Brisket!

AlliePeanut · September 2013

Hi everyone, I'm a new Egger & have been convinced to participate in an Egg-off at work. We're each doing a Texas brisket & I was hoping for some advice from those with more experience. I have only done one brisket on the Egg so far & while the flavor was good, it was not nearly as tender as I'd like & pretty dry. After doing some research I think that A) I wasn't using the right cut (flat v Texas) and

I just didn't leave it on there long enough.
My questions are:
Rough guesstimate for a 15lb Texas time-wise? (I do have a Thermapen, this is mostly for planning purposes)
How to keep it moist? Someone has recommended spraying it with apple juice.
Am I aiming for somewhere between 200-250 or do I need to be more picky about temp?
Dry rub recipes! I just faked it the last time, throwing together whatever I had, I'd love to hear what's worked for other people.

Thanks in advance!
Allie
Large Egg, quickly becoming the love of my life.

Chris_Wang · September 2013

Since you're in Texas, just use S&P for the rub. If you want to add a little something else, cayenne or bad byron's butt rub could be added. Go heavy with the rub, but don't pile it on.

250° is a fine temp. Some go higher to finish in a faster time, some go lower (225° is the traditional/magical low n slow number). It's up to you and your time allotted. There's not too much of a difference on the egg since it helps the meat retain moisture anyway.

Cook to an internal temp of around 190° and then start checking for doneness (therm will slide in and out at the thickest part of the flat without any resistance). I typically pull the brisket off the egg between 196-205° IT.

Once you pull it, wrap it in foil, wrap it in 2-3 towels, and throw it in a cooler for at least an hour (up to 6 hours in the cooler is ok).

The most important part to me is 3-5 oak chunks mixed throughout the lump.

S&P rub, oak for smoke, 250° to IT of at least 190°... You got yourself a winning Texas brisket.