Turbo brisket?

grillingunner

I have done a turbo pork butt before but has anyone ever done a turbo brisket? Kind of have a craving for some brisket but don't have 24 hours to cook one

caliking

I did one once (pre-BGE era)  and so far its been the best brisket I have been able to make. 350°, drum smoker, foiled at 160ish, pulled when a probe went into the flat like a hot knife through butter.

I prefer the lo n slo method, but turbo can't be beat for the savings in time.

lousubcap

Try searching here or on google with "turbo brisket and big green egg" in your query.  I know it has been successfully done but I am not in the "turbo camp" so no help there.

Hi54putty

caliking said:

I did one once (pre-BGE era)  and so far its been the best brisket I have been able to make. 350°, drum smoker, foiled at 160ish, pulled when a probe went into the flat like a hot knife through butter.

I prefer the lo n slo method, but turbo can't be beat for the savings in time.

I did a packer brisket last week pretty much like this and it was great. I probably let mine go a little past 160 before foil. I will definitely do it again.

travisstrick

I cook most of my brisket at 300 (ish) dome temp. Less than 1 hour per lb. 

grillingunner

So at 160 foil and pull off the egg?

Grillmagic

grillingunner said:

So at 160 foil and pull off the egg?

No foil and put back on the smoker until around 195/205 then towel to cooler

caliking

Foiled at 160, then let it cook until the flat probes like butter. IT in the flat would be about 195-205° when you pull it off the egg. The feel is more important than the temp. I probe with an ice pick, but folks use their thermapen, roofing nails, etc to judge how it probes.

grillingunner

Great thanks for all the info everyone

bigguy136

I got schooled at a place in Lano, TX. What ever temp you need to get it gone in 6 hours. Foil at 145 till done.
All the briskets I did before this got dried out. Briskets are already lean and to keep it on the egg for 15+ hours to me is going to dry it out.