Just Purchased a BGE Large and a small brisket

Bergsteiger

Hi, just purchased a new large BGE. Also purchased a small 3.5 lb brisket. Reading the various posts, I am unsure in how to cook the brisket. With a water filled drip pan? Or no drip pan? Also, would I cook it for 6 hours at 220F? Sorry for all the questions, but am a newbie. Thanks for your comments.

WeberWho

Welcome to the forum. No water needed with the BGE. Water will hurt your bark on the brisket. Potentially making it mushy.

3.5lb brisket is small. Do you know if it's the flat or point? With it being that small it might be worth grinding into some burgers or cubing up for some chili.

220 is a little low and slow cooking. You can bump it up to 250/275 with no issues.

Keep asking away with questions. Always someone willing to help!

bikesAndBBQ

I’d use a drip pan with no water. I don’t see the need of a water pan in the egg. I don’t think it will take 6 hours. 220 is low for a large. If you have a controller it will be fine. Without a controller, the large doesn’t seem to want to be around 220. More like 250. Sounds like you just have the flat of the brisket. Start checking for it being done around 190.

JohnInCarolina

Try the Travis method.

lousubcap

Welcome aboard and enjoy the journey. Above all, have fun.

No water and air-gapped drip pan. Here's a link to a flat recipe that gets good reviews

https://biggreenegg.com/recipes/brisket-flat/

Flats provide a narrow window to nail the finish but every cook is a learning adventure. Enjoy.

Bergsteiger

https://eggheadforum.com/discussion/comment/2426542#Comment_2426542

https://eggheadforum.com/discussion/comment/2426541#Comment_2426541

Thanks everyone for the comments. I have a brisket flat. Originally it was 6.71 lbs, so I cut in half as it is only for my wife and myself. Hope I did the right thing by cutting it. Also, what is the difference between a flat and a point?

pgprescott

I always recommend some chicken or pork for the first couple cooks until you are proficient with temperature control and fire building. That said, keep your temps relatively low and wrap in foil at 160 IT. You have a very lean and finicky cut right there.

Welcome and enjoy the journey.

WeberWho

https://eggheadforum.com/discussion/comment/2426568#Comment_2426568

Cooking bigger cuts of meat isn't so bad if you have a vacuum sealer. Especially when it comes to brisket and pulled pork for two people. You can cook the whole cut of meat and portion it into smaller vacuum sealed bags for quick meals. Once the bags are portioned you can toss them in the freezer and use when needed. All you need to do is throw the vacuum sealed bag in a pot of boiling water to reheat it. It makes meals in a pinch super easy.

I highly recommend a vacuum sealer if you don't have one. They come in super handy with the BGE. (I bought a Foodsaver for around $15 off Craigslist. It lasted around 8 years before going to crap. Results will vary obviously with Craigslist. I don't think there too much than $100 for basic models at retail stores.)

Dmb3739

As mentioned above, no water necessary in drip pan. As lousubcap stated, use an air gap though. I simply use smashed up aluminum foil balls to put an air gap between place setter and drip pan. This will help tremendously. Enjoy and welcome to forum. I too, often cook 2 1/2 - 4 pound flats. It's just my wife and myself most times. If you don't already have one, invest in a Foodsaver vacuum sealer. Once you've tasted your brisket, you'll want to always have some at the low ready.

bluebird66

Welcome!

td66snrf

Jumping right into deep end with a brisket. Welcome to the cult I mean club.

mEGG_My_Day

No brisket expert here - but welcome aboard!