Brisket

NCMike

Howdy fellow eggers. I've been an Egger since '98 and love mine. My only regret is getting a medium instead of a large. Brisket is one of my faves and unfortunately, they seem to be hard to come by here in Charlotte, NC. I used to buy the 15# untrimmed ones at Sam's for .89/lb, but now all they ever have is the trimmed at $2/lb. I have never had to cook mine for the 15 + hours that everyone always advocates.[p]I usually put mine on at about 9AM once the temp is 225°-250° in a V-rack over a drip pan, and with my plate sitter stand over the coals so it is an indirect cook. Around 4PM, I take the brisket out and wrap it in foil and cook for another 1-2 hours until the internal temperature is 200°. By this time the brisket has absorbed however much smoke flavor you want, and the foil speeds the cook up. Once it's at 200°, take it out and let it rest 15-20 minutes or more. After that , it is perfectly tender. I have never had one turn out bad cooking it this way and I can't imagine how cooking it another 7-10 hours could possibly improve the brisket.[p]Just my $.02.[p]Mike

JimE

NCMike,
I have never done a brisket on my Egg yet but look forward to doing one. How do you keep the temp. up for so long. How much lump should I use? Can you put enough in originally that will last as long as you cook?

NCMike

Jim, I'm sure you've already gotten a reply by now. Yes, just load it up good with lump to the top of the firebox. My medium will burn a good long time in the 250* range.[p]Mike[p]