First Brisket and New Stoker!

BillPinNC

I have had my LG BGE for a few months, why did I wait so long to buy one!

I have cooked steaks, chuck roast, ribs, pork chops, fish and chicken on it so far and all have turned out really good. I held off on trying a brisket until I purchased a contoller, when Stoker announced the built in WiFi I placed the order. The Stoker arrived Friday and I went out and picked up a 5.5 lb brisket that evening. I rubbed it with garlic EVOO, coated with Adams Rib Rub and Grill Master Sweet and Smokey Rub. Slathered on the yellow mustard, wrapped in tin foil and put it in the frig at about 9pm. I figured it would cook in 10 hours or less at 225 so I setup the egg and Stoker loaded with Wicked Good charcoal plus 4 chunks of hickory the next morning and had the brisket on by 9am. The Stoker came without the software for the WiFi so I hard wired for now, it worked great. At 7pm the brisket was only 160 so I cranked up the BGE temp to 325 and an hour later the brisket was 185, 15 minutes later it was at 192 and seemed tender. I also wet mopped the brisket every hour for the last 3 hours with mix of 50/50 apple juice and BBQ sauce heated to a boil.

The brisket turned out great, nice smoke ring, very tender and juicy. It reminded me of when we lived in Texas! Next time I will start the night before and let cook at 225 until it is done, not sure how it could be any better though!

The other thing I noticed this morning was how little of the charcoal was used up, even one of the 4 pieces of hickory was still untouched. After stirring the charcoal I cleaned out the ashes and had about a handful of ashes. Wicked Good seems to burn cleaner, the ash was white in color, when I use BGE it is always dark gray and I have lot more ashes.

Regards,

Bill