Brisket

ryantt

going to try my first brisket on the egg.  I'm thinking I need to go fat cap down with the thickest portion of it towards the back (seems to be the hot spot).  I'd like to settle in around 275-300 as its easy to hold on the XL. Platesetter and raised grid, does this sound right.  It's not that large brisket so putting it on around 6a and hope it's done at 6p.  11 pounds before I trim it up. This is how I did 2 butts and it worked out...any advise is greatly appreciated. 

theyolksonyou

You're on the right track. Likely to be done early at those temps,but it'll hold FTC. 

shannonlcorum

I usually do mine fat cap up. After about 5 hours I make a foil pouch and pour Apple juice inside, then wrap it up and cook for several more hours.

Lmidkiff

Looks like you are dialed in for good brisket. Just keep and eye on the internal temp. It'll cook pretty fast at those temps.

ryantt

Have always done in a UDS or offset so hope the egg turns out like I'm use to. 
@shannonlcorum I too use the Texas crutch. Works out well

ryantt

@theyolksonyou how long will a brisket hold. I've gone 2hrs before with no problems. 

ryantt

@Lmidkiff should I drop it down to 250. I had a little trouble holding that on the egg with the butts I made last time.  I've always cooked 250-275 on the UDS and offset. 

theyolksonyou

Several hours in a prewarmed cooler.  The cen tex smoker went 11 at Salado. 

Dobie

Sounds like a solid plan, post finished pics. 

ryantt

Dobie said:

Sounds like a solid plan, post finished pics. 

I will make sure to post prep to finish...I've been told no pictures equals didn't happen. 

ryantt

Staring the brisket.  XL BGE @275 for 40 minutes before tossed it on 

ryantt

Not sure what's happening, but my temp is now dropped to 225, no changes in venting....could it be ash building up 

TigerTony

ryantt said:

Not sure what's happening, but my temp is now dropped to 225, no changes in venting....could it be ash building up 

It could be. If you think it's ash build up, straighten a metal coat-hanger and bend about two inches on one end. insert it through the bottom vent and wiggle the hanger through a few of the holes in the bottom of your fire grate. Be careful not to move the grate itself around.

ryantt

@TigerTony thanks for the advice.  

ryantt

Just pulled the brisket and now taking the egg up to 400 to cook garlic and rosemary potatos. 

ryantt

ryantt

Came out ok.  Moist and decent pull, but not like the offset or UDS

ryantt

Anyone tell me what went wrong.  I didn't get the kind of smoke ring I'm use to.  I had high expectations and feel a little defeated.  

Dscherzer

ryantt said:

Anyone tell me what went wrong.  I didn't get the kind of smoke ring I'm use to.  I had high expectations and feel a little defeated.  

Ryan, in terms of a smoke ring, you should give this a good read (especially the second link if you want to try to diagnose why there was no smoke ring). This guy's site has a lot of good info about the science behind meat and smoke.

http://amazingribs.com/tips_and_technique/zen_of_wood.html

http://amazingribs.com/tips_and_technique/mythbusting_the_smoke_ring.html

ryantt

@Dscherzer thanks for the info, was disappointed when it was compared to my offset.