First time brisket

Eggcellente · March 2015

Hello,

So this weekend will be my first cook on my new egg (xl). Also will be my first time cooking brisket.

I have aver ordered black ops brisket rub & game changer brine from oakridgebbq.com. I am not sure if it will make it by Friday though.

My my brisket is a 12 pound that I purchased from Restaurant Depot. I picked up 2 bags of royal oak charcoal as well. I have a bag of the bge charcoal that the dealer "threw in" my package too.

So with all of that I am looking for advice on prep (with or without the oakridgebbq product), cook times and temp and which of the 2 available charcoals I should use.

NPHuskerFL · March 2015

Welcome. They're the same lump essentially just in different wrapping. Try to get RW, OO or WGWW if it's available. And oak for smoke.

NPHuskerFL · March 2015

FWIW both of those particular brands are smokey to begin with so you may want to go lite on adding oak wood chunks for extra smoke. The other lumps I listed are cleaner burning more neutral lumps that give a great flavor with less ash production.

Scottborasjr · March 2015

Unfortunately the two charcoals that you purchased are one in the same, just different packaging and one could argue that the BGE brand is handled a little more carefully so you might have less small pieces.

How much chance have you had to play around with the temperature settings on the Egg? Do you have a plate setter or conveggtor or what ever they are calling them now? No need to be intimidated by the cook just need to know a couple of particulars.

If the ordered seasoning doesn't show up I would seriously consider just salt and pepper with a couple cloves of garlic for the rub if you are using the Royal Oak/BGE charcoal. Trim a little fat off of the fat cap if it is excessive otherwise rub the brisket the night before, throw it on a stable egg between 235-275* and let roll. Check temp every 90 minutes unless you have a means to check it remotely.

Ok I'm spent and others know a lot more then I do, used this rambling post as an excuse to not argue with the kids to go to bed... "Sorry honey, trying to help a guy on the forum out !! "

Welcome and good luck with the cook.

Eggcellente · March 2015

Thanks for the feedback. I plan to order Rockwood and OO for future cooks.

NPHuskerFL · March 2015

+1 on trim and S&P. Keep it simple.

Eggcellente · March 2015

I have the platesetter and that's it in regards to accessories. I thought about going to buy a temp probe (not sure of real name).

This weekend will also be my first time firing up an egg.

NPHuskerFL · March 2015

Any ??? during prep or the cook be sure to chime in. Somebody WILL help you. Must have beverages or it'll be a FAIL.

Ladeback69 · March 2015

I like using cherry wood with beef, makes a nice smoke ring and great flavor. As for rub, if the Black Ops doesn't come in, just keep it simple with salt, pepper and some garlic or another good beef rub. Do have a way to go indirect and what temp are you shooting for. I like 250-275. Give the egg plenty of time to stabilize before putting it on and don't freak out when the temp drops a little, just let it ride, it will come back up in about 30 minutes or so. I usually trim the hard fat off around the point and leave a 1/4" on the back. I've never brined a brisket before, but if to want give it a try. I like to tenderize the brisket as I am putting the rub on, it seems to help to me. Good luck.

Eggcellente · March 2015

Thanks for the tips. What would you say my expected cook time should be?

NPHuskerFL · March 2015

Eggcellente said:

Thanks for the tips. What would you say my expected cook time should be?

Roughly 1.5hr per # Cook by feel (buttuh) not time. Take temp measurements and feel from the thickest part of the flat. Not the point. Again don't hesitate to chime in if you have any questions.

Scottborasjr · March 2015

Completely depends on what temp your Egg settles in at and will stay lit. I have cooked on a dozen if not more eggs and each one has a happy spot for a long cook. If you have time, I'd do a pork butt first just to experiment with where your egg will hold temp. Pork Butt is a much cheaper and much more forgiving piece of meat then brisket is.

That being said, I typically guess 75 minutes per pound above 260 but below 280, 90 minutes per pound below that.

lousubcap · March 2015

All good info above and just to give you more than you will likely need or consume, check out the following links:
http://amazingribs.com/recipes/beef/texas_brisket.html; http://playingwithfireandsmoke.blogspot.com/1996/03/brisket.html and http://bubbatim.com/Bubba_s_Brisket.php Also give the Aaron Franklin you tube brisket videos a look-good one on trimming it up.

Once you are confused by all you read-just default to the above posts. Several run at around 260-280*F on the calibrated dome thermo and figure about 1.5 hours /lb. But aim to finish early as you don't want to be stressing trying to push the cook across the finish-line. Each will cook at its own pace. You can easily hold for around 6 hours in a cooler.

As mentioned, the key finish indicator is when you can probe the thickest part of the flat with no resistance. Start checking at around 190*F but it could run into the low 200's. Also don't worry that the point runs hotter than the flat. The higher fat content protects it just fine. I cook with the point toward the BGE hinge as that is the hottest cooking area (due to air flow characteristics). It will likely be 5-10 *F (or more) hotter than the flat when you arrive at the promised land but don't worry about it. And I'm in the slice and eat the point-not the burnt ends crowd. FWIW-

Eggcellente · March 2015

Ok. So if I am following correctly, I should plan to cook for 18 hours?

Will the the xl egg hold temp for that long on one load of charcoal? Should I try to put as many large pieces as I can?

Thanks to all of you for the info thus far.

theyolksonyou · March 2015

Eggcellente said:

Ok. So if I am following correctly, I should plan to cook for 18 hours?

Will the the xl egg hold temp for that long on one load of charcoal? Should I try to put as many large pieces as I can?

Thanks to all of you for the info thus far.

Fill it up well into the fire ring, not just the fire box and you'll be fine.

NPHuskerFL · March 2015

12# @225℉-250℉ will likely be buttuh at around....when it's done. Plan for 18 hrs but, if I were a betting man I'd guess 15 hrs for buttuh.

johnnyp · March 2015

Eggcellente said:

I have the platesetter and that's it in regards to accessories. I thought about going to buy a temp probe (not sure of real name).

This weekend will also be my first time firing up an egg.

For temp probe, thermapen seems to be the forum consensus on instant read.

I have an iGrill 2. It can monitor 4 probes simultaneously, including ambient temp at your grate. It's bluetooth and links up to an app on your smartphone. I love it. Be realistic about the bluetooth range, but it's fantastic

Beaumonty · March 2015

I have an iGrill 2. It can monitor 4 probes simultaneously, including ambient temp at your grate. It's bluetooth and links up to an app on your smartphone. I love it. Be realistic about the bluetooth range, but it's fantastic

I happen to have an igrill2 as well. Do you use an ambient probe or just a normal one?

Also, my kids don't love super spicy food. when y'all use fresh ground pepper, does the bark end up spicy? I use a lot of rub. My experience is that black pepper can truly become spicy in large amounts. And I like spicy.

In fact, I had to stop using Bad Byron's rub because it was too spicy for the kiddos.

I like keeping it simple though.

Eggcellente · March 2015

Right on time, as promised.

NPHuskerFL · March 2015

When are you doing your brisket? Don't forget pics or it didn't happen

Eggcellente · March 2015

Planning to put it on around midnight. Shooting for a finish time around 5 tomorrow. Rubbing it down now and then off to my local dealer for an ir thermometer.

Eggcellente · March 2015

Brisket is on. Stabilized ( I hope at 280 dome temp )

NPHuskerFL · March 2015

Try to settle in at 235℉-250℉ if possible. I've found 235℉ to be the sweet spot. Dunno why it just has given me my best results. If no controller 250℉ is pretty safe too.

Eggcellente · March 2015

NPHuskerFL said:

Try to settle in at 235℉-250℉ if possible. I've found 235℉ to be the sweet spot. Dunno why it just has given me my best results. If no controller 250℉ is pretty safe too.

Dome temp?

NPHuskerFL · March 2015

Yes. Dome

NPHuskerFL · March 2015

Once you leave the dome shut (no peeking) the grid and dome temp will equalize. On the forum most folks when giving temps whether it be for hot and fast or L&S are referencing dome temp as it is more universal to everyone.

Eggcellente · March 2015

Understood. Just went back to check and temp up to 300. I have the daisy wheel now at 1/2 open and bottom maybe 1/4". Does this sound anywhere close to where I should be?

Mattman3969 · March 2015

For my large the bottom vent will be open the thickness of 1/8-3/16" and the daisy will have just a sliver open with the pedals closed to hold 225-250. With the setting you just described I would be setting at 325-350.

Mattman3969 · March 2015

Oh and good luck with your virgin brisket run.

anton · March 2015

Best of luck, with help from this forum you will do fine, in fact great!

Eggcellente · March 2015

Mattman3969 said:

For my large the bottom vent will be open the thickness of 1/8-3/16" and the daisy will have just a sliver open with the pedals closed to hold 225-250. With the setting you just described I would be setting at 325-350.

Pedals closed completely?

First time brisket

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