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Brisket on XL

Mahi-MahiMahi-Mahi Posts: 162
edited 11:36PM in EggHead Forum
I did my first brisket this morning and lower my 19 inch pizza stone lower with a hanger from egg accessories and put a drip pan on it. And raised the grate about two inches above the felt line using the flip ring for the XL.
I cooked it at 240 at the dome using BBQ Guru controls and it worked great. It did drop a little bit in the sixth hour down to 222 and I stirred the charocal towards the center and it went back up. Their was a lot of charcoal left in the end. It reached 195 in eleven hours and turned out really good. It was not very black only a very thin crust. I think on the XL you have to move your deflector lower than the place setter goes so as not to char the bottom of the brisket to much.

I used a rub of salt, pepper, onion powder and garlic powder letting it set overnight.
I put the remote for the BBQ Guru in the kitchen and went fishing and called my wife every couple of hours on what the P temperture was. It worked great now all I need is a dial up from my cell phone to check on the brisket. LOL

I did not get a chance to wrap it in foil because we ate right away.

I was fantastic.


  • Mike in AbitaMike in Abita Posts: 3,302
    Glad it came out good. Don't know if you can get it but John Henry makes an awesome "Texas Brisket Rub".
  • TommyTommy Posts: 116
    Briskets are like Boston Butts or shoulders, the rubs and mops matter but the cooking process is what makes it.
    Thank god we have Eggs to cook on.
  • tjvtjv Posts: 3,338
    Cool beans, sounds like you got the hang of it. The rest in the cooler will make it better too.

    I have a 15# packer in the fridge for tonight. It will be a game time decision on the hanger/flip ring set-up....T ACGP, Inc.
  • Frank from HoumaFrank from Houma Posts: 5,755
    Nice. I like the part about going fishing. B)

    But did you catch any? :huh:
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