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Brisket Practice
speleoegg
Posts: 67
We have a street BBQ in 2 weeks and I thought I needed a brisket prep before the big day. I fired up the egg at 315am, put the brisket on at 4am, foiled at 2pm and pulled at 515pm and FTC to slice at 7pm. Grate temp was 220-250F
Ajax, Ontario
Comments
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I love the pic of everyone sitting around the table as you snapped your pic. I think we all have done that so it's cracking me up seeing how ready they are...especially the one with the fork!!!
) Just a hack that makes some $hitty BBQ.... -
Looks pretty good. What did your guests think??Just a hack that makes some $hitty BBQ....
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Thanks @cazzy hadn't done a brisket since March so this was long over due!1 Large BGE, 1 Keg & 1 Joe JrAjax, Ontario
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Very happy guests...just wish there was more left over. Fortunately I have some burnt ends to keep me happy!cazzy said:Looks pretty good. What did your guests think??
1 Large BGE, 1 Keg & 1 Joe JrAjax, Ontario -
Looks great.
XXL BGE, Karebecue, Chargiller Akorn Kamado, Weber Smokey Mountain, Grand Turbo gasser, Weber Smoky Joe, and the wheelbarrow that my grandfather used to cook steaks from his cattle
San Antonio, TX
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That's an awesome smoke ring. Did you do anything special to get it?Steven
Mini Max with Woo stone combo, LBGE, iGrill 2, Plate Setter,
two cotton pot holders to handle PS
Banner, Wyoming -
looks good. what was your pull temp
Corpus Christi, Texas. LBGE x 2, Weber Smoky Joe, and Aussie Walk-About -
I think the practice was an excellent excuse for good eatsColumbus, Ohio--A Gasser filled with Matchlight and an Ugly Drum.
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Thanks @foghorn @stemc33 @texansurf @Jstroke Pulled at 203F, used 3 pecan wood chunks with the lump. I also inject and the injection has celery salt (nitrate) which gives better colour.1 Large BGE, 1 Keg & 1 Joe JrAjax, Ontario
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That's the best looking brisket that I've seen in awhile. Love the puddle of rendered fat in the first picture.
Any road will take you there if you don't know where you're going.
Terry
Rockwall, TX -
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