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    First brisket - care to critique the plan?

    Posts: 10
    in EggHead Forum
    A bit overwhelmed by forum info and still trying to decide on a cooking plan for my first brisket, I went to the butcher shop and actually BOUGHT the brisket. Turns out the butcher is a 12-year veteran Egger and this is how he does brisket.  A good bit different from what I was thinking but in deference to his experience and in honor of him selling me a badass piece of beef, I think I'll try it his way.  

    That said, I would LOVE to hear your opinions, particularly about cooking the meat sealed in foil and also about the IT at which he recommends pulling. Here's the plan:

    Apply Bonesucking rub - rub it in thoroughly - get "intimate" with the meat
    Rub olive oil into the surface to seal the pores
    Seal the meat in foil
    Place meat lengthwise in a V-rack
    Egg temp at 220 - cook to IT of 130 degrees (estimated six hours)
    Remove foil, increase egg temp to 250 and let it crust (1/2 to 1 hour)
    Pull meat at IT 140 - 145 depending on taste
    Let it rest for 45 minutes

    Your thoughts?  (And thanks!)
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    Comments

    • Posts: 9,136
      Um....no foil.  You won't get any smoke and your bark will suck.  

      I suggest you go simple your first brisket cook and adjust from there.

      1. Pull your meat out about 1 hour before you throw it on
      2. Stabilize your egg at 250...add wood chips for smoke.  Oak is great...but I'm from Texas
      3. Season your meat and throw it on the egg.
      4. Let it cook and don't open it till the flat reaches 190
      5. Pull when your Thermapen feels like it's probing butter
      6. Let rest for 60 minutes

      I don't know about you, but this seems much much easier.
      Just a hack that makes some $hitty BBQ....
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    • Posts: 9,136
      edited January 2014
      Oh and his internal temp is whack.  I don't want to judge him, but I hope he's a better butcher than he is a cook.   :P

      Most briskets are done at 195-205.  You need all the inter-muscular fat to break down, and pulling it at 140-145 internal is very low and before that process happens.  This is not a fine cut like a steak.

      Do you have a maverick?
      Just a hack that makes some $hitty BBQ....
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    • Posts: 620
      Pulling it at 140 will give you a very nice and TOUGH brisket. As cazzy said pull at 190 or 190-200. I do not foil at all and I do mine at 225 but 250 will work just fine as well. Good luck
      Pure Michigan
      Large BGE, Medium BGE, Mini BGE, Weber Smokey Mountain, Weber Performer.
      If there are no dogs in Heaven, then when I die I want to go where they went.
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    • Posts: 620
      Hope he didn't sell you a corned brisket haha. Sorry that wouldn't be funny but that process seems very strange maybe its just me
      Pure Michigan
      Large BGE, Medium BGE, Mini BGE, Weber Smokey Mountain, Weber Performer.
      If there are no dogs in Heaven, then when I die I want to go where they went.
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    • Posts: 132
      Although I'm sure his method will lead to a tender brisket I can't imagine that foiling a brisket will produce a better result than just letting the egg do its thing. I do mine just like cazzy and I'm having great results. I go indirect 225 to 250 until 190 then start probing around different parts of the meat every 45 minutes or so until I get almost no resistance.
      I would suggest you don't have a deadline on when it needs to be done. It's done when it tells you and not before.
      Do you have a maverick?
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    • Posts: 14,831
      Jerry (love your forum name), check out these two sites for some tried and true info...


      I hate it when I go to the kitchen for food and all I find are ingredients!                                                                                                                                                                                                                           

      Michael 
      Central Connecticut 

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    • Posts: 132
      Ha. I didn't see that cazzy already iinquired about a maverick.
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    • Posts: 47
      Make sure you know whether your butcher sold you a full packer or the flat only and adjust based on that. That said I'm no expert but foil isn't getting anywhere near a brisket of mine until it's ready to rest in the cooler.
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    • Posts: 1,750
      Lots of guys foil them but it's usually during the final stages of the cook, mainly to retain moisture and to push it through the stall that happens in the 160s to 180's. Most people take them to 195 to 210 IT.
      Dave - Austin, TX
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    • Posts: 1,705
      What Cazzy said, 145 is for a Pork tenderloin not a brisket
      LBGE
      Go Dawgs! - Marietta, GA
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