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LBGE first use - brisket

markem
markem Posts: 54
edited April 2014 in EggHead Forum
Earlier this week, I got my first BGE and played with it to get the temp settings figured out.  Last night, I got serious.

Had an 8.5 lb brisket with a nice rub in the fridge and took it out about 12:30 am Saturday.  Fired up the BGE and let it settle before putting in the diffuser and getting set up to smoke.  I picked up a thermoworks dual probe so as to be able to check the grill temp and meat temp.  Worked well and after about 10 hours, the dome thermometer and the grill probe started to pretty much agree with each other.

Used water in the drip pan, even though I know it isn't necessary.  Wound up after 11.5 hours with a brisket that you could cut with a fork.  Hands down the best one that I have ever smoked.  I'm sold on the BGE.

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After 11.5 hours and 1 hour resting in foil

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and finally after slicing.  Fork tender and good!

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Love the BGE - bet y'all hear that a lot!

I'm in Beaverton, OR, a suburb of Portland, where now I don't have to wait for it to stop raining to have BBQ.  I have a SmokeWare SS cap on the way as well.

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Comments

  • henapple
    henapple Posts: 16,025
    Welcome. ..great looking brisket
    Green egg, dead animal and alcohol. The "Boro".. TN 
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  • DMW
    DMW Posts: 13,836
    Welcome, first brisket on the egg, I'll bet that wasn't your first brisket. ;)
    They/Them
    Morgantown, PA

    XL BGE - S BGE - KJ Jr - HB Legacy - BS Pizza Oven - 30" Firepit - King Kooker Fryer -  PR72T - WSJ - BS 17" Griddle - XXL BGE  - BS SS36" Griddle - 2 Burner Gasser - Pellet Smoker
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  • markem
    markem Posts: 54
    DMW said:
    Welcome, first brisket on the egg, I'll bet that wasn't your first brisket. ;)
    Oh no, not by a long shot.  But better than any I ever did on a Weber or Traeger.
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  • Chris_Wang
    Chris_Wang Posts: 1,254
    Welcome. Great first cook and great first post. What rub did you use and what temp did you cook at?

    Ball Ground, GA

    ATL Sports Homer

     

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  • markem
    markem Posts: 54
    edited April 2014
    I used Brisket Rub from CookShack.  Good for a commercial rub, but I'll probably do my own in the future.  We have a Penzy's Spices store in town and I'm not afraid to use it!

    For temp, I'm a bit contrarian.  I kept the grill temp at 195-200 for 9.5 hours after which the meat temp was 160. I then brought the grill temp up to 230 and checked the meat when the internal temp was 175.  The meat was pretty much perfect, so rested in foil in an oven turned off but heated to 100.  After 1 hour, sliced and enjoyed.

    Looking forward to experimenting with rubs and cooking techniques.  The BGE makes experimentation easy and I'm all for experimentation when cooking!
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