first cook

BrisketBurner

After doing the seal replacement with rutland gasket and resbond glue
I started my new large BGE grill. I now have a 13 pound brisket in the egg. It has been cooking for 5 hours at 250 degrees dome temp. It is fairly easy to keep temps steady once you know that little changes in vent size top and bottom can make big changes in temp at the grill and dome temps. do any of you men and women use direct or indirect heating for briskets? any advice for a beginner egg man? how long, what temp on inside, covered or uncovered, in a pan or on rack? In love with it already, some sweet smells coming out of that bad boy.ooooweeeeeeeeeee

JSlot

It would be a fair assumption that everyone here uses either direct or indirect heat to cook briskets, BB. LOL!! Just funnin' with ya', but it's true! Actually, you will find that most folks cook briskets and shoulders/butts indirect using a plate setter and drip pan. If you don't have a plate setter, I recommend getting one. Invaluable for indirect cooking and baking pizzas etc.[p]Jim

Unknown

JSlot,
I did your pork spare ribs with my special rub, and the mustard is the key... it really DOES make a nice crust. I finished up with brown sugar as well, and the sweetness from the sugar mixed with the tartness of the mustard... well, lemme say, I cried. [p]JD
Oklahoma[p]

JSlot

It do make for good eats, don't it?! Glad to hear you were pleased and welcome to the Big Green family!![p]Jim