First Brisket with Pics

dstearn

I smoked my first brislet yesterday. It was about an 8.5 lb brisket. I started it on the egg at 6:00 AM. Using my Thermapen the temperatures were stalled at 165-170 mark. I wrapped it in foil to get through the stall. Let it rest for am hour before slicing. The bark was mushier, I think from the foil. The flat was not as tender as I would have liked and I was having trouble getting 1/4 slices with my serrated knife and electric knife. (time to invest in a good knife). The point was very tender and had a good flavor profile. My grid temp was at 250 for most of the cook, however my dome temp was 20 degrees less during the first half. One issue that I had to deal with was that my pit probe was not working so I ended up using my meat probe in place of it. The other issue was, at 1.5 hrs per lb, this brislet took much longer than I had planned. Could it be the brisket or my temperature throughout the cook/ I did open the egg a few times to spritz a few times and check the temp. Also cooked fat side down over a drip pan half filled with water.

grege345

3 things prolly contributed to mushy bark. Spritzing, water pan, and foil. None are really needed. As for internal temp done ness it is only a guide line. True way of measuring done ness is probe like buttah. With all that said it looks very tasty and a great smoke ring. Congrats

mcmac

Nice smoke ring. Briskets have a mind of their own when it comes to cook times. My clan has gotten use to my response..."its done when its done". BBQ is all about the journey, not just the destination  >-

Ktim

That looks good, nice job I cooked my first brisket on the Egg last night and it was no where near as good looking as that,as a matter of fact it was a failure. :(

dstearn

Thanks everyone, next time I will have both the pit and meat probes in place and just set it and not open the egg until the brisket registers 190. I think that opening the egg extended my cook time.