The Texas BBQ Forum

I cooked my best brisket a couple of days ago in 40 years of cooking brisket. Cooked at 230F, the 14 lb. brisket took 16 hrs. to probe tender, which was 207F, but it passed the tug test. I prepped the brisket down to a 1/4" fat level, injected with Butcher's BBQ Brisket Injection and let sit for 3 hours, rubbed with Black Ops Brisket rub, and then cooked over lump charcoal in my Primo Oval, using hickory and apple chunks. It can out absolutely tender and moist throughout. The family went nuts, clucking like a hen house.



Just enough leftovers to make brisket chili.

I'll take a sliced beef sandwich.

Awesome

Looks fantastic


Bill

Ditto that!

Can I ask how long you let it rest and if that time is included in the 16 hours?
Also, when did you start the fire and when did you guys start scarfing?
I want to try one your way, my salt and pepper briskets don't seem to taste as good after doing nothing but salt and pepper for two years.
My taste buds crave more spice!

Chasdev wrote:Can I ask how long you let it rest and if that time is included in the 16 hours?
Also, when did you start the fire and when did you guys start scarfing?
I want to try one your way, my salt and pepper briskets don't seem to taste as good after doing nothing but salt and pepper for two years.
My taste buds crave more spice!

16 hours was the cook time alone. It rested about 30 minutes. I started the Primo at 7:30 pm and it was at temp around 8 pm. Slow cooked all night and I started probing at 195F. Most of my briskets probe tender between 195-204F, but this one was 207F. Every brisket is different. We started eating at 12:30. Sure was good, even if I did cook it -- the Butcher's Brisket Injection gets the credit.

I just realized you were using a ceramic cooker, how many hours can you get out of one load of lump?

Chasdev wrote:I just realized you were using a ceramic cooker, how many hours can you get out of one load of lump?

Well I know I can get 16 hrs. Then I cooked a rack of ribs, another 4 hours. Still had some lump left.

This has me interested..how much lump did you start with and did you refresh partway through?
My wife's cousin cooks porkbutt in one (he lives in Mississippi) and once a year she visits and brings back a few lbs of some fantastic pulled pork.
This may be an expenditure she could get behind...she does love some pulled pig.

Don't know. I just fill it up. Never replenish during a cook -- no need to. Very economical on fuel.

Okie Sawbones wrote:Don't know. I just fill it up. Never replenish during a cook -- no need to. Very economical on fuel.

X2 ^^^^^^^^^

Hard to beat lump in an egg style cooker for long consistent burns.

I need to go look at one to see how much it takes to fill it up.
Which Primo do you have?

Good looking brisket Okie.

Chasdev wrote:This has me interested..how much lump did you start with and did you refresh partway through?
My wife's cousin cooks porkbutt in one (he lives in Mississippi) and once a year she visits and brings back a few lbs of some fantastic pulled pork.
This may be an expenditure she could get behind...she does love some pulled pig.

I am confused please help me here. In your burn pit post when I suggested a chimney of lump to replenish your coal base you said "Tried several brands of hardwood lump and I might as well put the brisket in the oven, the heat produced is at the expense of the flavor that I lose by not burning wood and making wood coals." So do you think an egg produces a different scenario?