New Medium - Goin' for Brisket - Some Questions

Unknown · June 2007

I'm a new Egger and am thrilled to report that I've got a new Medium past the finance committee chair (wife) at my house! Now to play with it... I'm going for Mt. Everest (Beef Brisket) for my 3rd use of this beauty.... Found lots of good recipes to explore, just hope I can make it fit in the medium.[p]So this weekend for the in-law's brisket cookoff, I'm wondering if I need to spring for the plate-setter, if I should track down firebricks to make a diffuser (with water/drip pan of sorts), or if I can do it without any of this...[p]Also, I must say I'm still a little concerned about getting singed with a flashback one of these times.... This thing can get amazingly hot. I've got a glove for cooking/lid opening with high heat, I will open the top and bottom vents, and will burp it carefully, but I can't help but being nervous about losing arm hair Did I mention I like to drink adult beverages when I cook?[p]So, board members.. Your thoughts on the place-setter/firebricks or go sans diffuser?[p]Also, anyone that can calm my nerves about getting burned would be great.[p]Cheers. MK

hank · June 2007

Neweggerart,
Frankly, I can't imagine trying a brisket without a plate setter. This is one of those really essential eggcessiories in my opinion.

As to flashback, just remember to wear a glove and pump the lid a little before you throw it open. Just get in the habit. I've gotten to where I burp my kitchen stove door now I'm so used to it. :P

Wise One · June 2007

Mark K, firebricks work but the platesetter is easier and you will have additional uses for it. You will have no "flashbacks" cooking a brisket since you are cooking at such a low temperature. Big thing is to cook slow and DO NOT keep opening the EGG during the cook.

gdenby · June 2007

Mark K,[p]Don't worry too much about flashbacks except for above 500 degrees. I've managed to avoid flashbacks every time I've cooked above 500, except once, and I pretty much knew it was coming. I had steaks in at 700, and shut everything down to let them sit a minute more. There was a huge amount of smoke whizzing through any little crack. Lots of little particles just waiting to flare! So when I opened the lid a minute later, even after a couple of burps, when the lid was up about 4", whoosh!.[p]However, anytime your arm is above a 500 degree fire, arm hairs are likely to go. Keep gloves, preferrably welder's gloves handy.[p]
During lo-n-slo like briskets, I don't believe there's any chance of a flashback.[p]Have fun, but remember, with both vent wide open, dinner will go from done to cinder in less than half a beer.[p]gdenby

Unknown · June 2007

Thanks. I may pick up the plate-setter..[p]Not worried about flashbacks during brisket making, just in searing steaks or the likes... Love how this thing gets to 700F in no time! Can't wait to make some strip steaks.

Unknown · June 2007

Mark K,
Before i got a platesetter, i used a pizza stone that i got at walmart and a webber grate from home depot. Placed the bge grate on the bottom with the pizza stone to act as a barrier, and put three bricks beside the pizza stone to elevate the second grate. This setup worked for me.

SSN686 · June 2007

Morning Mark K:[p]The link below will take you to the cook where I did two small brisket flats on my medium. I definitely recommend the platesetter, not just for this type of cook, but for some many other cooks. Much easier to work with than the firebricks.[p]Good luck with your brisket.[p]Have a GREAT day!
Jay
[ul][li]Brisket on the medium[/ul]

Unknown · June 2007

Mark K,
I to have a med. and love doing brisket on it, flats only as i have been unable to find a packer local. I have only done it with a plate setter legs up with a drip pan under it. cook till 195 internal and wrap in foil for a rest. Oh i do use Dizzy Pig dizzy dust course grind. i love how the bark turns out and juicy inside. good luck

New Medium - Goin' for Brisket - Some Questions

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