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1st time doing a brisket - advice?

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Comments

  • Mikee
    Mikee Posts: 897
    blakeas said:
      I have rockwood lump
    Mistake number one.
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  • rosem
    rosem Posts: 48
    Mikee said:
    blakeas said:
      I have rockwood lump
    Mistake number one.
    Why do you say that?
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  • nolaegghead
    nolaegghead Posts: 42,109
    @rosem - ignore that bs comment.
    ______________________________________________
    I love lamp..
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  • blakeas
    blakeas Posts: 244
    edited September 2015

    found a 12 lb packer at the westside market - vendor foster's.  they even trimmed it for me.  He suggested I inject with apple juice and brown sugar.  I know most everyone said skip it but why not?  was going to do au jus and beef broth with bacon fat but should I try something a little sweeter?

    also, not sure if that brisket will fit laying down on my LBGE - Do I just use a rib rack?  if so, when do I pull the rib rack?

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  • rosem
    rosem Posts: 48
    edited September 2015
    I'm not a big fan of sweet with beef, but to each their own. 

    I usually trim the thin part of the flat off so it will fit. If you don't want to do that keep the rib rack, brick, or bowl under it under it's small enough to not need it anymore. :p
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  • Ladeback69
    Ladeback69 Posts: 4,484
    I just prepped a 11 pound  brisket and used a cherry rub with a little sugar in it.  Trying something new.  Will see.
    XL, WSM, Coleman Road Trip Gas Grill

    Kansas City, Mo.
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  • blakeas
    blakeas Posts: 244
    Raymont said:
    I assume you know for sure your Costco has full packer briskets? Some only have flats.. I've learned to cook a good brisket by keeping it simple: I'd start a 12lb'er at around 8-9pm. No water pan (many argue it doesn't do anything). Yes your lump will last. (fill up fresh lump up to middle/top of fire ring (the ceramic ring that sits on top of the ceramic fire bowl). Mix in 3-4 chunks of  wood. I haven't tried Pecan/apple on brisket, traditional wood is oak or hickory. Steady your egg at 250 for 1 hour. Put brisket on with 50/50 salt and pepper rub. I would skip injection but that's your call. At beginning of cook, lay a little tin foil under the edges of the flat to protect them- thin edges will cook the fastest and they might be hanging out over platesetter so tend to dry out. Foiling/wrapping @~160 should increase your chances of moist brisket.  I would skip misting but that's up to you. Start probing at 190. pull it off, wrap it in foil and then towels and then put it in the cooler. If your wanting to do burnt ends, that requires you research/plan a little more, but maybe do that next time. Keep it simple and keep to game plan and your results should be great. Best of luck! Have a drink and roll with it!

    do I probe the flat or the point?  I was thinking about putting the stay in probe in the point.  But since the point is the thickest it will take the longest to cook.  correct?  and then just use the thermapen once I get close?  so put the probe in the point, go to 160, wrap, put the probe back in the point and then wait till it says 190 and then start probing for the buttah feel?
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  • lousubcap
    lousubcap Posts: 36,798
    edited September 2015
    You need to reread all that has been offered here.  The answer has been presented.
    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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  • Ladeback69
    Ladeback69 Posts: 4,484
    Largest part of the flat.  Mine was done in 9.5 hours for a 9.64lb one.  Working on pork butts and ribs.
    XL, WSM, Coleman Road Trip Gas Grill

    Kansas City, Mo.
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  • pgprescott
    pgprescott Posts: 14,544
    edited September 2015
    My hit list for beginners is a simple rub, fat down, foil the whole brisket at 160, remove 195-205 depending on feel. Should giggle or probe like buttah. I recommend the foil as it gives you a greater margin for a moist  successful cook. If you have an injection for brisket you might consider that to help with the moisture as well. The experts will likely reject all the foiling and injection stuff, but I think it gives you a better window. Obviously those steps aren't a necessity, but they help the beginner. FTC when done for an hour IMO. Good luck. 
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  • lousubcap
    lousubcap Posts: 36,798
    @pgprescott - The beauty of the BGE is that there are many ways to get you where you want to go.  Key is to recall (if you are good) or somehow capture your initial few cooks with each hunk of----  then change up something (only one variable at a time if serious) and see how that works.  All above said, with mother nature driving the main ingredient you will never get the same entering argument.
    Thus the attraction of the adult supervisory beverages... 
    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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  • blakeas
    blakeas Posts: 244
    do I put the stay in temp probe in the flat or the point?  the thickest or the thinnest?
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  • blakeas
    blakeas Posts: 244
    ok - am about to put it on.  will put the stay in probe in the point.  will set the temp probe to 160 and pull it an wrap it.  Wish me luck!e
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  • lousubcap
    lousubcap Posts: 36,798
    With all you have been given above...surely you jest...enjoy the cook.  
    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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  • blakeas
    blakeas Posts: 244
    well 3 hours in and it is already at 160 degrees!  don't understand>!>!?!?  I even used the thermapen and it is 160 degreees...  Still have dome temp at 240-250 
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  • Ladeback69
    Ladeback69 Posts: 4,484
    My prime 9.64 lb cooked in 9.5 hours at 225 to 250.  How big is it?
    XL, WSM, Coleman Road Trip Gas Grill

    Kansas City, Mo.
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  • blakeas
    blakeas Posts: 244
    12 lbs
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  • pgprescott
    pgprescott Posts: 14,544
    My packers get done in @ 9 hours. If you need to stretch the cook time out, don't foil it and lower the temp. Or delay the foil til later in the cook. The foiling locks in the moisture given off during the stall and steams the meat. It will reduce the overall cook time. If you get done early, just double wrap the nugget in foil and heat a damp towel in the microwave and wrap around the foiled brisket and place it in a good cooler as close to the size of the brisket as possible. It will hold for hours. 
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  • blakeas
    blakeas Posts: 244

    well - Put it on at 8:30 and it was at 196 at 7am.  Did the probe test and had no resistance in the flat.  Took it off, wrapped it in butcher paper, put it in a cooler and put towels over it.  Will see in a few hours how it turned out!


    thanks for all the suggestions and sorry for the assanine questions!

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  • blakeas
    blakeas Posts: 244
    left it in the cooler from 7am to around 2pm.  Probably a bit too long.  However, it was pretty good.  Great tasting, it passed the pull test.  All n all a pretty good brisket!
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  • xiphoid007
    xiphoid007 Posts: 536
    What, no pics?!?

    It didn't happen if there aren't any pics. . .
    Pittsburgh, PA - 1 LBGE
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