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First Brisket- Need help!!

Jll0004
Jll0004 Posts: 32
in EggHead Forum
Hey guys, 

I am doing my first brisket tomorrow on my LBGE. Any help would be great. 

Many thanks
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Comments

  • Hans61
    Hans61 Posts: 3,901
    I'd say google brisket egghead forum and read some threads. most folks do salt and pepper. you can do whatever seasoning you like. layer chunks in your lump. plan on a long cook. I like my temp rolling at 275ish on the dome thermometer. I like to wrap mine after 3 hours or so. I use foil but the most sophisticated brisket cooks use butcher paper. You'll do great! Oh, and you'll know when its done when you can stick a toothpick in and it probes like soft butter. I think I hit the basics. 
    “There are three rules that I live by: never get less than twelve hours sleep; never play cards with a guy who has the same first name as a city; and never get involved with a woman with a tattoo of a dagger on her body.”
    Coach Finstock Teen Wolf
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  • 20stone
    20stone Posts: 1,961
    Jll0004 said:
    Hey guys, 

    I am doing my first brisket tomorrow on my LBGE. Any help would be great. 

    Many thanks
    That almost merits a "troll" flag.  You can search many threads (including a yuuuuge Memorial Day thread).  Happy to answer more specific questions. 
    (now only 16 stone)

    Joule SV
    GE induction stove
    Gasser by the community pool (currently unavailable)
    Scale (which one of my friends refuses to use)
    Friends with BGEs and myriad other fired devices (currently unavail IRL)
    Occasional access to a KBQ and Webber Kettle
    Charcuterie and sourdough enthusiast
    Prosciuttos in an undisclosed location

    Austin, TX
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  • johnnyp
    johnnyp Posts: 3,932
    Read this thread.  @The Cen-Tex Smoker lays it out as best as I've seen it done

    http://eggheadforum.com/discussion/1195148/first-time-doing-a-brisket-and-first-time-using-a-flame-boss-200-help-please-have-a-large-green-egg/p1
    XL & MM BGE, 36" Blackstone - Newport News, VA
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