Brisket Recommendations

Beefcake83

We are new Egg Heads and my GF wants me to smoke a brisket for her birthday upcoming
3-10-18... can anyone provide pointers so I do not ruin her birthday brisket. We just made to die for ribs yesterday but this will only be the 2nd time I’m smoking on my Egg. I’ll be purchasing a digital pit thermometer and meat probes to monitor the temps overnight during the smoke. But any recipes that have turned out good or successful cooking strategies are welcome! 

Thanks everyone!!

ColtsFan

Hold tight. The experts will be by soon. Brisket is my nemesis

Welcome aboard! Lots of good info here

Foghorn

Your question is pretty open-ended.  It's hard to start from scratch.  

Step 1 is to buy a great piece of meat.  Step 2 is to outline what you think would be a reasonable cook plan and then post it here and have brisket gurus like @lousubcap and @The Cen-Tex Smoker help you iron out the details and talk you through it.

I sent you a PM with some notes I've put together over the years.  I don't cook them like the majority here as I like the fat side up and that takes some effort to get the egg set up just right. 

I'll probably be available for consultation as I'm cooking 8 briskets (and 30 racks of ribs) this Friday/Saturday targeting a 6 PM dinner for 150 people so I'll be up late cooking (after attending a black tie dinner).  PM me with any questions.

Good luck.  Take pictures and let us know how it turns out.

MaskedMarvel

Beefcake!! Beef caaaaaake!!!

ok. Now I got that out of my system. 

Everyones different- here’s mine. 

First things first. Open a beer. Drink it. Ok...

THE MEAT!

Pick the packer trimmed brisket up inside the cryo. Does it feel stiff or floppy? Floppy is better. 

Trim the obviously excess fat off, never losing more than about a 1/4” before hitting the meat. See that hard fat? Cut it out. 

Your rub, by weight, is 1:1 ratio kosher salt and course ground black pepper. Manipulate this as you like. I usually use garlic salt and occasionally throw some paprika and stuff in there. Make it your own!

rub the brisket over with cheap yellow mustard. Apply rub. Lots and lots of rub. The mustard will help emulsify the oils in the rub, make it stick better, and facilitate better penetration of the rub oils and the smoke. Actually I have no idea what it does. It just works better. 

Let the brisket rest in the fridge loosely covered for up to 24 hours. Or put it on right Away. Whatever. 

Then, drink a beer. 

THE EGG!

clean your egg out first, then fill it up with layers of rock wood charcoal and smoking wood. Lots of smoking wood. All the way up. For brisket, my wood of choice is mesquite. Texas wood. Sometimes people like oak or hickory. That’s North Carolina wood. read up on what woods do what. But mesquite - that’s brisket. 

Light the egg is two places. Leave the lid open. When it looks like it’s sort of going, put your plate setter in legs up. Crunch up three or four balls of foil about the size of marbles. Put them on the PS. Then place a disposable aluminum pan in the balls. This makes an air buffer between the pan and the hot PS. Fill the pan with water. Or Beer. Or Beer and water. And spices. Or, whatever you like. Make it your recipe! It’s just catching drips and adding humidity - more humidity more smoke ring. 

Bring your egg to 225 degrees. 225. 

Put your grate on top of the PS. Attach your maverick wireless grate thermometer. 

Drink a beer. 

When the egg gets to 225 as a steady temp...

PUT THE MEAT ON THE EGG!

Fat. Cap. UP. 

arrange the brisket so the majority of it is protected by the leg of the PS. And most of it is over your drip pan. Insert your maverick meat thermometer probe so it’s in the flat, or the least fatty part of the meat. It should be cold out of the fridge when you put the meat on. Longer smoke temps below 140 degrees means more smoke gets taken by the meat. Sprinkle whatever reserve rub you have over the top. Close the egg. 

Drink a beer. Do a Jell-O shot. 

You now get to wait for 20 hours or so. 

When the brisket hits around 190 is when you’ll open the egg again. Not before! Never ever before!! Keep that lid CLOSED!!!!

THE REST!!!

When the brisket reads ~195+ degrees with your thermopen, and the probe slides in and out without any resistance. Like. No resistance. Like a stick of warm butter. That’s when it’s ready to come off. 

Immediately, probe in, wrap your brisket in heavy duty aluminum foil. Wrap it good. Wrap it once more. Then wrap it in a hot towel. 

Then put it into a warmed cooler (yeti style) and cover it in hot towels. Close the cooler and don’t open it for at least an hour. This is the FTC. Foil. Towel. Cooler. 

This FTC resting period will will not only give you flexibility time wise for serving, but will allow the meat to draw any leeching moisture back into itself and keep it from bleeding out if you cut it right away. It takes at least an hour. You made it this far. Leaving the probe in allows you to monitor the temp if you hold it for a looong time. 

SERVING THE BRISKET!

You did it! Your friends are staring at you, hungry.. completely unawares of how you didn’t sleep and we’re up tweaking vents and staring at thermometers all night. The anxiety of not opening the lid, married with the adrenaline of that first opening... now the first cut... here it is... 

drink a beer. 

use a a sharp knife. The sharpest you have. I use a Shun anniversary knife that I pamper and baby like a new Dad. Starting on the side farthest from the point, make a 30ish degree cut to the cutting board, sort of like this slash mark: \. Against the grain. You want to sever those fibers on a bias and 90 degrees perpendicular to the natural fibers of the meat. Cut through the brisket, each slice about a pencil width from the last. You’ll end up with a beautiful presentation, one side “lean” and one side “fatty.”  People can choose if they like one or the other. I like it in the middle. 

Do a Jell-O shot. Have another with friends and family. Toast the beast before you and thank it for the gift it has bestown you. 

THE SIDES!

Up to you! corn on the cob. Slaw. Whatever.

The sauce you present with the  brisket should be Texas style. Make your own. I would recommend getting a bottle of Stubbs from the grocer and trying it out. We like it. And it’s authentico Austin. A good control for where sauces  should go. 

Aaaand. Drink a beer with your creation. 

take pictures. 
Lots. With and without forks. 

And, next time, change one thing you do. You’ll dial
in your best brisket over the next years. 


Everyones different. I’m sure I left something out. Brisket dries out quickly. So don’t cut before serving. 

Enjoy! Brisket is the hardest bbq. You’ll nail it.

8-Damien
 

lousubcap

PM sent- my process is a bit different than MaskedMarvel's but that's the beauty and challenge of the BGE.  Many ways to get there.  Regarding the above, if you go with a water-pan make sure you maintain liquid in the pan (heat sink) otherwise the temperature will climb to the natural setting for a no pan environment.  Also many BGE's have a sweet spot in the 240-270*F range so don't fight it if that's where it settles.  BTW 225*F can be a challenge w/o a controller.  FWIW-

lousubcap

@Foghorn - I recall you posting about that upcoming epic cook.  I'm sure you will bring it all home in well-dressed fashion.  Nothing like a good smoke scent to a black tie rig.  Best of luck and above all, have fun.  

ibanda

After attending Camp Brisket and cooking more than a dozen here is my summary. Generally Central Texas Style adapted for the egg.

Packer brisket, 12 to 16# fits on large BGE. Certified Angus Beef Choice grade can be found in my area for $2.89#, and I know I can get them to turn out good. If I can find Prime and I want to really impress I will cook one.

Salt and Pepper. Lump charcoal, 2 or 3 handfuls of post oak or pecan (chips or chunks). I setup a waterpan with a gallon of water. I cook aim to cook at 250, but I do not sweat +/- 25 degrees. 

For serving at lunch I start the fire at 6 or 7 pm, meat on an hour later and take off about 8am. I wrap in butcher paper and a towel and put in a cooler for 3 to 4 hours. For dinner serving I put the meat on about midnight and pull about 1 or 2pm and hot hold till serving. 

I measure "done" temperature with a thermopen at around 200 degrees in the middle part of the flat and am also checing how the probe slides in and out for tenderness.

Gravytrain84

lousubcap said:

PM sent- my process is a bit different than MaskedMarvel's but that's the beauty and challenge of the BGE.  Many ways to get there.  Regarding the above, if you go with a water-pan make sure you maintain liquid in the pan (heat sink) otherwise the temperature will climb to the natural setting for a no pan environment.  Also many BGE's have a sweet spot in the 240-270*F range so don't fight it if that's where it settles.  BTW 225*F can be a challenge w/o a controller.  FWIW-

I’ll take that pm too if it discusses your method. Ive been reading and comparing everyone’s methods trying to improve my cooks. 

lousubcap

Here's a great thread with lots of info:

Memorial Day Weekend Brisket Cook: Who's with me? Rules are simple....  

@Gravytrain84 -PM sent.  

Beefcake83

I’ve definitely noticed the sweet spot on mine is just under 250 likes to hover right around that temp and yeah.... 225 is just about impossible. Thanks for the tip on making sure there is enough water to last the duration of the cook. 

Thanks again to everyone regarding the tips/tricks of successful briskets past! 

I’ll be sure to throw some pictures up here our first brisket!

-Brad

bgebrent

Not a water pan fan but many ways to skin the cat, or cow.  Single most important variable you do control going in is the quality of the beef.  Prime briskets in my experience turn out better than choice etc...  Just a thought and assume you already have your protein.  Relax and have fun.  Brisket, like pizza on the egg has a learning curve.  Info above is your friend.

TideEggHead

I agree with @lousubcap, my egg settles in nicely at 250. I've tried the 225 and lower quite a few times (vents only, no controller) and it is tough to keep it right at 225, it can be done but you will be constantly checking the temp and adjusting. Even with constant monitoring, I usually had a temp spike or two during a cook. I can run 250, set it and forget it.

Foghorn

lousubcap said:

@Foghorn - I recall you posting about that upcoming epic cook.  I'm sure you will bring it all home in well-dressed fashion.  Nothing like a good smoke scent to a black tie rig.  Best of luck and above all, have fun.  

Thanks @lousubcap.  There's no question that we're going to have a lot of fun.  The quality of the cook is the only variable.  I hope to take a bunch of pics and post a thread about it.  One of our 7 grills will be my boss's BGE so it will not be off topic.

shapp76

i've finally got mine dialed in. i only cook prime briskets and trim all the hard fat and whatever else needs to come off.  i inject with butcher's bbq the night before the cook.  the next morning i season the brisket (oak ridge special ops is my go to right now) and get the egg up to 275 grate temp with a mix of oak and peach wood with lump.  i smoked for 4 hours then wrap the brisket in foil till probe tender (usually another 1-2 hours).  pull the brisket off the egg and open the foil to let the cooking process stop (about 15 minutes). then close the foil and place the brisket in the cooler wrapped in towels for at least 2 hours.  all my briskets have been spot on following this method and it also doesnt take 12+ hours by cooking at higher temps. 

GATraveller

Read read read.  Also watch Franklin BBQ videos on YouTube.  Listen to what folks around here say.  Do this and with a little bit of luck you just might pull it off.

Remember Franklin is cooking on an offset so you'll have to adapt some of what he says for ceramic. 
 https://www.youtube.com/watch?v=VmTzdMHu5KU&t=2s
https://www.youtube.com/watch?v=pGZ39yYxeBk&t=2s
https://www.youtube.com/watch?v=sMIlyzRFUjU

GrillnTX

These are very helpful pointers. I'm also a brisket novice (have cooked 3) and have a long way to go before my brisket tastes better than Dickey's! 2 questions:
1. For those of you that put your briskets on at night, how do you control/make sure the temp doesn't spike overnight
2. What about the point/burnt ends?? Am I correct in assuming that all the suggestions above are for the flat?

Foghorn

@GrillnTX,

When I set my egg for an overnight cook I err on the low side temperature-wise when I set my vents.  I basically have the bottom top vents only open about  3 millimeters.  My egg usually settles in at 220-240 with when it is set that way and I go to bed from about midnight to 6 AM.  Some folks here use an electronic fan/temp controller.

As for the point, most here prefer to slice it and serve it that way - like in the Franklin video.  The truth is it is hard to have the point turn out badly.  The muscle there is so insulated and bathed by all the fat that it just does well in this process.  The challenge is the flat.  If you can get the flat both soft and moist you've cooked a 10.  I can do it most of the time now, but occasionally I come up short.  

Burnt ends are also fun.  Depending on the size of my crowd when I do a brisket I sometimes sacrifice a portion (30-50%) of my point to burnt ends.  I do this at the time I put the rest of the brisket into the cooler for FTC and then cook the burnt ends and serve them as an appetizer.  Brisket appetizer before brisket dinner.  It's a winning combination. 

Beefcake83

Foghorn said:

@GrillnTX,

When I set my egg for an overnight cook I err on the low side temperature-wise when I set my vents.  I basically have the bottom top vents only open about  3 millimeters.  My egg usually settles in at 220-240 with when it is set that way and I go to bed from about midnight to 6 AM.  Some folks here use an electronic fan/temp controller.

As for the point, most here prefer to slice it and serve it that way - like in the Franklin video.  The truth is it is hard to have the point turn out badly.  The muscle there is so insulated and bathed by all the fat that it just does well in this process.  The challenge is the flat.  If you can get the flat both soft and moist you've cooked a 10.  I can do it most of the time now, but occasionally I come up short.  

Burnt ends are also fun.  Depending on the size of my crowd when I do a brisket I sometimes sacrifice a portion (30-50%) of my point to burnt ends.  I do this at the time I put the rest of the brisket into the cooler for FTC and then cook the burnt ends and serve them as an appetizer.  Brisket appetizer before brisket dinner.  It's a winning combination. 

Specifically regarding the bold text... if you slice off a portion of the point to grill the burnt ends, does that effect the ability of the flat to retain the juices during the FTC? A portion of the brisket has been removed or does performing the FTC immediately after cutting a portion of the point help retain those juices... - Thanks!  

Foghorn

That's why I like to keep at least 1/2 of the point muscle with the flat in the FTC.  I did it once, wondering the same thing that you have asked - and it worked out.  So I've done it a couple more times since with good results.  When you take the brisket out of FTC to slice and serve, the cut surface/edge is a little dry but the next slice in seems to be the same as with any brisket.

Beefcake83

@Foghorn - Perfect! Thank you very much.

Gravytrain84

Anyone care to share their burnt end method? Thanks 

pileit1971

Know this is an older post, but think I am going to dive in and attempt my first brisket this evening, have easter dinner, and have the traditional 'boring' ham my wife is getting, but thought it was a good night to try.... live and learn...

been reading a lot...a couple questions if someone has the time...

1.  See everyone talking about the PS... I have one, but I also have the AR Rig with the 'oval' ceramic plate that I have mastered ribs on... any reason that I can't use that set up?

2. I do like the water pan idea, have seen and understand both sides, but figure for the first one, a little extra moisture will help... plan on putting it on around 11pm tonight at around 250, how much water/liquid do I need in a disposable pan to make it thru the night? 

Think thats about it... thanks guys...