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Smoking on a egg

Jwork328
Jwork328 Posts: 66
in EggHead Forum
im look to cook a brisket this weekend what's a good temp for smoking a brisket grill and IT temp and how long would I need thanks 
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Comments

  • fence0407
    fence0407 Posts: 2,244
    edited November 2015
    Assuming it's a full packer brisket, you would be safe anywhere between 225 and 300 degrees. I'd personally run the egg around 275. Each brisket is different, but you could start checking for tenderness when the IT reaches 190 degrees. You'll want to make sure the thickest part of the flat probes "like butter". Don't be surprised if the IT reaches 200+ degrees before it's done. Take pics and let us know how it goes!

    EDIT - maybe someone from Brisket Camp will chime in.
    EDIT2 - how big is the brisket you are cooking? That'll help determine the total time it'll take to cook. I did a 13lb brisket in 14.5 hours, which included wrapping it in foil and keeping the egg temp near 280.
    Large - Mini - Blackstone 17", 28", 36"
    Cumming, GA  

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  • Grillmagic
    Grillmagic Posts: 1,600
    First off there are plenty of posts on this (just search) and you will find the Holy Grail There! However 230/250 typically 2 hours a pound for a packer (hopefully you have a packer) and salt and pepper, Check out Aron Franklins youtube brisket channel/page.
    Charlotte, Michigan XL BGE
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  • lousubcap
    lousubcap Posts: 36,861
    Here are a few links to help you out.  And as above, the search function here or a google search with big green egg in your query will give you way more info than you need.

    and http://bubbatim.com/Bubba_s_Brisket.php  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 1.1 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 @fence0407 notes, 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-

    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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