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Rockwall Texas, just east of Dallas where the humidity and heat meet!
Life is too short to get caught in the fast lane behind somebody slow!
XL, LG, Sm, Mini and Weber for drink holder
I agree with the Milk Man, it isn't like a steak where you let it come up to room temperature. I actually prefer cooking brisket's. I think I started because everyone said they were so difficult. Also we do a lot of cul-de-sac parties and there is a lot of pork out there so I have to represent the beef. My prefered cook is a whole brisket not just the flat, that has been easier to cook and does not dry out as easily. I trim some of my fat cap to about an 1/8" but it is fine to leave it. I then slather with yellow mustard and rub it. I put it back into the fridge for an hourish. I have an outdoor fridge near my egg so the fridge part is easy. Then I set up my egg and get it happy at 225 grate (that is where the hourish comes in). When I'm ready to toss on the brisket I rerub it jab it with the probe, into the flat, and toss it on. So the meat is actually at 40'ish degrees when the probe is inserted. The next afternoon, wrap it in foil, and toss it into a towel lined cooler to rest. Sometimes I cut the point off and toss it back on for burnt ends sometimes I don't. I have found if you don't toss it back on but chop it and save it in food saver bags, I do a pound per bag, there is more than enough fat left in it to make some kickin' chili.
Once you find the method that works for you stick with it. That is where you get your consistancy. If you really want to hammer down your process keep some notes. That way you can repeat a good cook and not repeat a bad cook. Eventually even the book goes out the window, at least it did for me.
At this rate, it may not make it off the egg until around 6pm. I was figuring on a 2hr sit in a warm cooler, but I don't think I'll have the patience for that.
Mine is still going. I have been at a steady 215F. The brisket is at 169F right now. NJL, let me know how it turns out.
Warming it up beforehand, and resting afterward, are unnecessary. It helps roasts and steaks. But this is not a roast nor a steak.