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1st Beef Brisket
Big John
Posts: 4
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
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
Comments
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I've got one on right now.
Here was my previous one...
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. -
This will help--->Bubba Tim's Brisket
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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 -
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. -
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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Large BGE
Barry, Lancaster, PA -
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.
SteveSteve
Caledon, ON
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I live in CT and have had problems finding the packer cut. Everyone carries the flat.... any suggestions?
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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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Hunt down Pat's (FlaPoolman) recipe. It is bullet proof!
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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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Double post sorry
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