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First Brisket Success

run4jcrun4jc Posts: 107
edited 9:28PM in EggHead Forum
Not as tender as a pork butt, but pretty darn tender. The meat stayed juicy and the 'sauce' created during the rest from broth/meat juice/rub could be bottled and sold for big money.

Rubbed and Ready

Add bacon - thanks to Slotmercenary for the tip

Egg's ready - cheap lump from Home Depot, Cowboy, seems to be working pretty good

Starting the cook

I ordered a DigiQ - it'll come on Monday - but in the meantime this thing held 250 like it was an oven. Still want that DigiQ!

Ready to rest for a couple of hours

Another shot


Family raved - my problem was that it seemed to take too little time to cook, even at 250. I think it was because it was such a small brisket. Next time I'm finding a full brisket, setting the DigiQ for 250 and I just bet it'll do better.


  • TomM24TomM24 Posts: 1,364
    Good job!. How long did it take? Did you add any smoking wood?
  • run4jcrun4jc Posts: 107
    Not long enough, I cooked for right at 4 hours. It hit 165 after a couple of hours, plateaued for around 40 minutes, then took off like a rock. Truth be told, I pulled it at 200.
    I used a hickory chunk along with a few apple chunks.

    I learned a couple of things.....

    Less rub! Although it was good, I didn't need as much as I used.

    Wait longer for the temp to stabilize. I'm hoping the DigiQ will help me with this - once it did stabilize it was like a rock.

    It's an amazing grill/smoker. Easy to understand the following on this forum. My Weber was a place to grill when we wanted the occasional cooked out flavor. The Egg is our chosen cooking place - we're constantly looking for more stuff to cook on it.
  • gdenbygdenby Posts: 5,462
    Nice set of pics. I've yet to do a brisket myself that I would give an "A," so congratulations.

    I happened to do an 8.4 pound brisket flat yesterday, and it too was done fairly quickly. I was glad I checked it at 5 hours, because it was already thru the plateau. That might of happened because I had it way up in the dome, perched on an inverted V-rack.

    Pulled it at 195. It was the most tender I had done, if a tiny bit dry.
  • StanleyStanley Posts: 623
    Can't see photos, just a message from photobucket saying they have been moved or deleted.
  • run4jcrun4jc Posts: 107
    Sorry all - I moved some photos around in Photobucket and messed everything up. Fixed it -photos are back

    Thanks for looking!
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