Low-and-slow tonight - Thanks Mad Max :)

Beanie-Bean

Another experiment today--brisket hung out in the fridge overnight instead of in the cooker like it was supposed to be doing, so it didn't get started until almost 7AM. One thing different I did tonight was to try Max's method of lighting the lump at 12 o'clock only and letting the fire spread on its own. Did that, and put about 4 pieces of hickory on top, with the fist-sized one going right at the 12:00 lump. Perfection. The fire held steady at 250° with the assistance of my trusty DigiQ II, and I pulled this thing out of the cooker when the food probe hit 195° :



We served up the flat this evening:



Sent some over to the neighbors, too, for a little taste. Nothing but Rudy's rub and a bit of turbinado sugar. Oak chips mixed in the lump with some hickory pieces and a chunk on top.

Beli

Sorry for insisting Mike.....wish I was your neighbor.. ....the brisket looks really tender and juicy....Saludos!!

FlaPoolman

Looks great Mike.

ProPhotoGA

Good looking brisket... here is mine from today with Dizzy Pig Dizzy Dust.. started at 6am at 250 and stayed within a degree or 2 all day.. took it off at 2pm and wrapped in foil and towel before serving at 4... It was delicious.

MeatosBanditos

That brisket looks really moist and tender. I've yet to try some brisket but I've got to soon after seeing yours. Nicely done!

Beanie-Bean

Haven't tried it with Dizzy Dust yet...I'm out :ohmy: I used Rudy's rub for this one. There wasn't much left of it after we made our way through dinner. Your brisket has an excellent looking bark on it! I wish that I had piled more seasoning on mine, but it wasn't sticking any more

Beanie-Bean

We are neighbors--I'm the next state over from you

Beanie-Bean

Thanks, Pat. I have to try your method soon, though.

Beanie-Bean

I waited for a long time before ever trying a brisket...the packers which are sold here in Central Texas are huge. Just had to wait until I could find one to fit the LBGE. Actually, I'd been afraid to cook one for a long time for fear that it would turn out drier than the Sahara. I'd recommend not putting anything else in the cooker with the brisket, and also not peeking under the dome while it's not cooked. I put mine on this morning before 7AM and didn't open the dome until after 5PM when the DigiQ said that the internal temp was 195°.

I'd recommend doing one for your next low-and-slow. You'll be pleasantly surprised at how good it turns out!

mad max beyond eggdome

looks great....glad it all turned out so good for you!!!

JLOCKHART29

Mike that looks nice and juicy. Not dry at all. Did I read that right and this is your 1st brisket? Good job! Made it back and had a good time. The grass is now a foot tall so off to war! :laugh: Try and check in more tonight.