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Second Ever Brisket on my large BGE. 16# to feed 17 ppl

Texasbge123
Texasbge123 Posts: 4
in Beef
IMG_6538.jpg

Put on at 11pm, temp was around 225-275 throughout the night. Took it off when the packer was at 201 and the flat at 196. Butcher paper, towelled and cooler for 8hours before serving.

Packer was delicious and juicy, but the flat was a little drier than I'd like.


Should I have kept it on the egg until the flat hit 201-205 regardless of the packer temp?


Thanks guys!

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Comments

  • GoooDawgs
    GoooDawgs Posts: 1,060

    Always go by feel, not temp with the briskets. When the thickest part of the flat probes with no resistance, take it off and let rest on a cooling rack inside for 20 minutes, then wrap in foil or butcher paper, towel, and cooler. With briskets it'll take 5-10 attempts to get comfortable knowing when to pull them off, so just keep practicing!

    Milton, GA 
    XL BGE & FB300
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  • BGEChicago
    BGEChicago Posts: 575

    ^^^^ What he said^^^^^^

    Chicago, IL BGE XL BGE Mini Webber Charcoal / Elmhurst, IL
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  • bgebrent
    bgebrent Posts: 19,636

    The flat is the hard part. When it probes like butter it’s done. The flat at 196 finished around 205. Also, if you didn’t, you need to rest the brisket for 30 minutes uncovered before FTC. That helps end the cooking. If you FTC’d it right away your IT probably was 110-115. That equates to a dry flat.

    Sandy Springs & Dawsonville Ga
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  • GATraveller
    GATraveller Posts: 8,207

    My quest is to become adept enough to know when the flat is just about "there" so I can immediately FTC allowing it to carry over into perfection while resting. That's what happened on the one "Holy Grail" brisket I've cooked out of many.

    Keep at it. The more you try the better you'll do!!


    "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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  • SmallBBQr
    SmallBBQr Posts: 10

    Sometimes with brisket (so I've found) the quality of the product going in also dictates what comes out. I've had "cheap" briskets (lower grade) and often they come out drier than my Prime ones. Like mentioned, you need to probe tender, but some are just duds too.

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  • TEXASBGE2018
    TEXASBGE2018 Posts: 3,831

    Nice Username


    Rockwall, Tx    LBGE, Minimax, 22" Blackstone, Pizza Party Bollore. Cast Iron Hoarder.

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