1st Brisket

lwal50

I am cooking my first brisket for the 4th and have a couple of questions.  I have read a lot but I have yet to buy a temperature probe,  but I do have a thermapen.  I have a large egg and plan on cooking around 250 and I know the time is around an hour and a half per pound. Can I check it with a thermapen when it is close and make that work?  If I finish it the day before what is the best way to reheat it?  Thanks for your help.

dldawes1

Could you tell us more about your brisket...that has a lot to do with it.  Size/weight, cut (full packer, flat, cap), etc.  Also, welcome to the forum...happy egging my friend.

Thermopen works perfect.  I like mine about 195-200F IT. I have reheated by wrapping in HDAF and poured a little beef broth in then reheated at ~170.  That's just my method...I am sure others have other ways and methods.

lousubcap

Welcome aboard and enjoy the journey.  Lots of discussions on here about brisket cooks.  The key to the brisket finish-line is the feel in the thickest part of the flat.  When it probes like buttah then you are there.  And that can be across a wide temperature band; 180's-low 200's*F.  Your thermopen will do just fine both to check the temp but also determine the feel. 
Give the search function here a try or use google and add big green egg to your query and you should become overloaded on brisket info. 

lwal50

It just says beef brisket 12.90 lbs. I bought it from Sam's.

dldawes1

That should be a full brisket....the kind I like to cook !!!

Like Lousubcap said, take some time and read a little. You'll learn a lot !!

Simcan

Agreed with the previous comments.  Do a little research on method, trim it up, Thermapen is fine...check all you want, but relax and enjoy the journey rather than watching the clock. Make sure you expect and understand the stall, and don't rush it. When it is done it is done, and not before. Enjoy, and post pics!