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Brisket

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tstick
tstick Posts: 67
edited November -1 in EggHead Forum
Just read DavidR's post with interest. I cooked an 11.5 brisket last Sat night-Sun morning. Put it on at 8:00PM and took it off at 12 noon Sunday. Kept the Egg at an even 250 the entire time. The internal temp was 200. I thought it was real good as did my family. The leftovers look a little dry but yesterday it was really moist. These briskets seem to cook different every time I do one. tstick

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  • BBQfan1
    BBQfan1 Posts: 562
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    tstick, Yup, briskets can humble ya pretty quick. What's that commercial? Bits N Bites? "Every handful, a whole new ball game!" That's brisket fer ya, especially if you change or alternate meat sources!
    Qfan
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  • DavidR
    DavidR Posts: 178
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    tstick,[p]Congratulations! I'm getting to the opinion that getting a tender juicy brisket off of the egg is the hardest eggtask of them all. If you get that one down . . . [p]. . . then you got it down!

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  • Spring Chicken
    Spring Chicken Posts: 10,255
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    tstick,
    I did exactly what you did right down to the time-on and time-off. It held a steady 250 degrees until I checked it at 3:00 AM and it had climbed to 275. I just spritzed it with some apple juice and moved the bottom vent a half-hair. A steady 250 the remainder of the cook. My brisket first spent some time in a marinade and turned out okay. It was tender but lacked something - flavor. I think next time I will do a dry rub brisket. [p]SC
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