This is my first try at a full packer brisket. This was for for New Year Day lunch/football, I needed it at least in the cooler by 12:30 to make it to the family.
I have had a hard time finding anything but choice brisket from Walmart in this area that aren't super expensive (my meat CSA butcher has Prime, but it's $9.99/lb and I didn't want to ruin something that expensive for my first shot, or second or..). Unfortunately I can't find Prime in the regular grocery stores and Costco doesn't carry them in what appears to be 100miles.
This is a choice from Walmart. It started out at 12.85lbs, after trimming it ended up at 9.5lbs. I used my wifes homemade mustard as a binder and just a heavy salt and pepper rub. I seasoned it and wrapped it up last night.
Here it is after I pulled it out of the fridge before I lit my Big Green Egg.
Put it on the Egg, air gapped drip pan under it. I am using cherry and apple for smoke. Trying to keep the temperature in the 220-240 range. I didn't plan on wrapping it.
Let the temp of the egg coast up early this morning and running around 260 now. Meat was probing around 160 at the thickest part of the flat and was anywhere near tender yet. I had a long period where it stayed between 145-150, which I guess was the stall but that seems pretty low temp?
I ended up wrapping it. I pulled it off right around 14 hours, poke tested seemed to be buttery tender to me, but I'm sure that is something that I'll have to learn over time.
Here it is resting for a bit on the counter, then I FTCed it for a few hours.
And the payoff! I thought it came out okay, I think I could have gone maybe another 30min and really hit the sweet spot but most of the brisket was juicy and tender. Apparently I went a bit overboard with the salt and pepper, didn't kill it or anything but just a bit too much salt.
I have had a hard time finding anything but choice brisket from Walmart in this area that aren't super expensive (my meat CSA butcher has Prime, but it's $9.99/lb and I didn't want to ruin something that expensive for my first shot, or second or..). Unfortunately I can't find Prime in the regular grocery stores and Costco doesn't carry them in what appears to be 100miles.
This is a choice from Walmart. It started out at 12.85lbs, after trimming it ended up at 9.5lbs. I used my wifes homemade mustard as a binder and just a heavy salt and pepper rub. I seasoned it and wrapped it up last night.
Here it is after I pulled it out of the fridge before I lit my Big Green Egg.
Put it on the Egg, air gapped drip pan under it. I am using cherry and apple for smoke. Trying to keep the temperature in the 220-240 range. I didn't plan on wrapping it.
Let the temp of the egg coast up early this morning and running around 260 now. Meat was probing around 160 at the thickest part of the flat and was anywhere near tender yet. I had a long period where it stayed between 145-150, which I guess was the stall but that seems pretty low temp?
I ended up wrapping it. I pulled it off right around 14 hours, poke tested seemed to be buttery tender to me, but I'm sure that is something that I'll have to learn over time.
Here it is resting for a bit on the counter, then I FTCed it for a few hours.
And the payoff! I thought it came out okay, I think I could have gone maybe another 30min and really hit the sweet spot but most of the brisket was juicy and tender. Apparently I went a bit overboard with the salt and pepper, didn't kill it or anything but just a bit too much salt.
