Brisket on a medium BGE

jimmyhat1978 · September 2016

I was hoping I could get some advice on doing a brisket on a medium. how would you trim a whole brisket to get it to fit on an medium BGE without wasting meat, and without ending up with cutting it in half. I am getting a bigger egg at an egg fest late September, but brisket is calling. This is more of a question of how to buy and trim a whole brisket to work on the medium. thanks

yljkt · September 2016

You could put a medium size SS bowl under the middle of the brisket to spread it out and keep the ends from burning.

Ozzie_Isaac · September 2016

@anton is your man for this.

I believe he puts a brick in and drapes a full packer over. Then after it shrinks enough to fit he pulls the brick out.

jimmyhat1978 · September 2016

bowl upside down or right side up?
anybody got a pic?

Ozzie_Isaac · September 2016

Intent is bowl upside down, then lay the brisket across it. It turns the long flat brisket into a narrow brisket mountain.

lousubcap · September 2016

You may be able to help yourself if you can grab a small (10 lbs or so before trimming) packer that has a lot of width compared to length. After that, brick or bowl it til shrinkage as mentioned above. Regardless, foil protect any part that extends beyond your heat deflector. And I have observed that if you do go the brick or bowl route, it will likely cook quicker than you plan for given dome temp-as a good hunk of it is higher in the dome for a good portion of the cook. FWIW-
BTW-welcome aboard and enjoy the journey.

FarmerTom · September 2016

From the MBGE brisket authority himself:
http://eggheadforum.com/discussion/1183581/the-folded-brisket-for-the-4th
And here is another of his brisket cooks.
http://eggheadforum.com/discussion/1177430/overnight-low-and-slow-prime-brisket-hickory-smoke-lazy-weekend#latest
Scroll down a few posts in this thread to see the brick in use:
http://eggheadforum.com/discussion/comment/2013332#Comment_2013332
Hope this helps. Good luck.

jimmyhat1978 · September 2016

Thanks Farmer Tom! We will see how she goes tomorrow!

anton · September 2016

Thanks for the mentions guys, yes I call it the El Foldo, trim excess fat, not too much, or actually what you prefer, fold point over flat, then flat does not dry out in dome heat,and is protected by indirect stone and drip pan, worked well for me many times. Waving a hand to @FarmerTom and @Ozzie_Isaac . Best of luck @jimmyhat1978 , I'll be watching for money shots.

anton · September 2016

This is a 17lber, trimmed to maybe 15lb, not much less.

Image: https://us.v-cdn.net/5017260/uploads/editor/py/a97dtwos4k3s.jpg

jimmyhat1978 · September 2016

@farmerTom here is the result I ended up trimming it and cutting the flat from the point and stacking them. Roughly a 15 hour cook at 220 with three hours in the cooler. Thanks for all the help gang.

Image: https://us.v-cdn.net/5017260/uploads/editor/3b/rhwulnb41i24.jpg

jimmyhat1978 · September 2016

For some reason the pictures are uploading fuzzy. It think the resolution might be too high. I guess the BGE is not all I need to learn.

Image: https://us.v-cdn.net/5017260/uploads/editor/j8/qltq79mx8vbu.jpg

Photo Egg · September 2016

My last brisket was to big to fit a large without manipulation so I trimmed from the flat end and left the point end alone. We then ground the cut off piece into sliders mixed with some cooked bacon, green onion and some of the fat trimmings. My brisket turned our great but the sliders were even better.
Doing it this way I had a nice fat brisket and not a thin, smaller brisket.

jimmyhat1978 · September 2016

@photo egg I thought about doing the same thing, but I wanted to try and egg the brisket overnight to see how the flame boss would hold the temp. The flame boss what great, but I had to add more fuel after about 12-13 hours cooking time. If I was not cooking for so many people this time I would have done ground brisket to stretch it out. I need to try that. Especially since brisket is pretty cheap around these parts.

Photo Egg · September 2016

jimmyhat1978 said:

@photo egg I thought about doing the same thing, but I wanted to try and egg the brisket overnight to see how the flame boss would hold the temp. The flame boss what great, but I had to add more fuel after about 12-13 hours cooking time. If I was not cooking for so many people this time I would have done ground brisket to stretch it out. I need to try that. Especially since brisket is pretty cheap around these parts.

I guess if you started with how big of a brisket you are needing/wanting to cook it might help.

Brisket on a medium BGE

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