It's about time...

[HouseHomey]

Don't sweat it. No one can ruin a first brisket cook like I can. 2nd and 3rd Brisket cooks were "just Ok" and were still very delicious. You are going to kill it. I'm sure it will be delicious! Waiting on the pics.

BTW I've done a bunch since then. All of mine were Select bought from Smart n Final except one. Haven't pulled The trigger on real quality Brisket.

[EdF]

And most of all, have fun!

[TheCountofQ]

You know that I will!!

[TheCountofQ]

Lit the fire about 6am, with about 20 B&B briquetes, hoping for a 7am cook start. It actually didn't go on till 8:30.

The maverick I purchased yesterday showed I was definitely running hotter than the dial gauge showed. So, I played with the cooker for a while, comparing the dial to the digital, and raising then lowering and leveling the temp. With one probe on the vent side (cooler slightly) and one in the middle, there was about a 20 degree variance. Likely to do with my makeshift foil heat deflector. It's looking like 200 on the dial is equivalent to 250 in the very middle and 225ish+ on the cool side. 175 on the dial is 225 in the middle and Judy overt 200 on the vent side. My goal is to keep it between 225 and 250, per the maverick.

The same rub as last week. Gallic powder, New Mexico chili powder, cumin, cayenne, cracked red, and freshly cracked black. This was almost enough, but made up a bit more. No sugar, as the bark was so excellent with last week's chucks without It. Of course, I was cooking much hotter. This ended up with about a 36 hour dry brine. No that's not salt with the garlic powder. I had to by some more, and is a bit lighter in color.



After the rub, I put it in the freezer for a bit, hoping to help with the smoke ring. Using hickory chips. No injection. No mop or spritz is planned for this run.

I wasn't really sure where to place the pit probe, since there is so little room. It went at grate level, just below the dial.



A perfect fit!! It's almost as if someone knew I was in town with a Ranger.

[Steve B]

It's looking great so brother. Probe looks to be in a perfect spot. Now just kick back and enjoy the cook.

[TheCountofQ]

Ok. First and hopefully only question. 9 hours in. Flat is still in a stall about 167. The point almost sucked the probe outta my hands, and is at 195. I've still got a spot where the two pieces meet that didn't bark up. I expected then to seperate during the cook, and get crusty, but i was wrong.



Ive run my knife thru to separate, probably coulda just pulled them apart, but woulda been messy. Moved the flat to the hotter side, and flipped the point over and am leaving it on for a bit, hoping to dry that spot up a bit.

should I just go ahead and remove that point to a cambro, or am I safe trying to bark it up a bit? Burnt ends weren't part of the plan.

[JCGrill]

Only harm that might come to it would be falling apart. Given the fat in the point I doubt you could dry it out.

[TheCountofQ]

Thanks.

[Steve B]

Hey even though you're stressing about now. Take a deep breath and say "I got this" You know we got your back. And you will prevail.
Cain't wait to see how it turns out.

[TheCountofQ]

Looks like I'm hitting a second stall on the flat, at 185, so broke down and crutched it. I'm just running outta time. The flat will probe nicely till I get halfway to the center, from an edge, then it firms up. I really wanted to go crutchless. Lesson learned. Start earlier !!

I also grabbed the point out of the cambro, and tossed it back on while the flat finishes up. It sounds like the point can't really be hurt by it, and the cambro was cooling.

I'll give them up to an hour, then I gotta call it.

[TheCountofQ]

Here they are. The point I could easily just pull apart, if I wanted too. The flat is way moister than expected, and not tough in the least.. of course I only sliced a little from one end. The bark that survived the foil /cambro is excellent. Still a bit loud, but should mellow nicely as it cools some more.

I didn't expect a select grade to turn out so well. We will see how it holds up for lunches this week.

I've got a lot to learn and practice. Thanks to everyone who were encouraging and have shared knowledge and techniques over the years and tonight. I haven't read all the brisket threads, but more than a few. Lots of contributors there. And sorry for the bad lighting in the pics.

[Jerod Broussard]

Some Selects are better than some Choice. The whole bovine is graded off a ribeye, the brisket is never graded. I look for fatty striations in the flat, and if it is down to two or three I will try out the bend test to maybe narrow it down, but that is rare.

Great looking bark!!

[TheCountofQ]

Thanks Jerod. I didn't go back and study them, but have read more of your brisket threads than anyone else's. I am also guessing it may have been a young cow, since it was so small and maybe that helped? I pushed this little grill to the limit I think, and will probably wait to get home before another attempt.

[HouseHomey]

Looking good Count!

[Mudkat]

Very nice! Good job!

[HorseDoctor]

Oh yea!!! That'll do!!! Congrats!