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First Brisket

bdsdnfambdsdnfam Posts: 22
edited September 2013 in Beef

So I've had my egg about a year.  Finally felt comfortable to try my first real challenge....a Flat Brisket.  6lbs. of challenge to be specific!  First, I brined it overnight in a "just add water" brine mix.  Not bad but added extra Peppercorns and Bay Leaves.

Then on Sunday, I salt and peppered that slab and put it on my XL at 10:00am at 275.  At 4:00 I checked it with my Thermopen....190ish but still too tough.  So I took it off and wrapped it in foil with a cup of water.  Put it back on at 300.  At 5:30 checked it with the Thermopen.  I don't remember the temperature as I just remembered how easy the pen went into the meat....as you have said....butter!

Took it off and let it set until 6:30.  Sliced it cross grain, kept the juice for dipping, and for a brief time we were in Brisket heaven!  My oldest son said that it was so good that if he was a dog he would've rolled in it!!

Thanks for all of the tips as that's what I started with!!

Comments

  • FoghornFoghorn Posts: 3,985
    Congratulations.  That's what this place is all about.  If you take some pics and post them here next time you do one you will probably get a more interest in your thread. 

    XL BGE, Klose BYC, ProQ Excel, Weber Kettle, Firepit, Grand Turbo gasser, and a portable Outdoor Gourmet gasser for tailgating

    San Antonio, TX

  • lousubcaplousubcap Posts: 10,340
    edited October 2013
    Congrats.  Any successful brisket flat cook is worthy of celebration.  Glad it worked out!
    Louisville;  L & S BGEs 
    Pit Barrel Cooker
    ABC- 
  • After it was nearly gone I thought about the pictures!  Next time!!!
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