First Brisket!

justinhintz

I finally decided to scratch my brisket itch this weekend and attempted for the first time.  Scooped a 6 pound flat from Publix, which is more than enough meat for just my wife and I.  My cook temp fluctuated between 250 and 275... I wanted to dial in around 225, but after the egg settled in a little higher I decided to just roll with it.  I had heard everything from 1 hour and 15 minutes to 2 hours per pound, so I planned on 2 hours per and set aside 12 hours for cooking time.  Got the meat on at 6:45am, and the brisket hit 190 by 12 PM.  (side note: what is everyone's take on the best pull temp?  again, I saw varying opinions). I let the brisket get to 200 internal, then foiled/coolered for an hour.  I really loved the flavor, the middle was nice and moist and despite the lack of a ring, the smoke flavor was solid.  Looking forward to some brisket chili tonight with the leftovers!!

theyolksonyou

Nice bark! Pull when it probes with no resistance, "like buttah". 190-205 neighborhood.

henapple

Looks good. I've never had a brisket go 2 hrs per lb.

justinhintz

@henapple, that's good to know.  With the size of this particular flat I really didn't think it would take 2 hours per, but wanted to plan on the safe side. I'm still a BGE novice (having just gotten mine in October) and I've noticed I don't always give myself the right amount of time for things. I don't know what it was, but I just couldn't find a consistent cook time recco when I was searching last week.

henapple

@justinhintz‌ ...the good thing about brisket or pork butts is they can be ftc for several hours.