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brisket--baste or not?

Unknown
Unknown
edited November -0001 in EggHead Forum
First time doing a brisket on the egg. I used to baste on my old smoker. With the better heat and moisture qualities of the egg, is it still advised to baste a brisket during the cook? If so, how often?
thanks and Happy New Year!
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Comments

  • Unknown
    Unknown
    Kramerdog, ALL my briskets come out dry -- even with basting and a fat cap. I can't wait to see what they recommend.

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  • egret
    egret Posts: 4,188
    kramerdog,
    I've never basted mine and they come out great. A couple of tips, however, wrap the brisket in foil at 160 degrees internal temp. with apple juice or broth added, pull at 195 degrees. After cooking, put it in a dry ice chest covered with towels or newspaper for 3-4 hours. This last step really helps for a moist, tender result. A lot of the folks here don't do the foil bit, but, since this is your first attempt, keep it simple and use the above method to help ensure a good result......
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  • Groundfish
    Groundfish Posts: 71
    kramerdog,
    if you're looking you're not cooking.
    seriously though, i cook in the low 200's till about 190º
    then i wrap in foil with a good splash of applejuice/cider and cook until 197-200º
    they come out juicy and tender. experiment and take notes so you can repeat your favorites.
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