5 hr brisket-successful

eggor

Ok I figure some of you are wondering about the five hour brisket, so here is what I did.[p]Started with a 9 pound cryovac packer trimmed the fat cap to about an 1/8 inch and removed the majority of the fat vein between the point and the flat.
Rubbed it down with turbinado sugar and let it sit for about 6 hrs in the fridge. [p]The rub[p]2 ½ tbs of tubinado sugar
1 ½ tsp basil
1/8 tsp cumin
¾ tsp coriander
¾ tsp thyme
¾ tsp cracked black peppercorn
¾ tsp cracked white peppercorn
2 tbs paprika
2 tsp dry mustard
2 tbs kosher salt
2 cloves crushed garlic
a little bit of finely diced onion[p]I added the rub just before putting on egg.[p]The setup [p]Now if you have a plate setter, skip the next paragraph.[p]I removed the fire ring and cut some ¼ round stainless steel 2 pcs 6 inches long and 2 pcs 16 inches long and set those on top of the firebox. The idea is to create a lower grid on which to place a 13 inch pizza stone. Place one 6 inch pc on the far right of the firebox and the other on the far left side and the same with the 16 inch pcs and replace the fire ring. I put this setup in my egg 5 months ago and never removed it.[p]Fill with lump but don’t fill above the stainless rods (if you have a plate setter read the previous paragraph to figure out what I am talking about) and start the fire. I let mine get to about 250 and put in the pizza stone on the lower grid, or the plate setter if you have one. Place the main grid back on the fire ring and used a raised grid for the brisket. I also put a pizza pan (for a drip pan) under the raised grid to keep the pizza stone clean.[p]Now I just kept the egg at about 300-320 for the entire cook. I stuck an instant read and a ReadyCheck remote probe in between the shell and the dome to verify about 250 where the raised grid temp was since I have not recalibrated my dome thermometer since I bought the egg.[p]After about 2 ½ hrs the brisket was @ 150 so I pulled it and wrapped in foil. It got up to 190 in about one hour. Removed from the egg and drained off the juices before putting in the warm ice cooler and let it set for a couple of hrs. One thing to make sure you do is make sure that when you wrap in foil that you wrap it in a manner that the juices are not lost OR that you capture them in a drip pan. [p]This was my first brisket so I really don’t know how it would compare, but it tasted pretty good(added a little bbq sauce) smelled great, fairly tender, was just a little dry but after it was sliced and the juices were added back on it was pretty good, not the knock your socks off kind of dinner but I never had brisket that could. It will make for some pretty good sandwiches for a couple weeks.[p]If I was going to try again, might work on the rub and knock the temp down [p]Thanks for the tips[p]Scott[p]

Marvin

eggor,One question: if an upside-down plate sitter is used, would you still use a raised grill? As I read your description, thought was the picture I conjured. Thanks in advance for the clarification.

eggor

Marvin,
I would for two reasons, the first being someone said they never had success with brisket until they tried using the raised grid. That is why I even bothered. But if you use the raised grid it gives you the chance to get a drip pan under the brisket. If you brisket is wrapped in foil so that the juices are not lost the drip pan just keeps the pizza stone or the plate setter clean during the first couple hours but if the foil leaks you don't loose the juices because it can collect in the drip pan.[p]Scott

eggor

eggor,[p]by the way, if you put the drip pan directly on the plate setter the juices would just cook off. If you elevated the drip pan so that it didn't sit directly on the plate setter that would probably accomplish the same thing