1st time brisket

TomRC

This weekend I will venture out into the realms of low and slow brisket. I'm planning on a 9-10 lb brisket out of the meat market cryovac, ie not trimmed. A little JJ rub overnight in the refrigerator and put it on tomorrow night about 10:00 pm at 200-225 , fat side up, for an overnight cook. I have a setter which I will use for an indirect cook, with a drip pan underneath the brisket. From what I've read in the Forum, it looks like about 2 hours per pound, or to 190*, take it off the egg and foil it in a cooler for an hour or so. My question-Any flaws in my procedure? Thanks in advance for any suggestions. Tom

JJ

TomRC,
Seems you have it pegged. Get ready to enjoy some good eating.

Nature Boy

TomRC,[p]Sounds like a sound plan to me. If you cook near 200, it could easily take 24 hours. At 250, you are probably looking at 17 or 18 hours. Keep in mind that each one cooks differently. The prime grade turbo briskets (like Cat gets) that have more marbling seem to go much faster.[p]If things are moving slowly as dinner nears, you can kick your temp up closer to 275 after you pass an internal temp of 170. The plateau should be wrapped up by then.[p]One more note, a brisket can handle a healthy dose of rub. The meat flavor is strong enough that it is harder to overpower with spices.[p]Have fun!
NB

Nature Boy

JJ,
Dang. I was typing the whole time while you posted!
Ready for a party??
NB

Citizen Q

TomRC,
WOOD CHIPS! You need wood chips! Find an empty jelly jar and fill it with equal parts mesquite, hickory, and maple chips. Soak them overnight in beer, then drain and use about 1/2 of the chips just before you set the brisket in the Egg. That 2 hours per pound rule isn't really a rule, I do my briskets at 200 and I've done <5 pounders for over 18 hours.
Good Luck

JJ

Nature Boy,
More than ready. It will great to see old friends again and meet some new ones. With this one so close we are again planning on Waldorf.

fiver29

TomRC,[p]Funny you should post this. I, too, plan on cooking my first brisket this sunday. And I found the same instructions you did.[p]Good luck with your first brisket!

Unknown

TomRC,
I cook my brisket just like I cook my boston butt. I coat it with mustard and rub which creates a nice crust that holds the moisture in the meat as it cooks. 200deg-230deg for about 18hrs. Use a polder and when it reaches 200deg in the center it will be perfect! Fat side up.[p]Enjoy

Tim M

JJ,[p]I haven't heard any talk about Waldorf in 2002. You will see Da Mayor while in Atlanta, so see what he is thinking. [p]You'all have fun and tip a few dozen Juleps for me![p]Tim