Memorial Day Weekend Brisket Cook: Who's with me? Rules are simple....

Texansurf · May 2016

The chupacabra cannot give away all the secretes. To learn one must suffer the trials of the journey

lousubcap · May 2016

Regarding brisket cook timing, the cook I did for this thread timed out at around 0.75 hrs/lb on a calibrated dome thermo running around 250-280*F for the duration. For the past 4-5 brisket cooks I have seen that same cook rate in that temp range. I plan for 1 hr/lb but the cow has been throwing curve balls of late.
I'm sure the day I plan for the 0.75 hrs/lb I will get hosed up big time. The fun of brisket cooks...

Texag06ish · May 2016

CheeseheadinAZ said:

@Texag06ish are all the data point questions coming from a software program. I've been keeping my info in a spiral notebook. Looks like there may be a better way?

No. I just copied someone's post and entered my info. Sorry man!

logchief · May 2016

Boy, some great looking eats came out yesterday

YEMTrey · May 2016

Another one here.

westernbbq · May 2016

Ok, let's see if this works. I few notes- I trimmed way too much fat off- I cut into the vee shape between point and flat and should have just stuck to the edge. The flat was a little dry or better put, not as moist as what I am used to. Nice smoke ring, the point was probably the best I ever made. Thanks to all or participated- and hey, the credit really goes to everyone here. all I did was post an idea that guys seemed to like and want to participate in. I had no idea it was national brisket day the other day and that's cool. My notes are below as well as some picts. Too many adult beverages caused my setup photos of the brisket on the egg to not turn out- my finger was over the camera lens. The only outside one I got was the guru reading 242-

A funny story here- the temp I like to cook these at is 210-220. And prior to putting mine on, the temp would not go below 242. upon closer examination, I saw a gap between lid and base on the Large and I thought, oh, &%)$#!! I need to realign the spring bands (after the rutland install). Well, as it turned out, as I am getting the tools out, getting ready to adjust, I was pretty close to the egg and felt something really hot poking my side. it was the crossbar on the adj rig setup sticking out between the lid and base, which caused the air gap. Stupid me. A pair of tongs got it back in place, and the lid sealed up perfectly after that. The sliced point shots show slices parallel to the grain and I fixed that right away and wanted to get some shots of it properly sliced but my guests ate this thing down like it was their last meal. So, all I could get was a pict of my sandwhich with some slaw and it next to a corona!

Thanks to all who participated and I hope everyone here or any visitor here learned something about brisket making on the BGE! And thanks to Shane at SNF for the generous contribution to a lucky participant- to be revealed toward the end of this week!

westernbbq · May 2016

Same time next year Gentlemen? How about an annual brisket cook on Mem Day!

lousubcap · May 2016

If I'm still on the planet i'm in...again full-marks for the inspiration.
Lowly pork butt today-seems like a real downer after the brisket fun.

westernbbq · May 2016

@lousubcap- not at all brothaman (a downer that is) shoulder on and when your time is right, brisket on!

YukonRon · May 2016

Same thing next year? Sure, why not?
I am in.
i will be making vegetable beef soup with the leftovers from this brisket cook, there was not much.

StillH2OEgger · May 2016

Panathinaikos55 said:

Smokin_Trout said:

Thought this might make is easier to post, read and compare

Size Egg Large

Charcoal Rockwoo Wood Oak

Store Costco Grade Prime

Weight 14 pounds Price $2.89 lb.

Temp 240-250

Rub CenTex suggested rub Injected with None

Trimming instructions Removed about 2 pounds of fat



Time you put it on 9 p.m. Time you took it off 8 a.m.

Fat cap Up Yes Down No

Foiled at what time No wrap Foiled at what temp NA

FTC? Yes How long FTC 4 hours

Drip pan? Yes Added to drip pan Nothing



Special notes
Pics to follow. This was my first-ever brisket and I wanted to keep it simple. No controller, but held steady around 240 the first several hours and I nudged it up just a tad before I went to bed to around 250. Set alarms on my Maverick at 230 and 270 and if it moved up or down much it never tripped the alarm.

Thanks Trout for setting up this form.

StillH2OEgger · May 2016

Size Egg Large

Charcoal Rockwood Wood Oak

Store Costco Grade Prime

Weight 14 pounds Price $2.89 lb.

Temp 240-250 degrees

Rub CenTex suggested rub Injected with Nothing

Trimming instructions Removed about two pounds of fat

Time you put it on 9 p.m. Time you took it off 8 a.m.

Fat cap Up Yes Down No

Foiled at what time No foil Foiled at what temp NA

FTC? Yes How long FTC 4 hours

Drip pan? Yes Added to drip pan Nothing

Special notes This was my first brisket and kept it simple. Pics to follow.

XLentEGG · May 2016

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Thanks for looking ! I hope everyone had a great weekend and a super Brisket cook :-)

XLentEGG · May 2016

225* - 235* Dome Temp.

StillH2OEgger · May 2016

Couldn't be happier about how my first brisket turned out. I had done a lot of reading in advance and ended up following CenTex's blueprint pretty close, including his suggested rub. Trimmed about two pounds of fat, could have probably even taken a little more. No controller, but BGE held temp like a champ between 240-250 for the most part. Kept everything as simple as possible. Poor placement of the probe was my only real issue, but I pretty much knew that was the case because of how quickly the IT was rising the previous night. My Maverick alarm went off about 4 a.m., so I moved the probe and went back to bed. FTC'd for four hours and thought it turned out great, but couldn't even try the pull test because it broke apart when trying to pick up a full slice. Not sure the lesson to take from that. Thanks to everyone whose sharing contributed to my first brisket. I was admittedly a little nervous going in.

Bentgrass · May 2016

Size egg Large
Charcoal Royal Oak Wood Cherry
Store Costco. Grade. Prime
Weight. 16.78. Price. 3.15
Temp. 225-260
Rub. Meathead Big Bad Beef Rub. Inject. No
Trimming. Removed about a pound of fat
Time on. 5:15 pm Sunday. Time off. 6:15 am Monday
Fat cap up
FTC. Yes- 5 hours
Drip pan used- empty

Notes: First time I have filled to top of fire ring with lump. Had an issue getting temp down at beginning. Dome showed 250, but when I hooked up the Maverick I had over 350 at grill level. Anyway, took 3 hours to get temp down, but held well over night.

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CheeseheadinAZ · May 2016

@westernbbq I love holiday cooking. And brisket is my favorite cook of all. What part of Az do you live in? I'm South Gilbert.

chard · May 2016

Here we go - longtime lurker but seldom post because there is so much talent it is tough not to feel very intimidated.

Anyway, this was a last-minute Costco prime brisket the wife picked up before we headed to the lake cabin in northern Minnesota for the long weekend. It was 13.79 lbs prior to trimming.

Trimmed then rubbed with Lowry's season salt and pepper the night before (The goal was a 50/50 mix but I was into the cocktails after a 5 plus hour car ride with three kids age 7 and under.)

On the large egg at 6:45 a.m. Saturday and finished up at 2:10 pm followed by a 4.5 hour rest in foil/towels in a cooler. Used a drip pan, placed fat cap up at grate temp of 245, which fluctuated up to about 290 (new egg for the cabin and the vent settlings are a bit different from what I am used to from my large at home; plus, I really just set this and forgot about it until the Therma Q timer went off for the meat probe at 205 degrees). Rockwood for the fuel with no added smoke. Turned out really well - good moisture and very tender.

The posting of pictures is throwing me off so I hope I didn't submit this post multiple times and I am sure the pics are out of the order intended. Anyway, thanks for looking and bottom's up.

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ChokeOnSmoke · May 2016

Here's my Brisket cook from last night:

Size Egg: XL

Charcoal: Grove

Wood: 3 small chunks of Peach

Store: Costco

Grade: Prime

Weight: 13.2 lbs.

Price: $2.89

Temp: 250º grid, 275º dome

Rub: Clyde Coopers

Injected: No

Trimming instructions: trimmed a few large chucks

Time you put it on: 12:03am

Time you took it off: 12:11pm

Fat cap: Down

Drip pan: Yes

Added to drip pan: Foil only

Special notes: 13 lb brisket cooked for 12 hours @ 250º (at the grid) until internal temps reached 195º. Used my DigiQ2 and never opened the lid once until I pulled it off. Let it sit on a cookie sheet for about 15 minutes and then foiled for about 3.5 hours in a cooler packed with towels until time to eat.

Turned out great!

smbishop · May 2016

Here's the data:
Size Egg: LBGE Charcoal: Rockwood: Wood: Weber Apple chunks
Store:  Central Market trimmed  Grade: ?
Weight: (post-trim) 7.2 lbs Price: $4.99/lb
Temp: between 240-270*F Grate monitored with CyberQ Raised temp after the stall.
Rub: homemade S&P with garlic and onion granules
Injected with:   N/A
Trimming –N/A
Time you put it on:  0700 (CDT) Time you took it off: 17:00 (CDT): 10 hours
Fap: Down
Butcher paper at what temp  165, 4 5 hours total
FTC?   NO    How long FTC – rested 30 minutes on the counter
Drip pan: air-gapped empty   Added to drip pan  N/A
Special notes- cook time again around 1.25 hrs/lb. Rested for about 30 mins, sliced at 160.

lousubcap · May 2016

Some great looking briskets captured within this thread. Congrats to all who participated and to those who have yet to document their cooks. About the most fun you can have with a BGE cook. Most eggcellent across the board-

Foghorn · May 2016

Wow. Great briskets. This is the power of this site. I'm in awe.

thegooddocta · May 2016

Size Egg Large

Charcoal Fogo

Wood Apple Chunks

Store Local Farm

Grade Prime

Weight 7 pounds

Price ~$6.00 lb.

Temp 205-275 degrees

Rub Salt, Pepper, Dizzy Pig Red Eye Express

Injected with Nothing

Trimming instructions Trimmed to rectangular shape; also trimmed some fat from cap

Time you put it on 6 a.m. Time you took it off 12:30 p.m.

Fat cap Up Yes Down No

Foiled at what time 11:30AM Foiled at what temp 172*

FTC? Yes How long FTC 5 hours

Drip pan? Yes Added to drip pan Water, Apple Cider Vinegar

logchief · May 2016

A big thanks to @westernbbq for pulling this together, was a lot of fun. Sure was some great (drooling) looking briskets done out there.

erniemcclain · May 2016

Brisket #1 was a 13.4 choice from SAMs Club @ $2.39 lb. LBGE 250* with BGE lump, hickory and peach for smoke. Mickey's Coffee rub. On at 8pm Friday, foiled at 3am. FTC @ 6 am @ 175*. Sat in cooler until 1:30 pm. No spraying, no drip pans,

Brisket #2 was a 14.4 choice. The only differences were #2 was rubbed with salt&pepper. This one was 185-190 when FTC'ed.

FTC time was spent helping some of Wyoming's best Cowboys and cowgirls brand nearly 400 calves.

bgebrent · May 2016

Kudos to all you amazing cooks!! Amazing damned briskets! All in deference to the brave boys that didn't come home, so we could cook in their honor!

HondaHawk · May 2016

Size Egg: L

Charcoal: Rockwood

Wood: cherry

Store: Costco

Grade: Prime

Weight: 15.5

Price: $2.89

Temp: 250º - 270°

Rub: mustard, salt, pepper

Injected: a little beef broth

Trimming instructions: maybe too much. I felt like I got carried away.

Time you put it on: 4:50am

Time you took it off: 10:30am (wtf moment)

Fat cap: up

Drip pan: Yes

Added to drip pan: had some rosemary laying around. Why not.

When it got to 197° that early in the morning I was all hot and bothered. Didn't know what was going on. Kept it in the cooler till 6pm...figured I had nothing to lose. All things considered it turned out great.

Now I can't post pics dammit all.

Ladeback69 · May 2016

This is my entry, I am not sure if I have all the photos and info covered, but this brisket cook and more was parlayed in to a family party. My sister and BIL was in town for a visit so I invited some family members that could make it on both sides to come over for a get together. It was a lot fun and all worth it. It started by picking up 14 lb Choice brisket at Bricklemeyer Meats Kansas City, KS. This is great meat market and I have paid less for a choice brisket, but it looked as good a Prime one the same size there so I went for it.

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I lit my XL around 11:20 after my wife I got home from celebrating our 10 wedding anniversary. I then started trimming 2 lbs of hard fat from the brisket. I then rubbed it with yellow mustard, John Henry's Mojave Garlic Pepper, Cherry Rub and The Salt Lick Garlic Dry Rub. I used Rockwood for fuel; Cherry and Pecan wood for smoke. When my egg was at 230 I put it on at 12:45 or so. I finally got to be around 2:00 am.

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At 7:15 am I noticed that the temp had dropped to 180 so I got up and opened up both vents a little to get it back up to over 225. My wife and I had just had new carpet installed so we were still putting the house back together so I was also busy with it and mowing the yard. Brisket was not the only thing I cooked. I also cooked two slabs of spare ribs and two parted out chickens. I put on my raised grid and put the ribs on over the top of the brisket at 12:30. At 2:30 I warped them in foil with sneeze butter, brown sugar, honey and a little apple juice.

I checked the brisket and it wasn't probing like butter so I let it go another hour. When I went to put the ribs back on to firm up the brisket was probing nice and I pulled it to rest so I could make burnt ends. I had it fat side down and it stuck to grate in one spot and a piece of the flat came off. I put the ribs back on and the brunt ends at 3:30 or so. At 4:00 I glazed the ribs and stirred the burnt ends. At 4:30 I pulled them both. I then put on the two parted chickens. I brined the chicken for a little over 24 hours from Friday to Saturday and air dried them in the fridge for another 24 hours before rubbing with EVOO and Fast Eddies BBQ rub. I cooked the chicken for 45 minutes then got the egg up to 350 to finish it off.

It was not time to cut the ribs and the brisket flat. I have been helping out my BIL's brother do some competition BBQ contest so to speed things up I had him cut the flat and I cut the ribs. He also helped with the photos.

Here is the party and the rest of the spread.

My plate. Thanks for looking and thank you @westernbbq for putting this together.

westernbbq · May 2016

bgebrent said:

Kudos to all you amazing cooks!! Amazing damned briskets! All in deference to the brave boys that didn't come home, so we could cook in their honor!

@bgebrent this is exactly why I posted this here. The brisket i did was shared with people who lost loved ones who were defending freedom. In fact, there's a recent serviceman killed in Iraq (as in within the last few weeks) and i will be making a bunch of food for his family when they have a big family gathering in a few months.

Pork SHouldas and Briskets all the way around!

This online brisket guide could serve as sort of a go-to manual for newbies or oldbies who have a little hesitation about making briskets on their eggs-or other smokers for that matter

Really glad that we had so much participation and all the kudos you guys send my way aren't deserved- this was just a simple idea and we all got together across this great country and cooked some incredible food. This was fun

And, as posted earlier, maybe we can have sort of an annual brisket cook memorial day weekend., I will gladly give the brisket i make in future cooks to a family that lost a loved one who bravely defended the freedom I've taken for granted so many times....

GREAT JOB EVERYONE!

Dredger · May 2016

Well here's ours. A very easy cook that turned out delicious.

Camp Chef Smoke Vault
Wood: Texas Post Oak
Store: Snake River Farms
Grade: Black Label
Weight: 12.15 lbs.
Price: 8.51 per pound
Temp: 275
Rub: Salt and pepper
Injected: No
Trimming: hard fat only, nothing else needed to be trimmed
Time put on: 8:00 a.m.
Time took off: 1:50 p.m.
Fat cap up
Did not wrap
FTC: 4 hours

Special notes: Never hit a stall. Did not need to wrap. Was not planning to FTC, but had to since it cooked so quickly. Fantastic flavor and moisture.

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Amazed at how little shrinkage and how fast it cooked. It was jiggle city in no time at all.

Thanks @westernbbq for organizing this. Hope it helps someone take the plunge and join the brisket cook arena.

Memorial Day Weekend Brisket Cook: Who's with me? Rules are simple....

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