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First brisket on the egg

Scotbradly725
Scotbradly725 Posts: 59
in EggHead Forum
Did my first brisket on the egg today. Had some issues regulating the temp but I think it was just me fiddling too much? I seemed to level at 230-232 for awhile and so I tried to level it down to 225 and it went down to 201 and so for the next 2 hours or so I played with it trying to get it right. Finally I got it dialed in around 220 so I called it good. The temp came up to about 171 and it seemed to sit there for at least 3 hours so at the 9 hour mark when it still hadn't come up any further I brought up the egg temp to 300 for 1/2 hour to finish the brisket. Then wrapped in foil and placed in a cooler to rest for 1/2 hour. The results were amazing! I know I have a lot to learn, and any suggestions would be more than welcome, but overall I am very pleased with the end results. I am definitely loving this MBGE I got!
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Comments

  • NPHuskerFL
    NPHuskerFL Posts: 17,629
    I dig it man! Is that a full blown cutting board table? How was the bark? This appears to be a flat VS packer?
    LBGE 2013 & MM 2014
    Die Hard HUSKER & BRONCO FAN
    Flying Low & Slow in "Da Burg" FL
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  • Scotbradly725
    Scotbradly725 Posts: 59
    NPHuskerFL said:
    I dig it man! Is that a full blown cutting board table? How was the bark? This appears to be a flat VS packer?
    Yeah, it's a full on rolling cutting board table. I love it. And yes, it's a Costco flat packer brisket. There isn't enough room on my Medium to get a full brisket on it!
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  • Scotbradly725
    Scotbradly725 Posts: 59
    NPHuskerFL said:
    I dig it man! Is that a full blown cutting board table? How was the bark? This appears to be a flat VS packer?
    Oh and the bark was really good, a little bit salty (I need to dial in my rub a little bit). Ended up with an amazing smoke ring!
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  • NPHuskerFL
    NPHuskerFL Posts: 17,629
    :-? "Flat Packer Brisket"? I've seen Flats. And I've seen Packers. But, never a Flat Packer Brisket. Please explain.
    LBGE 2013 & MM 2014
    Die Hard HUSKER & BRONCO FAN
    Flying Low & Slow in "Da Burg" FL
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  • lousubcap
    lousubcap Posts: 36,811
    Gotta love the submariner training coming thru-and I absolutely agree.  Ambiguity leads to "I assumed" and we all know how that ends.  
    Louisville; Rolling smoke in the neighbourhood.  Life is too short for light/lite beer!  Seems I'm livin in a transitional period. CHEETO (aka Agent Orange) makes Nixon look like a saint.  
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  • NPHuskerFL
    NPHuskerFL Posts: 17,629
    @lousubcap‌ yep I think they discussed A S S U M E on the first day of Boot Camp when I went to Great Lakes. Never has a good outcome. That an a ID 10T Form :-)
    LBGE 2013 & MM 2014
    Die Hard HUSKER & BRONCO FAN
    Flying Low & Slow in "Da Burg" FL
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  • NPHuskerFL
    NPHuskerFL Posts: 17,629
    @Scotbradly725‌ in all seriousness you say you cannot fit a full packer on you MBGE? Have you ever try draping over a brick wrapped in HDAF or a rib rack. image
    LBGE 2013 & MM 2014
    Die Hard HUSKER & BRONCO FAN
    Flying Low & Slow in "Da Burg" FL
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  • Scotbradly725
    Scotbradly725 Posts: 59
    NPHuskerFL said:
    @Scotbradly725‌ in all seriousness you say you cannot fit a full packer on you MBGE? Have you ever try draping over a brick wrapped in HDAF or a rib rack. 
    I just assumed because they are 6-8" longer with the cap on them and this flat just barely fit. I am still learning what all this egg can do.

    And the flat packer is simply exactly what it says, it's the flat that is vac packed just like the whole is or a whole bottom round, top round etc....
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  • MaskedMarvel
    MaskedMarvel Posts: 3,431
    Scotbradly725 said:
    NPHuskerFL said:
    @Scotbradly725‌ in all seriousness you say you cannot fit a full packer on you MBGE? Have you ever try draping over a brick wrapped in HDAF or a rib rack. 
    I just assumed because they are 6-8" longer with the cap on them and this flat just barely fit. I am still learning what all this egg can do.

    And the flat packer is simply exactly what it says, it's the flat that is vac packed just like the whole is or a whole bottom round, top round etc....

    Saying flat packer is like saying convertible hardtop. You have a flat. A packer (packer trimmed) is the flat and point together (two muscles).
    Large BGE and Medium BGE
    36" Blackstone - Greensboro!


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  • Scotbradly725
    Scotbradly725 Posts: 59

    Saying flat packer is like saying convertible hardtop. You have a flat. A packer (packer trimmed) is the flat and point together (two muscles).
    Well, that's what they are called here. As with many things, different regions call things differently. But oh well.... it's still a brisket.
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  • QDude
    QDude Posts: 1,066
    Next one take egg up to 250-275. No difference in the outcome. There is nothing magical about 225.

    Northern Colorado Egghead since 2012.

    XL BGE and a KBQ.

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  • Scotbradly725
    Scotbradly725 Posts: 59
    Does that cut down the cook time I would assume then?
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  • Cowdogs
    Cowdogs Posts: 491
    QDude said:
    Next one take egg up to 250-275. No difference in the outcome. There is nothing magical about 225.
    I agree.  Actually with smaller cuts of meats, I think anything under 275-300 is a bad idea unless you are trying to do beef jerky.  I am in the group that would never bother smoking a flat.  My flats just go into a pan with enough liquid to braise it.  Braised brisket is not good brisket by "Texas brisket standards" but it's a damn fine meal anyway.
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  • Scotbradly725
    Scotbradly725 Posts: 59
    I love hearing so many different people opinions here!
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  • R2Egg2Q
    R2Egg2Q Posts: 2,137
    In case you would like some examples of packer briskets cooked on Eggs smaller than a Large:

    On a Med: http://eggheadforum.com/discussion/1141447/17-lb-brisket-cook-on-a-med-cook/p1

    On a Small: http://eggheadforum.com/discussion/1142879/packer-brisket-on-a-small-egg

    It takes a little bending but you can do it.
    XL, Large, Small, Mini Eggs, M&M BBQ Texas Smoke King, Shirley Fabrication 24x36 Patio, Humphrey's Weekender, Karubecue C-60, MAK 1-Star General, Hasty Bake Gourmet, Santa Maria Grill, Webers: 14" WSM, 22.5" OTG, 22.5" Kettle Premium, WGA Charcoal

    Bay Area, CA
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