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Everything but Brisket

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ja19412
ja19412 Posts: 20
in EggHead Forum
I have just finished putting on my first brisket after a BGE x2 owner for 1.5 yrs. grate temp is reading 262 on my ( new) BGE Dual Probe wireless. I have read a lot of everyone's great advice and thank you for that and this great forum....you have helped me out over the past 1.5 yrs. brisket is an untrimmed 7.66 and I plan to cook to 205. Does that grate temp look ok and am I on the right track. Hopefully lump will hold up...I had a lot of small pieces since it was the bottom of the bag when I decided to do his at 10:30 last night and no where to get BGE charcoal at that hour. Thanks Justin
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  • lousubcap
    lousubcap Posts: 32,341
    edited January 2013
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    Your temperature is fine-I'm guessing it is a flat based on the weight.  Those can be a bit of a challenge -but the meausre of when it is finished is "when a probe slides in and out of the thickest part of the flat like butter"-not a temperature.  Start checking at around 190*F but it is"done when it is done" and that can be up into the low 200's.  Here's some eggcellent brisket reading links-

    http://www.amazingribs.com/recipes/beef/texas_brisket.html
    http://www.bubbatim.com/
    http://www.nakedwhiz.com/recipes.htm
    http://playingwithfireandsmoke.blogspot.com/1996/03/brisket.html
    All the info you will ever need. Enjoy the journey-

    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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  • ja19412
    ja19412 Posts: 20
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    Now that I have had it on for almost 5 hrs, I can not tell which end looks like the point. This probably sounds stupid, but I will ask anyway. I just flipped it too, because first I read fat down and then read fat up. I suppose either will work. Thanks for the help. Thanks for the links too.imageimage
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  • ja19412
    ja19412 Posts: 20
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    Having trouble with my pics. Sorry for the repeats
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  • R2Egg2Q
    R2Egg2Q Posts: 2,136
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    ja19412 said:
    Now that I have had it on for almost 5 hrs, I can not tell which end looks like the point.

    It looks like you a just a flat and no point. It is possible you might have a tiny bit of point attached still (you'll see a seam when you slice). If there is any point on there it looks to me like it would be in the end opposite of where your meat probe is inserted (you want the probe in the thickest part of the flat-not sure that is where you have it - kind of hard to tell in your pic).
    XL, Large, Small, Mini Eggs, Shirley Fabrication 24x36 Patio, Humphrey's Weekender, Karubecue C-60, MAK 1-Star General, Hasty Bake Gourmet, Santa Maria Grill, Webers: 14" WSM, 22.5" OTG, 22.5" Kettle Premium, WGA Charcoal, Summit S-620 NG

    Bay Area, CA
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  • Little Steven
    Little Steven Posts: 28,817
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    Injecting it with demi glace through the cook will help it from being too dry as well.

    Steve 

    Caledon, ON

     

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  • ja19412
    ja19412 Posts: 20
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    I think it looked good, but it was dry as can be. I see now why they say it is hard to do.
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  • lousubcap
    lousubcap Posts: 32,341
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    No worries-been down that road many times-back on the horse and tweak the next one based on what you learned from this cook.  That's the fun of Q-it's always a new adventure!
    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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