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My best brisket (flat) to date! (Texas style)

FrachlitzFrachlitz Posts: 17
edited March 2013 in Beef
So - im a BBQer far far away from Texas (Denmark), but i still love the idea of the old ways of doing BBQ.

The result = endless trials with brisket, and this i my best to this date!


The meat is a Flat - the only cut i can get in Denmark - but i found US meat! Its around 4-5 pounds.
It was rubbed with - taaaaaaa daaaaaa - salt and pepper 50/50 ;-)


And the placed in the Egg in this beautiful snowy landscape. The temp was 230 F dome (not outside :-) With cherry and apple chips for smoke. Was unable to find oak :-( (What should be the "texas" smoke for brisket). 

I pulled the meat at 154 F (after around 5 hours)
.... to wrap the brisket in paper.


And back to the egg!

I pulled the meat at 192 F (but i think it could have taken a bit more), that was around 3-4 hours after wrapping.

And damn - that was guuuuuud!

It was served with Mac'n'cheese, Sweet fries and slaw :-)

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Griller from Denmark, Europe (BigGreenEgg Large, Weber Q300, Weber Gold 57cm)


  • ChubbsChubbs Posts: 6,925
    Nice!! Never seen wrapped in paper before. What are the advantages of that? Just like foil?
    Columbia, SC --- LBGE 2011 -- MINI BGE 2013
  • FrachlitzFrachlitz Posts: 17
    It its the "Old school texas way". It should allow more smoke, and a bit more air so you keep a bit more of a "dryer" bark, than in foil where you steam it.
    Griller from Denmark, Europe (BigGreenEgg Large, Weber Q300, Weber Gold 57cm)
  • MickeyMickey Posts: 18,744
    I am from Texas and I will eat that.
    Salado TX Egg Family: 3 Large and a very well used Mini, added a Mini Max (I'm good for now). 

  • SmokeyPittSmokeyPitt Posts: 9,862
    edited March 2013
    Very cool.  It looks fantastic!

     I watched this youtube series BBQ with Franklin and his instructions for Brisket were very much like what you did.  Nice job! 

    I notice he has started a series on Pulled pork as well.  

    Which came first the chicken or the egg?  I egged the chicken and then I ate his leg. 

  • Man. That has a great color looks VERY tasty
    Huntsville, Al LBGE
  • Plano_JJPlano_JJ Posts: 448
    Looks awesome!
  • GriffinGriffin Posts: 7,674
    looks great. good job on the paper. wood varies even in Texas. the famous bbq joints use post oak, but most just use what is available, which would be mesquite. it is a weed at our ranch so we are constantly using it for firewood and to cook .

    Rowlett, Texas

    Griffin's Grub or you can find me on Facebook

    The Supreme Potentate, Sovereign Commander and Sultan of Wings


  • 500500 Posts: 2,727
    I'm going through the BBQ with Franklin videos. Just finished brisket. Working on all my prethoughts on how to do one.
    Large BGE; Midlothian, Virginia
    I like Pig Butts and I can not lie.
    "Barbecue is a journey, one meal at a time."
  • Solson005Solson005 Posts: 1,911
    Looks great! 

    I usually cook flats due to availability and price and have had great success. I'm from Oklahoma not Texas but our BBQ is very similar. I like mesquite as @Griffin mentioned it can be found everywhere around here and gives it a nice flavor. 
    Large & Small BGE, CGW Two-Tier Swing Rack for BOTH EGGS, Spider for the Wok, eggCARTen & and Cedar Pergola my Eggs call home in Edmond, OK. 
  • lousubcaplousubcap Posts: 16,779
    Dang-a great cook!! Congrats on wrestling with the flat and winning.  From the land of Kentucky Jelly (one of those "you had to be here threads") who can usually only get flats I believe I have to give the paper a shot.  I hit too many singles and not enough triples and home-runs (baseball phrases) going minimalist once on the BGE.  Welcome aboard!
    Louisville;  L & S BGEs, PBC, Lang 36; Burnin' wood in the neighbourhood. # 38 for the win.  Life is too short for light/lite beer.  
  • GaryLangeGaryLange Posts: 378
    Great cook for sure. Any Texan would be proud of tat Brisket.
  • hapsterhapster Posts: 7,445
    Nice!!! Great job...
  • EggcelsiorEggcelsior Posts: 14,014
    I'm not from Texas and I will eat that. Paper and all!
  • milesbrown4milesbrown4 Posts: 314
    What a great brisket.  Was the paper lined with anything or just plain brown paper?  Thanks.  
  • flemsterflemster Posts: 264
    You should get some shiner bock to serve with it. Texas all the way... Great cook

    Keywords: Gator, Nashvegas, LBGE, Looftlighter, Thermapen in Racing Green (faster than the red one!), PSWOO2, Spider with CI, IQ120
  • Was that a special kind of paper you used?
    Charlotte, nc
  • FoghornFoghorn Posts: 6,492
    flemster said:
    You should get some shiner bock to serve with it. Texas all the way... Great cook


    XL BGE, Klose BYC, ProQ Excel, Weber Kettle, Firepit, Grand Turbo gasser, and a portable Outdoor Gourmet gasser for tailgating

    San Antonio, TX

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