First Brisket Attempt

[Greasy]

I normally leave the probe in and wrap around it. Not sure if there is a right or wrong answer though.

[scottranda]

4.5 hours in, and we're at 189.7 internal temp. I wrapped it at 160.

I have a ThermaQ so, I have 2 different probes measuring the grill temp and internal temp.

I have conundrum: If I have the probe in the meat, but then I need to wrap it, should I unprobe the meat, wrap it, then put the probe back in? My brisket wasn't that big to begin with and it's an odd cut of meat, so I was worried about taking the probe back out, then getting it back to the middle of the meat. What should I have done?

[_John_]

Seems to go real fast, then the stall, then usually fast again. 141 in 1.5 hours seems hot though...especially at 225. I smoke burgers sometimes and those take 2 hours to get that temp, and they are an inch thick!
You using the same device for internal and pit temp? Also if it cooks really fast, I would hold it 2 to 3 hours wrapped and in a cooler afterward.

[scottranda]

It's still on the grill. And I took that picture just after I posted that after 1.5 hours it is 141 internal temp.

[Spinaker]

Looks good, How much longer did you keep it on after this one was taken? scottranda

[scottranda]

Well, I only took one photo.

[scottranda]

​Spinaker _John_ Here are the photos!

[scottranda]

It's on! We're running at 225. It's been on for almost 1.5 hours. Internal Temp is at 141 degrees (and I put it on cold from the fridge).

I'll post a picture in a few minutes.

[Spinaker]

scottranda lets see some picture when you are done cooking!! Good Luck.

[_John_]

Did you get it on already? That is a hard weight to guess, but i'm gonna throw out 8 hours at 225, but it is thick so...cooking from all sides almost evenly because it is square....still saying 8 hours.

[scottranda]

Butchers market. Off Rea. Choice for $6.99 this week.

[smokinsteve]

Go for it Scott! Where did you find that? Only place I've seen brisket here is at Costco. Is that Choice or Prime?

[_John_]

That sir is a packer with the deckle removed and the point pretty much split from the flat. The end is super thick so I will say they cut the last 3" or so off of the flat, and finally for some reason they squared it all up. None of that is really a bad thing, the thin part of the flat is generally a dry issue, and this doesn't appear to have that. The deckle is too much fat to render so you normally cut that out anyway. If I could have a packer butchered any way I wanted so I was getting the most edible meat for my money I would have it cut pretty much just like that.
Since it is pretty much apart already it might cook a little weird, cook them together and have the thinnest part on the top of the overlap.

[scottranda]

Thanks! That's helpful!

I'm cooking it on a Kamado Joe, with some apple wood chunks from my father-in-law's backyard (he told me an apple tree fell, and I spent 3 hours chopping wood extremely happily).

[Spinaker]

I do not think you got a bad part of the brisket, as I don't believe such a thing exist. However, that being said. It looks to me like you have a small portion of a whole packer. (I might be wrong but that's what it looks like to me) Some may disagree with me here, but I would keep it whole. Being that it is a smaller piece, I would want to keep as much mass together as I could to keep it from drying out. I would take it to about 165 F and wrap it tightly. Then I would finish it inside in the oven or on your cooker. What are you cooking this bad boy on? Plan on about six hours or so at 225 F with the wrap. I have never cooked one this small (mine are mostly 10 to 18 lbs.) but if I were doing it, that is what I would think would be a reasonable cook time. Hope this helps
Good Luck and take some pics..

-John