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First attempt at a brisket

I have done turbo pork butts with excellent results. I want to try a beef brisket and was wondering what temp I should stabilize the egg at and to what temp I should cook the brisket to. Thanks in advance for any advice!


  • FoghornFoghorn Posts: 2,739
    Most of the gurus here shoot for somewhere between 250 and 290.  My last brisket was my first "home run" and I put it at 240 overnight then brought the temp up a little after I got up on the morning.  Honestly, I think anywhere between 220 and 300 works as long as you cook to temp and tenderness.  As a result, I pick a temp that fits my time situation - lower overnight so it doesn't burn through the night - then adjust in the morning. 

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

    San Antonio, TX

  • Thanks foghorn. I was thinking of somewhere around 275 or 300. I just needed some reassurance
    LBGE And MINI Egg
  • SkinnyVSkinnyV Posts: 2,742
    275 or so, my last one I cut the point front he flat and did em on seperate levels. The point finishes quicker, then cut it up for burnt ends.

    Seattle, WA
  • Cooking to done, not temperature, is very important. Somewhere in the 190-205 range but the meat will tell you when it's done. Temp probe should slide in and out like butter.
    LBGE 2013, SBGE 2014, Mini 2015
    Columbus IN
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