12.6 lb USDA prime (45 oz fat trimmed) on the Primo grill - indirect using Jealous Devil lump charcoal - 14.5 hour cook. Excellent!
The meat went on the grill Friday night at 11:45, off at 2:15 Saturday afternoon with a meat temperature of 192° - 197° - perfect timing! We ate most of the flat while it was at its best, reserving the point to slice later.
The meat was salted liberally with Himalayan sea salt and then Tellicherry peppercorns each fresh ground fine in a coffee grinder on Friday morning. 3 Quarts of no salt added beef broth and 3 tablespoons of of Worcestershire were mixed (cold) Friday night and I injected about 10 - 12 ounces reserving the remaining for the pan which sat about an inch below the meat under the grate.
The cook started at 225° and at 5.5 hours the grill sat at 205° with the meat at 153°, I flipped it and bumped the heat a touch and back to bed. At 7.5 hours I flipped it back over to fat side up. It looked so beautiful after 8 hours the executive decision was made: there shall be NO TEXAS CRUTCH! I basted once at 12 hours just for fun while pulling a few tubes of pan drippings to make a sauce adding some Baby Rays and spicy mustard which not many used as it turned out
The grill temperature varied from a low of 225° and a high of 241° and the result was so damn good I made it my first priority for Sunday morning to get another brisket at Costco. I found once there they only have flats, packers were only for the holidays
If I had known I'd have taken a few in late November while also at an unknown sale price of $2.99 / lb for USDA Prime. I desperately need to make another to be certain my process wasn't just dumb luck but not at $9+ per pound for prime or $11.50 per pound for Snake River Farms base (black grade) Wagyu. Gonna have to wait for a sale ...I wish you all a fantastic 2018!
I gotta try a prime brisket one day. All mine have been choice. Haven't ever seen a prime around here no Costco. I'd have to order from Creek Stone or SRF. That surely looks good though! Nice job.
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