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BGE Newbie

Stucci62
Stucci62 Posts: 7
in Beef
I am a BGE newbie, just got a large 2 weeks ago and have made several steaks, some chicken breasts and pizzas already.  I am going to jump in with both feet and attempt a 13 pound packer brisket next weekend.  Anyone have any suggestions, tips or pointers?

Somewhere in central Pennsyltucky, not too far from Chocolatetown, USA.

If it's on the internet, it has to be true - Abraham Lincoln

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Comments

  • Eggdicted_Dawgfan
    Eggdicted_Dawgfan Posts: 1,900
    Welcome to the forum. Try googling BGE brisket, brisket egghead forum. Then type in brisket in the search box on this forum. By the time you get done reading (couple months) you will have more knowledge than you know what to do with. Practice is the key to great brisket, from what I hear anyway. Good luck and post pictures. The expert brisket guys here will be more than happy to help you through the process. 
    Snellville, GA


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  • Eggdicted_Dawgfan
    Eggdicted_Dawgfan Posts: 1,900
    Oh and start with a good piece of meat. Maybe even Prime grade if budget allows. 
    Snellville, GA


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  • bgebrent
    bgebrent Posts: 19,636
    Welcome.  Some great brisket info throughout this thread.



    http://eggheadforum.com/discussion/1194980/memorial-day-weekend-brisket-cook-whos-with-me-rules-are-simple/p4
    Sandy Springs & Dawsonville Ga
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  • TideEggHead
    TideEggHead Posts: 1,345
    Welcome!
    LBGE
    AL
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  • Eggdicted_Dawgfan
    Eggdicted_Dawgfan Posts: 1,900
    http://eggheadforum.com/discussion/1138233/brisket-how-i-do-it Worth a read. 
    Snellville, GA


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  • PirateBill
    PirateBill Posts: 259
    edited May 2017

    I am by no means an expert but one big thing I had to learn was to schedule enough time, threw a party last Saturday and did a full packer started @ 11 pm on Friday night and the dern thing didn't come off till 2:45pm Saturday.

    Schedule more time than you think you'll need after all you can FTC for a good amount of time.

    This might help with the leftovers if there are any.

    http://eggheadforum.com/discussion/1205352/whats-your-most-creative-use-for-leftover-brisket#latest

       

    Fight like a man so you don't die like a dog

    - Calico Jack Rackham

    1,000 watt Sharp - 1.1 Cu. Ft. Mid-Size Microwave and one sweet steakager (retail 229$) 

    Scruffy City a.k.a. Knoxville, TN.

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  • GATraveller
    GATraveller Posts: 8,207
    Welcome! 
    My suggestion is to read the above mentioned threads and watch all the Franklin BBQ videos on YouTube. 
    Have fun and enjoy. 

    "Social media gives legions of idiots the right to speak when they once only spoke at a bar after a glass of wine, without harming the community [...] but now they have the same right to speak as a Nobel Prize winner. It's the invasion of the idiots."
                                                                                  -Umberto Eco

    2 Large
    Peachtree Corners, GA
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  • bluebird66
    bluebird66 Posts: 2,791
    Welcome!!
    Large Egg with adjustable rig, Kick Ash Basket, Minimax and various Weber's.
    Floyd Va

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  • Jeremiah
    Jeremiah Posts: 6,412
    Welcome and good luck with the brisket!
    Slumming it in Aiken, SC. 
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  • Hans61
    Hans61 Posts: 3,901
    Read up and it'll go just fine, enjoy!
    “There are three rules that I live by: never get less than twelve hours sleep; never play cards with a guy who has the same first name as a city; and never get involved with a woman with a tattoo of a dagger on her body.”
    Coach Finstock Teen Wolf
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  • lousubcap
    lousubcap Posts: 34,079
    edited May 2017
    Welcome aboard and enjoy the journey.  Above all, have fun.  Once you have inhaled all the above linked advice ask away.
    Short version, another endorsement for the Franklin videos.  Longer version:
    The true keys to success are:

    1.  A good trim of the hard fat ala Franklin.

    2.  Rub of your choice.

    3.  Air gapped drip pan.

    4.  Stable fire at your desired cook temp with plenty of lump.

    5.  Fat cap down, point to the hinge.

    6.  Waiting for the "feel" in the thickest part of the flat to declare victory.  And not worrying if some of the flat doesn't probe as it should.

    7.  Paying no attention to the point.

    8.  Giving the cow around a 15-20 min rest if you FTC (stop the carryover cook).

    9.  Give it a couple hour FTC if you can.

    10.  Recognizing that the cow drives the cook.

    11.  Enjoying and adapting to the cook as it evolves.

    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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  • Foghorn
    Foghorn Posts: 10,081
    Welcome aboard and good luck.  Lots of good advice above.  The only thing that hasn't been mentioned is that you should post your cook here as you do it.  Several of us will probably enjoy the journey with you and if you have issues or questions that arise we'll be able to help you out - even if that only means that we reassure you and tell you to be patient during the stall.

    That's one of the most valuable aspects of this forum. 

    XXL BGE, Karebecue, Klose BYC, Chargiller Akorn Kamado, Weber Smokey Mountain, Grand Turbo gasser, Weber Smoky Joe, and the wheelbarrow that my grandfather used to cook steaks from his cattle

    San Antonio, TX

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  • Smokin_Trout
    Smokin_Trout Posts: 506
    COSTCO prime grade - about $3/lb
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