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Labor day cook: first overnight smoke! (pic heavy)

Rezen73Rezen73 Posts: 356
edited 2:37AM in EggHead Forum
Brisket, sausage, barbecue "baked-style" black beans, and pasta salad.

So I started the brisket last night, around 9:30pm or so... and let it cook until around noon (12:15 maybe?), low & slow. Around 14-14.5 hours or so.

Prepped & ready to go on the egg :D


Nice and smoking, around 10pm (maybe 10:30?) last night. Had to pop the top because the temp dropped to around 150, and I was afraid the fire had gone out.


Woke up this morning, went to check the temp and the dome temp was around 185. Had to add some more lump & wood chunks.


At this point the brisket temp was 159.6. Few more hours to go :D


So I refilled the woodchips, another smoking session is upon us :D


Right before I took it off. Just wanted to get the peppers roasting while the brisket "rested".


Off the grill, and onto a sheet pan with a towel underneath, and two layers of heavy duty aluminum foil. Ready to add about a cup of beef broth, wrap in foil, wrap in a towel, then stick it into a cooler to "rest."


Can't have brisket without sausage. These links are pork/venison with garlic. mmmm tasty :D


Letting the roasted peppers/garlic steam to loosen the skins.


Barbecue baked-style black beans. Just waiting on the roasted peppers to finish steaming, and some fresh cilantro.


Homemade agave-chipotle barbecue sauce. The little white bits in there is a lot of minced garlic :D The bowl in the back is the au jus from the brisket; instead of using any butter/oil in the barbecue sauce, I used the au jus instead.


Prepping the aioli for my brisket sammiches the rest of the week. Mayo, roasted garlic, lemon zest, juice from one lemon, kosher salt, cracked black peppercorns, and some cayenne pepper. :D


Roasted peppers all chopped and ready to go into the black beans :D


Barbecue black beans ready to be served, complete with fresh cilantro :D


The brisket was dynamite.


The bark was absolutely scrumptious :D


Late lunch/dinner is served. My wife made the pasta salad: al dente macaroni elbows tossed with sun dried tomatoes, scallions, grated parmesan cheese, olive oil, basil pesto, and caeser salad dressing (I think lol).



  • That looks fantastic. What dome temp were you shooting for?
  • Rezen73Rezen73 Posts: 356
    Was looking to cook it around 225 for 14-14.5 hours (9.5 pound brisket @ 1.5 hours per pound). It stabilized at around 225 at 10:30pm and stayed there until at least 2am (when I went to sleep.) :D

    When I pulled the brisket, the internal temp was 194.
  • Rezen...Looks like you did a great job!! B) Nicely done! ;)
    IMO, brisket is an ART! A brisket cook is NOT just like a butt cook as so many choose to think. Looks like you did well! ;) Your next one will be even better. :) ;)
  • Rezen73Rezen73 Posts: 356
    Hah, thanks :D

    Even a blind monkey will find a banana now and then ;)

    This was my first real use of the egg as a smoker (and first brisket that I've cooked on it), so I'm actually a wee surprised it turned out as well as it did.

    Thinking about doing a boston butt next weekend for pulled pork sandwiches :D
  • Wow a fantastic cook for your first over night or 30th!! Really nice job on all of it. Only thing I might add is 225 while certainly doable for me is a little hard to hold long term. 250 is a lot easer and as far as the cook doesn't make much differance.
  • Very nice job. The food looks great :)
  • Rezen73, the brisket, sausage, and sides all look delicous. Your pics are making my mouth water! :)
  • LDDLDD Posts: 1,225
    everything looks great..nice job.
    context is important :)
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