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brisket - take two

New egghead here who two week's ago learned the hard way the importance of having a good thermometer. Sadly ended up with a leathery slab of overcooked barely edible beef. Have since invested in the thermocouple 8060 and hope to never ruin another expensive piece of meat again.

Trying again tomorrow with a 6 pounder. Applied dizzy dust and have it resting in the fridge for the big day. Now looking for suggestions on best way to cook.

was thinking of just resting it on the grill gate(with plate setter for indirect heat) at 200-225 with hickory chunks in the coals. Should I also put a tin with water on the plate setter to get some steam going as a way to keep the meat moist?  Any suggestions would be appreciated.
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Comments

  • HDmstngHDmstng Posts: 157
    I'm assuming this is a flat, and from what I have heard they can be hit or miss.  Shouldn't need a pan of water, but an empty pan that is slightly off the plate setter to catch drippings would be good.  A temp of about 250-280 will probably be fine too.   
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  • cazzycazzy Posts: 7,756
    edited December 2012
    If you got a flat, use Travis's method or a variation of it. If you got a packer, season and throw on the grid and check for tenderness when the flat reaches 195.

    Either way, bump it up to 250 grid.

    Good luck!!
    Just a hack that makes some $hitty BBQ...
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  • nolaeggheadnolaegghead Posts: 14,020
    How you like your 8060?  I want one...
    ______________________________________________
    This is my signature line just so you're not confused.
    Large and Medium BGE, Kamado Joe Jr., smoker with a 5k btu AC, gas grill, fire pit, pack of angry cats, two turntables and a microphone, my friend.
    New Orleans, LA - we know how to eat 

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  • adajmkadajmk Posts: 10
    Tomorrow will be my first cook with the 8060. Will let you know how it goes.
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  • cazzycazzy Posts: 7,756
    edited December 2012
    adajmk said:
    Tomorrow will be my first cook with the 8060. Will let you know how it goes.
    So, do you have a flat or a packer?   :)
    Just a hack that makes some $hitty BBQ...
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  • adajmkadajmk Posts: 10
    it's a flat. Got the egg started and the brisket just came out of the fridge
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  • adajmkadajmk Posts: 10
    just learned a very important lesson. I need to calibrate my dome thermometer. Wow.
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  • lousubcaplousubcap Posts: 6,230
    adajmk said:
    just learned a very important lesson. I need to calibrate my dome thermometer. Wow.

    Good to calibrate your thermos as that's what you are cooking with-don't know anything about the 8060 but depending on where it is recording the temp relative to your dome thermo, there can be quite a delta T and both could be right.  Best to use the boiling water cal-and if the dome is off use the nut on the back to adjust.  FWIW-
    Louisville
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  • adajmkadajmk Posts: 10
    Update - thank you Google and the naked whiz.  Had a panic attack earlier tonight when i got stuck at 165. Then I learned about plateaus.  Feel better now (just really hungry). 

    Still in a plateau, but my heart is hovering around 250 so i guess i just have to wait it out. This has been quite a learning experience.
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  • ChokeOnSmokeChokeOnSmoke Posts: 1,736
    edited December 2012
    HDmstng said:
    I'm assuming this is a flat, and from what I have heard they can be hit or miss.  
    I see this posted more and more lately and it's just not true.  I consistently turn out great flats, and if I can do it, anyone can.  I cook em indirect at 250 grid temp (about 270-280 dome temp) until the internal temp reaches 195 and then start checking it with a probe.  When the probe moves in and out easily it done.  Simple as that.  I don't foil, baste or open the lid until it reaches 195.  Make sure you slice it against the grain and it will be great every time.
    Packerland, Wisconsin

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