BBQ Beef Brisket Recipe - Cooling Time

Unknown · May 2000

Yesterday, I tried to use our new BGE and the BBQ Beef Brisket recipe, cookbook p. 40, to have a 4.47 lb. brisket ready for dinner about 7:30 p.m. After doing everything per the recipe, making ajustments for the greater weight of my brisket, I put it on the BGE at 5:30 p.m. I will say that in my more than 35 years of grilling experience, I have never seen a grill I could so easily ajust to hold a precise temperture as the BGE. Yet, at 9:30 p.m. I gave up. It still wasn't done. My wife put it in the oven and cooked it for 2 more hours @ 300 deg. We're having it tonight and she says it's delicious. However she also says she cooks a brisket all day. What did I do wrong - what happened?
Thanks;
Sam

JJ · May 2000

Sam Colville,
First forget the cookbook and come to this forum for assistance. Brisket cook at 250* for about 12-14 hrs with an internal temp of 200*. Larger briskets will require longer cooking times. Use a v-rack with a drip pan.

Gfw · May 2000

Sam Colville, your 1st mistake was following the cookbook. The 1st thing I did with that little critter was place it is a very safe place (can't exactly remember where) and ask for advice on this forum. [p]I've never done a brisket (except as beef jerky) so I can't help you out there, but I'm sure that Nature Boy (also fondly called 'Brisket Boy' - NB, I jus gave you a new name) and others will offer their comments.[p]Good luck next time. It only gets better!

[ul][li]Gfw's BBQ[/ul]

Tim M · May 2000

<p />Sam Colville,[p]JJ was not kidding - ignore the cookbook.[p]Welcome to the wonderful word of the Egg.[p]Tim M

Tim M · May 2000

<p />Sam Colville,[p]JJ was not kidding - ignore the cookbook.[p]Welcome to the wonderful word of the Egg.[p]Tim M

Gfw · May 2000

Tim M, cute picture. I think you should re-register as 'Chef Homer of the EGG'! Have a GREAT EVENING!

Nature Boy · May 2000

Sam Colville,
The other great folks here have filled you in on the fact that the BGE book is to be ignored. Ashame, as many great recipes and advice we have here on the forum every day, that the cookbook can't incorporate it somehow..[p]Briskets are best done indirect. Dome temp 225-270. Time 2 hours per pound minimum. Patience is the key. Whole briskets with minimum 1/4 fat cap are best. Don't open the egg much....if at all. The results are wonderful. Lots of flavor, and very moist. No foil needed.[p]Happy Chunk-o-chest
NB

CajunEggHead · May 2013

They want $50 for the cook book when ordered and there is Thousands of dollars in recipes from some of the best Green Egg cookers on the planet right here. Forget about the book and listen to these experienced people

GA_Dawgs · May 2013

I think this is the oldest post in have ever seen. It's from May 2000. Good advice though haha

BBQ Beef Brisket Recipe - Cooling Time

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