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First Brisket
newegger169
Posts: 146
I am doing my first brisket on the bge and am looking for tips and tricks. plan on rubbing with yellow mustard and my own rub. as far as timing how long per pound? 225? an pull at what temp? its 6.47lbs
Comments
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If you don't have a controller, I'd suggest 250-275. Just easier to maintain. (Dome)
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The Dude: This is a very complicated case, Maude. You know, a lotta ins, lotta outs, lotta what-have-you's. And, uh, lotta strands to keep in my head, man. Lotta strands in old Duder's head. Luckily I'm adhering to a pretty strict, uh, drug regimen to keep my mind, you know, limber.Walter Sobchak: Nihilists! *uck me. I mean, say what you want about the tenets of National Socialism, Dude, at least it's an ethos.Cumming, GAEggs - XL, L, SmallGasser - Blaze 5 Burner
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Check out this link. Helped me a while back.
http://eggheadforum.com/discussion/1138317/turbo-beef-brisket/p1
LBGE, Burgeoning Accessories -
LBGE, Burgeoning Accessories
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Came out great!! Nice an moist!! Killer bark. Could use a smoke ring not sure what happen there. Ended up gettin a bag of rockwood for the first time too an it was awesome lump!
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I have found that when I use mustard, I don't get the smoke ring like I do without it. Also, what and how much did you for smoke? Chips Chunks, The smoke ring.newegger169 said:Came out great!! Nice an moist!! Killer bark. Could use a smoke ring not sure what happen there. Ended up gettin a bag of rockwood for the first time too an it was awesome lump!Corpus Christi, Texas. LBGE x 2, Weber Smoky Joe, and Aussie Walk-About -
Pecan chunks. Must have had 10pcs in the there but not all lit
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@newegger169 I add 1-2 chunks of cherry to whatever I'm smoking with and it helps with smoke ring color if you want that really red color.
Memphis, TN ----> Chattanooga, TN -
No need for mustard. It's a barrier against smoke.
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