Fitting a brisket on grill

skihorn

Doing my first brisket (Egg wise anyway) tomorrow night. It will also be my first overnight cook.

Just measured the brisket against the grill. Even on my Large it doesn't fit. It isn't like it is a particularly large brisket although certainly not small. Anyway, what do you guys do? I saw a picture last weekend where someone wrapped a brick in foil and used it to prop up the middle of the meat to make it fit. Even so, it is going to extend out over the plate setter on one end let alone the drip pan. Should I put foil down to prevent direct heat? Should I cut the brisket in half and do half on my Medium?

Freddie
League City, TX

Hoss

I saw a post where someone covered the outside perimeter of their grid with HDAF.

Fidel

I put an empty soda can under it until it shrinks enough to fit without the can.

This is a 16# brisket on my medium. It will fit, just mash it in there until you can close the lid and then let it go.

Crimsongator

Hey Fidel. It might help if you used the right sized grid

Fidel

Believe it or not - that is my medium grid.

It doesn't fit over the legs of the platesetter, it just rests on them.

The fit of my medium has always been an issue. There is an abnormally large gap between the firering and the outer shell also.

Oh well, it still cooks great.

skihorn

Thanks. The coke can (here in Texas we don't call it soda) sounds like a good idea and easier to find than a brick (my house is made of stone). Should work just fine.

Freddie
League City, TX

Little Chef

Ski...This is the post you saw the aluminum foil wrapped brick to fit the brisket in the egg. 'Soda' can is fine too!! :laugh: Sent this because I want to now draw your attention to the foil on the grid....used to protect the ends from direct heat. Please, do not be loose with your foil inside the egg, or you will disrupt the heat flow! (Of course, this was done with the plate setter, and a drip pan.) This was absolutely, the best brisket I have had! Cudos to Bubba Tim!
ps...no liquid in the drip pan!! Strictly for catching all the fat!

http://www.eggheadforum.com/index.php?option=com_simpleboard&func=view&id=636086&catid=1

Good luck!!

GriffinGaDawg

what about draping it across an inverted (re: flipped over) V-rack?

fishlessman

line the front and back of the egg with foil, it will just scrunch right in and shrink later. put some tinfoil or other barrier front and back but i dont really worry about it. when putting the brisket in, the thicker side wants to be over the hotter spot in the back of the egg.

TXTriker

Freddie, this is what I have had to do in the past. It may be too late to help you but that is my rib rack or roaster under the brisket with foil on the ends to keep the brisket off the egg. After it shrinks up some, you can remove the rack.

Good luck.

bubba tim

Freddie, just find something to raise the middle. I have used a brick covered in foil and a rib rack. Put your brisket (aka beast) on what ever and don't open the dome for the first 10 to 12 hours. It will shrink to fit on the grid of your large.





I like the brick better. You just have to unwrap and throw the foil away. Clean up done!