My first brisket (and post)

BigKRex

Got a LBGE about a month ago, so far I've done ribs, spatchcock chicken, and pork loin, all with fantastic results (thanks in no small part to this great community!). Decided to try a brisket for poker game tonight. For my sanity I'm trying a faster cook at 300 F, starting at 6 AM. Hope to have it ready by 6 PM (will be checking every couple hours). 

http://imgur.com/a/e30jU (album with descriptions, updated throughout cook)

Some of my previous cooks: http://imgur.com/a/jUF1

Start:

(finish to come!)

Chris_Wang

Good luck! What wood are you using for smoke?

Griffin

Off to a promising start. Salt and pepper rub only?

BigKRex

@Chris_Wang: Thanks! I threw a few chunks of hickory in there.

@Griffin: Yep, I figure start simple, and if I think it could use some flavor I can add some to the next one.

RAC

Good luck and welcome aboard!

Griffin

Salt and pepper has become my go to for brisket. Save all those other spices for something else, a good brisket don't need no extra help, IMHO.

TexanOfTheNorth

Get yourself a remote thermometer. It makes keeping track of your cook so much simpler and eliminates the need to open the egg to check temps.

Skiddymarker

Looking good. Salt and pepper is a good choice. Last two, I've settled into Amazing Ribs Cow Crust. The paste rub seems to result in good bark. 

BigKRex

Update, 4 hours in: Egg holding strong at 300 F, meat at 155 F.

cul-de-sac-er

What's in the pan?

BigKRex

@cul-de-sac-er: just water and juices

henapple

Damn that gasket is nice... )

BigKRex

Ugh-oh, coal was almost all used up when I checked after six hours  :(( Added more, and really having trouble getting it back to temperature (it had dropped to 250 when I added coals, and was down to 200 30 minutes later). I think I screwed up by dumping the bottom of the bag on, maybe the little pieces are choking the air?

Edit: yep, I gave the coals a good stir and it heated right back up as usual. Couple lessons learned there. Guess I'll just have less FTC time, not really a disaster.

BigKRex

She's done (well, main cook anyways), and looking great! Final egg temp was 320 (creeped up over last two hours) and meat internal was 200. I chopped the point up and put it back on the grill for burnt ends and FTC'd the flat, where it will be for 1-2 hours.

You better believe I munched on a few of those pieces, wonderful! 

BigKRex

Serving...

Honestly is was a bit dry, but had a wonderful smokey flavor, and looked amazing. Everyone loved it, and I'm happy it turned out pretty well despite the midday scare. Think I'll do a low slow cook for the next one, can't wait!

P.S. I was very happy with the S&P rub.

Dave in Florida

Looks good from here.  Nice smoke ring.  If everyone liked it then it is a success.