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Sunday Brisket

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edited November -1 in EggHead Forum
Hey All - Put 6.29 lb brisket on 1:00a.m. this morning. Rubbed down the nite before w/Wild Willy's & a little French's mustard - dome temp 250 - small chunk of red oak. Went to bed 3:30 holding steady at 250 dome, by 8:30 dome temp had risen to 275 (need new gasket), & internal temp was 174. Tweaked vents & brought dome temp down a little, & internal has dropped 12 deg to 162 & holding. Used to panic when this happened - know now to let the mystery be. Timing of briskets remains elusive for me; pork butts seem a lot more predictable in their behavior; at least they have been for me. Guess Spring Chik & 5'er 29 are right - practice, practice, practice...ERIC
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  • fiver29
    fiver29 Posts: 628
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    E.B.,[p]I agree. I finally had the best brisket I ever barbecued today. It was both tender and juicy and cut like butter. My guests commented on how easy it was to cut with a butter knife.[p]I'm looking forward to my next brisket cook. Maybe a brisket/pork butt combo.[p]John

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    Yes.  I own a blue egg!  Call Atlanta if you don't believe me!
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    fiver29, Sunday's brisket (6.29lb) was best yet. Really wierd cook though. Put on at 1 a.m. Sat. nite, @ 250 dome. By 8 a.m. Sun. morning dome had climbed to 275, w/internal reading 174. Dropped dome temp to 250-260, & internal temp began to fall (no big deal-seen it before) Stabilized @167, but after a while it begin to fall again. Internal eventually dropped to 149(!), where it stayed a couple hours. Maintained dome @260, & eventually internal began to climb. I figured that was that, but @192 internal, temp fell back to 188. Dome temp had not wavered. Was getting later than I had figured on, so tweaked vents & brought dome up to 300. After about an hour, internal temp began to climb, & I pulled it at 203, wrapped in foil, & set in cooler for 1 hour. Result: best brisket yet. So tender you could almost spread it with a knife, & nice & moist. Total cook time was 16hrs on the egg, plus one hour in the cooler. Go figger. Am used to seeing temp drop during the collagen plateau process, but never saw a 25 degree drop before. Thermometers were all in working order & calibrated: double checked afterwards to make sure. Briskets are a different animal - every one I've done has been different. Sometimes the're done in 6-7 hrs, some are over 20. Safest thing seems to be to start early & allow for cooler time. This was first time I allowed for an insulated rest with brisket, & I wonder if that might somehow allow for available moisture to redistribute within the meat. Oh well, guess I'll just let the mystery be...ERIC

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