$.88 lb Brisket was GREAT

Grumpa

Following up on the $.88 per lb brisket that Save Rite had on sale this weekend.[p]I picked up a 12 lb chunk and brought it home yesterday evening. Got a good night's sleep and jumped out of bed at 6 am to deal with the monster. After doing a little reading the night before, I decided to take Eler Ward's recipe and use his rub and sauce that he so kindly shared with us in the recipe section. As for the cooking method, I sandwiched a drip pan between 2 cooking grids placing the brisket on the top grid and craked the egg up to 250 and held it steady all day without a single adjustment. After about 8 hours of smoking and cooking this rascal it hit the 185 mark at which time I took it from the egg and wrapped it in foil and a towel to give it an hour rest in the cooler before slicing.[p]I can only say that it was all I could do to keep the dinner guests from devouring it as the slices fell to the cutting board.[p]Another fantastic and easy cook on the BGE! If you have not done brisket on the egg, I urge you to do so soon. I have done about a dozen since owning my egg and wonder why I don't do more.

mollyshark

Bob,
It's amazing how variable the cooking times are on these. I usually have mine sit at 225, but a 12 pounder at that temp would take me easily 12-15 hours to get to 195.[p]I just invested in some 'buy one get one free' briskets which brought the price to just about the range of yours. Will do one next weekend. Hope I have the same success.[p]mShark

Grumpa

MollyShark,[p]I have had much better luck on the time with cooking at 250* dome. At 225* your grid temp is probably less than 200* and it takes much longer to reach your desired temp. I have not noticed any loss of tenderness or flavor by going a little higher on the cooking temp and pulling a little early than you do. May be worth experimenting on your upcoming weekend. If you try it this way, keep us posted on your results.[p]Hope you had a great weekend![p]