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1st Beef Brisket

Big JohnBig John Posts: 4
edited November -1 in EggHead Forum
Hello everybody,

I have only been an Egghead for a few weeks, but this is the best purchase I have ever made. I was a little worried about the price but now that I have cooked on it, there is no question. I have done steaks, chicken, burgers, pizza and baked cookies already.

I am going to attempt my first beef brisket this weekend. any suggestions ?

Thanks in advance for your advise,

John
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Comments

  • Grand Oeuf VertGrand Oeuf Vert Posts: 1,628
    I've got one on right now.
    Here was my previous one...
    BrisketandGrease005-1.jpg
    BrisketandDanny002-1.jpg
    I used my own rub, hickory and maple chips, 225-250 for 8 hours, spray with apple juice on the hour.
    Comes out very nice!
    Good luck with yours.
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  • SoonerChrisSoonerChris Posts: 302
    This will help--->Bubba Tim's Brisket
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  • EddieMacEddieMac Posts: 423
    Do yourself a favorite and get a full-cut, packer brisket - not a flat. They're larger, fattier and full of flavor. For your first rodeo don't go too western. Just an olive oil rub, some dry rub and get going.

    Full load of lump, indirect, 275-300 dome and away you go. These things take a while. They sit in a plateau for quite a while. You're looking for internal temperature of 190 - 200 degrees.

    Not rocket science but pay attention and you'll be fine.

    Eddiemac
    Ft. Pierce, FL
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  • Big JohnBig John Posts: 4
    Yep, I did get a "Packer Cut" around 10 lbs. I am going to trim it up and rub it Saturday morning. I will start the BGE around midnight on Saturday and I hope that it will be done around 2 or 3 PM on Sunday. Let it rest for a few hours and served for dinner at 5.

    Muhahaah... The best laid plans of mice and men.
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  • SoonerChrisSoonerChris Posts: 302
    The one I did last weekend, about the same size, I started at 9pm and it was done about 10am. Into a cooler double wrapped in heavy duty foil and wrapped in towels. Held for about 4 hours. That should be perfect timing for yours.
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  • ShiffShiff Posts: 1,253
    Barry Lancaster, PA
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  • Little StevenLittle Steven Posts: 27,258
    Big John,

    Agree with everything so far. You may want to give Elder Ward's firebuilding technique in recipes a read. I know he has it in the pulled pork section but not sure about the brisket.

    Steve

    Steve 

    Caledon, ON

     

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  • Chef BoyareeChef Boyaree Posts: 150
    I live in CT and have had problems finding the packer cut. Everyone carries the flat.... any suggestions?
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  • FSUScotsmanFSUScotsman Posts: 754
    I'm going to try and do my first one this week. What should I expect to pay per pound? I also don't want to get a ten pounder, can I get away with a smaller one?
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  • Cory430Cory430 Posts: 1,072
    Hunt down Pat's (FlaPoolman) recipe. It is bullet proof!
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  • Big JohnBig John Posts: 4
    I got a "Choice Cut" packer trimmed at Sam's club for 1.99 a pound. I will let you know how it turns out tomorrow.
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  • Big JohnBig John Posts: 4
    Double post sorry
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