SMF Premier Member
- Joined Sep 20, 2018
4th Of July Spread:
I’m finally getting around to posting up this cook. This will probably be over a few posts due to the “few” pictures… haha. Let’s Get straight into it.
Creekstone Farms Brisket – 16.2 pounds
Smoker: BGE XL with Pecan Chunks at 240°F
Salt and Pepper base with top dusting of On Point
Wrapped after I was happy with Barq and Color
Held in Alto Shaam at 155°F for 9 hours
I trimmed much less this go around. I did scalp a spot which drove me nuts later with pooling haha. The point was really small on this brisket. The exposed point was due to a small flap of meat I cut off. I ended up using that little shoulder for some amazing burnt ends.
Firing up the Egg
Various Progress pics
Ready to wrap!
Into the Shaam
Barq held up pretty good.
Overall, I am still learning the egg. The brisket turned out really good, but the smoke flavor was pretty light (about what I get from my pellet rig) and there was little to no ring. I know it’s only visual, but still something I chase. Without using cures or anything else that is. I’ll learn it though. The Brisket was oh so tender after holding in the Alto Shamm. I was worried about moisture retention, but the cabinet had some slight condensation in it when I was adding food to it. Really happy with this purchase. I didn’t actually get any bend or sliced photos as I was just envisioning the end plated shot…
Onto the sides!