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Brisket 101

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Mole351
Mole351 Posts: 110
edited September 2012 in EggHead Forum
Cooking first brisket this weekend. Any tips/suggestions/pointers? Would search the board but almost to store so out of time. Rub? Injection? Method? Thanks all!
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  • FxLynch
    FxLynch Posts: 433
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    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
    FxLynch Posts: 433
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    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
    Mole351 Posts: 110
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    Awesome - thanks!
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  • lousubcap
    lousubcap Posts: 32,337
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    Okay-one huge variable-packer or flat...
    Louisville; Rolling smoke in the neighbourhood. # 38 for the win.  Life is too short for light/lite beer!  Seems I'm livin in a transitional period.
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