First Brisket a Fiasco, BUT...

Unknown

Well my first brisket on the BGE was hardily a success. After trying to get the heat down from 700 and finally throwing the brisket on at about 300 or so my fire went out. I restarted and still could only get it down to 300 so I just went with it. After about 4 hours I pulled it wrapped it in foil with a little apple juice to try and add some moisture and threw it in an oven at 180 till I was ready for it. No smoke ring BUT it was actually very tasty and pretty tender all things considered.

Wise One

Bullet Bob, if you got four hours on your BGE you got just about all the flavor you would ever get. Wrapping it in foil after a few hours and throwing it in the oven is not a bad idea if you're worried about temperature control. I would have probably used a bit higher temperature (220 or so), but if it worked for you, then that was the right temperature. It is also a way to get LOTS of brisket cooked if you're trying to do a lot for a group. Get an hour or two on the grill and then transfer to an oven and then throw the next batch on the grill. While you may get thrown out of the KCBS, you can certainly create a lot of happy dinner guests for a large function.

Marvin

Bullet Bob,
There's actually a thread on this forum and elsewhere (can't remember URL) that suggests several hours at 225 for
the smoke and flavor (up to 8 hours and pulled when in the plateau), then finishing in an oven or on the Egg at 300 until internal temp of brisket is 190-200. All the reported results sound good, and I'm set to do just that next weekend.

Unknown

Wise One,[p]Are you in KC also, it seems like there are alot of people from the KC area on the forum.[p]Bullet BOB

stike

Bullet Bob,
you shouldn't be trying to get DOWN to 300 degrees.[p]it'll take forever and you'll snuff the fire.
never let it get cloer than 50 to your desired temp before closing it down to dial in on and maintain your cook temp.