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Brisket....
1. Does it freeze well? I've read other posts on here that suggest it does not freeze as well as pulled pork.
2. I cook to an internal temp of 195 degrees right? I plan on cooking at 225 degrees until I hit the right internal temp.
Thanks.
Comments
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Don't know how it freezes vs pork but that's not a deal breaker in my book.
Finish on a brisket-packer or flat-go til you can insert a probe in and out of the thickest part of the flat w/o much resistance. Start checking around 190*F but they can go to the low 200's. 225*F on a calibrated dome is low for your cook. Most BGE's have a sweet spot somewhere around 250 on the dome. BTW-your dome will generally run around 20-40*F hotter than the coooking grid on an indirect cook when you start out. Gap closes up the longer the dome is shut. Expect around 2hrs/# at 250 on the dome. Plan long and FTC (foil, towel and cooler) if finished early.
Here are some great links-
http://www.amazingribs.com/recipes/beef/texas_brisket.html
http://www.bubbatim.com/
http://www.nakedwhiz.com/recipes.htm
http://playingwithfireandsmoke.blogspot.com/1996/03/brisket.html
Enjoy the journey!Louisville; Rolling smoke in the neighbourhood. # 38 for the win. Life is too short for light/lite beer! Seems I'm livin in a transitional period. -
Very Helpful Lou! Thanks!
Let me ask this, is it necessary to cook the brisket in a foil cake pan? I plan on cooking on a raised grid using the AR and ensuring it is cooking indirect.
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One more thing I thought of, if I decide to cook this in the morning (it's a 7lb brisket) I guessitmate I could be ready to pull it by 5-6 pm if I put in on around 7 a.m. Of course I cook to temperature...so in the event it is not on the time frame I need, will wrapping in foil speed up the cook that much?
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No need to put in foil pan and yes wrapping in foil (Texas Crutch) will speed it up. If need to speed up you can bump up temp tooColumbia, SC --- LBGE 2011 -- MINI BGE 2013
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Couple of things to consider-you need to make sure the BGE is stabilized before you load up the brisket and that can easily take upwards of an hour or more-so you will start earlier or eat later. Don't chase dome temp-if it's 240-290 it's good. Google Texas Crutch as mentioned by Chubbs (Augusta/Masters scoreboard eggspert) to see the method to cut down the cook time but I would plan long and not rush it. Sounds like you have a flat and if you want to go with a modified braise method, search for the BGE World famous Travis method-"how I do it" for another approach. Search function here is very weak but use google and add big green egg to your query and you will find it.Louisville; Rolling smoke in the neighbourhood. # 38 for the win. Life is too short for light/lite beer! Seems I'm livin in a transitional period.
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I usually smoke my brisket about 5 hours on the egg starting it at 6:00 am. At the five hour mark I wrap in foil and finish it in my oven. I need my Egg to make wings/ABTs for apps and BBQ Baked beans to serve with the brisket. We usually eat around 5 or 6.BakerMan - Purcellville, VA "When its smokin' its cookin', when its black its done"
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