First Brisket flat for Mothers Day

fitzmaug

ok it's really for me.

This is my first attempt

I have a 7lb brisket flat.   Plan is to cook at 225ish on the XL BGE.  I need this to be ready for 11am brunch on Sunday Morning.

I plan to follow this approach from 

travisstrick

http://eggheadforum.com/discussion/1138233/brisket-how-i-do-it#Item_31

When do I put it on the egg to be ready for 11 am Sunday morning?

CatWrangler

9-10p Sat

Dont be alarmed at the plateau 160-170*F You may think your fire is dull or out...just hang in there

cheers

tazcrash

When i made a 7 lber it took 14 hours with foil.
Make sure that the egg is up to temp for 9. Give yourself plenty of time to get that fire to a good stable place.

The Cen-Tex Smoker

yeah, but he is braising it using Trav's recipe. It's a little different. I'm sure he will chime in before it's time to go. 

tazcrash

Lol good point CTS. Must be my bed time.

The Cen-Tex Smoker

Lol good point CTS. Must be my bed time.

Wasn't calling you out,  Just noting that braising and smoking are 2 different processes and I dunno how long Trav's takes. 

tazcrash

Lol no worries. My yankee skin isnt that thin. LOL.
I answered the wrong question. You better call me out on that or Fitz will have some incorrect info.

XLentEGG

ok it's really for me.

This is my first attempt

I have a 7lb brisket flat.   Plan is to cook at 225ish on the XL BGE.  I need this to be ready for 11am brunch on Sunday Morning.

I plan to follow this approach from 

travisstrick

I cooked a seven pound flat last weekend. went on at 8am sliced at 11pm. 240* dome, put it on and did not even look at it again until the thermo hit 170*  Foiled it until 195* rested for @ 2 hrs then sliced. I would haved put it up, but when i went to there was no forum to be found ?? Anyway good luck. ....No pics is like it never happened.

http://eggheadforum.com/discussion/1138233/brisket-how-i-do-it#Item_31

When do I put it on the egg to be ready for 11 am Sunday morning?

fitzmaug

The day begins

I cleaned out the egg - to insure good airflow!

The brisket is trimmed; coated in mustard and Number 2 brisket rub from Texasbbqrub.com   I plan to get it going around 8pm tonight.  Here is a pic.  it is a bit hard to see with the saran wrap around it.  More pics later.

The Cen-Tex Smoker

Only thing you can mess up at this point is by not slicing it across the grain when it's ready to eat. If you cook it Trav's way and slice it right, it should be great.