Brisket Update

Painter

Just finished a late dinner of the best brisket I could ever imagine. My thanks to DavidR and Stogie for the temp tips and Stogie for the rub recipe for this cook. If I could get one this good everytime I think I'd put it up against the BBQ competitors, at least for taste and texture anyhow. The presentation thing would be another story. LOL [p] A 6lb'r for 14 hrs at 220 to 235° at the grate. My plateau stalled at 179° for 4hrs and went to 183° and then dropped to 179° for another hr before rising to 183° again. I fork tested it and like DavidR's the flat had a little resistence. At 185° I shut the vents and let dwell for 1/2 hr. and pulled. Results were that the wife said it was very tender and tasty and it was. She had a little sauce with hers, and I ate mine straight up on fresh bread. Delish.[p]The key is obviously a good brisket to begin with, and "patience". I can see where one would give up on a long stall and call it a tough brisket and pull it off too soon. Again thanks to all that put their ideas and thoughts on the board here so I had some good ideas to start with.
Painter--With a full belly

Unknown

Painter, Have't done much brisket since I first got my egg a while back. Been concentrating on the pork & chicken stuff. As you mentioned, my first attempts at brisket were tasty but tougher then I would have liked, but I was new to the game, & really didn't have a handle on the plateau thing, or the art of a long term steady temp fire. Got a pretty good feel fot things now, & am gonna do brisket for the 4th of July - was just getting ready to solicit a general forum discussion & review of brisket basics when I saw your report - How 'bout it BGE'rs - whats the latest scoop on chunk 'o chest? Temps - times - techniques? ERIC

WooDoggies

E.B.,[p]There have been a few very good discussions on brisket this week.
Check out 7 threads below titled, "More brisket: re..."
and click on the link below for more.
All very useful information and most of your questions should be answered. If they are not, then ask away.
Brisket is gooood.[p]WD

[ul][li]Good Stuff[/ul]

DavidR

Painter,[p]Fantastic Painter! I'm curious. Was it a large egg, and if so, did you have to do a lot of tweaking of the vents to keep the grate 'range' throughout the cook?[p]Also, have you or anyone else heard of using Coca-Cola as a brisket marinade, and what does it do?[p]And, can you share Stogie's rib rub ingrediants?

Stogie

DavidR,[p]Here is a recipe for Dr. Pepper marinade for brisket. This came from Belly Maynard down in Texas and is pretty good. I haven't used it in a few years, but it certainly is worth a try.[p]Also, not sure if you meant my BEEF rub...Yum Yum. I don't think I have ever posted a rib rub....though I have several dozen.[p]Let me know![p]Stogie
____________________________________________________________[p]Dr. Pepper Marinade for Brisket [p]1 cup Dr. Pepper(NOT diet)
1/4 cup Soy sauce, dark
1/4 cup Lime juice
1 1/2 cup(s) Oil
1 teaspoon Hot sauce[p]PREPARATION:
Mix all and marinade beef overnight.

DavidR

Stogie,[p]Sorry about that.:D I mean't your Yum Yum Steak Seasoning. Painter was kind enough to email me your contest brisket prep from the Feb 2002 archives.[p]And I can't wait to try that the next time I do brisket.
(Which will probably be next weekend)

Stogie

DavidR,[p]Here is my Yum Yum seasoning..........[p]Yum-Yum Steak Seasoning [p]4 tablespoon(s) Salt
2 tablespoon(s) Paprika
1 tablespoon Black pepper, coarsely ground
1 1/2 teaspoon(s) Onion powder
1 1/2 teaspoon(s) Garlic powder
1 1/2 teaspoon(s) Cayenne pepper
1/2 teaspoon Coriander
1/2 teaspoon Turmeric[p]PREPARATION:
Mix together and use on any beef.[p]Makes about 1/2 cup.