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Are you happy it’s finally National BBQ Month? While we like to BBQ year round, May is our favorite because the whole country is celebrating delicious food. If you’re new to cooking BBQ on your EGG, check out our Smoking Basics Publication...if not, proceed to some of our favorite recipes! We love Dr. BBQ’s Coffee Rubbed Brisket, Famous Dave’s Sticky Ribs and Virginia Willis’ Pulled Pork. Pair with this cheesy favorite for a winning way to start off May!

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Hello and thank you: newbie success with a brisket

lisanevadalisanevada Posts: 17
edited May 2012 in EggHead Forum
After a whole lot of debate and research, husband and I bought a large egg last week. It's just the two of us so a three pound brisket from Trader Joes seemed like the perfect first cook. It even had both parts of the brisket (point and flat). I had read that I should allow 1-2 hours per pound. I had also read that brisket is done when it's done. That may be the best advice (so far) y'all have shared as it took eight hours to reach 185. We are eating it now, a day later, and it's *really* good. Thanks again. I have a rack of ribs up next.

If anyone cares, I sprayed the meat with olive oil and used a per-mixed rub we had in the house. I then popped it into a zip lock bag and left it in the fridge overnight. I can't wait to try again with a good brisket and a good rub.
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Comments

  • EggbertsdadEggbertsdad Posts: 794
    Welcome and congrats on your new BGE!

    I've had mine for about 6 months now and love it. We hardly ever use the oven anymore. You can cook just about anything on it.
    Sarasota, FL via Boynton Beach, FL, via Sarasota, FL, via Charleston, SC, via The Outer Banks, via God's Country (East TN on Ft. Loudon Lake)
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  • boatbumboatbum Posts: 1,273
    Welcome aboard.   Congrats on the first brisket....   Many more to come.
    Cookin in Texas
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  • DuganboyDuganboy Posts: 1,118
    After a whole lot of debate and research, husband and I bought a large egg last week. It's just the two of us so a three pound brisket from Trader Joes seemed like the perfect first cook. It even had both parts of the brisket (point and flat). I had read that I should allow 1-2 hours per pound. I had also read that brisket is done when it's done. That may be the best advice (so far) y'all have shared as it took eight hours to reach 185. We are eating it now, a day later, and it's *really* good. Thanks again. I have a rack of ribs up next.

    If anyone cares, I sprayed the meat with olive oil and used a per-mixed rub we had in the house. I then popped it into a zip lock bag and left it in the fridge overnight. I can't wait to try again with a good brisket and a good rub.
    Hard to imagine that a 3 lb brisket would have both a point and a flat, but if you liked it and enjoyed doing on the BGE, that is all that matters.  Many happy returns.
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  • I noticed, when cooking a 1lb brisket, that the whole 1.5-2 hours/lb thing doesn't work below a certain weight. I'm not sure what that weight is just yet.

    A muslim, a socialist and an illegal immigrant walk into a bar 

    Blogging: Never before have so many with so little to say said so much to so few.

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