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1st brisket EVER

ShrekShrek Posts: 67
Eggers - Sad to say, I've never done a brisket.  Welp, that changes this weekend.  I have a ~6 lber, rubbed with Dizzy Pig Red Eye in the fridge right now.  Plan is to get it on around 6am tomorrow, cook @ ~250 over Rockwood with some hickory chunks.  IT of ~200, right?  Am I a fool to think I may get to eat it for dinner?  
My daughter named my Egg Shrek, because it is big, green, and burps.  
LBGE in Arlington, VA
God Bless America!


  • JacksDadJacksDad Posts: 458
    Go for it! Sounds like a good plan. Six lbs isn't that big, I think you'll be done in plenty of time before dinner...
    Large BGE -- New Jersey

  • JeremiahJeremiah Posts: 5,703
    At six pounds you're going to have issues keeping it moist. Others may disagree, but I'd use a water pan. Plus I'd ration to estimate 7-8 hours. 
    Slumming it in Aiken, SC. 
  • DoubleEggerDoubleEgger Posts: 12,000
    You can always boil it 
  • lousubcaplousubcap Posts: 16,794
    Sounds like a flat.  The key is to make sure it doesn't dry out.  And the finish-line is the feel (temp is only a guide).  Probes like buttah in the great majority and you are there-generally around 200-205*F, FWIW.  
    The cow drives the cook and you can always FTC for a good four hours or more so factor that into your planning time-frame.  
    Here's a link to a well-reviewed flat cook:  
    Louisville;  L & S BGEs, PBC, Lang 36; Burnin' wood in the neighbourhood. # 38 for the win.  Life is too short for light/lite beer.  
  • You might be having it for lunch :). I don’t have any experience with 6lb briskets or flats but your plan sounds solid to me. I think you’ll be done by 2-3pm at the latest at 250 and a 6lb brisket. That gives you some nice wiggle room for a long cooler rest which I think should help out with a smaller brisket cook
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