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BRISKET Today!

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banzaitoyota
banzaitoyota Posts: 173
edited November -1 in EggHead Forum
Just fired the egg up for my first brisket, loosely following the recipe in the new EGG BIBLE that my wife picked up for me Friday

brisket-start.jpg
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  • ResQue
    ResQue Posts: 1,045
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    Good luck, I am trying my first today as well. COuld only get a flat though.
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  • Fidel
    Fidel Posts: 10,172
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    Are you cooking that direct or is there a spider/stone under that brisket?
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  • Eggsimus Maximus
    Eggsimus Maximus Posts: 17
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    I've got the same question as Fidel. After about 15 hours, I'm getting ready to pull my first brisket off my egg. I used a plater setter with a drip pan and kept the dome temp at 230*.

    Curious to see how yours turns out. Keep us posted.
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  • banzaitoyota
    banzaitoyota Posts: 173
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    Did a 275º "Sear" for 1/2 hour on each side on direct. Then lowered temp to 225º and put grate on top of plate setter for the rest of the cook.
    Method is outlined in the New BGE Cookbook.
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  • ResQue
    ResQue Posts: 1,045
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    I have a 4.87# brisket flat to cook and it is approx 1-1.5" thick. It seems odd to me that this would take between let's say 5-10 hours to cook based on the 1-2 hours per pound theory. The reason I question this is the thickness. Any input?
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  • Fidel
    Fidel Posts: 10,172
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    Trust that it will. Probably closer to the 1 hour per pound than 2 considering it is a flat. If it is trimmed it will probably be a bit shorter.

    Full packer briskets go in the 1.5 hour per pound range - generally speaking. I just finished one that was 10 pounds in the package, probably 8.5 when I put it on. It took about 14 hours at 235-240 indirect.
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  • ResQue
    ResQue Posts: 1,045
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    It is trimmed more than I would have liked so closer to 1per # is probably right. Thanks for the info.
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