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Cooking first brisket (on BGE anyway) tomorrow. Tips?
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SickEyeDiaz
Posts: 162
I have a fresh 10.5 lb brisket. I haven't decided if I'm gonna cut it in half and only cook half or just do the whole thing.
About how long would the whole thing take? What temp should I cook it to? How long, or to what temp, should I let it rest?
Any other recommendations (seasoning, prep work, etc) would be appreciated...go to town my fellow eggheads!
Comments
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Pink? Like london broil med rare? Isn't that too tough? I do mine at 235F grid indirect for 11-12 hours- to about 200F and comes out incredible, but never any pink but the smoke ring.Lovin' my Large Egg since May 2012 (Richmond, VA) ... and makin' cookbooks at https://FamilyCookbookProject.com
Stoker II wifi, Thermapen, and a Fork for plating photo purposes -
About the smoking wood. On the BGE, I have been putting the wood in some tinfoil, poking holes in it, and putting it on the coal. Any other tips? I like a decent amount of smoke flavor. Can I do anything to make the smoke last longer, or should i put more in periodically?Thanks again friends!
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Cookbook_Chip said:Pink? Like london broil med rare? Isn't that too tough? I do mine at 235F grid indirect for 11-12 hours- to about 200F and comes out incredible, but never any pink but the smoke ring.
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PHEW!Lovin' my Large Egg since May 2012 (Richmond, VA) ... and makin' cookbooks at https://FamilyCookbookProject.com
Stoker II wifi, Thermapen, and a Fork for plating photo purposes -
Just mix the smoke wood in with the charcoal. That will give you better smoke. I wrap at 175 and have recently started to use Aron Franklin's method, wdapping in plain white butcher paper. This lets the steam out and helps set the bark. It works well enough for me to get a 3rd place brisket out of 32.
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I heard this was the best way ...
http://eggheadforum.com/discussion/1138233/brisket-how-i-do-it#latestLynnwood WA -
enjoy the journey. - lousubcap
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Here is some great brisket reading materials for reference-
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. And most here run around 270-290*F on the calibrated dome and see about 1-1.25 hrs/# at that temp.And as @BYS1981 says-the journey is the best part...at least for me!
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. -
Here's how it turned out...Used travisstrick's method http://eggheadforum.com/discussion/1138233/brisket-how-i-do-it/p1Sub'd the marinade for Grill Master Bourbon/brown sugar powered marinade.Turned out great, even though I had to pull it a little early to please the hungry masses:((
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Congrats-great cook!
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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