First Brisket

Firemedic183

Hello everyone.  This is my first post in quite awhile. I decided to try a brisket flat on the Big Green Egg for the very first time.  I have never done any cooking on the egg that takes longer than an hour at most.  I watched a video on youtube entitled Brisket on the Big Green Egg: Franklin BBQ method, and closely followed his instructions.  I was really nervous as I had the brisket fat cap side down up until I realized my mistake and it was 160 degrees.  I took it off of the egg, took it inside, seasoned the fat cap side, and placed it back on the egg.  I thought I had really messed it up.  I took it off at 175 degrees and wrapped it in butcher paper and let it cook to 203 internal temp as suggested in the video.  I took the brisket off of the egg and FTC in a Yeti cooler for 1 hour and 15 minutes.  You can see how it turned out.  Best brisket I have ever had in my life.  I take no credit...All credit goes to the egg and FlamingRoosterBBQ from youtube.  I can't wait to do another one.  It was a complete success and hit with the fiancé and future in-laws.  With that being said, if anyone has any suggestions on how to do things better, or any additional tips or tricks, please let me know.  The brisket flat was purchased at Sam's Club.  It was 7.11lbs.  Total cook time was 8 hours and 15 minutes exactly.  Here are the pictures.  For some reason they are in reverse order...and I tried to put the link to the youtube video, but was not able to get it to work.  I guess I better post more to figure out how be more efficient.  

Firemedic183

One more pic of it on the egg.

XC242

Nicely done!

EggHead_Bubba

Great job on your first brisket cook! Looks on point with a nice smoke ring. Only thing I may suggest is that you maybe could have shaved a bit more fat off the cap. I spend a great deal of time prepping the full packers I cook to have no more than a 1/4 of fat. In the first pic it looks like a pretty thick fat cap. Cooking brisket can become addictive!

NoobZero

I've only cooked one as well, but for me it was fat cap down. Reason being that I have no intention of eating pure fat if I can help it, and I didn't want to scrape off the bark for that reason.

Firemedic183

@NoobZero, from my limited understanding, the reason for cooking it fat cap side up is to allow for the fat to melt down into the meat.  I ended up seasoning the whole brisket so I had bark all over.  I ended up trimming the fat off of my brisket slices when eating it.  I agree with you...no reason to eat pure fat.  

Firemedic183

@EggHead_Bubba Thank you for the advice!!  I didn't trim the fat cap at all...I will try it next time and hope for even better results.  

BigJonMoo73

That looks like it turned out amazing! Great job!

Firemedic183

@BigJonMoo73 Thank you Sir!!  I hope to replicate it soon.