM

Dam I'm jealous Would love to do a Brisket for Turkey day! but Noooo Something about tradition?? Ok I admit I do love me some Turkey and Sausage Cornbread stuffing! But turkey, stuffing with a side of Brisket would be even better!!
Likes 1
Comment
1 - 3

3 comments

#4.1

Jerod Broussard commented

November 18, 2016, 01:03 PM

Editing a comment

Brisket stuffed Turkey?

#4.2

GadjetGriller commented

November 18, 2016, 01:20 PM

Editing a comment

holy moly you may be onto something there Jerod Broussard Something great!! I'm thinking Chopped Beef!! Oh man gotta go buy a new belt with more holes in it!!!

#4.3

Steve B commented

November 19, 2016, 05:59 PM

Editing a comment

I'm on board with you guys. Maybe add some of the brisket to the sausage corn bread stuffing. Starting to drool now.
HawkerXP

Club Member

Joined: Jul 2016

Posts: 10313

Location: Virginia

Lots of knives
3 Weber Performers
1 classic kettle
1 26" kettle
1 Smoky Joe
1 PBC
4 Thermoworks POPs
2 Dot and 1 Chef Alarm
2 Temp spikes
4 Slo n Sears
1 Smokenator
2 Vortex
#5

November 18, 2016, 07:15 PM

I also plan on a brisket Thanksgiving. Unlike yours ecowper, mine is a flat around 6 lbs. So I figure on the PBC 5 or 6 hours.
Happy Grill / Smoke / Broil or whatever Thanksgiving to all!
Likes 1
Comment
1 comment

#5.1

ecowper commented

November 19, 2016, 12:06 AM

Editing a comment

Sounds great. Enjoy and Happy Thanksgiving!
Spinaker

Moderator

Joined: Nov 2014

Posts: 14314

Location: Land of Tonka

John "JR"
Minnesota/ United States of America
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#6

November 18, 2016, 08:03 PM

I am gonna Smoke a brisket Sunday for sandwiches until turkey day for my brothers that are coming into town. I am doing a bunch of wings for apps during the day.
Likes 1
Comment
4 - 6

6 comments

#6.4

Jerod Broussard commented

November 19, 2016, 05:14 PM

Editing a comment

You have a chicken wing app on your phone? Man I am really behind on this tech stuff.

#6.5

Steve B commented

November 19, 2016, 06:02 PM

Editing a comment

Chicken wing app???? I need that. I practically live on wings. 4-5 times a week at least. If there's really one out there please direct me there. Thanks

#6.6

Spinaker commented

November 19, 2016, 11:32 PM

Editing a comment

Hahahaha
ecowper

Founding Member

Joined: Jul 2014

Posts: 5715

Location: Maple Valley, WA

Grill/Smoke/Roast = SnS Grills Kettle + SnS Deluxe Insert & Drip n' Griddle
Grill/Smoke/Roast = Hasty-Bake Gourmet Dual Finish with HB rotisserie and Grill Grates
Smoke = Weber Smokey Mountain 22.5"
Pizza = Blackstone Propane Pizza Oven (Stacy's, but she let's me use it sometimes)
Indoor Cooking = LG Studio 30" gas range
Camp Cooking = Coleman 2 burner white gas stove

Thermometer = FireBoard FBX2 with 2 ambient and 6 meat probes
Thermapen Mk IV = Light blue
Thermapen Mk IV = Black
PID Controller = Fireboard Drive + Auber 20 CFM Fan (FB gen 1 fan)
PID Controller = Fireboard Drive + Fireboard 20 CFM Fan (FB gen 2 fan)

Knives
Wusthof Classic Ikon set: 9" carving knive, 2X 8" Chef's Knife, 7" Santoku and three utility knives
Kamikoto Kuro set: 7" Santoku, 6.5" Nakiri, 5" Utility
Amazing Ribs Brazilian Steak knife set

Favorite wine = whatever is currently in the wine rack
Favorite beer = Sam Adams Boston Lager or Shiner Bock
Favorite whisky = Lagavulin Distiller's Edition 16 year old single malt

Best Cookbooks - Meathead's "The Science of Great Barbecue and Grilling", Chris Lilly's "Big Bob Gibson's BBQ Book", Aaron Franklin's "Franklin BBQ"

Cookbooks to check out - Raichlen's "Brisket Chronicles" and anything by Adam Perry Lang.

Current fanboy cookbook - "Chasing Smoke: Cooking Over Fire Around the Levant"

Some Posts in Pitmaster to check out:

Eric's Brisket Method
Eric's Method for Drunken Texas Beans
Stacy's Bouef Bourguignon
Eric's Smoked Texas Chili
Rancho Gordo Beans and Bean Club
Troutman's Ribs - Step By Step Primer
Grilled Pork Chops: Harissa Marinade
Light My (Hasty Bake) Fire

Eric
#7

November 19, 2016, 04:05 PM

Since I have to get the brisket on around midnight, tonight, I decided to prep the WSM now. A full bag of Kingsford, several good sized chunks of hickory .
Comment
1 comment

#7.1

Mr. Bones commented

November 20, 2016, 01:49 AM

Editing a comment

ecowper Sorta Cape Canaveral, late '60's lookin'! ;-)
Ignition Sequence, START!!!
EdF

In Memoriam

Joined: Jul 2016

Posts: 3224

Location: Atlantic Highlands, NJ
#8

November 19, 2016, 04:49 PM

Looks like a state of readiness there, Boss!
Comment
1 - 2

2 comments

#8.1

Jerod Broussard commented

November 19, 2016, 05:13 PM

Editing a comment

Don't kid yourself, not a chicken in sight.

#8.2

ecowper commented

November 19, 2016, 05:33 PM

Editing a comment

Yup, just waiting for time to start the fire, now. Probably around 10:30 PM, or so
ecowper

Founding Member

Joined: Jul 2014

Posts: 5715

Location: Maple Valley, WA

Grill/Smoke/Roast = SnS Grills Kettle + SnS Deluxe Insert & Drip n' Griddle
Grill/Smoke/Roast = Hasty-Bake Gourmet Dual Finish with HB rotisserie and Grill Grates
Smoke = Weber Smokey Mountain 22.5"
Pizza = Blackstone Propane Pizza Oven (Stacy's, but she let's me use it sometimes)
Indoor Cooking = LG Studio 30" gas range
Camp Cooking = Coleman 2 burner white gas stove

Thermometer = FireBoard FBX2 with 2 ambient and 6 meat probes
Thermapen Mk IV = Light blue
Thermapen Mk IV = Black
PID Controller = Fireboard Drive + Auber 20 CFM Fan (FB gen 1 fan)
PID Controller = Fireboard Drive + Fireboard 20 CFM Fan (FB gen 2 fan)

Knives
Wusthof Classic Ikon set: 9" carving knive, 2X 8" Chef's Knife, 7" Santoku and three utility knives
Kamikoto Kuro set: 7" Santoku, 6.5" Nakiri, 5" Utility
Amazing Ribs Brazilian Steak knife set

Favorite wine = whatever is currently in the wine rack
Favorite beer = Sam Adams Boston Lager or Shiner Bock
Favorite whisky = Lagavulin Distiller's Edition 16 year old single malt

Best Cookbooks - Meathead's "The Science of Great Barbecue and Grilling", Chris Lilly's "Big Bob Gibson's BBQ Book", Aaron Franklin's "Franklin BBQ"

Cookbooks to check out - Raichlen's "Brisket Chronicles" and anything by Adam Perry Lang.

Current fanboy cookbook - "Chasing Smoke: Cooking Over Fire Around the Levant"

Some Posts in Pitmaster to check out:

Eric's Brisket Method
Eric's Method for Drunken Texas Beans
Stacy's Bouef Bourguignon
Eric's Smoked Texas Chili
Rancho Gordo Beans and Bean Club
Troutman's Ribs - Step By Step Primer
Grilled Pork Chops: Harissa Marinade
Light My (Hasty Bake) Fire

Eric
#9

November 19, 2016, 05:32 PM

Jerod Broussard I should definitely let the chickens out tomorrow
Comment
1 - 2

2 comments

#9.1

Jerod Broussard commented

November 19, 2016, 05:38 PM

Editing a comment

I figured they just weren't around 'cause the fire wasn't lit.

#9.2

ecowper commented

November 19, 2016, 05:45 PM

Editing a comment

The dogs will be hanging out with me at midnight when I put the brisket on
billg71

Charter Member

Joined: May 2015

Posts: 407

Location: Acworth, GA

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#10

November 19, 2016, 05:51 PM

I have one of Heritage Food's Aukashi briskets taking up space in the freezer. I think I'll defrost it and cook it up for Thanksgiving weekend.
Comment
ecowper

Founding Member

Joined: Jul 2014

Posts: 5715

Location: Maple Valley, WA

Grill/Smoke/Roast = SnS Grills Kettle + SnS Deluxe Insert & Drip n' Griddle
Grill/Smoke/Roast = Hasty-Bake Gourmet Dual Finish with HB rotisserie and Grill Grates
Smoke = Weber Smokey Mountain 22.5"
Pizza = Blackstone Propane Pizza Oven (Stacy's, but she let's me use it sometimes)
Indoor Cooking = LG Studio 30" gas range
Camp Cooking = Coleman 2 burner white gas stove

Thermometer = FireBoard FBX2 with 2 ambient and 6 meat probes
Thermapen Mk IV = Light blue
Thermapen Mk IV = Black
PID Controller = Fireboard Drive + Auber 20 CFM Fan (FB gen 1 fan)
PID Controller = Fireboard Drive + Fireboard 20 CFM Fan (FB gen 2 fan)

Knives
Wusthof Classic Ikon set: 9" carving knive, 2X 8" Chef's Knife, 7" Santoku and three utility knives
Kamikoto Kuro set: 7" Santoku, 6.5" Nakiri, 5" Utility
Amazing Ribs Brazilian Steak knife set

Favorite wine = whatever is currently in the wine rack
Favorite beer = Sam Adams Boston Lager or Shiner Bock
Favorite whisky = Lagavulin Distiller's Edition 16 year old single malt

Best Cookbooks - Meathead's "The Science of Great Barbecue and Grilling", Chris Lilly's "Big Bob Gibson's BBQ Book", Aaron Franklin's "Franklin BBQ"

Cookbooks to check out - Raichlen's "Brisket Chronicles" and anything by Adam Perry Lang.

Current fanboy cookbook - "Chasing Smoke: Cooking Over Fire Around the Levant"

Some Posts in Pitmaster to check out:

Eric's Brisket Method
Eric's Method for Drunken Texas Beans
Stacy's Bouef Bourguignon
Eric's Smoked Texas Chili
Rancho Gordo Beans and Bean Club
Troutman's Ribs - Step By Step Primer
Grilled Pork Chops: Harissa Marinade
Light My (Hasty Bake) Fire

Eric
#11

November 20, 2016, 02:06 AM

Fire!!!
Likes 1
Comment
1 comment

#11.1

Huskee commented

November 20, 2016, 02:53 AM

Editing a comment

Great pics! These really need to shared in the "Feed the flame!" thread: https://pitmaster.amazingribs.com/fo...feed-the-flame 🔥
Mr. Bones

In Memoriam

Joined: Sep 2016

Posts: 11723

Location: Kansas Territory
#12

November 20, 2016, 02:48 AM

ecowper Mornin', Sunshine!
Great pics, Happy Cookin'!
Comment
DWCowles

Founding Member

Joined: Jul 2014

Posts: 9697

Location: Smiths Grove, Ky

Hi, my name is Darrell. I'm an OTR truck driver for over 25 years. During my off time I love doing backyard cooks. I have a 48" Lang Deluxe smoker, Rec-Tec pellet smoker,1 Weber Genesis 330, 1 Weber Performer (blue), 2 Weber kettles (1 black and 1 Copper), 1 26" Weber kettle, a WSM, 8 Maverick Redi Chek thermometers, a PartyQ, 2 SnS, Grill Grates, Cast Iron grates, 1 ThermoPop (orange) and 2 ThermoPens (pink and orange) and planning on adding more cooking accessories. Now I have an Anova sous vide, the Dragon blower and 2 Chef alarms from Thermoworks.
#13

November 20, 2016, 02:54 AM

Have fun ecowper
Comment
ecowper

Founding Member

Joined: Jul 2014

Posts: 5715

Location: Maple Valley, WA

Grill/Smoke/Roast = SnS Grills Kettle + SnS Deluxe Insert & Drip n' Griddle
Grill/Smoke/Roast = Hasty-Bake Gourmet Dual Finish with HB rotisserie and Grill Grates
Smoke = Weber Smokey Mountain 22.5"
Pizza = Blackstone Propane Pizza Oven (Stacy's, but she let's me use it sometimes)
Indoor Cooking = LG Studio 30" gas range
Camp Cooking = Coleman 2 burner white gas stove

Thermometer = FireBoard FBX2 with 2 ambient and 6 meat probes
Thermapen Mk IV = Light blue
Thermapen Mk IV = Black
PID Controller = Fireboard Drive + Auber 20 CFM Fan (FB gen 1 fan)
PID Controller = Fireboard Drive + Fireboard 20 CFM Fan (FB gen 2 fan)

Knives
Wusthof Classic Ikon set: 9" carving knive, 2X 8" Chef's Knife, 7" Santoku and three utility knives
Kamikoto Kuro set: 7" Santoku, 6.5" Nakiri, 5" Utility
Amazing Ribs Brazilian Steak knife set

Favorite wine = whatever is currently in the wine rack
Favorite beer = Sam Adams Boston Lager or Shiner Bock
Favorite whisky = Lagavulin Distiller's Edition 16 year old single malt

Best Cookbooks - Meathead's "The Science of Great Barbecue and Grilling", Chris Lilly's "Big Bob Gibson's BBQ Book", Aaron Franklin's "Franklin BBQ"

Cookbooks to check out - Raichlen's "Brisket Chronicles" and anything by Adam Perry Lang.

Current fanboy cookbook - "Chasing Smoke: Cooking Over Fire Around the Levant"

Some Posts in Pitmaster to check out:

Eric's Brisket Method
Eric's Method for Drunken Texas Beans
Stacy's Bouef Bourguignon
Eric's Smoked Texas Chili
Rancho Gordo Beans and Bean Club
Troutman's Ribs - Step By Step Primer
Grilled Pork Chops: Harissa Marinade
Light My (Hasty Bake) Fire

Eric
#14

November 20, 2016, 10:42 AM

8 1/2 hours in, this brisket is stalled big time. Has been between 155 and 165 since about 4 AM. Bark is starting to look really good, though. Will probably wrap in another 30-45 minutes.

Last edited by ecowper; November 20, 2016, 02:00 PM.
Comment
2 - 4

4 comments

#14.2

Jerod Broussard commented

November 20, 2016, 01:06 PM

Editing a comment

You got THAT bark in 1/2 hrs?....you are the man!

#14.3

ecowper commented

November 20, 2016, 01:58 PM

Editing a comment

Jerod Broussard .... that's 8 1/2 hours :-)

#14.4

Jerod Broussard commented

November 20, 2016, 02:08 PM

Editing a comment

Well yeah, at 1400hrs.
ecowper

Founding Member

Joined: Jul 2014

Posts: 5715

Location: Maple Valley, WA

Grill/Smoke/Roast = SnS Grills Kettle + SnS Deluxe Insert & Drip n' Griddle
Grill/Smoke/Roast = Hasty-Bake Gourmet Dual Finish with HB rotisserie and Grill Grates
Smoke = Weber Smokey Mountain 22.5"
Pizza = Blackstone Propane Pizza Oven (Stacy's, but she let's me use it sometimes)
Indoor Cooking = LG Studio 30" gas range
Camp Cooking = Coleman 2 burner white gas stove

Thermometer = FireBoard FBX2 with 2 ambient and 6 meat probes
Thermapen Mk IV = Light blue
Thermapen Mk IV = Black
PID Controller = Fireboard Drive + Auber 20 CFM Fan (FB gen 1 fan)
PID Controller = Fireboard Drive + Fireboard 20 CFM Fan (FB gen 2 fan)

Knives
Wusthof Classic Ikon set: 9" carving knive, 2X 8" Chef's Knife, 7" Santoku and three utility knives
Kamikoto Kuro set: 7" Santoku, 6.5" Nakiri, 5" Utility
Amazing Ribs Brazilian Steak knife set

Favorite wine = whatever is currently in the wine rack
Favorite beer = Sam Adams Boston Lager or Shiner Bock
Favorite whisky = Lagavulin Distiller's Edition 16 year old single malt

Best Cookbooks - Meathead's "The Science of Great Barbecue and Grilling", Chris Lilly's "Big Bob Gibson's BBQ Book", Aaron Franklin's "Franklin BBQ"

Cookbooks to check out - Raichlen's "Brisket Chronicles" and anything by Adam Perry Lang.

Current fanboy cookbook - "Chasing Smoke: Cooking Over Fire Around the Levant"

Some Posts in Pitmaster to check out:

Eric's Brisket Method
Eric's Method for Drunken Texas Beans
Stacy's Bouef Bourguignon
Eric's Smoked Texas Chili
Rancho Gordo Beans and Bean Club
Troutman's Ribs - Step By Step Primer
Grilled Pork Chops: Harissa Marinade
Light My (Hasty Bake) Fire

Eric
#15

November 20, 2016, 10:45 AM

As always, every cook is unique. Weather has been high 40's and off and on rain all night. The WSM held a very steady 250, until about 5 AM when I had a massive temp spike to about 315. No idea why, but a bit of vent control and patience got the temp back down around 250 and holding steady again.
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