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First brisket questions

MusicMan78MusicMan78 Posts: 182
edited November -1 in EggHead Forum
I just bought a brisket from walmart and it's 13 lbs. I have never cooked brisket and just received my stoker unit so I want to cook this so it will be ready for friends/football on Saturday. I have went through some old posts and have a general idea of what I want to do but would like some input please...


injecting with:
1 can beef broth
2-3 tsp beef base
1-2 tbls wish
1 tbls olive oil

injecting while still in cyropak

then rubdown my favorite rub

indirect with pan but no liquid in pan?? (or direct)

Fat side down (trim fat to 1/4 inch if necessary)

grill temp 225 1 to 1.5 hours a lb

using hickory chunks for first time (all previous cooks have been on chips) do I soak first? gonna spread out probably 4 or 5 chunks

until internal temp reaches ???

then rest in foil and cooler for 2 hours

slice and enjoy (hopefully)

Comments

  • MusicMan78 wrote:
    using hickory chunks for first time (all previous cooks have been on chips) do I soak first? gonna spread out probably 4 or 5 chunks

    NO!!! Don't soak the wood.

    . Buy choice grade or better.
    . A whole "packer trim" brisket, which includes the flat and the point (smaller, fattier section), cooks up better than a smaller cut. I generally look for one about 13 pounds.
    . Some people believe that choosing a more limber brisket at the meat market will render a more tender brisket after it is cooked.
    . Some people believe that a brisket covered in white, hard fat (as opposed to yellow fat) indicates that the animal was fattened on grain and will render a superior final product.
    . You can trim the fat cap over the flat to about 1/3 inch thick.
    . Set-up: plate setter-legs up (I orient the plate setter with one leg lined up with the hot spot near the back of the Egg); drip pan slightly elevated off of the plate setter, grate.
    . Put the brisket on with the point toward the back of the egg and the fat cap down.
    . I know it sounds like a waste, but pouring two or three cans of beer in the drip pan at the start wouldn’t hurt.
    . Make sure the drip pan is under the entire brisket. If you have a little overhang at the start of the cook, protect the brisket ends with a couple layers of heavy duty aluminum foil.
    . You can cook at higher temps to push the brisket through the plateaus faster, but low-n-slow is the way to go for tender results. You want about 225* at the grate. Don’t go over 250*F.
    . Start checking for tenderness at about 185*F, measured in the center of the flat from the side of the brisket. Don’t try to measure temp in the point; the extra fat there often causes incorrect readings. Test by sticking a meat fork in the flat and twisting.
    * 1 hour or more rest time in a warm cooler prior to slicing is just as important as any other part of the preparation. Do not skip or skimp on it!
    . The grain of the beef runs in different directions in the point and flat. Separate the two before slicing, and always slice thin and across the grain.
    . For burnt ends, cut the point into 3/4 inch (2cm) cubes, put a light coat of rub on them, put them in an aluminum pan with some of your favorite BBQ sauce, and then put them back in the Egg for another hour or two.

    See also:
    Playing With Fire and Smoke
    Beer Basted Brisket – The Smoke Ring
  • Musicman: Here is another link for you....

    http://www.bubbatim.com/Bubba_s_Brisket.php

    No need to soak the wood...no need for liquid in the drip pan. Good luck! :)
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