tony b Posted July 23, 2015 Report Share Posted July 23, 2015 Woo, Hoo! Quote Link to comment Share on other sites More sharing options...
5698k Posted July 23, 2015 Author Report Share Posted July 23, 2015 Possibly spoke too soon, now it's stuck on 177°. Robert Quote Link to comment Share on other sites More sharing options...
CeramicChef Posted July 23, 2015 Report Share Posted July 23, 2015 I'm hating this stall in a vicarious kind of way! The stall that stalled, huh Rob? Quote Link to comment Share on other sites More sharing options...
5698k Posted July 23, 2015 Author Report Share Posted July 23, 2015 That would be it. I normally cook at 275°, but I'm trying to somewhat mimic Franklins method, except I'm cooking on a Kamado. I'm also paying much closer attention to this one, and I usually cook overnight. Robert Quote Link to comment Share on other sites More sharing options...
tinyfish Posted July 24, 2015 Report Share Posted July 24, 2015 Possibly spoke too soon, now it's stuck on 177°. Robert I have experienced a second stall myself not nearly as long as the first at about 180ish range. Quote Link to comment Share on other sites More sharing options...
5698k Posted July 24, 2015 Author Report Share Posted July 24, 2015 Ya know, I'm not sure if it's a second stall, or just a function of the butcher paper, kind of a stall, but not a stall. I dunno. Robert Quote Link to comment Share on other sites More sharing options...
5698k Posted July 24, 2015 Author Report Share Posted July 24, 2015 Twelve hours and 184° internal. Gonna be a while. Robert Quote Link to comment Share on other sites More sharing options...
Poochie Posted July 24, 2015 Report Share Posted July 24, 2015 You'll be eating that brisket for breakfast. Nothing wrong with that. 1 Quote Link to comment Share on other sites More sharing options...
tinyfish Posted July 24, 2015 Report Share Posted July 24, 2015 You'll be eating that brisket for breakfast. Nothing wrong with that. Brisket and eggs sounds good to me. Quote Link to comment Share on other sites More sharing options...
5698k Posted July 24, 2015 Author Report Share Posted July 24, 2015 That actually does sound good!! Robert Quote Link to comment Share on other sites More sharing options...
5698k Posted July 24, 2015 Author Report Share Posted July 24, 2015 Off the grill, probed tender, anywhere from 203°-210°, depending on the spot. Gonna rest for an hour. Robert Quote Link to comment Share on other sites More sharing options...
tony b Posted July 24, 2015 Report Share Posted July 24, 2015 Glad you had Plan B for dinner! So, about 14 hours?? Can't wait to hear how it turned out. Quote Link to comment Share on other sites More sharing options...
5698k Posted July 24, 2015 Author Report Share Posted July 24, 2015 Yeah, on the grill for 14hrs. It started as a 15lb er, but I easily trimmed 3-5lbs of fat in the beginning. I should have weighed it. Robert Quote Link to comment Share on other sites More sharing options...
5698k Posted July 24, 2015 Author Report Share Posted July 24, 2015 Here's pics of the finished product. I sliced the flat and the point. Both very moist, and possibly too tender, if there is such a thing, and the bark is everything I hoped. This paper wrapped prime brisket is at least as good as a wagyu brisket cooked nekid, for one third the price. I guess I have to try a prime nekid, just to be sure. Bottom line, this rates excellent to me. Robert 4 Quote Link to comment Share on other sites More sharing options...
ckreef Posted July 24, 2015 Report Share Posted July 24, 2015 Excellent results - looks very tasty. Quote Link to comment Share on other sites More sharing options...
Poochie Posted July 24, 2015 Report Share Posted July 24, 2015 You have great color on that brisket and the slices look nice and moist. You'll have a great time chowing down on it today. Quote Link to comment Share on other sites More sharing options...
wilburpan Posted July 24, 2015 Report Share Posted July 24, 2015 Looks amazing! Impressive cook, but then I knew it was going to turn out great. Archer, not arrow, you know. Looking forward to your prime brisket cook. Quote Link to comment Share on other sites More sharing options...
CeramicChef Posted July 24, 2015 Report Share Posted July 24, 2015 Robert - congrats on a really nice brisket cook! Nicely done. Wonderful looking bark on that brisket. So, I'm assuming you'll be wrapping your briskets again on future cooks? Kudos on your patience and a very nice brisket! Quote Link to comment Share on other sites More sharing options...
GoFrogs91 Posted July 24, 2015 Report Share Posted July 24, 2015 Looks great Robert. Thanks for letting us join your experiment. I'm curious like CC. Will this be your standard method moving forward. Quote Link to comment Share on other sites More sharing options...
5698k Posted July 24, 2015 Author Report Share Posted July 24, 2015 I guess I'm gonna have to do another, unwrapped, to do a proper comparison. 😉😉 I will say I'm very pleased with this result. If I was told I had to cook like this, there would be no argument from me! Robert Quote Link to comment Share on other sites More sharing options...
