Brisket Voyage I

TGMorganzo

Hello All, I am smoking my first brisket today. I have a 5.5 lb flat cut USDA choice. I rubbed 2 days ago and had it n the fridge. I took it out about an hour before starting the cook. I filled my BGE XL with lump and added 4-5 chunks of soaked hickory and a few handfuls of soaked pecan chips. The smoke smelled amazing. I have it in there fat side down with a pan of water underneath. Set at 225 and ready to leave it alone. After reading a great deal, I am going to concentrate on keeping the dome temp consistent and give it as much time as it needs to pass the fork tender test. 

TexanOfTheNorth

Looking forward to seeing the finish pics!

Chubbs

Congrats. Few things:

- 225 dome is very low. Likely close to 200 at grate so will take a LONG time at that temo
- no need to soak smoking wood
- no need for water pan in egg
- don't be discouraged if that small of a flat is dry

TGMorganzo

Dome is at 275 now 4 hours in meat is 147 

TGMorganzo

Going to bring dome up to 300

TGMorganzo

Thanks for the tips Chubbs!

Thatgrimguy

I think 275 is a great temp for the Egg. I use 275 -300 anytime I'm up and waiting on it to finish. For overnights I got for 250 so I have time for a full nights rest!

Chubbs

When are you planning to eat it? If dinner tonight, you may want to wrap it once it hits 160 or so

TGMorganzo

I was thinking about wrapping it, thanks, yes dinner tonight. 158 right now. 

TGMorganzo

Wrapped it and got it to 199, but it was still rubbery. I am going to give it another 30 minutes. 

TGMorganzo

took it off 3:45 PM CDT. It is tender and juicy. I am wrapping to serve at 6 PM. I will send pictures when I slice it.