Brisket Time

saluki2007 · March 2014

Going to be doing my first brisket tonight. I have a 7 pound choice packer. Going to do just the basic salt and pepper rub. Should I put the rub on now like doing a butt or should I wait till it's closer to the time to put it on? Pictures and updates later. Wife wants to take the dogs on a walk.

DMW · March 2014

Wait

Dave in Florida · March 2014

I put the rub on and back into the frig while the egg is getting to temp. Once stabilized onto the egg it goes.

cazzy · March 2014

I let my briskets sit for an hour in room temp before tossing them on the egg. I season right before I toss them on the egg.

lousubcap · March 2014

I am convinced that there is no right or wrong answer to your question. I have applied the S&P rub the night (around 20 hours before the cook) before and the day of-the biggest variable to me is the quality of the brisket being cooked. FWIW-

saluki2007 · March 2014

Thanks for the info guys. The other thing I'm trying to figure out is if I should fill up the drip pan with water. Yes or no?

lousubcap · March 2014

As you can see from the above-many different roads will get you there. No need for the drip pan with water but then again-all it does is moderate the temperature of the BGE. You will see more humidity with the water pan but "do you need it" nope. You do need a pan elevated from your heat-deflector regardless of liquid or not to collect the drippings w/o burning them during the cook. FWIW-

saluki2007 · March 2014

Thanks lou.

saluki2007 · March 2014

She's all rubbed up and waiting for the egg to stablize.

grege345 · March 2014

Yum. All we have are flats

saluki2007 · March 2014

11.5 hours in and we are at 146.

saluki2007 · March 2014

14.45 and at 155. Thinking about bumping it up to 260-280. Been running around 220-230. Hoping to have this ready to eat by 6 cst. May have to crutch.

Shiff · March 2014

Looks like you're in the stall which happens between 150 and 165 or so. It can sit there for hours (doesn't always) which can get very frustrating. 220-230 is pretty low since your ending temperature is around 205, so it will take a long time to get there. If it were me, I'd bump it up.

lousubcap · March 2014

You are gonna have to crank and crutch to get where you want to be when you want to be there. You may lose the bark "crunchiness" but that will be way over-shadowed by the great taste. Whatever road you go down, do not cut the cook short-unless you have the magic feel technique then ride til the thickest part of the flat is able to be probed both ways almost like butter. FWIW-

saluki2007 · March 2014

So I bumped it up to 300 and wrapped it. The IT was at 163 when I wrapped it.

saluki2007 · March 2014

Just put it in the cooler. Was at 202. I will most likely post pics in the morning.

saluki2007 · March 2014

Mmmmm, black gold. Best thing I've egged yet.

cazzy · March 2014

Looks awesome! What's that pink stuff?

The Cen-Tex Smoker · March 2014

nice! Great work.

henapple · March 2014

That's a Beyoncé brisket....you put a ring on it. Nice job.

saluki2007 · March 2014

Did cabbage,carrots, yellow and purple potatoes, onion, and mushrooms in the crockpot.

lousubcap · March 2014

Nice win-congrats on the cook!

Brisket Time

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