First Brisket on Egg

stevez

I've done a lot of smoking, including brisket, but on the Weber Smokey Mountain.  Switched a little less than a year ago and am finally getting better at this Egg thing.  Did my first brisket Sunday during the day for dinner on Monday night.  Had to work Monday. Filled the XL with Fogo hardwood and 4 chunks of hickory and stabilized at 270 around 8:00 AM Sunday when the 12 lb Prime Costco brisket went on with a 8.5 pound Kroger pork shoulder.  Temps all went fine through the day and hit the proverbial stall for a couple of hours around 4:00pm.  Cranked up the heat as I wasn't trying an all nighter or anything and around 8:00 all was done and tender as a baby's......  Never wrapped during the cook but did for about an hour.  I then vacuum sealed the brisket and shoulder (after a test of course).  Served it last night to my guests and it was outstanding.  The best brisket I think I've ever had. 

On Monday after work, I put the sealed Foodsaver bags in simmering water on the stove for about an hour.  Never boiled, just simmered while we prepared everything else.  It came out of the foodsaver bags just as fresh as I've ever had it.  I'll never heat up smoked meats another way.  I had 11 people there and we barely had any leftovers, but calls for doing this again real soon. 

This hobby reminds me of golf.  Every once in a while you get a fantastic "shot" and it's a true "golf shot" and makes you want to keep playing at it.  Many times you'd quit if you didn't get those every so often.  That's what this meat was like.  I've done a lot of smoking and had a lot of accolades from family and friends, but never like last night.  I do know that the prime meat had a lot to do with it.  Costco's brisket was prime whole packer at 2.99 pound and I'll be getting many more soon!

Thanks for all the education/support here.  Steve

Hntnhrd

I have used that method to reheat all kinds of food. Always works great. Nice job . I have had some great briskets and some so so ones but those Costco packers seem pretty consistent!!

NPHuskerFL

Sounds like ya nailed it. But, you know what they say right?

stevez

Ok, here are a few.  Didn't take any pictures after I had sliced/pulled and it went too fast.  Used the rub from Smoke and Spice for brisket and from the same book, the Renowned Mr Brown rub for the pork.  Both have been my favorite and I always hold the cayenne for my wife.  My son just called and told me that his fiancé said it was the best brisket she's ever had. Makes me want to another right now! 

lousubcap

Welcome to the forum and above all, continue to have fun.
The measure of success are those who enjoy.  Congrats on nailing it.  Ambitious cook and great outcome.  I'll bet that drip pan was quite full after all that protein.

stevez

Hi Lou, I've been here a while and did an intro and posted several times.  I'm in Louisville too.  I've had several cooks on the Egg, but struggled with temp at first.  This just was my first brisket.  Had some success, but not perfect, with the pizzas and definitely with wings and some ribs.  That Costco Prime is "da bomb"!


P.S. The drip pan was very full!