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Brisket - Temps

Unknown
Unknown
edited November -0001 in EggHead Forum
I could use some help! I have a good size piece of brisket to cook (about 9 lbs) on my lg. BGE. What I'm not sure about is:
• the correct dome temp
• the finished brisket temp
• about how long I would expect the meat to take to cook?[p]Does anyone have some advice to share?[p]Michael
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  • The Naked Whiz
    The Naked Whiz Posts: 7,777
    Michael Scheiman,
    Here's a web page I put together containing hints and tips I've gained from reading here and elsewhere. Also, look in the recipes section for Elder Ward's brisket writeup.[p]TNW
    [ul][li]Brisket hints and tips[/ul]
    The Naked Whiz
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  • LasVegasMac
    LasVegasMac Posts: 183
    Michael Scheiman, TNW gave you a great link. I'll add my .05$ worth, mainly because I just did one over the weekend.[p]I had a 6 lb. flat. Cooked about an hour and a half per pound. Dome temp was never over 240 for the entire cook. Took it off at 190 internal temp.[p]I did not do the usual 'put rub on, fridge overnight' thing. Last second buy at Sams - got home and said, "what heck, put it on."[p]I did use a rub and two good size chunks of Oak.[p]You know you got it right when the Wife and kids are hovering like vultures, picking off pieces as you are trying to cut it up.[p]The 190 temp is not an automatic "take it off now" thing. I have let some go to over 200, depends on the meat. When it "feels" tender, time to take it off.[p]Good luck. This is one tasty piece of meat.[p]LVM

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  • Unknown
    Unknown
    The Naked Whiz,[p]Thanks for the link! The page was very informative and I liked the way to explained how the collagen would break down with internal temps at around 150 to 170 degrees. [p]I have browsed through the recipies but that was after I posted earlier. I quickly read through all the recipes that were there.[p]I liked Elder Ward's and Chris's ("Nature Boy") Recipes, although the temps and times do vary from one to the other.[p]Cheers!
    Michael
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  • Unknown
    Unknown
    LasVegasMac,[p]I put a nice dusting of Dizzy's Red Eye Express Monday afternoon onto this Brisket and it just went on about 20 minutes ago. I used the same rub on a couple Pork Tenderloins two weeks ago. The flavor was supurb! I tend to use a lot of rub because I guess I like a lot of flavor. I bought 2 bottles of the Dizzy's Red Eye Express last month and I'm almost done with both bottles. I think I have a new favorite rub![p]Michael

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