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1st Brisket -- Advice Please

JKJK Posts: 93
edited 10:32PM in EggHead Forum
I'm thinking ahead to trying my first brisket this weekend and need a reality check on my plan. How does this sound? [p]1. Packer's cut of brisket, trimmed, with fat cap of 1/4 inch on the flat
2. Rub the night before with Willy's rub from Smoke & Spice
3. Next day, let sit for 45 min. before putting on Egg at dome temp of 250* with some pecan chips or chunks.
4. Cook at 250* dome temp until an internal temp of 190* (measured in the flat)
5. Wrap in foil and towels and place in a cooler for an hour.
6. Slice against grain and serve.[p]How does that sound? I've never had brisket either, so I'm really flying blind. Really looking for to it, however. Thanks in advance!


  • Nature BoyNature Boy Posts: 8,400
    Flying blind? Sounds like you have it down. Only thing I can add is you might wanna throw some oak in with the pecan. [p]Have fun!
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  • willmwwillmw Posts: 41
    Just did my first brisket a couple weeks ago...[p]Only major difference was I coated the whole thing with mustard (after the rub)and crushed a couple of large cloves of elephant garlic and spread all over the top. It was so good...we ate brisket for breakfast, lunch, dinner, snacks... It didn't last long.

  • PakakPakak Posts: 523
    If that technique doesn't work, come back and tell us. There are a few other tricks to try. [p]OH - You probably want to do it indirect, which you don't mention.
  • willmwwillmw Posts: 41
    Ah yes! Forgot to mention... Did mine on a rack over a drip pan.

  • JK, Yes be sure to do it indirect with a drip pan or foil below to catch drippings. JSlot had some ideas in a thread a few days ago on basting brisket toward the end. It is worth the price of an egg just to eat brisket!! Goood stuff...

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