Pigfqr Posted August 4, 2018 Share Posted August 4, 2018 So far so good I guess. I started with a 14.8 pound Prime brisket from Costco. Trimmed almost 4 pounds off of it. Rubbed it, and got it on the Pit Boss last night at 227 degrees. Currently it is at 170 internal. I have been doing a couple of spritzes with an apple juice/cider vinegar mix. Going to hit it one more time with the spritz, let it go for 30 minutes, then wrap it to 205. Here is a link to the cook: https://myflameboss.com/cooks/275086. The spikes are where I am opening to spritz. The Flameboss, now that I have it worked out, has been performing really well. TKOBBQ, Rob_grill_apprentice, Team PCBeach and 3 others 6 Quote Link to comment Share on other sites More sharing options...
landscaper Posted August 4, 2018 Share Posted August 4, 2018 Looking good! Quote Link to comment Share on other sites More sharing options...
Team PCBeach Posted August 4, 2018 Share Posted August 4, 2018 Looking great, surprised how short the stall was cooking at that temp. Watching to see how this comes out. I am yet to get what I consider great brisket from a cook. Just have not been able to get that super moist result I see others here posting. Quote Link to comment Share on other sites More sharing options...
Pigfqr Posted August 4, 2018 Author Share Posted August 4, 2018 Well we are getting ready to wrap it right now, so hopefully I didn't wait too long to do that. Quote Link to comment Share on other sites More sharing options...
Pigfqr Posted August 4, 2018 Author Share Posted August 4, 2018 The temp has come up pretty quick after the foil wrap. at 196, so getting close. Quote Link to comment Share on other sites More sharing options...
Team PCBeach Posted August 4, 2018 Share Posted August 4, 2018 Don't forget 205 is not a magic number. You are pretty much in the probing temp now to start checking for that soft as butter feel. ShowMeSmoke and Pigfqr 2 Quote Link to comment Share on other sites More sharing options...
Pigfqr Posted August 4, 2018 Author Share Posted August 4, 2018 4 hours ago, Team PCBeach said: Don't forget 205 is not a magic number. You are pretty much in the probing temp now to start checking for that soft as butter feel. well I went with the magic number, and thankfully it worked out. You are right, I should have probed. I got lucky. It turned out wonderful. Super juicy, I separated the point from the flat and cubed the point. Put it in a cast iron pot with some bbq sauce and threw it back on the grill for 90 minutes. A Maze Ing. I was super pleased with how everything turned out. I then made a sammich with slices of the flat, pickle, manchego cheese, and a fried egg. TKOBBQ, BrewBQ, Golf Griller and 3 others 6 Quote Link to comment Share on other sites More sharing options...
Marbque Posted August 4, 2018 Share Posted August 4, 2018 oh my that sandwich!!!! Pigfqr 1 Quote Link to comment Share on other sites More sharing options...
Pigfqr Posted August 4, 2018 Author Share Posted August 4, 2018 1 hour ago, Marbque said: oh my that sandwich!!!! it was pretty epic. Marbque 1 Quote Link to comment Share on other sites More sharing options...
Bgosnell151 Posted August 5, 2018 Share Posted August 5, 2018 now you're going to have to change your screenname to Cowfqr. that is a good looking brisket. Pigfqr 1 Quote Link to comment Share on other sites More sharing options...
Pigfqr Posted August 5, 2018 Author Share Posted August 5, 2018 38 minutes ago, Bgosnell151 said: now you're going to have to change your screenname to Cowfqr. that is a good looking brisket. HA HA! I might just have to. Quote Link to comment Share on other sites More sharing options...
Rob_grill_apprentice Posted August 5, 2018 Share Posted August 5, 2018 Brisket looks very good. Pigfqr 1 Quote Link to comment Share on other sites More sharing options...
Pigfqr Posted August 5, 2018 Author Share Posted August 5, 2018 12 hours ago, Rob_grill_apprentice said: Brisket looks very good. Thank you. I am sure there was some luck involved, but I followed the video from @John Setzler posted doing it on a Kamado Joe. It seemed to work really well. I did the burnt ends as well. Turned into melt in your mouth goodness. Rob_grill_apprentice 1 Quote Link to comment Share on other sites More sharing options...
TKOBBQ Posted August 5, 2018 Share Posted August 5, 2018 Tasty looking brisket. Quote Link to comment Share on other sites More sharing options...
BobE Posted August 5, 2018 Share Posted August 5, 2018 Great write up and I loved the pictures. The sandwich put it over the top! Thanks for sharing. Quote Link to comment Share on other sites More sharing options...
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