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1st brisket! How's my plan sound?
Comments
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Drip pan, yes.. make sure and have an air gap between the pan and the plate setter, foil balls, plumbing copper "t"s ... keeps all of the juice from burning and putting off bad smoke.
Leave more fat than you remove...
MSV Chill Spot
Chester County, PA
http://egginwithedward.blogspot.com/
http://edwardhardingphotography.zenfolio.com/ -
No need to wrap the brisket while it's cooking IMO.Last one I did, I injected with Au Jus right before I put it on the Egg. It was 'melt in your mouth' by the time it was done!
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Do I want to put water in the drip pan? And should I remove the big think hunk of fat between the point and flat?NW IOWA
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@hapster foil balls between plate setter & drip pan?My daughter named my Egg Shrek, because it is big, green, and burps.
LBGE in Arlington, VA
God Bless America! -
Yes on the foil balls.... plate setter, air gap, grid, and finally meat
Leave the fat between the point and flat
MSV Chill Spot
Chester County, PA
http://egginwithedward.blogspot.com/
http://edwardhardingphotography.zenfolio.com/ -
Philly35 said:Do I want to put water in the drip pan? And should I remove the big think hunk of fat between the point and flat?
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I personally think that any liquid in your pan causes a cold zone in the egg. Water boils at 212* and your going to cook at 225-250* so all the air except the steam coming from your drip pan will be 250ish while under your brisket will be 212* or so. If you use a spacer( green feet, foil balls or 1/2" nuts) it will keep the drippings from burning. The egg retains moisture so no need to add it. IMHO-----------------------------------------analyze adapt overcome2008 -Large BGE. 2013- Small BGE and 2015 - Mini. Henderson, Ky.
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So Mattman do u do ur Briskets without a drip pan? If so do you cover the platesetter with foil? I'm doing a Pork butt Saturday night for Sunday get together and am considering not using a drip pan...
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I would only cut away only the hard fat, no to water in the drip pan, spacers between plate setter and drip pan, i inject also. When it is finished and probe slides in easy I would foil it you can add au jus in the foil if you like and pack it in a cooler with towels for a couple hours._________________________________________________Don't let the truth get in the way of a good story!Large BGE 2006, Mini Max 2014, 36" Blackstone, Anova Sous Vide
Green Man GroupJohns Creek, Georgia -
Absolutely no need for any liquid in the drip pan! The hard fat should be cut away. I have found a simple salt and pepper rub to be the best but your taste may vary!
Northern Colorado Egghead since 2012.
XL BGE and a KBQ.
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If I am goin indirect I always use a drip pan It just keeps the goo from burning on the plate setter. I generally don't foil the PS but I do use spacers so I have an air gap between the PS and the drip pan. I have made a foil extension if I am cooking something larger than my drip pan.Don't Egg me on said:So Mattman do u do ur Briskets without a drip pan? If so do you cover the platesetter with foil? I'm doing a Pork butt Saturday night for Sunday get together and am considering not using a drip pan...
I will be the first to say I have only cooked a couple of flats so I am no pro at da brisket, just commenting on the adding water part of the question from the OP.-----------------------------------------analyze adapt overcome2008 -Large BGE. 2013- Small BGE and 2015 - Mini. Henderson, Ky. -
Yes... most definitly...liquid in the pan...(unless you want burning fat smoke on your meat and in the pit). As long as the brisket will be on...your temps will equalize. I do usually try to leave plenty of space between the bottom of my cook (butts and brisket) and the drip pan.
You're looking to get good air circulation between the pan and meat if you can...and it will help with bark formation on the bottom.
Good luck!!
I spent most of my money on good bourbon, and bad women...the rest, I just wasted!! -
Please report back on what exactly you did (full details) and how it turned out. My first brisket last weekend didn't turn out anywhere near as good as I had hoped. I think I made a ton of rookie mistakes and I'm looking to learn from anyone that has a successful cook.
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Don't trim the cover fat over the flat too heavily.
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If ya don't mind, how did you cook yours and when did you pull it? What were some of the mistakes you made so I can avoid them?R3K said:Please report back on what exactly you did (full details) and how it turned out. My first brisket last weekend didn't turn out anywhere near as good as I had hoped. I think I made a ton of rookie mistakes and I'm looking to learn from anyone that has a successful cook.
NW IOWA -
Here is a vid from Aaron Franklin that shows how to trim/rub a brisket:...this is one in a series. I think the others for brisket are "the cook" and "the payoff".Which came first the chicken or the egg? I egged the chicken and then I ate his leg.
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