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    19 lb Beef Brisket

    Posts: 44
    in EggHead Forum
    Beautiful day in Alpharetta, GA and about to smoke my first brisket. It was 19.5 lb before trimming. Applied Texas Brisket Rub. Have a house full coming over tomorrow - hopefully I get this maiden voyage right. :o

    Posting a couple of pics - will update as it goes...


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    • Posts: 34,710
      Couple of observations, hopefully your drip-pan is air gapped from the heat deflector and consider foil protecting any part of the brisket that overhangs your heat deflector.  Beyond that, enjoy the cook and eats.  Brisket, the most fun BGE cook there is.  
      Louisville; Rolling smoke in the neighbourhood. # 38 for the win.  Life is too short for light/lite beer!  Seems I'm livin in a transitional period.
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    • Posts: 44
      yes - four little foil balls are suspending my drip pan. Good idea on the foil on the overhang - will do that... Thanks
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    • Posts: 685
      Good advice from lousubcap.  I'm beginning to think the wide HDAF may be my most used accessory.  Lay a long piece in the drip pan.  Fold the edges to angle inward.  Fold over any excess that sticks much beyond the brisket, and when you're finished, simply fold it up and toss it.  Brisket is protected from direct heat and clean up is drastically improved.  Enjoy that first brisket, you'll always remember that first one, I know I will.  

      Tommy 

      Middle of Nowhere, Northern Kentucky
         1 M, 1 XL, a BlackStone,1 old Webber, a Border Collie, a German Shepherd and 3 of her pups, and 2 Yorkies

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    • Posts: 44
      6 hours in (plus a few brats to snack on)

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    • Posts: 6,629
      Looking great!!  Waiting on the finish!
      Charlotte, NC - Large BGE 2014, Maverick ET 733, Thermopen, Nest, Platesetter, Woo2 and Extender w/Grid, Kick Ash Basket, Pizza Stone, SS Smokeware Cap, Blackstone 36"
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    • Posts: 685
      I can't speak for how lousubcap arranges his AF, but I put mine directly into the drip pan and extend the sides up slightly to run the drips towards the center.  Pan stays clean.  And I have found a rectangular baking pan works well for the drip pan, is easy to form the AF into.  

      Tommy 

      Middle of Nowhere, Northern Kentucky
         1 M, 1 XL, a BlackStone,1 old Webber, a Border Collie, a German Shepherd and 3 of her pups, and 2 Yorkies

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    • Posts: 34,710
      @FarmerTom - I use a round air gapped drip pan and follow your process but don't worry about the slope of the sides.  You have more real estate with the XL.  I make sure any protein overhang is well foil protected and go from there.  FWIW-
      Louisville; Rolling smoke in the neighbourhood. # 38 for the win.  Life is too short for light/lite beer!  Seems I'm livin in a transitional period.
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    • Posts: 3,201
      I bought a cheap large pizza stone and lay it on my plate setter and it hangs over the edges to protect meat. 

      Kansas City, Missouri
      Large Egg
      Mini Egg

      "All we have to decide is what to do with the time that is given to us" - Gandalf


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    • Posts: 44
      9 hours in the Egg - 175 internal...

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    • Posts: 28,920
      Yeah buddy!! Looking great. Standing by like a hippy in a wind storm for the finale. 

      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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    • Posts: 44
      15 hours later  - the internal temp hit 205 degrees - took this bad boy off the egg. Wrapped in foil and towels - was piping hot for lunch. Fed a houseful and it was really quite amazing. Thanks for all the help and tips along the way!


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    • Posts: 418
      Looks like you killed it on the first try!
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    • Posts: 301
      Nice bark!
      Large BGE & mini stepchild & a KJ Jr.
      The damp PNW 
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    • Posts: 3,201
      A little tip for you to try.  There is a difference between FTC and actual resting.  If I'm eating brisket in two hours, I will NOT FTC.  Just keep it loosely wrapped in foil / paper and let the I.T come down to 160 before you slice (normally takes 2 hours).  Let that stuff turn to gelatin. If yours was amazing, it will even get more amazing. It will be more juicy and will take much longer to dry out after slicing.

      Great looking cook either way!

      Kansas City, Missouri
      Large Egg
      Mini Egg

      "All we have to decide is what to do with the time that is given to us" - Gandalf


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