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1st Brisket. I'm in Love.
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Gooey1
Posts: 96
I'm going to be honest. Before today I didnt really know what brisket was. Given the choice at a restaurant between brisket ribs and pulled pork 1 would always chose the pork. I bought a brisket this week as it seemed like a good challenge to cook. 250 to 275 and a salt and pepper rub. Pulled and FTC for about an hour at 200 degrees. It was amazing melted in your mouth and crazy moist. I had to foil it at 1 point as I ran out of time before dinner and it wasnt probe like butter yet. It was in the end and is now my favourite thing to cook on the egg. I know I have work to do on the bark and smoke ring but for my first time it was way better than I imagined. The pictures are clearly out of order though. 
"Sometimes you eat the bear and sometimes............. Well, he eats you"
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Flat with some fat cap? How much did it weigh?New Albany, Ohio
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About 5 lbs."Sometimes you eat the bear and sometimes............. Well, he eats you"
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Bravo... Looks pretty tastyMSV Chill Spot
Chester County, PA
http://egginwithedward.blogspot.com/
http://edwardhardingphotography.zenfolio.com/ -
Great cook and write-up. Now you know and you will only improve what was an already great cook. Glad you hit a home-run. FYI-sometimes they all don't end that way.Louisville; Rolling smoke in the neighbourhood. # 38 for the win. Life is too short for light/lite beer! Seems I'm livin in a transitional period.
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@lousubcap oh I know. I have had cooks that went bad. My first one was the day I got my egg and made hotdogs. I didn't know about raising the grate so we all ate black hotdogs that day."Sometimes you eat the bear and sometimes............. Well, he eats you"
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That looks really good. One day I'll join the brisket club, still a little nervous for some reason. Congrats!Lethbridge, Alberta LBGE & MM
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Well done sir.
XXL BGE, Karebecue, Klose BYC, Chargiller Akorn Kamado, Weber Smokey Mountain, Grand Turbo gasser, Weber Smoky Joe, and the wheelbarrow that my grandfather used to cook steaks from his cattle
San Antonio, TX
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@noregard-I am a member of the "no nervous brisket cooks intervention society".
That said, about the best way to ensure success is to start with a good cut of brisket-CAB at a minimum. From there it's no more challenging than a butt-just a little tighter finish-line window. Jump in and your Q life will be forever changed. FWIW- 
Louisville; Rolling smoke in the neighbourhood. # 38 for the win. Life is too short for light/lite beer! Seems I'm livin in a transitional period. -
Brisket is one of those cooks I have been avoiding for the same reasons. Will have to give this a try.
LBGE - 2/12/2015
Chesapeake, VA
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For those nervous, I did my first a couple weeks ago. What I found was that I ran into a pretty serious "stall" where I had to foil for a while, but once it got over the hump it was ok. I started to panic. You never know though until you try.
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It's hard to totally ruin a brisket if you follow methods described on this forum. Do they all turn out GREAT, No- but sometimes you just have to blame the cow..McKinney, TX
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Looking good.
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Link to the best brisket guide? I need to try one as well.
Also thoroughly confused so far on what I need to ask for as many say stores don't have or cut full briskets? -
Nice first try, keep up the good work, they just get better and better!
Using a MBGE,woo/w stone,livin' in Hayward California," The Heart Of The Bay " -
Search the 'Travis Method' on this forum. It's a good no fail recipe. Also, if you don't have a Brisket source, you can order one from Snake River Farms.
McKinney, TX -
Great looking first brisket, actually great looking cook in general. Nothing wrong witht using the Texas crutch (foil), I almost always do, as to speed up my cooks.XL BGE, KJ classic, Joe Jr, UDS x2
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Over 15 years I've only had one bad brisket, and I know it was a bad piece of meat as I had cooked two that time, and the other one was perfect. I have much more trouble with ribs.
So don't be afraid; just follow a good guide (several mentioned above already) and do it._____________"Pro-Life" would be twenty students graduating from Sandy Hook next month
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@lousubcap thanks for the advice. Only problem is the butchers here (there's only a couple) don't seem to have different grades, I've never actually asked but they only ever have one or two brisket sitting in the display. I'll ask what quality they are next time I'm there.
Lethbridge, Alberta LBGE & MM -
All you nervous brisketeers. If you eff it up, it makes a killer chili.
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@noregard- no worries, I have failed at more brisket cooks than most around here. When I can score a local CAB or prime (thank-you Costco) I am a happy camper.
What follows is "fair warning"-if you don't have a BGE brisket success/ enjoyment budget then pass. I am sure there are equal or better sources but here is a brisket supplier that will hit a home-run: http://www.snakeriverfarms.com And I have no affiliation other than watching them consume my $$. FWIW-Louisville; Rolling smoke in the neighbourhood. # 38 for the win. Life is too short for light/lite beer! Seems I'm livin in a transitional period. -
Great cook!!Charlotte, NC - Large BGE 2014, Maverick ET 733, Thermopen, Nest, Platesetter, Woo2 and Extender w/Grid, Kick Ash Basket, Pizza Stone, SS Smokeware Cap, Blackstone 36"
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Hey Yolk. That's great if it's a party of one.theyolksonyou said:All you nervous brisketeers. If you eff it up, it makes a killer chili.
What if you have people over to eat and show off your skills on the amazing BGE by cooking them a brisket?
"Oh sorry guys come back tomorrow for some delicious Big Green Egg brisket chilli"
huh....then what?
"I'm stupidest when I try to be funny"
New Orleans -
@tigertony I always practice on the wife and kids with new cooks. I wouldn't attempt my first brisket to "show off"
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TigerTony said:
Hey Yolk. That's great if it's a party of one.theyolksonyou said:All you nervous brisketeers. If you eff it up, it makes a killer chili.
As a normal "party of one", that would be seven months worth of chili; breakfast, lunch and dinner!
_____________"Pro-Life" would be twenty students graduating from Sandy Hook next month
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I hope my first looks like that!Lg & MM BGE, Humphrey’s Battle Box | Palatine, Illinois
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I hear you all. I've had my egg about a year now and still haven't tried a brisket. I've made enough shoe-leather brisket flats on the weber to keep me away! With all I've read here I'm going to give it a shot soon.Chicago, IL - Large and Small BGE - Weber Gasser and Kettle
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Great cook!
Large Egg with adjustable rig, Kick Ash Basket, Minimax and various Weber's.
Floyd Va -
Thanks everyone. Maybe some chilli today!"Sometimes you eat the bear and sometimes............. Well, he eats you"
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