New BGE owner and completed my first Brisket

LiveToEat

Became a first time owner of an XL BGE a few weeks ago and have smoked chicken, ribs, and now my first brisket. All came out fantastic and better than other methods I've used in the past. I've done brisket on offsets and vertical smokers but never really had results to my liking. So I was not expecting much from my BGE either but I was pleasantly surprised. Turned out to be the best brisket I've ever made with good oak smoke flavor and a decent smoke ring. Will continue to pursue perfection but am very happy with these results. Also did burgers and they were my best ever.  Not sure what to do with my built in gas grill now.   

NPHuskerFL

Welcome to the sickness!  Brisket looks good with a nice smokering.   Now back to not achieving results to your liking a offset or vertical smoker... please expound. Don't get me wrong a brisket can be done to perfection on the BGE too & w/ somewhat less effort.  And finally, just out of sheer curiosity, why did you quarter this up vs slicing it?

henapple

Nice...hang on to the gas grill. Don't do anything in haste. I regret my decisions. 

Eggaroo

Welcome. ^^^ second the gasser. I still use mine occasionally. 

SGH

Welcome to the forum brother. That's some great looking grub you got there. Awesome job.

TN_Sister_State

Nice cook and indeed, welcome to the addiction. Briskets my favorite and the reason I bought the egg. Hard to find properly cooked brisket in tn.

LiveToEat

NPH...about the results with other methods...I have always had trouble managing a consistent temp and of course needing to tend the smoker. Results were usually not smokey enough or not tender enough or poor smoke ring. On the BGE the results were the most tender I've ever had. The sliced portions were flexible and separated well. Moistness has been an issue for me before even when using a water pan. I love offset cooked brisket cooked by others that are good at it...I am not good at it but with the BGE I can now make a decent brisket. Also regarding the cut up...the pic is a bit misleading. The point is in the foreground and I partially chopped it. The background is the sliced flat which cut soo smoothly. I cut the flat in half and its stacked on the other half. 

Thanks for for the welcome!

theyolksonyou

Welcome to the forum. Way to come out guns a blazin'!

YukonRon

Awesome start! Welcome to the eggers!! We have a support group, and I will unfold yet another chair at our next session for you. Congrats, and well, my sincere condolences.

LiveToEat

SisterState...I get to Franklin , TN regularly and hit Jim and Nicks BBQ every time. Also looking forward to doing pizza on the egg and my goal is to produce something as good as Brixx Pizza in Franklin. Always striving for the best. 

theyolksonyou

@livetoeat get there then

http://eggheadforum.com/discussion/1181197/murfreesboro-fest

SGH

@LiveToEat- I'm kind of a fan of offsets and verticals myself. I actually still own one or two. If I may ask, what offset do you have or have had?

NPHuskerFL

You'll definitely immediately notice a difference in brisket in regards to moisture.  Brisket looks solid man. Nice work. 

LiveToEat

SGH,  my offset was a crappy one with no mods. It wasn't worth making changes to it so I eventually sold it. The vertical I still have and is a Masterbuilt similar to a Weber bullet type. I was able to do OK with the vertical but wasn't big enough and took too much tending and difficult temp management. I was on the brink of buying a new $1,000 Old Country BBQ offset but then started investigating kamado types. I liked the versatility and wanted a better pizza oven than my gasser provided. Looked at several ceramic cookers and was tempted with Primo but decided on the BGE due to mobility of the nest. On the brisket cook I was able to maintain 250 degrees for 12 hours with minimal tending. Couldn't ever do that before. My digital thermometer graphs to my iPad and it was essentially flat lined. 

SGH

@LiveToEat- The ceramic cookers are about as close to "all around" as it gets. You will love the egg. There biggest limitation is capacity followed by lack of draft. If you are use to cooking on a offset, you will notice the latter more so than someone who has never cooked on offset. Nonetheless, the egg does most all things very well. Enjoy it my friend. 

Villageegger

What size brisket will fit on a medium egg?

LukeGangloff

I also just did my first brisket today. I just purchased my egg about 2 months ago. I was pleasantly surprised on how well it turned out. It cooked faster than I thought. I left my house for 2 hours and it creeped up to 300* during that time. I thought I had it stabilized at 250, fat cap down before I left. I put it on at 0730, left my house around 830 and was done around 2PM, IT 200*. It was 10#. Once done, I put it in the the cooler for 3 hours, fat cap up. Mine was a little dry but still good. Do you guys think it was the temp reaching 300 or can you leave it in the cooler too long dry out?

Lastly, I made burnt ends, they were phenomenal. From the pic from the original poster, what is that portion at the top left? Is it eatable or just fat? Part of the point, fat cap area. Mine didn't look appetizing. It was dark brown, almost greenish, and looked like fat. If  I remember right, in the top pic on the grill, it was the piece that was hanging down below the flat and went to the point. Thanks again.