the 1000th First brisket -- need help thread

What size egg do you have?

I would clean out your egg and load it to the top of the fire ring (not the fire box, above that).  Mix in some oak. (A large will take about 10 pounds)  Light and let it start slowly with the indirect rig, let it go about an hour and you should have some good smoke.

I would get a big packer brisket, they seem to do better vs small.  Trim to about a quarter inch of fat, or say f-it and don't.

Season with whatever you want.  Salt and pepper about 50/50 volume/volume work fine.  Throw it on with the point in the back of the egg or sideways.  Fat down to protect from heat weaseling around the sides of the heat shield.

Cook it between 250 and 300F.  Around 190 internal, start stabbing it with a kabob skewer in the flat.  All over the flat.  When the last holdout on tenderness becomes tender - no resistance to the stabbing, it's done.  Take it off and let it cool for half an hour or so. 

Take some time to learn how to cut it - plenty of videos.  You want to cut and serve, worst thing you can do is pull it off and cut the whole thing up when the meat is still 200F.  All that steam is drying out what little moisture is in the meat.  Ideally you'll carve it when it's around 130-140F.

If you want to keep it warm, throw it in a cooler.  Enjoy and good luck.

@clifkincaid - Yes to both questions.  If you're eating in, say 4 hours, put it in the cooler and check the temp after 3 hours.  If it's still super hot, pull it out and let it cool some.   I always let it cool down for 30 minutes or so even if I do put in a cooler.  You pulled it when it was done.  No need to let it keep cooking, it only hurts.  Let that hot outside cool down a bit.   Then in the cooler.

@Larrymac @clifkincaidone other tip is to keep a fire brick on hand in case your brisket is a little too big for your grill.  You can then wrap the fire brick in foil to create an inchworm effect to arch the brisket.  This way the dome will not come in contact with the brisket.  You can then remove the fire brick if you like after your brisket cooks down some.

I highly recommend you use a remote temperature monitor for your first long cook (especially for an overnight).  Even when I think I built a good fire, air flow is a challenge, and the temperature can gradually creep down to the danger zone. Good luck!

What time are you planning to eat? How big of a brisket are you cooking? 
Nola's advice is spot on.  I recommend figuring out a size/time/temp combo that will get your brisket done 4 hours before when you want to eat.  if you have lots of time and patience you can run it at 240.  if not you can run it up to 275-285. 

I love a brisket thread since I'm still learning myself.  The payoff is so delicious it makes the work worthwhile.  Looking forward to your results, happy Labor Day!

HofstraJet said:

mahenryak said:

@Larrymac @clifkincaidone other tip is to keep a fire brick on hand in case your brisket is a little too big for your grill.  You can then wrap the fire brick in foil to create an inchworm effect to arch the brisket.  This way the dome will not come in contact with the brisket.  You can then remove the fire brick if you like after your brisket cooks down some.

Are these the fire bricks you are referring to? Any suggestions on where to get them besides HD or is that a fair price?

Do you have a v-rack that may have come with a roasting pan purchase?  You can use that instead, turn it upside down and drape the brisket over it.

Good idea. Didn't really need an additional item to store. Thanks!  

nolaegghead said:

@clifkincaid - Yes to both questions.  If you're eating in, say 4 hours, put it in the cooler and check the temp after 3 hours.  If it's still super hot, pull it out and let it cool some.   I always let it cool down for 30 minutes or so even if I do put in a cooler.  You pulled it when it was done.  No need to let it keep cooking, it only hurts.  Let that hot outside cool down a bit.   Then in the cooler.

@nolaegghead - Maybe this is why mine are hit and miss in the cooler. I just wrap and drop it right in pipping hot. Going to let it cool a bit tomorrow before I cooler it.