newby owner questions

Bear

Proud owner of a new lg BGE. Coulple questions for the experts.
1. BGE lump charcoal or is Cowboy brand just as good.
2. For a brisket, should I use the plate setter legs up with a drip pan, or a roasting pan with a V-rack directly on the grill.[p]Thanks for your input. I live Minnesota and just recently saw my first BGE in action, had to have one. Instead of going to Vegas on our 25th Anniversary, my wife bought me the BGE, what a woman!

thirdeye

Bear,[p]There are so many lump charcoal brands to choose from, you need to experiment a little. BGE is made by Royal Oak and both are very consistant products. Good burn times and a pleasant flavor. Cowboy is made mostly of lumber mill scraps, burns faster than BGE/RO and gives off less smoke flavor. I don't care for it. Mesquite lumps are stronger in flavor, burn hotter and snap & crackle when first lit.[p]Brisket is cooked indirect, so plate setter legs up, with drip pan, then the grate on the legs. Fat layer down.[p]~thirdeye~

ronbeaux

Bear,
Man O man are you lucky to have a good woman there! Except for memories, going to Vegas is a black hole for money and nothing to show for it.[p]Cook the brisket indirect with the plate setter legs up and a drip pan. No need for water in the pan. Throw in some wood chips for smoke at the begining, I prefer mesquite or Jack Daniels but it's your choice. No need to soak the chips if you have you egg closed off to hold around 250. Expect it to take a long time to finish and "baste" every now and then. Like thirdeye said, fat side up on the brisket. Read the posts or TNW web for finishing times and temperature for the brisket. If it ain't perfect, try again.
Enjoy!

eggor

ronbeaux,[p]I agree, one heck of a woman, I bought my wife our first BGE for Christmas... instead of the lawn furniture she wanted. Guess she figured I was kinda dense, which I am, and thought it was lawn art![p]Thirdeye said fat cap down by the way. [p]Me, having only done two briskets, am definately a rookie. My last brisket I started fat cap up, then when it came to basting and flipping the brisket internal temps went all over the place... it went up when the fat cap was up, then when i flipped with the fat cap down the temp dropped immediately...[p]This continued on every time I flipped and basted. internal temp always rose when the fat was topside. I guess the fat cap will keep the internal heat from escaping.[p]I have no idea, which is the best way to do it, but if the fatcap is down then the baste is applied to the meat and not the fat.[p]Scott