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Sundays Brisket 26 Hours

Always Smokin
Always Smokin Posts: 111
edited November -0001 in EggHead Forum
Got med egg going at 200 dome put on 13 pound brisket.
Brisket rubbed with slather and DP coarse grind sitting out for 2 hours to get to room temp. This brisket had a lil more fat than normal I think that may have contributed to the longer cook. After a few hour ramped it up to 235. At 17 hours got it up to 250 dome temp for the rest of the cook. A few times dome temp went down abnout 20 -30 degrees but came back up after a lil coxing. At 16 hours brisket was at 260 internal. next it went down to about 255 internal for a long while then started to climb again. pulled at about 190 ineternal after 26 hours. Every few hours I would spray with miture of cider vinergar and apple juice.. turned out great. had to cut slices a lil thicker because it was so tender. All guests loved it. Chopped a bunch of it along with the burnt ends and served that also on buns. chopped was very good also tsome like it better han the sliced pieces.IMG_4427.jpgGETTIN READY RUBBED AND SITTIN OUT TO ROOM TEMPIMG_4430.jpgCOOKIN ON THE MED ABOUT 16 HOURSIMG_4432.jpgON THE COUNTERIMG_4433.jpgON THE PLATE WITH POTATOE PANACKES AND VEGETABLES. IMG_4434.jpg had some Uncle Ralphs Magic Sauce and made some also, most did not need sauce!!!
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Comments

  • cookn biker
    cookn biker Posts: 13,407
    Gosh that was a long brisket cook!! Looks really good! Glad for your sucess!
    Molly
    Colorado Springs
    "Loney Queen"
    "Respect your fellow human being, treat them fairly, disagree with them honestly, enjoy their friendship, explore your thoughts about one another candidly, work together for a common goal and help one another achieve it."
    Bill Bradley; American hall of fame basketball player, Rhodes scholar, former U.S. Senator from New Jersey
    LBGE, MBGE, SBGE , MiniBGE and a Mini Mini BGE
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  • Hawg Fan
    Hawg Fan Posts: 1,517
    The bark looks great. I'm sure that it was tasty.

    I couldn't help but notice in your last picture that your gas grill looked kinda lonely. Not getting much use since you bought the BGE?

    Any road will take you there if you don't know where you're going.

    Terry

    Rockwall, TX
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  • SmokinInCypress
    SmokinInCypress Posts: 111
    Bark turned out great. I want to do another brisket soon.
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  • asianflava
    asianflava Posts: 313
    Whew 26hrs! You have more patience than I do. The longest I've ever done one was 14hrs. I pull them when they reach 190 (the first time).
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  • SpecialK-MD
    SpecialK-MD Posts: 40
    Nice looking brisket but "ouch" at 26 hours. My last brisket was 13 pounds and cooked at 350-375 for 4.5 hours. According to 14 guests, it was the best brisket they had ever eaten.
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