Brisket Suggestions.

Fajing · May 2009

Hello again, and thanks everyone for the pork butt information. The butt came out great. I kind of panicked after the "eggspert" at the store down the street told me I had it in the egg too long and that 170 degrees was good enough.

By the time I took it out the internal temperature was 185 degrees but next time I'd give it the extra hour or two and get the whole thing up to 200, as everything except this "eggspert" suggested. But it worked out well anyway.

I'd do less salt in the rub next time, too.

This weekend I did grilled vegetable stacks on Friday and then chicken on Saturday. Again with the rub (I used the recipe in the book) I could do with less salt.

The vegetables were very interesting. It's a recipe from this month's Bon Appetit and it's not yet on epicurious.com, but when it is I'll cut and paste it here. I could have done with less radiccio though. I'm a meat eater but I must say that grilled tofu was actually very good.

This weekend I'm going for a brisket and I figured I'd get suggestions, from anyone who is kind enough to share their experience, in advance. It looks like it will be another 18 hour deal, give or take. I'm running quickly through my first bag of lump and it looks like the BGE lump, while very good, is overpriced at $25 for 20 lbs. I saw Cowboy brand at Home Depot for about $7, and that got pretty good ratings on the website you all linked me to in my last thread.

Finally, I've been reading a lot here. What a fun group you all are!

civil eggineer · May 2009

I have cooked a number of briskets with eggcellent results although brisket can be a little touch and go at times. Rub it with whatever you want and I usually put a little brown sugar also although not sure if it actually helps. Cook indirect at 250 dome temp around 16 hours for a full packers cut. I usually pull mine around 185 internal meat temps but many stick a fork into it to see if the meat is tender and if not keep going. After pulling let it rest wrapped in foil for 1 hour minimum. I don't foil or anything and they come out very tender. So much so it is often difficult to get it off the grill without tearing it apart. I also chill it before slicing.

I think I have been lucky as sometimes it can be tough through no fault of the cook.

Richard Fl · May 2009

Here is a short time version.

http://www.eggheadforum.com/index.php?option=com_simpleboard&func=view&id=633044&catid=1

Here is a longer cook, more commomly used.

http://playingwithfireandsmoke.blogspot.com/1996/03/brisket.html

Red Dog · May 2009

I cooked my first brisket mostly using the Playing With Fire and Smoke from thirdeye's. I only did a flat that was commercially cut/trimmed and it came out very well. Use this as a primer!

Brisket Suggestions.

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