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!st Ever Attempt @ Brisket!

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Smokin' Todd
Smokin' Todd Posts: 1,104
edited November -1 in EggHead Forum
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<p />Brisket is the one thing I have never done to date, so I decided to give it a try this weekend. I found a butcher shop close to home that can get anything on demand. I ordered something in the area of 8 lbs-10lbs...as close to 8 he can get. Well this morning when I picked it up he sold me this huge 14 lber. As compensation for going to high over the weight limit he sold it to me for $25 total rather then the 2.30 lb he originally quoted.
Well folks ...it's sitting in the fridge with 50/50 brown sugar and cow-lick ready for 6pm start. Im guessing close to 2 hrs a pound at 220-250 for 190-200 internal?
Thanx for help!
ST[/b]
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Comments

  • stike
    stike Posts: 15,597
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    Smokin' Todd,
    That fire's gonna be going for 28 hours plus. I followed Elder Ward's fire-building diections, and went 26 hours without ANY issue. Following day I cooked again for a couple hours at 350 on the SAME load of lump. So don't worry about the length of time of the cook (not that you said you were).[p]I filled the egg up past the fire box, and a little more than halfway up into the fire ring, about 2 inches below the grid level.[p]Good luck.
    ed egli avea del cul fatto trombetta -Dante
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  • ravnhaus
    ravnhaus Posts: 311
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    Smokin' Todd,
    I would recommend 250° and an hour and a half per pound. Should be done in about 21 hours. You might bump up the heat a little to speed things along.
    Did you have any trouble fitting that monster on your egg? I usually try to keep mine more in the 6 to 9 pound range, course I only have a medium.
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  • AndyR
    AndyR Posts: 130
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    Smokin' Todd,
    "I found a butcher shop close to home that can get anything on demand."[p]I am drooling at that thought alone. Butchers around me are noting more the specialized resellers. Good luck with that chunk-o-meat. Done right, there is no better 'Q.
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  • Unknown
    Unknown
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    Due to Forum rules I will not mention what smoker I will be using, but I am still pending on a large green guy:(.
    In case you wonder why I post on this forum; it is because the advise here is awesome, plus time/temps is prety much universal no matter what cooker is used.
    Thanx so much for the responses!. I really hope time to finish is closer to 21 hrs. Brisket went on at exactly 7:05 EST, so I really really hpe finish tme is in the area of 4 pm tomorrow!
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  • Car Wash Mike
    Car Wash Mike Posts: 11,244
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    Smokin' Todd,
    BGE hasn't updated profiles. My e-mail is mjmckernan@aol.com
    E-mail me, I owe you an apology![p]CWM
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  • JSlot
    JSlot Posts: 1,218
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    Holy mackerel, Todd! $2.30/lb!? That sounds like highway robbery! I realize there's a huge regional price difference as far as meats go, but that seems excessive. $2+ a pound is a fairly normal price around here for pre-trimmed brisket flats, but packer cuts sell at Wally World for 98¢/lb. The highest I've seen this year is $1.18/lb. Good luck with the cook and look forward to hearing how it turns out![p]Jim
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