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New to the BGE, First ever Brisket...

vandekampdavidvandekampdavid Posts: 0
edited December 2011 in Root
Hello Everyone,

My wife (She Rocks) bought me a large BGE (I see that and I think "Baltimore Gas & Electric") for Christmas.

So after years of using a gas grill for grilling & my ECB (El' Cheapo Brinkman) water smoker for smoking I've started a new journey with my Big Green Egg.

I have, in the past, smoked turkeys, sausages, bacon explosions & pork shoulders but never, ever a brisket because keeping the temp right on my ECB was damn near impossible... also, I'm afraid of the brisket. Not as forgiving as the pork shoulder... not easy like the turkey etc...

So, new friends, I'm looking for advice... namely, how not to screw this up!

Thus far, my dome temp is holding steady at 250, I've got my plate setter upside down with a drip pan half full of water to keep things relatively humid, my brisket (a little over 5lbs) is sitting flat on the grill fat side up, & I've used about two cups of pre-soaked pecan chips...

Your thoughts and advice would be greatly appreciated!

Happy New Year!

- Dave

Comments

  • gdenbygdenby Posts: 5,946
    Hey, I've still got my ECB in the corner of the garage. Home now for spiders, but also some good memories.

    First off, briskets are really finicky, and 5 pounds is a little small. My first brisket(S) were less than stellar. The window of "doneness" between tough and moist and tender is fairly small. I've never quite landed there, tho' I've had several that were gobbled up.

    Check out:

    http://playingwithfireandsmoke.blogspot.com/1996/03/brisket.html

    for a really good examination of how to cook a brisket.

    Good luck, don't mess too much with your vent settings.
  • Congrats on the egg. You don't need to soak chips; you are better off with chunks. I get better brisket results with packer cuts
  • lousubcaplousubcap Posts: 16,782

    I can usually only find brisket flats that run in the 5-8# range.  With a 250*F calibrated dome, they generally take 1.8-2.1hrs/# to the twisted fork tender done range-somewhere between 190-205*F.  Brisket, always a journey-

    Here are a couple of other good sites-

     
    http://www.amazingribs.com/recipes/beef/texas_brisket.html
    http://www.bubbatim.com/Bubba_s_Brisket.php
    http://playingwithfireandsmoke.blogspot.com/1996/03/brisket.html
    You can overload on brisket info-
    Good luck and always find time to foil and rest the meteorite for at least an hour if you can stand it.

    Louisville;  L & S BGEs, PBC, Lang 36; Burnin' wood in the neighbourhood. # 38 for the win.  Life is too short for light/lite beer.  
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