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First Smoke: Brisket !?!?!?!!

SeideggerSeidegger Posts: 73
edited 4:22PM in EggHead Forum
So I have decided the best way to feed alot of people for the Superbowl and have relatively little work to do before serving (during the game) is to do a long smoke on a brisket.

$ Per lb. is reasonable and some of my guests will not eat pork so I am limited.

This is my first smoke...too aggressive? any tips? recipes? suggestions?


  • Celtic WolfCeltic Wolf Posts: 9,773
    How much per pound?

  • fishlessmanfishlessman Posts: 22,890
    i would cook it under a pork butt using a raised grid for the butt. i like to serve both and its a shame to do a cook that long and not have the egg filled. i coat mine with a a little sugar and wrap it in syran for 6 hours or so, then wipe off and add a peppery rub and some mustard and cook 235 at the grill level til done. fat down over a drip pan and get a big piece, not a couple little pieces
  • ShiffShiff Posts: 1,703
    He said that he has some guests that do not eat pork. Cooking the brisket under the pork butt would have the fat from the pork dripping on the brisket.

    Seidegger, you should check out this site:

    I learned a lot about cooking brisket from what is there. The rest of the site is equally useful.

    Large BGE
    Barry, Lancaster, PA
  • fishlessmanfishlessman Posts: 22,890
    i still would find a way to get the butt in there even if i couldnt let it drip on the beef for those guests that do like pork. i believe this is a first low and slow for him on an egg and im not sure if he ever did one on any other cooker, brisket can be tricky for a first cook. i believe madmax has a passover brisket recipe that would be much easier for a first big cook
  • gdenbygdenby Posts: 5,879
    If you want to avoid the difficulty of brisket, let me suggest a beef top round. They are usually good sized. Because they don't have a lot of fat, its better to cook them no more than medium, then slice thin. The slices go well on sandwiches. They are usually 4-5 pounds. Takes about 1/2 hour/lb at 350. They are fairly bland, so a good sauce and rub is a plus.

    However, a good brisket really makes a better meal. If you've had some experience with lo-n-slo, the results should at least be pretty good. Can always be finished in the oven with foil to guarantee tenderness.
  • AzScottAzScott Posts: 309
    Seidegger, go for the brisket! Very rarely do you see someone on here really mess one up. And in the case you do mess it up you can chop it up and put it in bbq sauce and make beef sandwiches out of it. I can go over how I do brisket with you on Sat morning if you want, how to light the egg for a long cook, etc.
  • Thanks Scott, greatly of now, its just me, my egg, my Costco brisket, and my Thermapen (thanks Monica)...

    I think it can be done...
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