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First Long Cook any suggestions

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Rafter R
Rafter R Posts: 120
edited November -1 in EggHead Forum
Tonight, the inaugural long cook. I have made a couple of dry runs to test my tempurature control. While not perfect, I think I have the settings. Now after two weeks, the first brisket. I plan on using mesquite chips for added smoke flavor. (I love the smell of mesquite) If any of you have a pointer or two I am all ears. I can hardly makew my self wait. charcoal is loaded, chips are soaking, after work I'll rub the brisket and let it set. then in the wee hours I'll get up light and wait.... :woohoo:
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  • vidalia1
    vidalia1 Posts: 7,092
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    Good luck...and FYI...you don't need to soak chips or chunks when using in the BGE...next time save yourself a step... :)
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  • transversalInactive
    transversalInactive Posts: 376
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    Have a great cook and enjoy your first low and slo!!
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  • walrusegger
    walrusegger Posts: 314
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    Don't be bashful with the rub...load it up. When it's sliced, the thick bark on the outer edge will be the perfect compliment to the rest of the slice!

    Post pics...I love brisket pics!
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  • Clavin
    Clavin Posts: 91
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    My big mistake on my first brisket was underestimating how long it would take.

    Dinnertime came and went and it wasn't done.

    But at least for my second and third briskets I underestimated how long it would take.

    Next week will be #4, and I am sure I will underestimate how long it will take.

    But the good news is that I underestimated how good brisket can be on the egg.
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  • Rafter R
    Rafter R Posts: 120
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    Thanks guys/Gals...question should I have pulled the Brisket off and wrapped in foil and then replaced to finish the cook? or is that just the old 'traditional' smoker method to keep it from drying out? Been cooking for 12 hours and it looks MARVELOUS! I would post some pics but do not know how. Can this site access photos from facebook?
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