First brisket and first smoke on LBGE.

CantStopTheReign · July 2011

Hello all. First time poster. Just threw on a 12lb packer. 225 until it's done. Apple wood. Photo's to follow. Thank you in advance. This forum has a wealth of info. Invaluable to a rookie like myself.

Sorry for the crappy cell phone photo.

Billy Grill Eggster · July 2011

Welcome to the cult, I mean club.

Happy cooking. Keep the pictures coming.

windnsea26 · July 2011

I'm looking to try cooking some brisket soon too. I just got my LBGE last week and already have cooked baby backs, TriTip, Chicken and Rib-eye steaks.
Tomorrow I'll be cookin about 18lbs of Pork Butt.

transversal · July 2011

Good luck with it. You'll do fine. Just cook to temp, as Grampa's Grub says.

Smokinb · July 2011

Photo looks great. Keep em coming and let us know how everything works out. I've yet to try a brisket, but want to soon.

bubba tim · July 2011

Welcome to the forum and to the journey for the perfect brisket. There are many opinions how to cook a beast.
If you cook to temp or time, you are roling the dice. Every brisket is different and as a pit master you must be able to know when your brisket is "tender" to pull.

This is what you are going for. This brisket was just sliced and put on a plate. No sauce, Au jus, or gravey was used. If you would like some detailed info, clink on this link.

http://bubbatim.com/Bubba_s_Brisket.php

Good luck on your cook. :woohoo: :woohoo: :woohoo: :woohoo:

Shiff · July 2011

Cooking to temp is usually good advice but not with Brisket. You need to cook close to temp and then check for tenderness. I usually start checking after the internal temp reaches 185 and it is usually tender between 195 and 205.

Two great sources of brisket cooking information are:

http://playingwithfireandsmoke.blogspot.com/1996/03/brisket.html

and

http://bubbatim.com/Bubba_s_Brisket.php

First brisket and first smoke on LBGE.

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