Brisket Help!!!

Smokey

I have cooked 3 briskets on my medium egg and have had no success to date. I am using a plate setter with the legs turned up. I am maintaining a temperature of around 225 degrees. The problem I am having is that the brisket gets burned everytime on the underside of the brisket and becomes rock hard. For an average 6 lb. brisket, my cooking time is around 3 to 4 hours

PLEASE HELP!

Gandolf

You might want to calibrate your thermometer? I usually do briskets at 250 dome and would expect a 6 pounder to take more like 10 to 12 hours rather than 3 or 4. Good luck, briskets are among my favorite cooks.

Smokey

Wow, I have checked my thermometer, it is working fine. Is my cooker too hot? Is the platesetter upside down? This makes no sense!!!!!! I think I am going to sell this thing! I bought the egg to cook brisket, it is the reason I spent over $1,000 on a cooker. Can anyone else give me some good tips?

civil eggineer

I have cooked numerous briskets and never experienced the problem you are having. I always cook whole packers (~13 lbs) and they normally take around 15 hours at 250 dome on my medium. If your dome temp is 250, there is no way you should be buring the bottom. Are you using a drip pan? Are you allowing the cooker and platesetter to stabilize before putting the brisket on?

Weekend Warrior

If you really want help, you'll have to provide more details about your brisket cook, and specifically your setup. Temperature, drip pan? liquid in the pan, etc? There is no way a 6lb. brisket flat gets done and tender, let alone burnt in 3 to 4 hours at 225 degrees.

Now on to some other things, you have inadvertently hijacked the profile of a Platinum egger with over 3000 posts. Please consider changing your handle.

If you paid over $1,000 for a medium egg, you got raped by the dealer. Really?

You probably won't get a bunch of help given your tone and your frowny faces.

PLEASE HELP!

That really makes me want to help........

Sounds to me like you just want to ****. And so early on a Sunday morning too........ Me thinks you need an attitude adjustment.

Mark

BBQMaven

Smokey,

Brisket 101 on an Egg...
Pull dome thermometer and test in boiling water to ensure it is reading correctly...
Fill with lump to top of fire ring with new lump coal - adding chunks of smoking wood in layers as you fill...
Light lump and let burn for 3-5 minutes with top open and bottom vent wide open....
Drop plate setter in with feet up, drip pan on plate setter (with air space under pan -don't let it sit directly on P/S)....
Grid sitting on feet of P/S.....NOW, watch temps and close bottom vent and top vent as temp approaches 200-225 and DON'T let it go over that target --- once Egg has held your temp for 45-mins without changing top or bottom settings....
Put 10-13 lb packer brisket (fat cap down)on grid (may have to put foil under ends --- AND DON'T touch the vent settings...

Smokey

Thanks Kent! I am trying it now. I have the egg going now and am working up to my 225 temp setting. I think the mistake I was making was the lack of drip pan. Never knew that was needed. Anyway, enjoy your memorial day.

Smokey

Austin Henry

I have a few questions.
1. What are you putting between the P/S and the drip pan?
2. Do you have to have water in the Drip pan?
3. Do you have to have a meat thermomater in the brisket at all times, or just check periodically?
4. Can you use all lump or should wood always be incorporated?

BBQMaven

I have a few questions.
1. What are you putting between the P/S and the drip pan? -- I use 3 BGE feet, or 3/4" nuts, or balls of HDAF...
2. Do you have to have water in the Drip pan? no, the pan is loosely lined with HDAF and at the top is wider than the pan so it acts as a funnel for the drippings.
3. Do you have to have a meat thermomater in the brisket at all times, or just check periodically? sometimes use the maverick, other times just probe with thermopen...
4. Can you use all lump or should wood always be incorporated? I put 2-3 chunks in the bottom, pour lump to the top of firebox, add 2-3 chunks, pour lump to top of fire ring, add 2-3 chunks, and top with last layer.