Mortimer

My second brisket turned out damn good. Still improvements to make but I was really happy with the results. I used DalTxHornFan's method mentioned above. 11 lb brisket 11 hour cook 6pm - Placed in BGE, temp fluctuating around 270 or so 10:45pm - Wrapped in butcher paper, placed in 225 degree oven At this point, brisket seemed to be barely creeping out of the stall, sitting at 167 and the egg was holding steady at 255 5am - Brisket hit 203. Set on counter still in butcher paper for 30 minutes, then into cooler wrapped in towel for 3 or so hours Was a much more enjoyable cook this time. I almost kept the brisket in the smoker, because it had stabilized and everything was running smoothly at the time of the stall, but I wanted to try something new. After the fiasco that was my last cook it was nice to have the brisket safely in the oven steadily climbing in temp. No fuss. This method seems like it would be good if one were entertaining guests because it seems predictable and solid. The bark had an incredible 'tacky' texture to it -- caramelized goodness. I'm looking forward to continuing with other methods. And I realized after flipping my brisket in the butcher paper that I spilled a pool of juice fr.om the top of the flat. Will be swaddling from here on out -- that was good advice.

Will be trying this method tonight. Rocking another 11 lber. $3.29/lb prime from Cedar Park Costco. Threw it in the egg at 6pm. Wife and kids out of town until Monday. I don't report back to work until Tuesday. Going to be a great weekend. I pulled back on the trimming significantly and am now watching the Thermoworks Receiver as I drink a few cold yellow bellies.

I probed into the middle of the point since it was the thickest part of the brisket. I figured that is what most people do, but who knows. I feel like I have a decent idea went wrong with my cook: 1) No remote temp monitoring. As mentioned above, this killed me 2) Trimmed too much fat 3) Went too light on the fuel. Nothing good can come from a random 20 minute pause during a brisket cook, I imagine. I had the brisked 75% where it needed to be then pulled it while I re-stoked the new charcoal. That can't be good I bought a Thermoworks Smoke (did not get the Gateway add on) and will fill the hell out of the fire ring next time. Also, I'm going to take it a lot easier with the trimming. Thanks to all for the feedback. Much aporeciated.

This brisket was dry af

I have no experience smoking a brisket so just did the best I could with internet (and AF book) information. I threw the brisket on the egg at 9:30pm Fri, pulled it at 2:30pm Sat. 17 hour cook for an 11 lb packer. The temp on the egg dome hovered between 240 -275 most of the time. Egg temp dropped to 225 while I was napping from 5:30 - 7am. Internal brisket temp at that point (7am) was 165, so I decided to wrap it. From 7 to 11:30 am Saturday the brisket temp rose from 165 to 180. I assume that was the stall? I was probing every hour after 7am to get an idea what was going on. Did not want to burn it, and I do not have remote thermometer of any kind. Had to open lid to check often. During this time I realized that I couldn't crank the heat over 250 to push the brisket temp over 200. I slowly realized that the lump charcoal was likely spent and I could either pull at 180 or break everything apart and add fuel. Decided on second option, though I was really tempted to just call it a day at that point. Got egg temp up to 275 and continued monitoring. Slowly the brisket temp climbed enough and I pulled the brisket with a temp of 201. It was very pliable and appears to be very tender. We'll see. I left it in butcher paper on counter to rest for an hour before wrapping in a towel and tossing in a cooler for anither two hours. I'll try to get pics going when I get a chance. Really a wild ride. Will definitely add more lump charcoal next time, though I felt like I filled the fire box to the top edge. Should I have filled into the fire ring as well? Is it common to add lump to a brisket cook. Any and all advice or mockery appreciated. I'm already planning on what I'll do differently next time. Learned a TON.

Rocking my first brisket tonight. -- an 11 lb prime from HEB. Got plenty of beer. Bought some knives, snagged some good oak from my old man. Really tried to do a fair amount of research beforehand. It is easy to get wound up over the details -- for me at least. I decided to go with 260 (lg BGE) and see where it takes me. I'm approaching Hour 3. Trying not to get stupid drunk too soon. Good shit though. Still don"t know when I'm going to wrap, or spritz w apple cidar vinager, or start checking meat temp. Tired of looking online for answers. Anyway, I'm chalking this one up as a trial run. Fuck it. The OCD part of me that has been running everythimg through my head all week has, thankfully, petered out. Just going to roll with it. I just got the egg and have been wanting to smoke a brisket for a very long time, so this is one hell of an experience. If I'm not a complete head case tomorrow between the game and my little ones running all over the house, I'll try to post a pic of the finished product.

Texas 20 Maryland 17

This installment is loaded. Such a great series. Brown is such a loose cannon shithead that he's somewhat likeable. He's pretty damn funny. "I"m Sorry. If you don't accept my apology...fuck you." He also offers some pretty sobering insight into the game/culture as an aging coach. Worst moment: Two football players hanging out after a big game: One comments to the other, "That's cool your dad was there. I wish I had that." The music was kickass again. The restraint by the editors desreves recognition. It would be easy to overdo it.

Been listening to Casefile for the last few weeks. Aussie dude narrating true crime stuff. Pretty damn good. First few episodes clearly showed signs of amateur bro just breaking into the podcast arena, but it found its feet about 10 or so episodes in. Heard about it on Reddit. Every once in awhile there's a cold case thrown in, which is a little annoying but the story is still fairly interesting. Other times, you hear about some crazy Australian shit that was never on your radar. Also goes into some obscure British crimes. Had a very interesting three-part (three hours) series on the Yorkshire Ripper. Unbelievable resources devoted to that case in England 1970s into the 80s. Crazy. I had never heard of it until this podcast. Overall, very engaging. I'm on episode 39 of 75 so, yeah, I'm digging it. Sent from my SM-G930V using Tapatalk

Very nice interview on all sides. Good job. Trey & BK have always seemed cool af

lolol assholes