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Brisket HELP

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Banker John
Banker John Posts: 583
edited November -1 in EggHead Forum
I am having a small gathering of friends on Saturday and the main course is Brisket. I have a 6# piece cryovak'd[p]Now what do I do? Lunch is to be ready and served at 1:00 on Saturday. [p]How long to plan for the cook?
I'm assuming grid temp of 230-250 with dome about 250-270.
What should I season with?
I have an ET-73, what temp should I pull it?
Do I serve it pulled like pork or sliced?
What sides go well?
What BBQ sauce do I use (vinegar/honey/mustard OR ketchup based)?[p]I appreciate all the help! I can't believe I have had my egg for over 5 years and NEVER cooked a brisket.[p]Banker John
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  • Unknown
    Unknown
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    Banker John,
    You have mail!!

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  • bobbyb
    bobbyb Posts: 1,349
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    Richard,
    Just curious, but every time you supply a recipeI for someone, I would like to see it as well.I'm sure others would too. Why not post to all of us?
    Cheers, Bob
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  • Dave
    Dave Posts: 163
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    Richard,[p]Email me too, me too! (please.) Thx, Dave
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  • Ed
    Ed Posts: 123
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    Banker John,[p]I can maybe help you with the timing. I did a 4.5 lb (after trimming some of the fat cap) brisket a couple weeks ago at a 225F grill temp. It took about 7.5 hours to get to the plateau at 171F and stayed there for about 1.5-2 hours. I pulled it at 190F after a total cooking time 12.5 hours and then let it rest for a couple more hours. It was very good but a bit dry. I'll pull it a little earlier next time. Perhaps someone else can suggest a correction factor for your planned higher grill temperature. And do yourself a favor, record the brisket temperature every so often so you'll know what to expect the next time.
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