Bonehead of the Day

tstick

Yesterday (actually Thurs night) I put a 14.5 lb brisket on the Egg. I used a cake pan for a drip pan. The beef was so large that it touched both sides of the inside of the Egg. Cooked it at 250 for 23 hours. Had to refill with lump at 20 hours. The cake pan was not enough of a heat shield as I never added liquid. The entire bottom inch of the brisket was tough as a board. Not unlike jerky. I have got to get a pizza stone for the next brisket. I should have known that the thin metal of the cake pan wouldn't reflect much heat for the amount of time required. Life is hell when you are not too bright. tstick

BBQfan1

tstick, At that temp for that length of time and no liquid in drip pan, things probably were a little dry on bottom side of brisket. I've done much the same before and the bottom of the brisket was nowhere near as moist as the top. If it's real dry, I'd try to slice that piece off, chop it up fine, pour on a cup or two of good quality beef broth and let soak up those juices, then serve as top-quality 'burnt ends'. Worth a shot.
Qfan

TOROLNSTND

tstick,
Try a lower temp next time, the largest I've done was 11.5 lbs at 200 but it takes about the same amount of time for a 4.5 lb flat. All I use for a drip pan is the 2 1/2 inch wide tray that slides into my v-rack or a cheapo 8x10 foil pan with no liquid. Minimal charcrust on the bottom, less than 1/4 inch on the exposed edges.