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Best way to Smoke a Brisket on a BGE

TomTom Posts: 189
edited 9:05AM in EggHead Forum
I need To know the Best way to Smoke a 10 pound Brisket on the large BGE. I am going to Smoke one for the first time for the superbowl. Please help.


  • DavidRDavidR Posts: 178
    Tom,[p]You got some big brass ones if you're gonna entertain your Super Bowl guests with a "first time on the egg" brisket. That's a risk that you might want to reconsider. It's not a forgiving piece of meat like a pork butt. If you do just one little thing wrong, the meat will be tougher than a saddle, or drier than a popcorn fart. [p]I'd do a practice cook, first. Then, decide if you want to take chances.

  • Nature BoyNature Boy Posts: 8,508
    A good brisket is not hard to make if you can maintain your temps and resist opening the lid. Trim the fat cap to approximately an eighth of an inch thick. Hopefully you have one side covered with a nice fat cap. Trim the big hunks of fat from the other biggy if you leave some on. Coat it with a generous coat of your favorite rub, and let stand for a few hours. coat with mustard if you feel like it. Load up the firebox full into the fire ring area, and get you a fire going in the center of your lump. Once you get to a dome of about 180, throw on a couple chunks of pecan, or whatever, and then your indirect setup. Best if the meat is elevated 4-8 inches over the drip pan. No water necessary in the drip will greatly lower your cooking level temps.[p]Once the smoke startes to thin out a tad, and is a nice blue haze, add your brisket, and slowly bring your dome temp up to 250. Your cooking level will probably settle in at 10-20 degrees cooler than the dome temp. Anywhere from 220-240 at the cooking level is good. It will probably take 15-20 hours for that 10 pounder. Once you get to an internal temp of 185 or 190, stick a fork in it...or your polder probe if you want. If it slides in and out with very little resistance, pull it off, wrap in foil and rest for 30-60 minutes. Slice against the grain at a slight angle. Don't git much better. [p]I say go for it. What a great Superbowl meal.
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  • RickRick Posts: 45
    Tom,[p]Go for it. I just got my BGE and it was the first thing I cooked. I followed the recipe in the BGE book, "Unbeliveable Brisket" and trust me it was![p]I don't think I would do a 10 lb'er though. Ours was 3 pounds and took just @ 3 hours to cook @ 300 deg.[p]Why don't you get a few 3 lb pieces and do them one at a time?[p]Enjoy!

  • MarvMarv Posts: 177
    Rick,[p] To shorten cooking time, just cut the 10 lb'er into 2 or 3 peices. Then cook 1-1/4 hrs. per lb for largest peice. So you would be looking at about 3-1/2 to 4 hrs to cook a 3 lb peice.[p]Marv
    [ul][li][url=]Marv's Marvlus Pit Bar-B-Q[/url][/ul]
  • Nature BoyNature Boy Posts: 8,508
    Howdy Marv,
    Can you share your technique for cooking a 3 pound chunk of brisket in 3-1/2 to 4 hours?? I have not been able to get a good one in under 8 hours yet...even with small flats.[p]Your bbq experience is appreciated here.
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  • TomTom Posts: 189
    Nature Boy and All,[p] Thank you for all your help. [p]

  • MarvMarv Posts: 177
    Nature Boy, I apologize, I was trying to be funny. We do know however, that a smaller piece will cook in less time than a 10 lb'er. But you are right, 3 hrs is not near enough time. A 3 lb piece would need to cook for 1-1/4 to 1-1/2 hrs per pound. Or 3-3/4 to 4-1/2 hours.
    Again, I am sorry if I mislead anyone.[p]Marv

  • Marv,
    I would have to agree with NB, a 3 pound brisket to break it down will take longer that 4 1/2 hours. If you foil you may get closer but when a brisket is that small the normal times don't apply.

  • Nature BoyNature Boy Posts: 8,508
    Jim Minion,
    I am finding that briskets tend to be more of a thickness thing than a weight thing. The little guys benefit from 8 or 10 hours too.[p]Slice it thin, and fold onto skewers, and 3 or 4 hours might do it![p]How much snow did yall end up getting near Seattle?[p]NB
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  • Nature Boy,
    Only a few inches of snow but it's staying cold.[p]The thickness of the flat does effect the lenght of the cook. The contective tissue takes time to break down and 3 to 4 hours will not normally get the job done.
    Avg time to get BBQ done should be use as a guide only and understand it can very greatly based on the thickness and fat content.

  • TractorTractor Posts: 287
    That is a GOOD point. I've had great luck with my boston butts, but the one time I tried was 'okay' but had could use some improvement.

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