Tips for my first brisket this weekend!

I do trim up my briskets to about a 1/4" and take out the "hard fat."  I slather with mustard so my rub sticks to the brisket better.  I usually use 5 chunks with brisket.  Why 5 chunks?  I did it one time with one on each side and one in the middle of my fire and liked the results.  You want clean out the ash in your egg and your egg should be at 250 - 275 dome. I like placesetter legs up with a drip pan of 50/50 mix of apple juice and water in the drip pan. It may not do a dang thing for the cook but I have had good results doing it so I just stuck with it.  I have done brisket with the rub your using and it was a good choice.  I start probing my brisket for tenderness at 195.  Most of mine have been done at 200 - 205.  You can do a couple of things, I have cooked to the stall and then aluminum pan my brisket with enough apple juice or beef broth to cover the bottom of the pan, seal the pan with foil and cook it to 200 - 205.  Or some wrap the brisket in foil and pour a cup of juice of beef broth into the foil pouch and seal it.   I think this will gives you a juicier tender brisket but not a hard black bark.  Or you can not pan it.  If it is a packer, trim the point off, cube it, put it in an aluminum pan, add some more of your rub, your favorite BBQ sauce and back onto the grill for an hour for some of the most tender pieces of meat called burnt ends. 

I also FTC my brisket for about an hour to let it relax.

Here is another method that looks good also.  http://eggheadforum.com/discussion/1138233/brisket-how-i-do-it/p1

Good luck with your brisket.  Post up your results.

Don't forget to fill your firebox up to the top of the fire ring.  Light the top center.  Distribute your wood chips or chunks throughout the lump in the center area of the lump pile.

I cook at 300 dome now and it makes the best briskets I've ever cooked

Dave in Florida said:

The Cen-Tex Smoker said:

I cook at 300 dome now and it makes the best briskets I've ever cooked

My next packer will be at 300. I have just got to try it. I usually do 275 dome.


275 is on but 300 is better

MaskedMarvel said:

The Cen-Tex Smoker said:

The Cen-Tex Smoker said:

I cook at 300 dome now and it makes the best briskets I've ever cooked

My next packer will be at 300. I have just got to try it. I usually do 275 dome.

275 is on but 300 is better

#Dave in Florida and I have almost the exact method, except I usually go lower temps and longer cook times and never crutch...

#The Cen-Tex Smoker has me convinced to try my next packer at 300*.  If they really come out that much better...  What's your average cook time, brother?

1 hr per lb