Loving My New Large BGE! Brisket Question

crags9

Hey Folks!

I've been lurking on here for quite some time and have really enjoyed reading different takes on everything from lighting the egg to brands of charcoal to methods of cooking.....  I was fortunate enough to get my BGE for Christmas this year and have been wearing it out!  I've already done (3) racks of ribs, a beef tenderloin, (2) 8lb pork butts & a 5lb prime rib last night.  Everything has been absolutely fantastic and it sure beats having to baby my Weber kettle!

I've got a little question I'm hoping to get some help with...  I've got an 11lb packer brisket marinating in the fridge right now that I hope to do a low-n-slow on tonight.  I've read different methods from letting it run around 225 all night until it's done to getting the internal temp to 160 and then using the Texas Crutch method and foiling....  I'd like to know what your method is?  Personally, I'd love to put it on at some point tonight (maybe around 9 or 10) and let it go until I wake in the morning and just see where I'm at - then deciding on foiling or not...

Just stuck between a rock & a hard place right now because I definitely don't want overcooked, dry, brisket!  All thoughts, opinions, methods would be greatly appreciated!  You all rock!

Charlesmaneri

I'm from the low and slow school when I do Brisket I put it on @225 and don't bother it until it's done at internal temp of like 190  I also inject my Briskets with  beef stock ,garlic powder  Chile  powder and  worschister  sauce  and rub with Dizzy Pig rubs 

rsmith193

I also inject with beef stock and Head County Marinade. Salt, pepper, garlic. 250º runn until 175ºinternal temp, wrap in plain white butcher paper (lets steam out and keeps moister in. Foil steams and washes the bark off. IMHO). Remove at 198º and place in my Cambro (cooler will work). Hold it for at least 1 hour. I hold mine for up to 5 or 6 hours, and the briskets are still very hot.

Foghorn

"Personally, I'd love to put it on at some point tonight (maybe around 9 or 10) and let it go until I wake in the morning and just see where I'm at - then deciding on foiling or not..."

That's what I would do, but I'd probably wait until about 11 PM to put it on, have the egg somewhere in the 220 - 230 range and then check it around 6 AM and adjust as needed.  Just make sure that the holes in your charcoal grate are not clogged so that you can have good airflow all night and sleep well.

It is unlikely that you will need to foil unless you are serving it for brunch.  In the AM you can crank it up as high as 290 or so as needed to power through to the finish line.

Good luck - and make sure to post some pics.

crags9

Thanks for the responses!  I injected with some beef stock, Worcestershire, soy sauce & rub last night and am letting it marinate overnight.  Do you generally put yours on at night or do you start 'em early in the morning?  I'm not really on a timeline, but would like to have it ready for dinner on Saturday evening.

shadowcaster

Charlesmaneri said:

I'm from the low and slow school when I do Brisket I put it on @225 and don't bother it until it's done at internal temp of like 190  I also inject my Briskets with  beef stock ,garlic powder  Chile  powder and  worschister  sauce  and rub with Dizzy Pig rubs 

+1 

Foghorn

To date, I have done them at night but they typically are finished pretty early.  Centex and others have advocated for just starting early in the morning but cooking at 275 or so and by all accounts he makes the 2nd best brisket in the world so I was thinking I'll do my next one that way.

Charlesmaneri

crags9  I usually do it as a over night cook most times the brisket takes like 17 hours but all Briskets are different so don't go by what I'm saying I have had some go 22 hrs and some go 13 hours the important thing is you don't cook for time you cook till interunal temp is 190 however long it takes and when it's done then you have to FTC for about a hour of 2 then your ready to serve it remember to slice against the grain 

crags9

Great stuff guys!  I will try and remember to snap of few pics as I go along!

Shiff

In my experience you don't remove the brisket until it is tender.  I start checking at 190 and wait until a fork inserted into the brisket twists very easily. You could also use the probe of a thermometer and when it goes in like butter it is ready. I have had it ready anywhere between 195 and 205 degrees.

Don't just arbitrarily pull it at 190 degrees.

I find it takes around 1.5 hours per pound without the crutch. With the crutch it will take around an hour per pound but the bark won't be as good.

henapple

11 lbs...start really late or really early. Don't ask how I know.