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UFC/New Years Brisket

BigGreenGreggBigGreenGregg Posts: 161
edited 11:43AM in EggHead Forum
Armed with information from this Great Forum and it's BGE Gurus, my first brisket ever (10 lb packer) just went on for tomorrow afternoon's football and fighting party. Rubbed with DP and a few additions stolen from other recipes I found here. Plan for 13-16 hours with a long cooler rest - then slices, burnt ends and chili!

Here it is waiting:


Found some use for the fat trimmings....further seasoning of the CIDO:


Will add pics of the results tomorrow.

Thanks to all of you for your valuable insight this year with my new cooking machine. Wishing you a happy, safe and prosperous New Year!


  • WWSisWWSis Posts: 1,448
    Good luck! I was nervous when I did my first one but it turned out great. We will look for pics tomorrow.. ;)
  • Thanks Julia! Not too nervous...I've prepared as much as possible. Worst case: it goes in the chili!!
  • WWSisWWSis Posts: 1,448
    Haha - always good to have a backup plan! ;)
  • cookn bikercookn biker Posts: 13,407
    Looking foward to the pics. Relax, trust the egg. ;) :)
    Colorado Springs
    "Loney Queen"
    "Respect your fellow human being, treat them fairly, disagree with them honestly, enjoy their friendship, explore your thoughts about one another candidly, work together for a common goal and help one another achieve it."
    Bill Bradley; American hall of fame basketball player, Rhodes scholar, former U.S. Senator from New Jersey
    LBGE, MBGE, SBGE , MiniBGE and a Mini Mini BGE
  • This Egg is like the Ronco oven - set it and forget it ;)

    Chugging along nicely! Looking forward to tomorrow
  • smbishopsmbishop Posts: 1,966
    Getting prepared to make my first on Sunday... Looking forward to your results!
    Southlake, TX.  And any chance I get,  @ Cowhouse Creek - Gatesville, TX
  • elzbthelzbth Posts: 2,075
    Looks like you are off to a great start....I expect you will have some mighty fine brisket tomorrow afternoon! ;)
  • 16 hours in. Actually a bit darker than pic shows due to flash. 172* - getting close

  • elzbthelzbth Posts: 2,075
    You are in the home-stretch! Looks perfect. ;)
  • Actually ended up being 18.5 hrs - off the Egg, point removed and ready to go in cooler.


    Point back on for first burnt ends attempt


    Which ended up like this


    The sliced pics of brisket didn't come out good enough to see, but it did turn out tender and moist. I learned alot from this and will try it again
  • Almost forgot -

    Chili! Off the Egg and ready to go...a big hit. I keep working to perfect the recipe, and end up making it different every time. Oh well, it was good, and will be better the day after (today)


    Wife's delicious chocolate cake:

  • Mr HollowayMr Holloway Posts: 2,034
    Nice job Greg
    Everything looks great.

  • Thanks Shane! Learned a ton about brisket on this cook to make the next ones better
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