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19 lb Beef Brisket

TheRainMan
TheRainMan Posts: 44
in EggHead Forum
Beautiful day in Alpharetta, GA and about to smoke my first brisket. It was 19.5 lb before trimming. Applied Texas Brisket Rub. Have a house full coming over tomorrow - hopefully I get this maiden voyage right. :o

Posting a couple of pics - will update as it goes...


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Comments

  • lousubcap
    lousubcap Posts: 34,452
    Couple of observations, hopefully your drip-pan is air gapped from the heat deflector and consider foil protecting any part of the brisket that overhangs your heat deflector.  Beyond that, enjoy the cook and eats.  Brisket, the most fun BGE cook there is.  
    Louisville; Rolling smoke in the neighbourhood. # 38 for the win.  Life is too short for light/lite beer!  Seems I'm livin in a transitional period.
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  • TheRainMan
    TheRainMan Posts: 44
    yes - four little foil balls are suspending my drip pan. Good idea on the foil on the overhang - will do that... Thanks
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  • FarmerTom
    FarmerTom Posts: 685
    Good advice from lousubcap.  I'm beginning to think the wide HDAF may be my most used accessory.  Lay a long piece in the drip pan.  Fold the edges to angle inward.  Fold over any excess that sticks much beyond the brisket, and when you're finished, simply fold it up and toss it.  Brisket is protected from direct heat and clean up is drastically improved.  Enjoy that first brisket, you'll always remember that first one, I know I will.  

    Tommy 

    Middle of Nowhere, Northern Kentucky
       1 M, 1 XL, a BlackStone,1 old Webber, a Border Collie, a German Shepherd and 3 of her pups, and 2 Yorkies

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  • TheRainMan
    TheRainMan Posts: 44
    6 hours in (plus a few brats to snack on)

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  • JohnnyTarheel
    JohnnyTarheel Posts: 6,629
    Looking great!!  Waiting on the finish!
    Charlotte, NC - Large BGE 2014, Maverick ET 733, Thermopen, Nest, Platesetter, Woo2 and Extender w/Grid, Kick Ash Basket, Pizza Stone, SS Smokeware Cap, Blackstone 36"
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  • FarmerTom
    FarmerTom Posts: 685
    I can't speak for how lousubcap arranges his AF, but I put mine directly into the drip pan and extend the sides up slightly to run the drips towards the center.  Pan stays clean.  And I have found a rectangular baking pan works well for the drip pan, is easy to form the AF into.  

    Tommy 

    Middle of Nowhere, Northern Kentucky
       1 M, 1 XL, a BlackStone,1 old Webber, a Border Collie, a German Shepherd and 3 of her pups, and 2 Yorkies

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  • lousubcap
    lousubcap Posts: 34,452
    @FarmerTom - I use a round air gapped drip pan and follow your process but don't worry about the slope of the sides.  You have more real estate with the XL.  I make sure any protein overhang is well foil protected and go from there.  FWIW-
    Louisville; Rolling smoke in the neighbourhood. # 38 for the win.  Life is too short for light/lite beer!  Seems I'm livin in a transitional period.
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  • bhedges1987
    bhedges1987 Posts: 3,201
    I bought a cheap large pizza stone and lay it on my plate setter and it hangs over the edges to protect meat. 

    Kansas City, Missouri
    Large Egg
    Mini Egg

    "All we have to decide is what to do with the time that is given to us" - Gandalf


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  • TheRainMan
    TheRainMan Posts: 44
    9 hours in the Egg - 175 internal...

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  • SGH
    SGH Posts: 28,909
    Yeah buddy!! Looking great. Standing by like a hippy in a wind storm for the finale. 

    Location- Just "this side" of Biloxi, Ms.

    Status- Standing by.

    The greatest barrier against all wisdom, the stronghold against knowledge itself, is the single thought, in ones mind, that they already have it all figured out. 

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  • TheRainMan
    TheRainMan Posts: 44
    15 hours later  - the internal temp hit 205 degrees - took this bad boy off the egg. Wrapped in foil and towels - was piping hot for lunch. Fed a houseful and it was really quite amazing. Thanks for all the help and tips along the way!


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  • EagleIII
    EagleIII Posts: 418
    Looks like you killed it on the first try!
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  • BizGreenEgg
    BizGreenEgg Posts: 301
    Nice bark!
    Large BGE & mini stepchild & a KJ Jr.
    The damp PNW 
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  • bhedges1987
    bhedges1987 Posts: 3,201
    A little tip for you to try.  There is a difference between FTC and actual resting.  If I'm eating brisket in two hours, I will NOT FTC.  Just keep it loosely wrapped in foil / paper and let the I.T come down to 160 before you slice (normally takes 2 hours).  Let that stuff turn to gelatin. If yours was amazing, it will even get more amazing. It will be more juicy and will take much longer to dry out after slicing.

    Great looking cook either way!

    Kansas City, Missouri
    Large Egg
    Mini Egg

    "All we have to decide is what to do with the time that is given to us" - Gandalf


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