Thank you! Meatheads Beef Brisket Texas Style

HonoluluBBQ

Former Member

Joined: Apr 2017

Posts: 2

Location: Reno NV
#1

Thank you! Meatheads Beef Brisket Texas Style

April 16, 2017, 12:11 AM

I just wanted to say thanks to Meathead Goldwyn. I have made briskets 6 or 7 times on my Big Green Egg over the years. This weekend, I followed the directions in Meathead's Barbecue Beef Brisket Texas Style. I took many of the little tips to heart. 11 pounder that I got from a local meat shop in downtown Honolulu. Rubbed with just salt, pepper and some granulated garlic and injected with low-sodium beef stock Wednesday night. It went on the Egg at 7:30 p.m. on Thursday. 225 degrees give or take using some Oak-flavored Bradley Smoking Bisquettes (never used them before) because I wanted something more authentic than my traditional hickory/apple/cherry. I reached the stall 153 degrees at 11:30 p.m. and it started climbing around 4:30 a.m. I decided not to wrap it so it went until 2:30 p.m. when I pulled it off at 203 degrees. It went in the cooler until 6:00 when we sliced it for dinner with neighbors. Everyone loved it. Bark was exceptional and it remained very juicy thanks to the BGE! It is the closest to a Black's or Kruez that I have cooked. Added a little chunky mustard potato salad and some beans and all was good! Thanks again Meathead.
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DWCowles

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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.
#2

April 16, 2017, 12:27 AM

Beautiful! And welcome to the Pit
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Mr. Bones

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Location: Kansas Territory
#3

April 16, 2017, 12:39 AM

Looks delicious, nice meteor!!!!
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customtrim

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Location: stow ohio
#4

April 16, 2017, 05:20 AM

Nice job on that, looks fantastic
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Notavegan

Former Member

Joined: Jan 2017

Posts: 263

Location: Westfield, MA
#5

April 16, 2017, 05:55 AM

Nice job! The 11 pounder, assuming that was a packer, was that pre or post trim? I ask Bc I just did MY first brisket on bge yesterday as well.

comparing size and cook times etc. I also did 225, but split my flat and point and cooked separate. After 6 hrs both were in the 168-170 range. I wrapped both, then done done about 2.5 hrs later. I posted yesterday the IT was 208 and I was livid that I way overshot. Not so. Bark was gone after the wrap but both hof and hop were super moist and tender. For my first attempt I was ecstatic.

Reason on I bring it up, I wonder why some opt to cook a packer and some opt to split, if it accelerates the cook time so much.

Welcome aboard!!
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#5.1

HonoluluBBQ commented

April 16, 2017, 02:19 PM

Editing a comment

I think it was 11.5 pre but there wasn't alot of fat to trim so it probably came to 11 or just a tad under. I have typically just done flats before but thought this time I would keep it together. Thanks much Notavegan!
RonB

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Location: Near Richmond VA

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#6

April 16, 2017, 06:00 AM

Great lookin' brisket, and welcome to The Pit.
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Steve B

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#7

April 16, 2017, 07:16 AM

Excellent!! A thing of beauty.
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jgreen

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Location: Winnipeg Manitoba Canada

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and, maybe some other toys as well
#8

April 16, 2017, 07:37 AM

Welcome, and a great looking brisket. There are tons of good recipies on the site that you will enjoy.
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PaulstheRibList

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Started Low-N-Slow BBQ in 2012. Obviously, it's taken hold (in chronological order:
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3.) #WhoDat1, a HUGE Gravity Fed Insulated Cabinet Smoker (cooking chamber 3'x2'x6')
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5.) Jambo Backyard stickburner (my FAVORITE Pit so far)
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I'm loving using BBQ to make friends and build connections.
I have #theRibList where I keep a list of new and old friends and whenever I'm cooking, I make 1 to 20 extra and share the joy.
#9

April 16, 2017, 07:44 AM

Brisket!!!!! Good job!
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kmhfive

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#10

April 16, 2017, 12:07 PM

Wow. Looks perfect!
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Huskee

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#11

April 16, 2017, 05:30 PM

Beautiful!
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