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Cooking a brisket for first time...help

Unknown
Unknown
edited November -0001 in EggHead Forum
I will be cooking a brisket on my egg for the first time this weekend and was needing some help. Do I use direct or indirect heat? If indirect, what do I use to creat the indirect heat? I've heard a pizza stone, but what else could I use? As far as wood, what sort of chunks/chips do you use and where can you buy them? How much lump should I fill the egg with? Will I really need to load it up? Any and all help is appreciated.[p]Thanks
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Comments

  • Eggtuary
    Eggtuary Posts: 400
    Celishorn,
    For indirect heat, a lot of folks use firebricks. I found it easier (although certainly more expensive) to buy a plate setter. I think mine was $40 from the local dealer. I can use it for pizzas in the "legs down" position, or for low-and-slows in the "legs up" position, with a drip pan inside and the grid on top. I use it all the time for ribs, and I used it with success on my first brisket.[p]"Dr. BBQ's Big-Time Barbeque Cookbook" by Ray Lampe has great suggestions for cooking brisket. Ray writes on here all the time, and is considered one of the best brisket cooks on the competition circuit.[p]The Naked Whiz has a lot of great info on cooking brisket on the Egg. See the link below.[p]Hope that helps!
    [ul][li]Naked Whiz brisket info[/ul]
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  • Eggtuary
    Eggtuary Posts: 400
    P.S. -- Something that really helped me understand the "plateau" when cooking a brisket was a graph somebody made when they cooked one of similar size. Mine followed this pattern almost perfectly, which was very reassuring that my cook was going along as it should.[p]A remote digital thermometer is a great thing to have for this. You'll stick a probe in the meat, and a wire will run out to the digital thermometer. It's very handy, especially since you can leave the dome closed for hours but still keep an eye on your meat's temp.[p]Good luck!
    [ul][li]Brisket graph[/ul]
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  • Smokin Bob
    Smokin Bob Posts: 239
    Celishorn,[p]Another good source of brisket info - courtesy of the Dizzy Pig website:
    [ul][li]Dizzy Pig Brisket Recipe[/ul]
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