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Brisket Masters Lend Me Your Beef Knowledge!!

JHazardJHazard Posts: 18
Egg masters, brisket cooks, or those with great brisket BS, I am about to do my first brisket and all the posts I've read have people telling what they will do and only getting a few comments and pointers. I'm hoping to get some complete ideas and maybe this can be a great post full of awesome recipes.


  • henapplehenapple Posts: 14,812
    Check out the Travis method and Dave in Florida has a good one...
    Green egg, dead animal and alcohol. The "Boro".. TN 
  • ChokeOnSmokeChokeOnSmoke Posts: 1,801
    edited January 2013

    ...far from a master, but this simple technique always works for me:
    0.) Cut a corner off the brisket that goes against the grain (note: hard to read the grain after it turns into a meteorite).
    1.) Get the egg to 250 grid (270 dome temp).
    2.) Rub it right before you put it on.
    3.) Don't open the lid until the internal hits 195.
    4.) Jab it with the probe of your choice into the brisket's side.
    5.) ...if it goes in smoothly and easily, its done.
    6.) ...if not, keep cooking until it does.
    7.) optional to foil until you want to slice it (against the grain!)

    Packerland, Wisconsin

  • JHazard - for people's first brisket, I always direct 'em to ... Here is the URL for brisket: It can be a rather lengthy read, but you won't regret it! Brisket isn't easy and for the first time out, you won't find better advice! All the best to you for a memorable cook!
  • JHazard - Brisket can be challenging. Go to and read up on brisket there ... Follow what is written there and in no time at all you'll be a brisket king! All the best to you and yours ... make that first brisket a great family memory!
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