Dry brisket

Unknown

I bought a 3 lb brisket and
followed directions in the BGE cookbook.
It called for 250-300 degrees for 3-4 hours.[p]I cooked at 260 degrees and mopped
it every 1/2 hour. After 2 1/2 hours it
looked dry, and it was. I only opened the
lid to mop.[p]What do you think I did wrong?
I did not have a drip pan, could that have been it?
Was mopping it every 1/2 hour a no no?
Did I need a water pan?[p]Dry but very good, and the duck was even better.
Thanks,[p]Brooke

Gfw

Brooke Frischemeier, a few minutes ago I made the following post below in response to 'lump doesn't last' but I'll repeat... "Best thing to do with the BGE manual is to put it in a special place (where you may never find it again) that will be safe - then come to this forum for help." [p]I've never done a brisket, but I'm sure that JJ,NB and a few other cal give you a positive direction for your next effort! Good luck and welcome to the forum.[p]
[ul][li]Gfw's BBQ [/ul]

Spin

Brooke Frischemeier,[p]The current BGE cookbook is outdated, but represents the state of the art of BGE cooking several weeks prior to sending it to press. The recipes in it are from early BGE users experienced more with other cookers and grilling techniques. They were the founders of what our collective learning has since risen to. BGE is attempting to create a new cookbook. Even when they do, this forum will continue to be the most current (updated daily) cookbook that even offers opinions on adjustments and results of the cook. I can understand BGE's problem with a new cookbook and thank them for providing us this forum.[p]I'd suggest cooking over a drip pan as the pan keeps the direct heat of the fire from drying the exposed bottom. Mopping is not needed if a decent fat layer (1/8-1/4") is on the meat (cook fat side up). If no fat is on the cut, cover with cheap bacon to provide the fat and avoid the trouble of a mop. No water is needed in the pan, but a good internal temp gauge (polder type) is useful. Cooking time varies greatly with brisket and I prefer cooking in the 220-250F range. Doneness is hard to call by timing as each brisket tends to be different. It is done when it can't be picked up with a fork when stuck at an angle from the top. A 3 lb brisket may require a judgement of tenderness as it is small and easily picked up.[p]Spin[p][p]

Car Wash Mike

Brooke Frischemeier, I cooked a brisket flat over the weekend. It weighed about 4 lbs. I used a drip pan cooked at about 250-275. Went to work and came home to find the brisket done in about 3 and half hours. Thought it was going to be dry and tough. Was I surprised. Turned out pretty good. I left the fat cap up. Diamond cut the top of the cap. There was still fat on it, so I wrapped it in foil put back on the BGE and cooked for another hour letting the juices boil into the brisket. Iv'e only had my BGE since July but Iv'e cooked 3 briskets and all turned out real good. The best ones seem to be the whole brisket that cooks about 18-20 hours.[p]Good luck,[p]CWM

sprinter

Brooke Frischemeier,[p]The first brisket I ever cooked turned out like a roof shingle. I cooked it direct at about 250 for gosh knows how long, 17-20 hours? It was about 10 pounds. Direct heat really dried it out. Now I cook mine indirect, 180-220 tops. Look for about 3 hours a pound at this temperature. Could do higher and shorter but heck, that takes the fun out of it no? Try indirect, I think you'll be more satisfied. I think Cat cooks direcd all the time, she can chime in with how she does them that way. BTW, take that dried brisket and put it in a crock pot with some Q sauce and let it go, it will be awesome. Dont even think about sacrificing it to the dog or to the trash (unless its really black).[p]Good luck on the next one. Get right back on that horse, don't let it buck you off and win.[p]Troy

bdavidson

Gfw,
Good advice. Some good recipes in the BGE cookbook, but the best ones are found right here on this site.

Fireball

Brooke Frischemeier,
Go to the recipe section of the forum and try Uncle Bill's Brisket.