Rookie try at a Brisket

coachmarshall

Hello all! Before I get into topic, let me say I am a long time reader of this forum and all you guys are awesome! I have learned more about grilling on my green egg from this forum than I ever thought I could! Props!

I am attempting my first brisket this weekend on my large BGE. It is a 3 pound brisket and it is trimmed. If anyone would be willing to share anything they can to help, it would be greatly appreciated!! 

ready.set.go!

thanks!

lousubcap

Try this link for quite a discussion-works well on flats:  (The below thread will never die:)).
http://eggheadforum.com/discussion/1138233/brisket-how-i-do-it

lkapigian

Buy a Packer

NPHuskerFL

3# is a lil guy and thus not as forgiving as a larger one with more marbeling/ fat content. However, that's what you have to work with so let's do this thing. As @lousubcap said the Travis method would work or just S&P (50/50) and dial in & stabilize your temp to around 225℉-275℉ (I prefer 235℉). Use oak chunks for smoke.  Wait to put the brisket in until you have good smoke.  Start probing for doneness at around 195℉ IT and don't pull it till it's like buttuh. Let it rest and slice. Or if you must FTC until your ready to slice. Whatever you do DON'T slice it till your ready to eat because it'll dry out quick. Good luck and enjoy. 

johnkitchens

I have nothing to add since I have never cooked a brisket. I do want to see pics of your cook though! 

NPHuskerFL

@johnkitchens  never?  How come?

johnkitchens

NPHuskerFL said:

@johnkitchens  never?  How come?

Honestly I don't know. My wife doesn't care for it is one reason. I have always been kind of nervous about cooking one. I need to go ahead and get a packer and give it a try.

NPHuskerFL

@johnkitchens guess I don't blame you if your the only one that would be eating it. Maybe a small packer. What you don't eat vac save, freeze and keep for chili, sammys etc. It won't go to waste. 

johnkitchens

NPHuskerFL said:

@johnkitchens guess I don't blame you if your the only one that would be eating it. Maybe a small packer. What you don't eat vac save, freeze and keep for chili, sammys etc. It won't go to waste.

My kids would try it, but that doesn't mean they would like it. I try to cook stuff that everyone in the house likes. 

I like to keep Mama happy. 

lousubcap

@johnkitchens going in I would suggest you search for a CAB or preferably a prime packer.  (Costco around here has prime packers at around $4.25/lb.).  The quality of meat going in will definitely have the biggest impact on the outcome.  And then follow the Aaron Franklin video series and all the pearls of wisdom from this site and you will be just fine.  If your wife likes beef but just not brisket, I'm sure you can win her over.  FWIW-

johnkitchens

Thanks @lousubcap. She does like steak and hamburgers so I am partially there! 

theyolksonyou

@johnkitchens two words:  chi li 

coachmarshall

Thanks to all! I will post pics when I cook!

Ladeback69

johnkitchens said:

NPHuskerFL said:

@johnkitchens  never?  How come?

Honestly I don't know. My wife doesn't care for it is one reason. I have always been kind of nervous about cooking one. I need to go ahead and get a packer and give it a try.

@johnkitchens, my wife didn't care for brisket either tell smoked a 5 point year's ago on my WMS and I made it into burnt ends.  Now she loves it as long as long as I do part of burnt ends.   Oh, it is important to let it rest before cutting it.  At least 15 minutes or so.  It will make a difference.