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First Brisket

Hunter1881
Hunter1881 Posts: 406
in EggHead Forum
I'm about to start my first brisket. Plan on salt and pepper as a simple rub. Cook at 225-250 depending on where the egg settles.  It's a 14lb packer. Just have a couple questions. I am looking for a general consensus. Do y'all inject or not? And do y'all put liquid such as apple juice in the drip pan?  Will update as the cook progresses. Thanks in advance. 
Henderson TN. 1 large BGE, 1 Webber Gasser (recently seems to have converted into a warming oven)
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  • SGH
    SGH Posts: 28,989
    No and no. Good luck.

    Location- Just "this side" of Biloxi, Ms.

    Status- Standing by.

    The greatest barrier against all wisdom, the stronghold against knowledge itself, is the single thought, in ones mind, that they already have it all figured out. 

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  • SGH
    SGH Posts: 28,989
    I myself do not do it for home cooking. However it will not a hurt a thing if you chose to try it.

    Location- Just "this side" of Biloxi, Ms.

    Status- Standing by.

    The greatest barrier against all wisdom, the stronghold against knowledge itself, is the single thought, in ones mind, that they already have it all figured out. 

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  • SGH
    SGH Posts: 28,989
    Let me correct part of that. If I'm doing just a flat I will inject as I feel it really helps to keep it from drying out. Short of that I do not inject.

    Location- Just "this side" of Biloxi, Ms.

    Status- Standing by.

    The greatest barrier against all wisdom, the stronghold against knowledge itself, is the single thought, in ones mind, that they already have it all figured out. 

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  • Hunter1881
    Hunter1881 Posts: 406
    Thanks @SGH I was hoping you, caz, or cen tex would chime in. I have never cooked a brisket before so just trying to not screw it up too bad. 
    Henderson TN. 1 large BGE, 1 Webber Gasser (recently seems to have converted into a warming oven)
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  • SGH
    SGH Posts: 28,989
    My pleasure my friend. Again, I do not inject for home cooking, just don't see the need on a full packer. However when doing small flats I will inject. If your are wanting to inject to try a flavor profile, it won't hurt a thing. Good luck.

    Location- Just "this side" of Biloxi, Ms.

    Status- Standing by.

    The greatest barrier against all wisdom, the stronghold against knowledge itself, is the single thought, in ones mind, that they already have it all figured out. 

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  • Hunter1881
    Hunter1881 Posts: 406
    Henderson TN. 1 large BGE, 1 Webber Gasser (recently seems to have converted into a warming oven)
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  • byrne092
    byrne092 Posts: 746
    I just put one on about 30 min ago. I don't use an injection on briskets, they have enough flavor on their own. I'll post some progress pics. You cooking it tonight?
    XL, Medium BGE & Blackstone I XAR-Woo2 & Rig-BO I Flameboss 500

    St. Louis, MO
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  • cazzy
    cazzy Posts: 9,136
    Cen and I are from Texas, so it's pretty straight forward for us.

    S&P and oak for smoke.  Not really much need to inject or a need to add humidity to the egg, so no liquid needed. Let the meat sing and don't over think it.  At the end of the day, remember it's just meat.

    Just a hack that makes some $hitty BBQ....
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  • Hunter1881
    Hunter1881 Posts: 406
    @byrne092  I'm working on it now. Egg is heating. Planning on starting it at 0300. That is my intention anyway. 
    Henderson TN. 1 large BGE, 1 Webber Gasser (recently seems to have converted into a warming oven)
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  • Hunter1881
    Hunter1881 Posts: 406
    @cazzy Thanks. I just hate to ruin a $50 dollar piece of meat. But I guess I will still have plenty of meat for chili. 
    Henderson TN. 1 large BGE, 1 Webber Gasser (recently seems to have converted into a warming oven)
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  • Hunter1881
    Hunter1881 Posts: 406
    edited April 2015
    Trimmed and seasoned. Just waiting on temp to get stable.
    Henderson TN. 1 large BGE, 1 Webber Gasser (recently seems to have converted into a warming oven)
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  • cazzy
    cazzy Posts: 9,136
    Looks a little light on the rub.  At least try to fill in the spots missed.  Remember, this is a big hunk of meat so you can season it a lil heavy without fear of over-salting like chicken.
    Just a hack that makes some $hitty BBQ....
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  • ChillyWillis
    ChillyWillis Posts: 893
    edited April 2015
    Slightly OT question for those in the know, but does JD barrel chunks count as oak, or does the barrel aging process change the flavor significantly enough that I need to hunt down some "true oak"?

    looks good so far @Hunter1881
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  • cazzy
    cazzy Posts: 9,136
    ChillyWillis said:
    Slightly OT question for those in the know, but does JD barrel chunks count as oak, or does the barrel aging process change the flavor significantly enough that I need to hunt down some "true oak"?

    looks good so far @Hunter1881
    I have never used them so I can't say.  I actually have 1/3 of a cord in my garage.  Before that, I used the following source for chunks, which I highly prefer over chips:

    http://www.fruitawoodchunks.com/postoak.html

    Another source for oak is Firecraft, but it's white oak and not post:

    http://www.firecraft.com/product/smoke-me-bbq-wood-oak-wood-chunks/wood-chips-wood-chunks


    Just a hack that makes some $hitty BBQ....
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  • ChillyWillis
    ChillyWillis Posts: 893
    @cazzy I have the JD chunks, not the chips. They were a gift from an old drinking buddy. Thanks for the links! Firecraft is an old standby at this point but fruitawood is new to me. I'll have to get some and do a side by side comparison.... 
    also good to know post is preferable to white. I've got so many things to learn when it comes to smoking  :o
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  • Hunter1881
    Hunter1881 Posts: 406
    Glad y'all are still up. My temp is 325. I started shutting down at 190. I have 2 squares on the screen and the daisy wheel at about a quarter of the way open. Any ideas?
    Henderson TN. 1 large BGE, 1 Webber Gasser (recently seems to have converted into a warming oven)
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  • Hunter1881
    Hunter1881 Posts: 406
    Oh and thanks 

    Henderson TN. 1 large BGE, 1 Webber Gasser (recently seems to have converted into a warming oven)
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  • byrne092
    byrne092 Posts: 746
    cazzy said:
    ChillyWillis said:
    Slightly OT question for those in the know, but does JD barrel chunks count as oak, or does the barrel aging process change the flavor significantly enough that I need to hunt down some "true oak"?

    looks good so far @Hunter1881
    I have never used them so I can't say.  I actually have 1/3 of a cord in my garage.  Before that, I used the following source for chunks, which I highly prefer over chips:

    http://www.fruitawoodchunks.com/postoak.html

    Another source for oak is Firecraft, but it's white oak and not post:

    http://www.firecraft.com/product/smoke-me-bbq-wood-oak-wood-chunks/wood-chips-wood-chunks


    I will have to give that post oak a try sometime soon. Thanks for the link. I've been using the same thing as Chilly, the JD chunks and some cherry. I think the results have been good, granted I've only cooked a handful of briskets so I still have much to learn.

    Hunter1881 how is that brisket doin?
    XL, Medium BGE & Blackstone I XAR-Woo2 & Rig-BO I Flameboss 500

    St. Louis, MO
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  • lousubcap
    lousubcap Posts: 36,808
    Not from Texas and no easy access to post oak or straight up oak for that matter-However, I do use the Jack Daniels chunks for brisket and the chips for light meat cooks.  Can't compare with the true oak but works for me.  Use what you've got and enjoy the process.  YMMV-
    Louisville; Rolling smoke in the neighbourhood.  Life is too short for light/lite beer!  Seems I'm livin in a transitional period. CHEETO (aka Agent Orange) makes Nixon look like a saint.  
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  • Hunter1881
    Hunter1881 Posts: 406
    @byrne092 its coming along. Right at 162 right now. I was planning on having it in the yeti by 1600 so I may have to wrap soon. I had issues with temp last night and so I was late getting it on the egg. 
    Henderson TN. 1 large BGE, 1 Webber Gasser (recently seems to have converted into a warming oven)
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  • Hunter1881
    Hunter1881 Posts: 406
    Finished product turned out well. Pulled at 206 at the thickest part of the flat. Everyone said it was great. I thought it was decent. But I am my worst critic. Definitely will do another one. I added more rub thanks to @cazzy for the recommendation. I also did not inject thanks to @SGH and @byrne092. Thanks for the help guys.
    Henderson TN. 1 large BGE, 1 Webber Gasser (recently seems to have converted into a warming oven)
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  • SGH
    SGH Posts: 28,989
    It looks amazing brother. Glad that it turned out.

    Location- Just "this side" of Biloxi, Ms.

    Status- Standing by.

    The greatest barrier against all wisdom, the stronghold against knowledge itself, is the single thought, in ones mind, that they already have it all figured out. 

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  • Hunter1881
    Hunter1881 Posts: 406
    Thanks man
    Henderson TN. 1 large BGE, 1 Webber Gasser (recently seems to have converted into a warming oven)
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