The Big Fatboy cook begins

[Brett-EDH]

16.24 pounds of luscious brisket. Trimmed, salted and in the fridge for overnight dry brine.

A little hot and fast action on the E6 coming up tomorrow AM. Estimating a cook time of 5.5-6 hours and a two hour rest.

Trimming took off 3 pounds 14 oz so I’m cooking around 12# of brisket.

Updates to follow as this all goes down.

 

[Brett-EDH]

And the Big Fatboy is smoking.

Since he was salt dry brined, I didn’t need to add a lot of salt to the dry rub.

Dry rub is: 6 dried shiitakes run through the spice grinder till powdered, celery seed also powdered, fresh ground black pepper in various levels of grind and granulated garlic.

Applied rub and then topped the fat cap with a little extra black pepper, granulated garlic and a very small amount of salt.

Smoking over Cowboy Hardwood briqs set in an outer ring pattern and B&B Charlogs in the center. Woods are 3 applewood chunks and a generous sprinkling of cherrywood chips.

Target temp is 350°-375°F for the first 90 minutes and then down to 275/300° till tender. Will wrap at 165° target temp at the 90 mark.

The cooking rack will get rotated 90° every 15 minutes to ensure even heat.

 

[Brett-EDH]

1:23 into the cook. Bark is almost fully developed. Will probe for 165° soon.

 

[Pat G]

This must be the 16# brisket you were referring to on the other post. I'm paying attention to these E6 cooks. One question, it looks like you are not using the diffuser, is there a reason for that?

 

[Brett-EDH]

Probing 175 in the flat and 150-155 in the point. Almost ready to wrap.

 

[Brett-EDH]

This must be the 16# brisket you were referring to on the other post. I'm paying attention to these E6 cooks. One question, it looks like you are not using the diffuser, is there a reason for that?

Correct and yes. I am doing hot and fast and am concerned about using the plate at 350°F. It’s likely not an issue but I’ve been very watchful to avoid over temping the brisket.

 

[Brett-EDH]

And he’s wrapped. And some kasha varnishekes for @Mark Silver

 

[Mark Silver]

My mouth jets have fully engaged!! Looks great!

 

[Brett-EDH]

My mouth jets have fully engaged!! Looks great!

Here’s the completed chicken liver pâté.

 

[Brett-EDH]

And he’s done. 4:18:51. Pull temp on the point was 203°. Now to rest for 3-4 hours.

 

[Brett-EDH]

Some personal observations.

The E6 holds temps better than any charcoal grill I’ve ever used. This brisket cooked faster than I had ever done on my WSM 18 for similarly sized packers. The smoke volume seemed to be noticeably more than with my WSM which I relate to a better overall seal and cooker shape. And I still have a lot of coals left which again, my WSM on HAF cooks, would have burned more coals even at this time interval.

 

[Joe Anshien]

We love Kasha and buy it all the time. Goes great with brisket. I am interested in how tender it comes out and smoke the smoke ring as you cooked it at such a high temp. Please post pics and observations. I thought you had to cook it 225-275° to fully break down connective tissue and get tender enough to bend on a knife.

 

[Brett-EDH]

We love Kasha and buy it all the time. Goes great with brisket. I am interested in how tender it comes out and smoke the smoke ring as you cooked it at such a high temp. Please post pics and observations. I thought you had to cook it 225-275° to fully break down connective tissue and get tender enough to bend on a knife.

I’ll be cutting it in around 90 minutes. It’s been resting since pulled. It should be tender as once the brisket reached 200° or more internal temp, that’s when the connective tissue breaks down. I’ve oven cooked briskets to fork tender, literally cut it with a fork, in 4.5 hours. To us, that’s an old school pot roast.

I do think everyone will miss the gravy that comes with oven cooking but I personally like the flavor and taste of a smoked brisket.

 

[Brett-EDH]

And sliced.

 

[DanHoo]

I’ll be cutting it in around 90 minutes. If you are within 20 miles stop by there will be plenty.

Good thing we already ate

looks tasty !!


Oh, and that quote function might not be working quite right

 

[Joe Anshien]

Looks nice, tender, and juicy. Not a whole lot of a smoke ring though. Did you you any wood as I did not see any in the pics?

 

[Mark Silver]

Very, very, very nice!

 

[Brett-EDH]

Looks nice, tender, and juicy. Not a whole lot of a smoke ring though. Did you you any wood as I did not see any in the pics?

Three applewood chunks, cherry chips and oak hardwood Cowboy briqs and B&B Charlogs which are also oak.

Agreed not a big smoke ring. But it was very well flavored. And the bark was the thickest I’ve ever had. Need to figure out why. Overall it was a good cook. Not great. I’ve done better.

Truth be told, I prefer rack of lamb over brisket. But I got outvoted at home for dinner protein choice. But I have two lamb racks in the fridge. . I bought them anyway.

 

[DanHoo]

Do hot and fast cooks get a smoke ring?

 

[ChuckO]

That's a nice cook. I shop at Winco, I'm pretty happy with their meat. Our store in in an area where you want to get there early and outta there fast