My first brisket on LBGE

AG6 · January 2015

Smoked a select brisket at 225 for 16 hours.I used Kosher salt and fine pepper. Everything went well except that fire went out early morning so I guess I didn't put enough lump and Oak. I pulled it out when Internal temp hit 185. Brisket came out juicy and tender but the bottom side of the brisket was hard. I smoked it with fat side up so I'm not sure what happened. I used a water pan for extra moisture as well. Overall I'm pretty happy for using the BGE for the first time. Looking forward to reading ideas on this forum!

SaskEgger · January 2015

Looks delicious. I can't wait to try my first brisket. The more i look around on this forum the more i want to try one.

NPHuskerFL · January 2015

First of all Welcome! That was my very first cook on my first egg (LBGE) too.
Pulled at 185℉ IT? Did it probe like buttuh? Brisket is a cut that you need to hit temp but, also texture (buttuh). That could account for the toughness. And each brisket is just a little different than the last.

Hawg Fan · January 2015

Welcome to the forum. I commend you for jumping right to a brisket for your first post. I always cook brisket with fat side down, pull at 195 degrees if it probes easy, and a water pan isn't necessary in the Egg. I'm assuming that you ran out of lump since you were using the BBQ Guru. On a long cook, I fill my Large egg up to the top of the fire ring with lump. Great job on your first brisket on the egg.

NPHuskerFL · January 2015

SaskEgger said:
Looks delicious. I can't wait to try my first brisket. The more i look around on this forum the more i want to try one.

Welcome to you too. Lots of new eggheads. That's great to see.

AG6 · January 2015

Also, I wrapped it up and I let it rest for 3 hours in a warm ice chest!

bcsnave · January 2015

Welcome aboard matie...

You obviously no the drill here from your posts. Fat up..fat down...water pan or no water pan...temp controller or no temp controller...wrap and tuck it in for 3 hours..so you have been around.

You'll find a ton of knowlegable folks on here..they have helped me through a couple of my first briskets....you will find each cut of meat is different..temp probably was a bit light...you need to make certain the probe goes in easy

Scottborasjr · January 2015

Brisket and Ribs seem to be tougher when they aren't cooked enough on a low and slow cook. That being said, you look like you are well prepared for the journey that is cooking on the Egg. Can't wait for your next cook and welcome!

JoeMac · January 2015

I have had my egg for two years and I've cooked one brisket, kudos for jumping right in and picking one of the harder cooks, excellent job.

pgprescott · January 2015

Cook them fat down. This will protect the flat from the heat. There is plenty of fat throughout the meat. The whole fat rendering and basting the meat is urban legend that I once subscribed to as well. Looks like you had pretty good success with as the others have said is not the easiest of cooks. Nice.

jhl192 · January 2015

Welcome! Ambitious first cook! My guess is you did need more lump. I fill it up to just below the plate setter. I also guess that the internal temp was too low. As @NPHuskerFL‌ said, you need to wait till it probes easily. The fat has to render down. Congrats! Now raise your grid and do something easy and great like Spatchcocking a chicken!

NPHuskerFL · January 2015

^^^^ Or.....give a shot at the Galantine Ballotine throw down :-\"
It's much more interesting with more participants.

YEMTrey · January 2015

Nice looking briskey. I'll take that bowl off your hands!

lousubcap · January 2015

Welcome aboard and enjoy the journey. Strong start right there-congrats on the cook.

tarheelmatt · January 2015

Nice job!

As others stated, get a long skewer and if the probe runs through the thickest part of the flat like butter, you're all good. Probably could have used a little longer cooking though. The temp is only a gauge really, the probe test (or a good poke of the finger) is the real true test if it is ready.

SGH · January 2015

Way to come right out of the gate swinging. Im always impressed to see someone jump right on brisket or clod as their first cook. This speaks volumes about their ambition and confidence. You will no doubt be a tremendous asset to the forum. Excellent cook and again I applaud your strike fast mentality. Keep on rolling brother.

MrWilliams · January 2015

Looks Great!! Looking forward to trying brisket. I have never had it.

SeahawksEGGHead · January 2015

Let me echo everybody else here by welcoming you to the forum. (And to the brisket club!) Good looking cook there too. What was your grill temp? I've done one brisket that I was very proud of (out of maybe 6 over the last year), and the others were merely edible. I keep my grill temp at 250, use a drip pan but not a water pan, generally shoot for IT of 203, but pull it when it's buttah. Every brisket is different, and yours looks terrific.

AG6 · January 2015

Grill temp was at 225 for most of the smoke. When I probed it it felt nice and moist. Still not sure why the bark on the bottom side of the flat was hard and hopefully next time it won't be.

logchief · January 2015

Way to get froggy with that new BGE. Welcome, lots of very knowledgeable and helpful folks around here. Sure have been a help for me.

Where ya from?

AG6 · January 2015

Austin,Texas

My first brisket on LBGE

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