First Brisket

dirty_denim86

Going to be picking up a brisket on Friday for a BBQ this weekend. It'll be my first attempt at the cut just looking for some tips.

Plan:
- Use the Maverick to get the grill temp to 250
- Use fresh lump and some Hickory chunks 
- Wrap it in butchers paper after about 4-5 hours (when the stall occurs) and then place it back in the egg.
- Cook the brisket until 190 internal temp estimating 12 hrs then let it rest for 1-2hrs while wrapped.

Had some questions:

How many chunks should I use for a 10lb brisket cook (was thinking 4-5 chunks)

I am using the AR Oval setup plan on putting the brisket on the top of the AR but where should I put the oval stone at the middle level of the AR?

Thanks guys.

TexanOfTheNorth

Sounds like you have done your research. I don't have the AR so cannot help there. My only comment would be that the times will be what they will be. Use what you have as guidelines but don't be married to them. Finish temp can also be 10-15* higher than 190* depending on the brisket. It's done when a probe passes in and out of the thickest part of the flat with no resistance.

Have fun, enjoy the ride and post pics of your results.

dirty_denim86

If I plan on wrapper the brisket should it be done at a specific point? 

TexanOfTheNorth

dirty_denim86 said:

If I plan on wrapper the brisket should it be done at a specific point? 

I don't wrap but, it is still done when the probe slides in and out of the thickest part of the flat with no resistance

lousubcap

Regarding wrapping a brisket, give the following thread a once-over:
Butcher Paper vs Foil vs No Wrap. You be the judge. 

blind99

aaron franklin also posted a video of no wrap, foil, paper, side by side, recently

HofstraJet

Good luck and please keep us posted. My first brisket is a few weeks away so I hope to learn from your experience as a first-timer.

SGH

dirty_denim86 said:

Had some questions:

but where should I put the oval stone at 

My preference is to put the stone on the lowest rung of the AR. This helps reduce the amount of reflective heat from the stone to the underside of the brisket. Raising the stone closer can cause scorching, especially when running higher temps. 

When to wrap:
There are several theories on this, but in my opinion it depends on what you are trying to accomplish in the end. Again, this is just my preference but when wrapping with paper the ideal time to wrap is once you have came out of the stall and the internal temp has started rising steadily. This method gives adequate time to form a great bark and still produces rendered meat that is very moist. As with most things, there is no one best method for everyone or every situation. But the above is what works best for me. 

dirty_denim86

Is 190 a good starting point to start probing?

After wrapping it and letting it rest for 1-2hrs approximately how much of a temperature increase should I expect?

buzd504

dirty_denim86 said:

Is 190 a good starting point to start probing?

After wrapping it and letting it rest for 1-2hrs approximately how much of a temperature increase should I expect?

  Unless it's a very fine piece of meat, it likely won't be done at 190, but you can probe to get an idea of where it's at.

While it's resting, it may go up a degree or two, but not enough to really matter.  If anything, the resting time will help that last bit of fat render and let the meat relax and get "jiggly".

dirty_denim86

I'm looking to have it ready to cut at 2PM what time would you guys recommend tossing it on the egg at?

Brisket should be between 10-11lbs.

I'm thinking 11PM that would give me a total of 15hrs cook and rest time.