Ready! First Brisket questions

Unknown

OK, ready to start with first 5lb brisket.[p]Indirect or Direct? Dome temperature? Internal Temperature and rough time?[p]Thanks, I appreciate any help.[p]Joe

Chef Arnoldi

Joe, dome temp at 225F, use indirect as follows: plate setter, with drip pan, & grid on top, brisket(prepared with rub) & fat cap on top.
Insert polder into thickest part & set to ring at 185F internal temp.
When done, remove from BGE & wrap in foil 45min. Slice against the grain at 45°angle
you will have the best brisket.

Pakak

I'm linking you to my post below, where I told how I was finally able to have success with a brisket. No, it doesn't have a crusty exterior because of being finished in a foil pack. BUT it was edible (well, very tasty), something I hadn't been able to accomplish in my 3 prior attempts.

Pakak

Oops, the link didn't work. I'll try again, using a couple different techniques. Here it is:[p]http://biggreenegg.com/wwwboard/messages/88037.shtml

Car Wash Mike

Joe,
I think you probably have a flat not whole. It needs to have a little fat cap or maybe bacon wrapped on the bottom to stay moist.
My technique is quite different from others.
Rub you brisket down real good and then cover with sugar. The white stuff. Put in an air tight container overnight and the sugar will be gone in the morning.
Rub down a little bit more in the morning. Cook indirect at 225 for about 2-2 1/2 hours. Pull off an let egg get down to 190. Double wrap in aluminum foil and take an onion and slice up (real thick slices) and place on top of brisket. Make sure brisket in wrapped the entire way around. Cook another 2 hours then let set 1 hour before slicing.
Different but good and not conventional.[p]CWM

Pakak

I guess the "Optionl Link" option doesn't work!? Does HTML?[p][ul][li]<a href="http://biggreenegg.com/wwwboard/messages/88037.shtml">Brisket Tips/a>[/ul]

Unknown

Yes, I do have a flat. How many hrs rougly per pound?

Nessmuk

Chef Arnoldi,
Film 905 seals better than foil. After wrapping it, place it in a styrofoam cooler. It will hold temperature for approximately 2 hours & the juices will redistribute throughout the meat.

ravnhaus

<p />Joe,
check to link
[ul][li]brisket on an egg[/ul]

Nessmuk

ravnhaus,
Looks like a perfect 9 to me.