Brisket Virgin

Brother Buckeye, being at work I don't have the time to type it up. That said, if you don't find the answer that you are looking for, feel free to call me after 7:00pm any night of the week. I will gladly share the little that I know while driving home. #228-627-5400. Name is Scottie. 

@travisstrick boils his  I kid I kid. I am almost the exact same as @lousubcap but have probably done 1/20th of the briskets he has so nothing more to add. Just mainly wanted to point out that @travisstrick boils his

I cooked a 8-9lb  brisket a couple weekends ago for week day dinners. Put it on at 5:30am and it took about 16 hours. Use your favorite rub or just salt and pepper.  Cook indirect at 225f to 275f dome temp. Probe for tenderness(probing butter feel) in the thickest part of the flat starting at internal temp of 195f. That's the simple basics. 

Light at 6 am. Guessing dinner to be around 5-8 pm so that leaves a healthy window to get it to a sexy jiggle.  you've been here long enough to see probably a thousand brisket threads. But as requested brisket 101. First trim brisket to about a quarter inch of fat throughout & remove/cut out the hard deckle as it won't render out during the cooking process. Use your preferred rub and apply liberally. Personally I prefer a 50/50 S&P and nothing else (it doesn't need it ). Make sure the egg is clean so airflow doesn't become an issue mid stream. Load the egg with lump & Oak Chunks to the point it almost touches the PS. And ideally have the largest lump at the bottom for the best airflow (if you forget this it's not a deal breaker). Light the pit dead center in one spot only and let the fire become somewhat established. Once the fire is established put in the PS (one leg of the PS should be dead center of the hinge area to help deflect the hottest of the radiant heat) or diverter and let it heat naturally with all the other ceramics. Look and smell for good smoke and begin dialing in the target temp I like 235℉. Once you have your temp stabilized put in the brisket. I go fat cap down and always have the point in the back toward the hinge section/flat toward the Pit Master. The pit temp will almost immediately drop because of the cold brisket...not to worry the temp will come back. If you have to adjust make miniscule adjustments to avoid huge temp fluctuations. Sit back and enjoy the ride. Checking temp on the brisket? Check at the thickest part of the flat NOT POINT but the key indicator it's done is a sexy jiggle and no resistance when you probe it with your Thermapen. Cooking more for feel than temp. Then slice that bad boy up. Enjoy. 

@THEBuckeye-since you mention a flat and @Chubbs mentions the Travis method-here's the link:
http://eggheadforum.com/discussion/1138233/brisket-how-i-do-it/p1 This method has received great reviews for cooking flats.  BTW-@Travis has moved on from this and has won a few brisket comps since then. 

Great thread/post, I cook mostly for 4 to 8 people and wonder is smoking a flat worth it or is a packer the only real way to go? I have only done flats.

PS I have yet to even come close to nailing a flat just ask my wife, I thought the handful I have done were pretty good but she has shared they have been her least favorite meals off the egg and she really does like the BGE food.

NPHuskerFL said:

@Grillmagic For a group that size do yourself a favor and do a whole packer. There is nothing wrong with a flat but, the point is the best!  Not to mention you'll pay close to or more than 2x what a packer is per # (varies regionally). I cook for 4 most of the time and any leftovers are quickly vac saved, labeled and frozen for later use in future meals (@EggObsessed brisket chili is pure money using leftovers. 

Thanks for your reply, I will search for a small (11/13 pound packer) we only have SAMS here so no prime. I need a home run!

You do not need prime, choice is good enough. I hope you have a meat themp., start checking at 195 and keep cooking until it probes like buttar. Check naked whiz for more info. I have had briskets that were done in an hour per pound and others that were over two hours per pound. Cook until it reaches the temp not the time. 

bill37 said:

You do not need prime, choice is good enough. I hope you have a meat themp., start checking at 195 and keep cooking until it probes like buttuh. Check naked whiz for more info. I have had briskets that were done in an hour per pound and others that were over two hours per pound. Cook until it reaches the temp not the time. 

Start checking around 195℉ for like buttuh on Choice and Prime cuts. On Wagyu (Kobe) you may be at buttuh by 185℉
Each brisket IS different. Have fun with it.

This was great advice for me a while back in your place. 
http://eggheadforum.com/discussion/1138317/turbo-beef-brisket/p1

theyolksonyou said:

DoubleEgger said:

Don't be shy about cooking a decent sized packer for two. It doesn't last as long as you think. 

Also make excellent chili!

Two  
Yes indeed

NPHuskerFL said:

...

@NPHuskerFL ... is that a picture of two packers or one packer cut in half?  The picture got me to thinking ... not always a good idea.  What if you cut a packer in half and placed the point in the top rack (where it's hotter) and the flat on the lower rack (where it's cooler) to smoke it.  Would that help bring the two parts of the packer to the finish line at the same time?

@NPHuskerFL ... okay, that's the answer to the first question.  What about the second part?  Dumb idea?

THEBuckeye said:

I'm thinking a smallish flat to start! 

Just my $.02 but I would buy a packer.  I haven't had great luck with flats.  The problem I have found is that if you buy a flat it has been completely trimmed of all fat.  It is hard to get it tender.  Smoke the whole packer and plan to have leftovers.  You can use it to make some awesome chili or just some sammiches.