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Brisket success

Today I finally got one right. Good bark, moist, and tender. imageimageimage
Dave - Austin, TX

Comments

  • Looking good there.  How many did you do before you got it right?  Either way, nice job.
    XL owner in Wichita, KS
  • TerrebanditTerrebandit Posts: 1,692
    jccbone62 said:
    Looking good there.  How many did you do before you got it right?  Either way, nice job.

    This was only my second one on the BGE. The first was dry and crumbly. I changed up a couple things which seemed to make a difference. I have a couple other ideas to try next time that might just put it over the top. My son told me it was the best he's had, but he's only 25. Lol
    Dave - Austin, TX
  • How about some details on the cook?  Changes you made, changes you're thinking of making...
  • henapplehenapple Posts: 15,960
    Feels good, doesn't it?
    Green egg, dead animal and alcohol. The "Boro".. TN 
  • TerrebanditTerrebandit Posts: 1,692
    lombard said:
    How about some details on the cook?  Changes you made, changes you're thinking of making...

    These are some things I did differently: 1) I increased my cooking temp to about 240 and it only took 13 hrs to finish. Last time I did 215 and it took almost 18 hours; 2) this time I carved most of the fat off the brisket before coating it with rub. Last time I left most of it on. I think this increased bark and flavor; 3). This time I foil wrapped it for the final two hours of the cook. Last time I just let it ride naked the whole time; 4) this time I was more patient in the final stages of the cook, by checking tenderness at 200, 205, and 207. A big change occurred during this time frame. 5) next time I'm going to buy a choice or prime cut. The past two have been select. 6) next time I'm going reduce FTC time to about 3 hours. This time time I let it go for close to five hours, because it got done quicker than I thought.
    Dave - Austin, TX
  • portaporta Posts: 88
    Well done! If we got it perfect every time this would be a dying business. The fun part is trial and error. I know I speak for everyone on this forum when I say "we are our own worst critics". Even when I think I nailed it and there is no way I can top it, I do it differently the next time. haha. (But I do document the results/recipe :) )
    68% of statistics are made up on the spot.
  • Looks really good but you should proably send me some just to make sure. :))

    NW IA

    2 LBGE, 1 SBGE, 22.5 WSM, 1 Smokey Joe

  • calikingcaliking Posts: 9,786
    Looks good from here!

    #1 LBGE December 2012 • #2 SBGE February  2013 • #3 Mini May 2013
    A happy BGE family in Houston, TX.
  • TerrebanditTerrebandit Posts: 1,692
    Thanks everyone. Great feedback. I just love cooking on the egg. It's an adventure every time.
    Dave - Austin, TX
  • TerrebanditTerrebandit Posts: 1,692
    henapple said:
    Feels good, doesn't it?

    yes!
    Dave - Austin, TX
  • Looks very good.  Where did you get your brisky?  They have rather pricey down here.
    Large, small and mini now in Rowlett Tx
  • TerrebanditTerrebandit Posts: 1,692
    Looks very good.  Where did you get your brisky?  They have rather pricey down here.

    I bought this one at Randall's on Brodie lane about two months ago. It was a select cut on sale foe 1.48 per pound. I bought two. Cooked one immediately and froze this one.
    Dave - Austin, TX
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