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Brisket success

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Terrebandit
Terrebandit Posts: 1,750
in EggHead Forum
Today I finally got one right. Good bark, moist, and tender. imageimageimage
Dave - Austin, TX
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  • jccbone62
    jccbone62 Posts: 248
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    Looking good there.  How many did you do before you got it right?  Either way, nice job.
    XL owner in Wichita, KS
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  • Terrebandit
    Terrebandit Posts: 1,750
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    jccbone62 said:
    Looking good there.  How many did you do before you got it right?  Either way, nice job.

    This was only my second one on the BGE. The first was dry and crumbly. I changed up a couple things which seemed to make a difference. I have a couple other ideas to try next time that might just put it over the top. My son told me it was the best he's had, but he's only 25. Lol
    Dave - Austin, TX
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  • lombard
    lombard Posts: 23
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    How about some details on the cook?  Changes you made, changes you're thinking of making...
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  • henapple
    henapple Posts: 16,025
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    Feels good, doesn't it?
    Green egg, dead animal and alcohol. The "Boro".. TN 
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  • Terrebandit
    Terrebandit Posts: 1,750
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    lombard said:
    How about some details on the cook?  Changes you made, changes you're thinking of making...

    These are some things I did differently: 1) I increased my cooking temp to about 240 and it only took 13 hrs to finish. Last time I did 215 and it took almost 18 hours; 2) this time I carved most of the fat off the brisket before coating it with rub. Last time I left most of it on. I think this increased bark and flavor; 3). This time I foil wrapped it for the final two hours of the cook. Last time I just let it ride naked the whole time; 4) this time I was more patient in the final stages of the cook, by checking tenderness at 200, 205, and 207. A big change occurred during this time frame. 5) next time I'm going to buy a choice or prime cut. The past two have been select. 6) next time I'm going reduce FTC time to about 3 hours. This time time I let it go for close to five hours, because it got done quicker than I thought.
    Dave - Austin, TX
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  • thailandjohn
    thailandjohn Posts: 952
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    Nice job


    http://jvp.smugmug.com/Barbeque




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  • porta
    porta Posts: 88
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    Well done! If we got it perfect every time this would be a dying business. The fun part is trial and error. I know I speak for everyone on this forum when I say "we are our own worst critics". Even when I think I nailed it and there is no way I can top it, I do it differently the next time. haha. (But I do document the results/recipe :) )
    68% of statistics are made up on the spot.
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  • Brisket_Fanatic
    Brisket_Fanatic Posts: 2,884
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    Looks really good but you should proably send me some just to make sure. :))

    NW IA

    2 LBGE, 1 SBGE, 22.5 WSM, 1 Smokey Joe

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  • caliking
    caliking Posts: 18,731
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    Looks good from here!

    #1 LBGE December 2012 • #2 SBGE February  2013 • #3 Mini May 2013
    A happy BGE family in Houston, TX.
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  • Terrebandit
    Terrebandit Posts: 1,750
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    Thanks everyone. Great feedback. I just love cooking on the egg. It's an adventure every time.
    Dave - Austin, TX
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  • Terrebandit
    Terrebandit Posts: 1,750
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    henapple said:
    Feels good, doesn't it?

    yes!
    Dave - Austin, TX
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  • Austin Egghead
    Austin Egghead Posts: 3,966
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    Looks very good.  Where did you get your brisky?  They have rather pricey down here.
    Large, small and mini now Egging in Rowlett Tx
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  • Terrebandit
    Terrebandit Posts: 1,750
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    Austin Egghead said:
    Looks very good.  Where did you get your brisky?  They have rather pricey down here.

    I bought this one at Randall's on Brodie lane about two months ago. It was a select cut on sale foe 1.48 per pound. I bought two. Cooked one immediately and froze this one.
    Dave - Austin, TX
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