Brisket 101

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• FxLynch Posts: 430

  September 2012

  Trim hard fat

  Rub with plain yellow mustard then coat with your rub of choice, even just salt and pepper if you're desperate 

  Set up Egg for 225-280 indirect with a drip pan that is elevated off the platesetter. Add water to pan to keep fat from burning.

  
  

  Clean egg completely out and make sure all air hole are open. If you want to get into it, stack larger pieces of charcoal at the bottom to prevent clogs.  

  
  

  Cook till around 195 and start checking tenderness around 190.  Could be done anywhere from 190-205.  

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• FxLynch Posts: 430

  September 2012

  Oh and make sure you have enough charcoal.  I load well above the firebox, usually half way up the fire ring.

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• Mole351 Posts: 57

  September 2012

  Awesome - thanks!

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• lousubcap Posts: 2,642

  September 2012

  Okay-one huge variable-packer or flat...

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