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Brisket Virgin

Just got a 12 1/2 lb brisket from a half a cow I purchased from a friend. Ready to try my first brisket this weekend for sunday dinner. i have read all the posts and have to say I am alittle nervous to give it a go!! From what i've read I am going to go with a temp of about 250 and figure about a good 15 hrs of cook. I can handle the rub but I am wondering on fat side down of up? Also how much wood will I need for a 15-17 hr cook? Do I trim the brisket any more than what the processer did?     Thanks for all the help!  I will post pics as I go!! -


  • TexanOfTheNorthTexanOfTheNorth Posts: 3,917
    @weredaone... I know the feeling and I've done many briskets over the years and I always keep my fingers crossed that things turn out. Typically, we're our own worst critics so, what might not seem like the perfect brisket to us is still the "best" brisket anyone else has ever eaten.

    Having said all of that... here's my comments (for whatever they're worth):

    Your temp of 250 is okay. I would not go much lower but don't worry if you go over. I did a brisket this past weekend and my grid temp was in the 260-270 range. The brisket turned out as good as any I've ever done.

    15 hrs. could be about the right time. But, if you've read enough brisket posts here lately, you'll know that people get all sorts of cook time results. It's more important to keep an eye on the IT of the meat and just use the time as a general guideline. If you don't have a meat temperature probe (preferably with remote capability like Maverick) then you should get one. Once the IT gets to the 190-195 range you can start checking for doneness with a probe. I pulled mine off when the probe slid in and out without resistance (the IT was around 196).

    I usually do fat side down but you'll see both ways done. Maybe it matters but I don't think so.

    For a 15-17 hour cook I'd fill my lump to the top of the fire ring (I have a large). There should be lump left over but better that than to run out.

    As for trimming... if you posted some pics that might help.

    Good luck and don't forget to update when you're done.
    Well, "spa-Peggy" is kind of like spaghetti. I'm not sure what Peggy does different, if anything. But it's the one dish she's kind of made her own.
    Aurora, Ontario, Canada
  • vidalia1vidalia1 Posts: 7,091

    Why it will taste great....oh & fat side technique below

    When I cook briskets I try to get a 10-14# whole packer beef brisket. As I mentioned look for a brisket with good marbling & is flexible (not stiff). I cook my briskets using Myron Mixon’s quick cook method.<?xml:namespace prefix = o ns = "urn:schemas-microsoft-com:office:office" />


    The set up on the BGE is 350-375 indirect using a plate setter feet up with a lot of Heavy Duty Aluminum Foil (HDAF) acting as a drip pan. I like to use hickory & or pecan as the smoking wood. 3-4 chunks is  good…

    Prep work is to trim a little of the fat cap of the beef point (Big end of the brisket) Rub the brisket all over with your favorite rub…


    Once the BGE has stabilized at 375ish  cook the brisket approximately 2 ½ hours until the internal temp is 160 -165. Then wrap the brisket in HDAF (do not add juice) and put back on the BGE at 375 for  approximately 1 ½ - 2 hours. At this point the internal temp should be 190-200. A fork should go into the meat like you are sticking soft butter.  If it doesn’t go in very easily cook the brisket for another 30 minutes or so. This should be about a 4- 5 hr cook at 375*. Remember fat relates to moisture and that relates to juicer/tastier meat.


    Once the brisket is done very carefully unwrap the brisket and drain the juice (the brisket makes it’s own juice) into a cup or bowl and either freeze it or refrigerate it as you will use it when serving the brisket. Now cut the point (high end) away from the flat. (ask the butcher about the point & flat if this is confusing) Double wrap the flat in HDAF then wrap it in a towel & put it in an ice chest (no ice) for minimum of 1-2 hours.


    Take the point and trim away some of the fat…then chop the point up into beef cubes and put in an HDAF pan…put BBQ sauce on the brisket chunks and put it back in the BGE indirect at 325-350 for approximately 1 ½-2 hours…stir these about every 20 minutes..these are burnt ends and they are highly coveted…


    When you are ready to serve the brisket flat be sure to slice it ACROSS the grain. The pieces should be no thicker than a #2 pencil. Take the chilled juice & skim off the fat, reheat the juice add a few tbls of BBQ sauce (see recipe attached or use your own) and when the meat is sliced baste the pieces with the sauce…it will be delicious…serve the burnt ends to your special friends…LOL



  • boatbumboatbum Posts: 1,273

    Make sure you trim the hard fat.   Personally I trim a fair amount of all the fat, leaving a 1/4 cap which I prefer to cook down.    I trim a lot of fat because I believe that the surface fat melts, runs down the sides into the drip pan and washes my rub off - thus reducing the bark.   Just a personal preference.

    Load your fire box all the way, with you chunks mixed throughout.   Also - do a good cleaning of the firebox, clearing as much ash out as possible.  Make sure all the little air holes are open.  Sucks for the fire to go out middle of the night.

    Cookin in Texas
  • weredaoneweredaone Posts: 53
    Well started the Egg around 7:30 last night and put the brisket on around 8:30. It was a steady 250 dome temp every time I checked it. The brisket read 187 at 3:30 am. When I checked it again at 6:00 it was down to about 176 and my dome temp had dropped to 210. Opened up the vents to try and get the temp back up but never got back up there. So I went under the assumption that I made it to 200 and pulled it around 7:45 am and FTC and hoping for the best. I thought for sure I put enough lump in but must have ran short. We shall see, brisket for lunch it is!
  • New2QNew2Q Posts: 164
    I'm in the middle of cooking a brisket I started at 1:00 AM last night.  I am going to insert my probe thermometer in a couple minutes and will keep an eye on dome and meat temps.  If the dome temp starts to drop and I can get it up I'll pull the meat, pull the grid, lift the platesetter and add some lump then put the grid and meat back on.  Shouldn't take but a minute to accomplish.

    Oh, and good luck with how your brisket turns out!
  • weredaoneweredaone Posts: 53

    Well had it yesterday and for my first one I have to say it was pretty good!! My kids loved it !!

     can't wait to try my next one!!

  • FoghornFoghorn Posts: 5,644
    Thta "thumbs up" is well-deserved.

    XL BGE, Klose BYC, ProQ Excel, Weber Kettle, Firepit, Grand Turbo gasser, and a portable Outdoor Gourmet gasser for tailgating

    San Antonio, TX

  • danv23danv23 Posts: 732

    The Dude: This is a very complicated case, Maude. You know, a lotta ins, lotta outs, lotta what-have-you's. And, uh, lotta strands to keep in my head, man. Lotta strands in old Duder's head. Luckily I'm adhering to a pretty strict, uh, drug regimen to keep my mind, you know, limber.

    Walter Sobchak: Nihilists! *uck me. I mean, say what you want about the tenets of National Socialism, Dude, at least it's an ethos. 

    Cumming, GA

    Eggs - XL, L, Small

    Gasser - Weber Summit 6 Burner

  • weredaoneweredaone Posts: 53
    Thanks! it is amazing to me how we all get nervous over our cooks! We ARE our own toughest critics!!  Can't wait to plan what to do next weekend!!!
  • lousubcaplousubcap Posts: 14,268
    edited July 2013
    @weredaone-way to go-great cook.  It is habit forming at a minimum.  And while we are our toughest critics, the BGE fun for me is the journey (aka cook).  Yes, I want it to turn out well but sometimes you hit a single or strike-out.  However, if you enjoyed the ride then it was a winner in my book.  The BGE can slow-down your life and that's not a bad thing.  Just an opinion and we all know what those are worth...
    Louisville;  L & S BGEs, PBC, Lang 36; Burnin' wood in the neighbourhood. # 38 for the win.
  • TexanOfTheNorthTexanOfTheNorth Posts: 3,917
    Looks great! For your next one, consider separating the point from the flat after you pull the brisket off of the egg and making burnt ends.
    Well, "spa-Peggy" is kind of like spaghetti. I'm not sure what Peggy does different, if anything. But it's the one dish she's kind of made her own.
    Aurora, Ontario, Canada
  • weredaoneweredaone Posts: 53
    I have done the research on the burnt ends and will give them a go next time for sure!! Awaiting the arrival of my 4th child (due in 3 weeks) so pleanty of time to read up and trying out some more cooks!
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