1st brisket success

mad max beyond eggdome

well all, i'm sitting here stuffed to the gills from my first brisket, along with a heaping of my now famous bge baked beans. . .after my panic earlier today over whether to pull it out or not. . .i went with leaving it in for a couple of more hours. . .ended up with a 21 hour smoke. .. had a little issue around noon, when temps started dropping and i couldn't get them back up. .. don't know if the cold weather and snow landing on the egg (i wasn't under any cover)were a factor, but i suddenly needed to add more lump.. . i was able to pull off the brisket, remove the grill, add lump, quickly re-fire with the mapp torch (thank god for that tool) and get back to temp all within about 8 minutes. . .no harm, no foul. .. after i pulled and wrapped the brisket around 3:00 i laid my baked beans on the bge at around 350 for the next three hours, and at 6:00 the feast was on. . .team capt brett came over for the ritual of slicing our first brisket (kind of like a bris, but no rabbi present, and he didn't cry). . .broke in his brand new slicing knife. . .we both did some slicing, then sampling, and the verdict was one fine effort. . .brisket had excellent smoke ring and flavor, and was very moist. . .we felt it actually could have stayed on a little longer (will remember this for next time. . .the family really enjoyed it as well. . ..[p]so thanks to everybody who provided advice, tips, councel, etc. . .if it wasn't for all of you, not sure how it would have turned out. .. so a big THANKS to all of the bretherin out there. . .[p]next week, our favorite mandorin chicken wings on the bge. . .stay tuned[p]max

Nature Boy

mad max beyond eggdome,
Nice work.
Heeee!
Chris

WooDoggies

mad max beyond eggdome,[p]Dude, sounds like everyone was happy with that ole grubsteak! :~)[p]Looking forward to hearing about these mandarin chicken wings.... you will be sharing the recipe, won't you?[p]It is now officially beertime in my world![p]John

mad max beyond eggdome

WooDoggies,
dude, it was (and still is) good eating. . .wife and i even had a little brisket snack before bed last night (and she has never been that big a 'smoke' fan in the past. . .[p]we have started a list here at the house of favorite foods that i either made inside in the oven/stove, or in some cases on the weber kettle. . .they are all now going to be tried in the bge in no particular order. . .the mandarin wings are actually a recipe for the oven that i started doing on the weber with a lot of success. .. its a marinade of duck sauce/hosin sauce/honey/scallions/soy sauce/sesame oil. . .with all the sugar and the drippings from the wings, it was often difficult to control flare up and charring on the weber (or even on the gas grill in years gone by). . .it will be interesting to see how i do on the bge at temps around 300. . .i will give up the detailed recipe if and when they are successful. . .stay tuned. . .[p]best[p]max

WooDoggies

mad max beyond eggdome,[p]I can see where all that sugar would pose a problem. If you're shooting for 300, those wings sound like a candidate for a raised grill to keep them up from the flames.
Probably would help, as well, to build a smallish fire with the lump just covering the firebox airholes.... that should give you all the heat you need and some distance to help from charring.
Combination of flavors sound good enough to eat..... Beers![p]John