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First Brisket

spnspn Posts: 16
edited 6:31PM in EggHead Forum
OK, Looking for some advise......
Cooked fisrt briskte on BGE today. Have company comming over for football game tonight. It was raining pretty bad last night so I set the alarm for 1:30am and got up to prep the grill and get the brisket on. Have a Redi-Chek ET-73 so was able to monitor the meat and dome with the alarm.

My first observation is that I've never had a grill/smoker that would maintain temp like this. Very impressive. Didn't even open the grill until early this afternoon. Maintained b/w 225 and 250. All was going great until the meat got hung up at 170 degrees and dome temp started to drop. Had been at 170 for over an hour. Put on the BBQ gloves at about 3:15 and put in some more lump. In a panic, I went ahead and wrapped the brisket in foil and put in the oven.

For what it is worth, it was a "untrimmed brisket"/ approx 11.5 lbs. not sure where/if I went wrong but must still say loving the BGE and looking forward to my next try.


  • BajaTomBajaTom Posts: 1,269
    The brisket hit the plateau at around 170. It can stay at that temp for quite some time. You might want to put some beef broth in the foiled brisket. There was really no need to foil. Did it have a nice bark on the brisket before you foiled? Take the brisket an internal temp around 185/190. Good luck to ya. Tom CABBrisketcook2.jpg
  • BajaTomBajaTom Posts: 1,269
    During the plateau the collogen begins to mely away. Once most of the fat/collogen is melted off the temp will begin to rise. The temp will move upwards pretty quickly. Good luck to ya. Tom Wholebrisket1.jpg
  • Just what Tom said, with Brisket and Butt you've got that Plateau to deal with. Did our first Brisket a few weeks ago, ( many, many butts under our wings ) and it hung out at 170ish for an hour plus. Good eating tonight. B)
  • 2Fategghead2Fategghead Posts: 9,623
    spn, You will love it! Tim
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