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FIRST Brisket this Saturday....advise?

Boehman
Boehman Posts: 7
in EggHead Forum
I bought my BGE last month. I've done 3 Boston Butts, but this weekend I'll be trying my first brisket! Any advise on time, temp, or rubs would be greatly appreciated!
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Comments

  • JohnInCarolina
    JohnInCarolina Posts: 34,706
    Keep it simple.

    Buy a whole packer.  Don't bother with just a flat.  The higher grade the better.

    Trim the fat off until there's about 1/4" left.
      
    Salt and Pepper for rub.  

    Cook indirect, at 225-250 dome.  Use oak chunks if you have them.  

    Put your probe in the thickest part of the flat.  Close the dome and  don't open it until the temp hits 190.  Then start probing it for "doneness" or when the flat probes like butter.

    You will not be disappointed with the result.  


    "I've made a note never to piss you two off." - Stike

    "The truth is, these are not very bright guys, and things got out of hand." - Deep Throat
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  • heartmedic
    heartmedic Posts: 21
    I think I'm gonna try this for my first time. I like keep it simple when trying something new. Thanks !!
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  • Hunter1881
    Hunter1881 Posts: 406
    JohnInCarolina said:
    Keep it simple.

    Buy a whole packer.  Don't bother with just a flat.  The higher grade the better.

    Trim the fat off until there's about 1/4" left.
      
    Salt and Pepper for rub.  

    Cook indirect, at 225-250 dome.  Use oak chunks if you have them.  

    Put your probe in the thickest part of the flat.  Close the dome and  don't open it until the temp hits 190.  Then start probing it for "doneness" or when the flat probes like butter.

    You will not be disappointed with the result.  


    I just did this for my first brisket. Minus the oak as I didn't have any. You won't be disappointed.
    Henderson TN. 1 large BGE, 1 Webber Gasser (recently seems to have converted into a warming oven)
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