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Just put 6lb brisket on... what next?
MoJack
Posts: 23
Foil? No Foil? Paper?
at what temp should I wrap? I rubbed it with salt & pepper and put it on the egg at room temp. I have a Maverick monitoring internal temp.....
Comments
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@Mojack, I mean no disrespect ... but you didn't do your homework? Before I did my first Brisky, I crammed hard. You don't have a game plan?I've slow smoked and eaten so much pork, I'm legally recognized as being part swine - Chatsworth Ca.
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My plan is to smoke it for a few hours then pull it, spray with Worcestershire Sauce/water, wrap in paper and let it finish on the smoker. So, yes, I do have a loose plan but was just looking for some experience from those who have done briskets on the egg. I've only done them on my offset in the past. Guess I can roll with the same method...
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Welcome to the forum.I do not foil briskets. I FTC when I take it off the egg.Sorry I missed your post earlier.Hope it worked out for you. Try searching "travis method" !!!
Donnie Dawes - RNNL8 BBQ - Carrollton, KY
TWIN XLBGEs, 1-Beautiful wife, 1 XS Yorkie
I'm keeping serious from now on...no more joking around from me...Meatheads !! -
Yours will be ok, my fire went out overnight on a 14.6lbs packer. I'm trying to salvage.
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Three great sources of brisket cooking information are:
http://playingwithfireandsmoke.blogspot.com/1996/03/brisket.html
and
http://bubbatim.com/Bubba_s_Brisket.php
and
http://amazingribs.com/recipes/beef/texas_brisket.htmlLarge BGE
Barry, Lancaster, PA -
What is FTC?dldawes1 said:Welcome to the forum.I do not foil briskets. I FTC when I take it off the egg.Sorry I missed your post earlier.Hope it worked out for you. Try searching "travis method" !!! -
Foil - Towel - Cooler. Take it off. Wrap it in foil. Wrap it in a towel. Place it in a cooler. Holds the meat but stops the cooking process.Huntsville, Al LBGE
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@Mojack ... Hey brother, how your Brisky turn out??I've slow smoked and eaten so much pork, I'm legally recognized as being part swine - Chatsworth Ca.
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It turned out really well. Pulled it @ 165 and sprayed then wrapped in butcher paper. Probed like butter at 204. Not quite as good as the briskets done on my offset but it was a lot less work throughout the night.
So the Travis Method is pretty much braising? I can't imagine doing that to a brisket.... -
Sliced pics? We're all visually driven brother.LBGE 2013 & MM 2014Die Hard HUSKER & BRONCO FANFlying Low & Slow in "Da Burg" FL
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