First Brisket is On

Rick1 · February 17

Blending what I have read here and the Mixon method. Will put in a pan and cover after about 3 hours. It's the birthday dinner for SWMBO so I need this to turn out good. Wish me luck.

hartofatiger · February 17

Good Luck!

Alton · February 17

What size BGE? What's the weight of your Brisket?

Solson005 · February 17

Looks good from the start! if you post your methods it will be easy to remember exactly what you did if you don't make another one for a couple of months. Thats what I like to do so it can be the same or even better next time!

I hope it turns out great!

Rick1 · February 17

LBGE, 14 lb brisket untrimmed, choice or better. The brisket was packed on January 23rd. I made the Myron Mixon beef injection recipe and injected with half, poured the rest over the brisket, covered and then in the fridge overnight. Pulled out of the fridge this morning and rubbed with a double batch of the Mixon beef rub recipe. On the BGE for 3 hours at 300 dome. After 3 hours I will put it in an aluminum pan and tightly cover until it is about 205. When I pull it I will wrap up in old towels and let it rest at room temp for 2 - 4 hours. When I think it's ready to slice I will pull from pan, place on cutting board and pour the juices into a fat separator and bring to a simmer. Then slice, put slices on warmed platter and pour the juices over the slices. I think it sounds good on paper but the proof will be in the comments made by the guests.

Solson005 · February 17

Sounds great to me! I would start doing the thermometer test at 190° and check it every 5° till is slides in and out like butter or at 205° some even go to 210°.

Alton · February 17

Thanks @Rick1 for the details...trying to get my nerve up to do a Brisket myself. Keep us update on the results

YEMTrey · February 18

How did this turn out Rick?

Rick1 · February 18

It was great. Brisket went on the LBGE at 6:30 AM and removed at 11:30AM, wrapped the covered pan in 3 towels and let it sit on kitchen counter until 3:00 and then sliced it up. Everyone was impressed with tenderness and flavor. Also used Boboli crusts to let kids make their own pizza and that worked out well. Those crusts are pretty thick and cook up pretty good at 450 - 475. Put the pizzas on while BIL sliced up the brisket. The brisket recipe is a keeper and I'm feeling very relieved that the wife's birthday party for 16 wasn't ruined by a tough brisket. There might be enough left over for a sammich or two for lunch. Made some ABT's and stuffed mushrooms for appetizers too. Forgot to get a pic of the shrooms though.

Solson005 · February 18

Nicely done! =D> Glad the party went well!

Rick1 · February 18

Forgot to attach pic off the ABT's.

johnkitchens · February 18

That is some good looking food!

Dyal_SC · February 18

Great job! Looks terrific. I could go for an ABT or two right now.

michigan_jason · February 18

@rick1 After your first 3 hours, you said you put it in a pan, covered it and let it finish. About how long did it take to get to 200? Also was your bark soft and not "bark" due to covering and steaming to the finish?

Rick1 · February 18

It finished for 2 hours wrapped in the pan. The bark was soft when slicing but still adhered pretty well.

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First Brisket is On

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