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First Brisket

valrunevalrune Posts: 134
edited 11:43PM in EggHead Forum
My first "meat" cook on the egg was a brisket and it came out EGGCELLENT! Our son said it was as good if not better than City Barbeque (a local BBG chain), and you could actually see my head start to swell :laugh: . The brisket is on the left and it was 9.76 lbs. so I got a foodsaver (at a good price of $83.01 at Sams) to vac the leftovers................there were no leftovers :huh: . Let the pics begin:
[/img]100_1207.jpg[img size=150][/img]100_1213.jpg[img size=150][/img]100_1214.jpg[img size=150][/img]100_1216.jpg[img size=150][/img]100_1215.jpg[img size=150][/img]100_1217.jpg[img size=150][/img]100_1218-1.jpg[img size=150]It was a long night as being my first overnight cook so I had to check the temp every hour or so. All I can say is the EGG held its temp like a rock, a couple times I chased the temp buy a few degrees but in the end it was unneeded. I started with 10 lbs. of Wal-mart flavored Royal Oak and after a high temp burn the next day to remove a layer of fat stuck to the grill I ended up with about a third or more of what I started with on a 16 hour burn. This EGG ROCKS!! :woohoo:[/img]


  • valrunevalrune Posts: 134
    Some how I screwed up the way the pics are displayed :( Sorry 'bout that :blush:
  • DrZaiusDrZaius Posts: 1,481
    it looks like everything turned out well. choosing a brisket for your first cook is bold and i like it. I have plans to do a brisket myself this weekend.
    This is the greatest signature EVAR!
  • cookn bikercookn biker Posts: 13,407
    Glad it worked out for you. Looks great!
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  • valrunevalrune Posts: 134
    Thanks, it WAS very good , I'm sure your attempt will be just as good if not better!
  • loco_engrloco_engr Posts: 3,673
    You're one up on me as I haven't had the intestinal fortitude to try a brisket yet. Wife picked a flat the other day when she was in another town so its on the short list of upcoming cooks.

    Yours looks yummie!
  • valrunevalrune Posts: 134
    I just kept the temp at 250 dome for 16 hours to reach a 190 internal temp of the meat, wrapped in foil twice then wrapped with towels and put in cooler for 4-5 hours (still hot when removed). You will like the results!
  • rsmdalersmdale Posts: 2,472
    Very nice looking brisket,I did get dizzy looking at the pictures-but that is probablt the wine.


  • smoky bsmoky b Posts: 648
    Wow that looks great! I think brisket is one of the harder meats to cook. Great job!
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