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16lb packer
SmokinBass
Posts: 58
So I have gotten tons of gre
at ideas and recipes here over the past year of cooking on my lg egg... So thnks to all for that. I smoked a 16lb brisket Friday night for some friends that were coming over saturday night. So I got the egg at a steady 250 and put the meat on about 7pm. I expected it to take about 19 hours. I checked the temp a few times during cook and it stuck at 250. Saturday morning about 9:30 I checked the meat temp assuming it would be about 160. Well I was wrong. It was already at 208. So I was stressed out that I ruined this $100 dinner. I wrapped in foil and put in a cooler with towels. Luckily it held until dinner at 6. It turned out pretty good. Not Franklin quality but I was told it would feed about 20 people but 10 adults and 10 little kids almost finished it. So it turned out good but I have to try again and do better.
at ideas and recipes here over the past year of cooking on my lg egg... So thnks to all for that. I smoked a 16lb brisket Friday night for some friends that were coming over saturday night. So I got the egg at a steady 250 and put the meat on about 7pm. I expected it to take about 19 hours. I checked the temp a few times during cook and it stuck at 250. Saturday morning about 9:30 I checked the meat temp assuming it would be about 160. Well I was wrong. It was already at 208. So I was stressed out that I ruined this $100 dinner. I wrapped in foil and put in a cooler with towels. Luckily it held until dinner at 6. It turned out pretty good. Not Franklin quality but I was told it would feed about 20 people but 10 adults and 10 little kids almost finished it. So it turned out good but I have to try again and do better. Comments
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Glad it worked out. You never know with a brisket. Have you calibrated your thermometer to make sure it really was at 250?Large BGE
Barry, Lancaster, PA -
I was actually looking at a chef alarm with a probe on the grate. But i do need to calibrate the dome thermometer because it seemed to fluctuate and the chef alarm was steady
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I cooked an apple cobbler for dessert that was really good too
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Looks good. If it ever turns out too dry in the future, just turn it into a biga$$ pot of chili.
The added ingredients will spruce it back up. Plus, brisket chili is freaking awesome. -
That sounds tasty. Makes me want to cook another and save part for that. We are having brisket nachos tonight
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Brisket nachos are also one of my faves! Sounds great!
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My first brisket was a touch dry. I heated up the next day with a 50/50 mix of beef broth and BBQ sauce. I chopped it up well, heated through, and served over toast. Unbelievable!!Pittsburgh, PA - 1 LBGE
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Looks awesome!
Brisket....sometimes it goes MUCH longer than expected, and in your case, done in 14 hours for a biggun'
LBGE/Maryland -
That looks pretty good to me. I keep reading on here that it is done when it is done. Which means when a Thermopen slips into the meat like it is butter it is done. If they ate that much then I believe it was good.
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