First Brisket is on

robnybbq · October 2012

Got my first brisket on the Egg. Going for 250 grate and letting it ride.

Dizzy Pig Cow Lick mixed with some Turbonado sugar as the rub.

15.5 lbs before I trimmed off at least a pound of fat.

Brisket barely fit. Had to use a V-rack to get it to squeeze in.

Cookbook_Chip · October 2012

Go!

henapple · October 2012

Good luck. Sure it'll be great.

robnybbq · October 2012

Almost 4 hours in. Grate 265. Meat 156. Let's pray for a nice long stall. I want some sleep and not pulling the brisket at 4:00 am. Neighbors will think I am nuts.

travisstrick · October 2012

let us know how it goes.

lousubcap · October 2012

You are on a great ride-It will turn out just fine-you have come along way from the dark days of your early tirals and challenges with the BGE. Enjoy the journey:)

robnybbq · October 2012

Yeah. Thanks to you guys.

By the way. The only problem with a low and slow is the aroma from the egg. I need to go find something to eat now. :)

COegger · October 2012

lousubcap said:

You are on a great ride-It will turn out just fine-you have come along way from the dark days of your early tirals and challenges with the BGE. Enjoy the journey:)

+1 - I remember your early trials. I've been Egging for 10 years but have never attempted a brisket so you will now surpass me! I still learn something with every cook I do. Good luck tonight - however it turns out, you will learn something and take it with you on the next cook.

robnybbq · October 2012

Well its done.

on and off sleeping keeping an eye on the probe. at 3:00 AM the probe went off that the meat was 192. I went and checked it was still a little tough in spots. Moved the probe to another spot and the meat probe showed 183. I shut off the probe alarm and went to back to bed to get some sleep - NOT.

At 6:45 I got up and the probe showed 196. Went and checked the brisket. probe slid in and out like butter. DONE. Good thing as the Egg dropped out to 200 (Do not know why yet)

Brisket is now FTC. Dinner is not until 6 tonight. What is the best way to reheat this thing. Should I leave it in the cooler all day? I should have listened to Centtex - 1 hour a lb.

The 2 x 8 lb port shoulders I did a few weeks ago took allot longer to cook. Is that normal? pork butts take longer than brisket?

robnybbq · October 2012

I am reading mixed information with having the brisket done way too early. Some say to put it in the fridge and serve sliced reheated in some au jus/beef broth.

I really wanted fresh cooked brisket not dried out reheated meat with flavor masked by adding a beef broth.

Sending wife to the store for chicken thighs in case this meat is dried out. Got to feed 18 people.

The Cen-Tex Smoker · October 2012

Do NOT slice this thing until you are ready to eat. You can reheat it in 200 degree oven or egg wrapped in foil. If your bark goes soft, take the foil off and hit it with some higher heat for 15-20 to firm it up right before slicing

robnybbq · October 2012

How long to reheat and to what temp? It is not sliced and in the cooler now. Should I leave it in the cooler (Foil w/Towel) all day like that or into the fridge?

The Cen-Tex Smoker · October 2012

How long to reheat and to what temp? It is not sliced and in the cooler now. Should I leave it in the cooler (Foil w/Towel) all day like that or into the fridge?

If you are eating at 6 you are probably goiing to have to fridge it. Not ideal but it will have to work. I would reheat at 200 in the oven or egg for at least an hour before your guests arrive. Maybe 1.5 hrs

robnybbq · October 2012

I was afraid of that. Into the fridge and hope for the best. Pizza place is on speed dial.

The Cen-Tex Smoker · October 2012

robnybbq said:

I was afraid of that. Into the fridge and hope for the best. Pizza place is on speed dial.

It will be OK. I've done it many times. Just have some good sauce at hand. If it's dry, just chop it up, sauce it and eat on cheap white hamburger buns. It will still be the best brisket you have ever had.

lousubcap · October 2012

And one other head's-up-slice against the grain-easy to do with the flat but a bit trickier with the point. Since this is the only data point your guests will have it will be off the charts. And the Cen-Tex audible mentioned above works great if needed which I would doubt since you cooked the whole packer.

robnybbq · October 2012

The brisket came out very good. Falling apart as I cut it (I really need a good knife). Bark was good but could have used a little more stiffness (If that is what I am thinking). I got about 2 lbs left for today.

Next time go an hour a lb and leave some extra time in case it goes over. Try to make burnt ends next time.

I need to do a clean burn soon - this brisket made a mess in the egg. I guess the drip pan (foil wrapped ring leaked. The indirect ceramic stone is black and was covered in grease. Plus where the brisket overhang I have grease dripping on the firebox. I guess its a sign of a good cook.

lousubcap · October 2012

Congrats-you have really moved your confidence quite along! Great results!! Now-about the clean burn-I am not a subscriber to that activity but to each is own-just have a replacement gasket (or be ready to go commando) ready as you will toast the installed one.

robnybbq · October 2012

the installed one is 1/2 hosed already. I have a new one standing by, Will do some pizzas this week and that will help with the "clean".

lousubcap · October 2012

Gasket replacement coomensurate with a high-heat cook is the best you can do. Good plan.

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