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Brisket result.....

SandbaggerSandbagger Posts: 977
edited 4:02AM in EggHead Forum
<p />On at 4 am, off at 1:30 pm, and sliced at 2:45 pm. That's about 11 hours from fridge to family for a 7 pound flat. The last two times now the cooks have gone fast, which is a trend I can dig. Both cooks were indirect, 225-235 degrees on a raised grid and foiled around the 175 degree internal mark with a small amount of beef broth added to the foil. The cool thing is I now have over one cup of home-made seasoned brisket broth. [p]122_2281.jpg[p]Also cooked cilantro-lime shrimp on the cast iron grid/spider set-up for a minute then finished on the raised grid. Man, they cooked fast.[p]


  • Sandbagger,
    How long does your brisket set with rub on it before putting on the egg?
    Those scallops sounded great. The last ones I did, I microwaved some bacon to help the cooking process get started then wrapped. Yummy.[p]Mike

  • Car Wash Mike, I rubbed down that brisket while the egg was heating up. I used a rub a fellow Texan makes and added Worchester sauce to create a paste. The juice from the foil stage is something special. Email me if you want the rub link. T

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