Tips for newbie's first brisket?

Unknown

I just got my BGE on Sunday. I am having family come visit this weekend and would like to break it in with a brisket. Any tips for for best results?

Thanks.

EmandM'sDad

Start by checking out some of the info sites. WessB, The Naked Whiz, and Thirdeye are all good ones. Also read thru the forum recipes section on briskets.

ILL--EGGER

This is the site to help you out: http://www.nakedwhiz.com/brisket.htm. Nakedwhiz site contains enough info. to answer nearly any question you might have. Should help

Grandpas Grub

Here are some reference sties...

I am sure this list does not have all the web sites available but it should is a good start. If anyone has other links Post them and I will try to keep this list updated and current.

The intent of this list is to include sites that have recipes, tips and instructions which are egg related.

Each of the following sites have great recipes and information. Some suggestions are provided but each site has much more.

Recipe Sources:


Try - Pastrami
http://playingwithfireandsmoke.blogspot.com (Thirdeye)

http://www.houseoffaulkner.com/BGE.html (House of Faulkner)

http://www.wessb.com (Wess

Try – Cooking Pulled Pork
http://www.celticspiritbbq.com/howtos.html (Celtic Wolf)


http://philcase.com/bge (Eggnerd’s BGE Page)

Try - North Carolina Style Pulled Pork — Elder Ward
http://www.nakedwhiz.com/elder.htm

Instructions, tips, comparisons and recipe’s
Try - Mad Max's Turkey and Gravy
http://www.nakedwhiz.com/madmaxturkey.htm (The Naked Whiz)

http://bbq.yyyz.net/default.asp (GFW’s BBQ)

http://www.phhp.ufl.edu/~tlambert/recipes-page.htm (Qbabe’s BBQ Adventure)


Dealers with instructions and recipes:

How to videos and demo’s, also has recipes
http://www.fredsmusicandbbq.com/category_s/230.htm (Fred’s Guitar and BBQ)

http://www.dizzypigbbq.com/recipes.html (Dizzy Pig)

Dealers
http://www.eggaccessories.com/ (Egg Accessories – tjv)


Appears to be partial or non egg related, recipes will work in egg.
http://www.tm52.com/bge/ Tim M's (Egg, Primo & Viking)
http://daltongrillandsmoke.com/CateRecipeListing.asp?logo=gold (Dalton Grill and Smoke)


Enjoy, Kent

tjv

Man, you're jumping right in with one of the grand daddy of cooks. Other than the fine sites recommended all I can suggest is doing a practice run holding temperature for couple hours. Also, don't short the rest time in the cooler, internal temp at least 195 before pulling and make sure the set-up is indirect. tom

fishlessman

is this your first brisket or first brisket in the egg. if it were me i would cook the brisket with a butt or picnic sitting over it on a raised grid, that way if the brisket doesnt come out as planned, you still have some good pulled pork. ive never had a bad brisket when doing this and you get to have some pull on the side. after its tender wrapp it in foil and towels and put it into a cooler for a couple hours, it gets better that way. i follow elderwards pulled pork tutorial for this cook, covers everything from fire building to the cook to the sides. pulled pork freezes well so dont worry about leftovers, and for that brisket, the large ones come out better than a smaller flat would

DynaGreaseball

Briskets are hard. You've picked one of the tuffest ones to have company with. Not sure how much you've cooked on an egg, but temperature stabelization is one of the most difficult things that new eggheads have to learn how to do. Even if you stay with the brisket plan, and long before the day your company comes, I'd go load up some lump and light it, and at least see if you can obtain a steady temp of 250° at the dome thermometer for a couple of hours without much fluxuation. It's a little tricky, but easy once you get the hang of it. Good luck, and take some pix if you can, and share them with us.

Unknown

Thanks, all! Good tips and suggestions. I will try the practice run with the temp. That is my biggest concern actually. I have made plenty of briskets in the past but this will be the first time on the egg. Not sure how easy it will be to regulate temp...

DynaGreaseball

Jeremy,

Just some tips on temperature regulation...

Most beginners end up "chasing" temperatures because they don't have enough patience to wait and watch for change, and they make adjustments too soon and too often. So, be aware of that.

A lot of us have found that after lighting the lump, and watching the temperature start to rise to the desired temperature (say 250°), it's better to start shutting down the vents from below the target...about 50° below, in fact. If you let it get away from you in the beginning, it's much harder to get it to come back down, than it is to get it to go up. And if left that way too long--almost impossible because the ceramic is already too hot.

On my egg, a medium, I can maintain a temp of 250° for about 20 hours, with the bottom vent open between 1/8" and 1/4" and Miss Daisy's flutes open about half way. For small temperature adjustments I use Miss Daisy only. Hope you nail it on the first practice run. Let us know.