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6.5 Lb. Brisket Suggestions Please

FarmerTom
FarmerTom Posts: 685
in EggHead Forum
Cooking my first brisket (6.5 Lb.) on my medium egg tomorrow.  I have done several country style ribs, and Boston Butts.  All indirect around 300.  Would like a KISS recipe for the brisket.  What dome temp, internal temp, and about how long should I expect it to take?  Don't want to be too adventurous first time around.  And one more question, When filling the egg with lump (up to top of fire ring), about how long does it usually take you guys to get the egg up to around 300?  Do you only light in the center with starter or do you light a bigger area?

Tommy 

Middle of Nowhere, Northern Kentucky
   1 M, 1 XL, a BlackStone,1 old Webber, a Border Collie, a German Shepherd and 3 of her pups, and 2 Yorkies

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Comments

  • grege345
    grege345 Posts: 3,515
    Trim fat cap down to 1/8-1/4 thick. Rub liberally with salt and pepper. Throw on egg at 275. Cook to around 190- 195 and start checking to see if it probes like buttah. I use a chimney but I think if you light in 3 spots you'd be ok
    LBGE& SBGE———————————————•———————– Pennsylvania / poconos

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  • Photo Egg
    Photo Egg Posts: 12,137
    6.5 Lb would be a cut from a brisket. Even a fully trimmed briket would be almost twice the size. Guessing you have either the trimmed flat portion, the point or smaller section of both. Cooking style for each is different.
    Thank you,
    Darian

    Galveston Texas
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  • FarmerTom
    FarmerTom Posts: 685

    I would guess it is the point as one end is only a couple of inches wide.  Just my wife and I.  Didn't want a whole brisket 1st time around.

    Tommy 

    Middle of Nowhere, Northern Kentucky
       1 M, 1 XL, a BlackStone,1 old Webber, a Border Collie, a German Shepherd and 3 of her pups, and 2 Yorkies

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  • logchief
    logchief Posts: 1,432
    I'm a nube but there's some great info on Briskets at amazingrib.com.  If you haven't been there, great and informative site on all things BBQ

    LBGE - I like the hot stuff.  The big dry San Joaquin Valley, Clovis, CA 
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  • Grillmagic
    Grillmagic Posts: 1,600
    It is more than likely a flat, make sure you slice it against the grain.
    Charlotte, Michigan XL BGE
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  • FarmerTom
    FarmerTom Posts: 685
    Thanks for the info.  Got it holding around 290-300.  I seem to always hit right around that temp and seems to hold well there.

    Tommy 

    Middle of Nowhere, Northern Kentucky
       1 M, 1 XL, a BlackStone,1 old Webber, a Border Collie, a German Shepherd and 3 of her pups, and 2 Yorkies

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