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First Brisket on LBGE

TTBannonTTBannon Posts: 14
edited August 2012 in EggHead Forum

Just bought a trimmed 7 lb'er from Tom Thumb, going to do my rub I got from KickAss BBQ and mustard base it. Inject it of course.

How long should rub be on and injection in before I start cooking?

What temp should I have the egg running at and what internal temp do I stop cooking?

What do I need to do with the meat after it's finished? Resting?

Thanks and I will post pictures after.

Comments

  • bigphilbigphil Posts: 1,390
    i've only done one and that was a packer brisket i did it at 265 grid cooked till about 200/205 internal but started checking it around 185 or so for tenderness (sticking my probe in it looking for it to feel like butter ) sounds like you have a flat am not sure in the difference between cooking a packer and flat am sure someone will have a better idea . As for rub and injecting my brisket was done a few hours before putting onto my egg but i've done other types of meat and left them sit over night . slicing slice it against the grain about a pencil width or slightly smaller is what i've read and did . good luck let us know how it turns out 
    Large Big Green Egg , XL Big Green Egg . BBQ Guru, Weber Kettle, Weber Q grill for road trips.
  • lousubcaplousubcap Posts: 16,231

    Below are great brisket reads.  They should give you a solid base to expand from-

    http://www.amazingribs.com/recipes/beef/texas_brisket.html
    http://www.bubbatim.com/
    http://www.nakedwhiz.com/recipes.htm
    http://playingwithfireandsmoke.blogspot.com/1996/03/brisket.html
    All the info you will ever need. Enjoy the journey-

    Louisville;  L & S BGEs, PBC, Lang 36; Burnin' wood in the neighbourhood. # 38 for the win.  Life is too short for light/lite beer.  
  • TTBannonTTBannon Posts: 14
    Thanks very much
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