Brisket off the medium BGE

Egghead_Joel · March 2013

Got a 5.5 brisket flat from the local Sam's Club. Injected it with some marinade ( beef broth, Boyd's beef base, and some Lee and Perrins ) and let it sit overnight. Put some homemade rub on it and smoked it one the egg for 8 1/2 hours at 250-270 degrees. I foiled it once it hit 165 degrees. Then into the cooler wrapped in towels for 2 hrs. It was yummy.

Crispix49 · March 2013

looks good. my trackrecord with flats has been hit or miss.

Egghead_Joel · March 2013

I've done 3 so far and all have turned out well. For me I think to inject and then foil at around 165 is the key. Moist and tender. Try to pick out the most flexible piece of meat.

Egghead_Joel · March 2013

I used a combination of hickory, mesquite, and pear chips just at the beginning of the cook.

Scottborasjr · March 2013

Pear chips? Where do you find those? that's one I haven't seen

Egghead_Joel · March 2013

I got some pear, peach, and sugar maple chips from this site. Quality and reasonable.
http://samssmoker.com/bbq-wood-chips.html

Scottborasjr · March 2013

I've got sugar maple but pear and preach would be new thanks

Charlie tuna · March 2013

That looks great, i always back away from brisket -- i have to try this more !! thanks for posting.

Solson005 · March 2013

Looks great and is very similar to my method, I usually make flats do to availability or price. =D>

Brisket off the medium BGE

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