First post here beef brisket on the egg this morning

JOOST

6.5# brisket. Marinated all night with Don Juan's brisket rub and brown sugar. On the egg at 8:30 cst Steady 200 degrees right now with some hickory chips for flavor. I'll keep y'all posted from Texas.

JOOST

FYI

JOOST

Ready to go

lousubcap

Just an FYI-but if you are 200*F on the calibrated dome your cooking grid temp is likely 20+*F lower so you won't get there from here.  If 200*F at the grid you won't get there either as brisket needs to get to 190*F+ before you start to check for doneness. That usually happens around 200-205*F-probe goes in and out like butter in the thickest part of the flat and you are there.  Search brisket and add big green egg to your query and you will get more info than you will ever need.  BTW-most BGE's have a "sweet spot" for temperature control at around 250*F+/- on the dome.  FWIW-

The Cen-Tex Smoker

lousubcap said:

Just an FYI-but if you are 200*F on the calibrated dome your cooking grid temp is likely 20+*F lower so you won't get there from here.  If 200*F at the grid you won't get there either as brisket needs to get to 190*F+ before you start to check for doneness. That usually happens around 200-205*F-probe goes in and out like butter in the thickest part of the flat and you are there.  Search brisket and add big green egg to your query and you will get more info than you will ever need.  BTW-most BGE's have a "sweet spot" for temperature control at around 250*F+/- on the dome.  FWIW-

listen to cap. He knows of what he speaks . Good luck and enjoy the cook.

henapple

Listen to Cen Tex...dude can cook a brisket.

The Cen-Tex Smoker

henapple said:

Listen to Cen Tex...dude can cook a brisket.

we all get lucky every once in a while. good times man. gld you made it down.

SmokinDAWG82

+1 on raising the temp to 250-275. Good luck man, enjoy.
Happy St Patricks Day!

Lmartin

I've had whole brisket on since 7am. Dome temp 250 so I grate temp is roughly 220. Internal temp of brisket is 185 after cooking 7 hours. I wrapped in foil at 165 and back on egg. My question is, what temp do I want to putt meat off? I've read so many different forums. Some say pull at 180, some say 195-200. I plan on wrapping in towel and putting in cooler for couple of hours. Next question..... Am I on target with my method?

The Cen-Tex Smoker

never 180. ever. you want to start checking for tenderness at 190-195. mine are usually done around then. it can be as high as 205 or so. You want a temp probe or fork to slide in and out with very little resistance in the FLAT (the point will be tender hours before the flat is done) Good luck and enjoy..

Lmartin

I didn't think that 180 sounded like a good idea. It's still on the egg at 8 hrs cooking time and internal temp is now at 195 with dome temp holding steady at 250. Thanks for you comment. I hope it turn out good. I've cooked many brisket in the oven (pre BGE days) but this is my first brisket.

The Cen-Tex Smoker

I didn't think that 180 sounded like a good idea. It's still on the egg at 8 hrs cooking time and internal temp is now at 195 with dome temp holding steady at 250. Thanks for you comment. I hope it turn out good. I've cooked many brisket in the oven (pre BGE days) but this is my first brisket.

I would pull it now and FTC for a few hours before slicing. The cooler rest makes al the difference in the texture.

Lmartin

The Cen-Tex Smoker said:

I didn't think that 180 sounded like a good idea. It's still on the egg at 8 hrs cooking time and internal temp is now at 195 with dome temp holding steady at 250. Thanks for you comment. I hope it turn out good. I've cooked many brisket in the oven (pre BGE days) but this is my first brisket.

I would pull it now and FTC for a few hours before slicing. The cooler rest makes al the difference in the texture.

Ok, we'll do!!!! Thanks

JOOST

Just pulled the brisket off and have it in a cooler. Internal temp was right at 200 f. Thermometer slid in with ease.

Foghorn

Strong work - and welcome aboard. I would ask for a pic of it sliced but since I put up a big PHAIL on that regard with my Salado cook I don't have the right to make that request.

nolaegghead

The Cen-Tex Smoker

That brisket you brought was off the hook, brothah!

The Cen-Tex Smoker

nolaegghead said:

The Cen-Tex Smoker

That brisket you brought was off the hook, brothah!

Thank you, sir! Even a blind squirrel finds a nut from time to time . That was fun

nolaegghead

I was going to accuse you of standing in line at Franklyn's at 9AM, but I knowz you got skilz

JOOST

Sliced up