First Brisket and a Side of Jalapeno Poppers

bobguy511

After have a Big Green Egg for about 10 months I finally decided to tackle smoking a brisket.  First of all a big thank you to everyone who posts recipes, tips and tricks.  Without that information my first brisket would have been a bust, but thanks to y’all sharing information it was darn good perhaps even fabulous!

I read a lot of recipes and advice about how to cook a brisket, many disagreed on things like what temperature represents done, cook fat side up down or flip in the middle of the cook, to wrap in in foil or not to wrap…

After digesting the advice I did the following:

Got a 5lb brisket and trimmed the fat to ¼ inch thick.

Rinsed and wiped dry, then rubbed in a generous amount of olive oil.

Then rolled it in my favorite and somewhat standard BBQ rub: 1 cup brown sugar, ½ cup cayenne pepper, ¼ cup salt, 1 tsp. each of black pepper, chipotle powder and garlic powder.  There are many variations of this, I suspect most will work just fine.

I prepped the BGE for indirect cooking, used about 5 big chunks of hickory for smoking and stabilized the temperature at 250-275.

Put the brisket on and shut the lid. 

3 hours later the internal temp was ~160. 

I removed the brisket, wrapped it in two layers of heavy duty foil and put it back on the BGE.  Oh yeah,  added ½ cup of water with ½ dissolved bouillon cube when I wrapped with foil, one the recipes I read called for coffee,  might try that next time. 

Put the brisket back on the BGE and brought the temp up to 300-320.

2 hours later the internal temp was 203.

I removed it and wrapped in a large towel, then set it in a cooler for two more hours.  I understand that the cooking continues that brisket tenderizes during this stage (BTW – many recipes don’t include this step but it makes sense to me).

Total cook time 7 hrs. Obviously that will vary depending on size of the brisket being cooked.

Since I had two hours to kill and the BGR was hot, I cut some jalapenos in half, removed the seeds, filled with a generous amount of cream cheese and wrapped each ½ with a slice of bacon.

I put these on the BGE for about an hour or until the bacon is crisp and the cream cheese is expanding through the bacon and beginning to brown.

Thanks to all of you who share your tips, tricks and recipes! 

theyolksonyou

Nailed it's

lousubcap

Most eggcellent-as with all things BGE, many roads will get you there-looks great.

deadlyfrog

Both look great... What temp and how long for your Jalapeños?

logchief

Nice job on that brisket, maybe in the next week or two I try my first.

bobguy511

deadlyfrog said:

Both look great... What temp and how long for your Jalapeños?

The Jalapenos cooked at ~325 for an hour.

bobguy511

logchief said:

Nice job on that brisket, maybe in the next week or two I try my first.

Thanks, and I hope it wasn't all dumb luck. I plan on cooking another in 3 weeks using the same technique, if that goes as well I'll know that I have one good brisket recipe/process.  Let me know how your first brisket cook goes. 

deadlyfrog

bobguy511 said:

deadlyfrog said:

Both look great... What temp and how long for your Jalapeños?

The Jalapenos cooked at ~325 for an hour.

Thanks bobguy.... Going to try them now since the harsh winter is starting to break.

grege345

Looks great. Looking forward to more from you!