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Smoking Beef Brisket

Medic72072Medic72072 Posts: 23
edited November -1 in EggHead Forum
I'm going to smoke a brisket for the first time on my egg this week. I've had the egg for almost a week and a half and am still learning the ropes. What temp and how long per pound should I cook the brisket? Any other advice would be welcome! Thank you my fellow Egg Heads!

Comments

  • brisket30brisket30 Posts: 122
    Brisket should be around 190 and then do the probe or fork test. A fork should spin easy and a probe should go in and out with no resistance. Normally its 1.5 to 2 he's per pound. I cook mine at 225 to 250 dome temp. I put a rub on it the day before and wrap in plastic wrap in the fridge. If it gets done early can double wrap with foil and towel then place in a cooler for a few hours. The only down side to that is the bark will soften. Please post pics of the cook.
  • Medic72072Medic72072 Posts: 23
    Thank you. I am trying decide if I want to do the whole brisket or just the flat top. I can get it either way I want from the butcher I go to. I was thinking by just doing the flat top it wouldn't take as long, but if i smoke the entire brisket i can just smoke it all night. I will post pics when i get it done.
  • brisket30brisket30 Posts: 122
    I've only done the point normally around 6 pounds or so. Not sure I would sleep with an overnight cook
  • B&BKnoxB&BKnox Posts: 223
    A week ago I cooked my first brisket, a flat, 4.6 lbs held 230 for most of the cook, until near the end when I raised closer to 300. Brisket took 2.6 hours per lb. It turned out pretty good, great flavor (third eye's rub), but could have been a bit more tender. I suggest allow 2,5 hrs/lb then if done sooner you can let er rest in foil in a cooler.
    Be Well

    Knoxville TN
  • B&BKnoxB&BKnox Posts: 223
    230 was grid temp, I used the auber pit controller.
    Be Well

    Knoxville TN
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