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Brisket help/suggestions...?

ajridge35ajridge35 Posts: 57
edited August 2012 in EggHead Forum
Smoking a brisket this weekend. Wanted to try travis method - bought the shiner bock, brisket marinade, and the large pan. Bought a 15 pound brisket, which I'm now wondering if it was TOO big. I have a Large BGE, and the pan barely fits in there with it on top of the plate setter. I say it may be too big because I also need the marinade/beer/onion in there as well, and the thing may overflow and may not even serve a useful purpose for the brisket. I've realized my options are, and not limited to:

1) trim some of the brisket
2) smoke brisket for several hours, then put in pan with a warm marinade/onion,etc.
3) forget travis' method altogether.

Option 3 is an absolute last resort, as everything I've read about said method is nothing short of amazing. Let me know what you guys think, thanks for all the help.

I'll have a pic up soon.

Comments

  • Smoke it first for 4-5 hours then put it in the braise

  • travisstricktravisstrick Posts: 4,861

    Smoke it first for 4-5 hours then put it in the braise

    Bingo!
    Be careful, man! I've got a beverage here.
  • Sounds good to me. I won't be able to fit the pan under the brisket unfortunately, but the shrinking of the brisket should help. Is it imperative to have a warm braise to put the brisket in after 4-5 hrs? I was going to do room temp unless told otherwise. Thanks fellas
    brisket.jpg 341.2K
  • travisstricktravisstrick Posts: 4,861
    It won't hurt anything except your cook time.
    Be careful, man! I've got a beverage here.
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