New to Green Egg ... took on a brisket for first cook!

Foghorn

No tape. Franklin has a video that show him wrapping a brisket somewhere on the interwebs.

Calbbqer

Wrap it like a burrito and tuck the folds under the brisket. Similar to getting a wrapped item from the butcher but without the tape. 

Mark_B_Good

Ok so it went well overnight... man I love this BGE!! Only got it in at 1:30 am. The poker was good and so were the rum and cokes, lol. Yes, I had a few friends over. But that late start worked in my favor because it'll work out perfect for a 6 to 6:30 pm dinner.

Dome was at 250F, and grid at 210F in the morning. Hit stall around 156F, so about 8.5h when I realized that, and it was at 158F I took her off. Bark looked good. I wrapped in butcher paper (without tape, lol), but I'm going to have to go the BBQ University to figure out how to tuck in the paper so it stays. I ended up wrapping in foil overtop the butcher paper to hold it down, figured another layer wouldn't hurt. I'm doing the Texas crunch with fat side up, apparently that protects the bark better??

It's in the oven at 205F ambient now to slow the pace down. Might push it up to 225F depending on progress. Will start checking/probing when it hits 195F internal. Then I'll towel wrap and it'll go in the cooler for 4h. Anyhow the hard part is over now.

Here's some pictures so far.

JRWhitee

No need to tape it just finish the wrap on the down side of the meat

Mark_B_Good

Shouldn't the wrap seal in the juices, that means seem as to be up.

NDG

Lots of good responses here.  Best of luck.  I just wanna say . . Brisket for your first cook ??? YOU GOT HUEVOS.

Mark_B_Good

Haha, actually I started this thread a few months ago. I'm 3 briskets in now. I just want to keep all my progress here, its my go to place for my recipes, so I keep zeroing in on the best cook.

Mark_B_Good

and by the way, I'm a butcher paper convert for the wrap, it looked amazing.

Where do you guys buy your butcher paper ... amazon??

Canugghead

Mark_B_Good said:

and by the way, I'm a butcher paper convert for the wrap, it looked amazing.

Where do you guys buy your butcher paper ... amazon??https://www.costcobusinesscentre.ca/de-luxe-kraft-red-butcher-paper%2c-18-in-x-1%2c050-ft.product.100296746.html

Calbbqer

Mark_B_Good said:

Shouldn't the wrap seal in the juices, that means seem as to be up.

If you want juice, wrap in foil with the seem up instead of paper. If you want more bark or crusty, cook it naked. IMO, butcher paper gets the brisket to somewhere between wrapping in foil and naked.  

Mark_B_Good

Calbbqer said:

Mark_B_Good said:

Shouldn't the wrap seal in the juices, that means seem as to be up.

If you want juice, wrap in foil with the seem up instead of paper. If you want more bark or crusty, cook it naked. IMO, butcher paper gets the brisket to somewhere between wrapping in foil and naked.  

So what if I do the butcher paper first and then wrap over it with foil?  I did do that ... but I didn't really seal the foil tight, I used 2 sheets with a break in the middle .... so it wasn't air tight.  Next time I'd use on wide sheet and have the seem up.  

Mattman3969

Using foil will cause more of a braised/steam effect on the bark.  Paper retains moisture but let’s steam somewhat escape.

Mark_B_Good

Ahhh, so there is no point in doing both ... each is actually achieving something different.  OK, so if I'm after moisture ... I should just wrap in foil.

Calbbqer

Mark_B_Good said:

Ahhh, so there is no point in doing both ... each is actually achieving something different.  OK, so if I'm after moisture ... I should just wrap in foil.

https://youtu.be/lnRRDSYgdmw

Mark_B_Good

Well that settles it! Great video Calbbqer! My family is all about how tender and juicy the meat is ... I think aluminum foil is the way to go for us.

Canadianegger2020

Mark_B_Good said:

Wowsers...

   Sorry it was a simple posting mistake . Easy to do . Apologies.

Mark_B_Good

Canadianegger2020 said:

Mark_B_Good said:

Wowsers...

   Sorry it was a simple posting mistake . Easy to do . Apologies.

just kidding man. I didn't think that was on purpose.

Mark_B_Good

Just for future reference (I revisit my discussions to get my previous cook outcomes, so I don't forget what to do) ... here's an amazing video which provides good guidance on Brisket Cooks!

https://youtu.be/azwKFQKAqxs

I cannot recall who first posted this here ... but, thank you!

Mark_B_Good

Here's another good video I came across, good to go through if it's your first time making brisket, although I prefer foil wrap for extra juiciness.

https://www.instagram.com/tv/CITpY4XJO1x/?igshid=pw555rhrrbxh

Mark_B_Good

Ok gang, i helped my buddy take on a 13 lb brisket, for the first time, yesterday. I'm more jotting this down, because we tried a turbo cook on it, and had some pretty decent success.

He has a gas grill, Napoleon Prestige Pro 665. We used a deep pan filled with water to keep things moist.

Was injected with beef broth, and then seasoned with KEG spice, after applying mustard as a binding agent. Seasoned overnight, then brisket went on at 8am at 275F dome. By 1:30 pm, we hit the stall at around 150F internal (confirmed after waiting 30 min to check temp rise), and she came off for a double foil wrap at 2 pm (so at 6h mark). Transfered to a convection oven at 275F. At around 4:15 pm, it hit 205F and probed easy, so we took it out (so just over 8h to finish cook). Let it rest for 10 min to quench cool, then towel wrapped and placed in cooler for 3h. 

Brisket was VERY tender. It passed the limp test.

The bark could have been better, but that was more a function of the gas grill, and the fact that we had to pop out to get materials to refine his swimming pool, which meant no wood pellets for a good 3h of the first stage of the process.

In terms of moisture, it was a 7 out of 10. I'm wondering if it wasn't towel wrapped enough ... there was A LOT of juice in the foil when we unwrapped it.

Finally, it was a bit salty. I don't know if that is the KEG seasoning? I find when you have a quarter bottle left, you're dealing with some fine salt, that can make it taste too salty. Also u found this with other cooks where I used mustard (French's) as a binding agent. Is it the mustard that is bringing on all that saltiness? I mean, it was still good, but for sure could have used a little less salt.