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Brisket - direct or indirect?
BrueggeDad
Posts: 112
Getting ready to cook two briskets tomorrow. Should I go indirect at 200 to 225? I plan on putting the rub on tonight then wrap. Any suggestions would be appreciated.
XL BGE - Virginia
Comments
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Indirect is the way to go, will this be an 'overnite' cook, if so do you have a temp control device or are you gonna stay up with it? Pictures please when done! TimI've slow smoked and eaten so much pork, I'm legally recognized as being part swine - Chatsworth Ca.
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I will get up early and stay with it. Correction it's actually 2 half briskets.XL BGE - Virginia
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Ok I have one tip and one flat about 12 lbs.Photo Egg said:How large? Just flats?XL BGE - Virginia -
My egg doesn't like to work that low of a temp without a controller. I usually go 225 indirect with a controller. Since your brisket is in 2 pieces, the flat will likely be done first so keep an eye on it.
Aledo, Texas
Large BGE
KJ Jr.
Exodus 12:9 KJV
Eat not of it raw, nor sodden at all with water, but roast with fire; his head with his legs, and with the purtenance thereof. -
Yep, indirect. I'd go a little hotter. Like 250, otherwise it's going to take a LOONNNNGGG time at 200.
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 -
^What he said. Since many cook to 203 internal, it would be really hard to get there cooking at 200.
Aledo, Texas
Large BGE
KJ Jr.
Exodus 12:9 KJV
Eat not of it raw, nor sodden at all with water, but roast with fire; his head with his legs, and with the purtenance thereof. -
Cool thanks for the info. I will go 250 and see. Good point about different cook time. I seasoned with Dizzy Pig Dust and my own six pepper hot spice. Here's some pics.
XL BGE - Virginia -
Focusing on the finish-line here, regardless of internal temperature, target the feel for the flat. When it probes like buttah you are there-likely in the low 200's for internal temp but that is just a guide. Since your other hunk is the point (much higher fat content) I would use it to get the "feels like buttah" perspective but let it run to around 210-215 to ensure all the fat renders.
Have fun and enjoy the cook and eats. 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. -
Ok they are on. Gotta love the night cooks.
XL BGE - Virginia -
That almost looks like they cut the deckle and removed the top. Those are not going to take very long to cook.Aledo, Texas
Large BGE
KJ Jr.
Exodus 12:9 KJV
Eat not of it raw, nor sodden at all with water, but roast with fire; his head with his legs, and with the purtenance thereof. -
Yeah I'm six hours into it and here's how they look.
XL BGE - Virginia -
Looking good!
Personally I would wrap in foil now. The egg can easily burn and/or over smoke meat because it's so close to the fire source.
With how dark they are now — if you don't wrap — I would imagine you'll have a hard crusty bottom (and some bitter taste) if they ride along for a 3-4 more hours. -
Like the others posted, indirect and 250 is solid. Curious though, has anyone ever tried a direct brisket cook? I guess you would need to flip it every now and then???
Joe - I'm a reformed gasser-holic aka 4Runner Columbia, SC Wonderful BGE Resource Site: http://www.nakedwhiz.com/ceramicfaq.htm and http://www.nibblemethis.com/ and http://playingwithfireandsmoke.blogspot.com/2006/02/recipes.html
What am I drinking now? Woodford....neat -
Indirect“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 -
Your all over it. I have pulled them off and wrapped in foil.rosem said:Looking good!
Personally I would wrap in foil now. The egg can easily burn and/or over smoke meat because it's so close to the fire source.
With how dark they are now — if you don't wrap — I would imagine you'll have a hard crusty bottom (and some bitter taste) if they ride along for a 3-4 more hours.XL BGE - Virginia -
Ok here's the finished product. Of course I had to add the mac and cheese.
XL BGE - Virginia -
I so want a taste!!
Can you throw down a picture of the Mac And Cheese scooped out and how you made it!?!?! That looks like something I need to put in my belly.....numerous times!!!
Just bought an Egg? Here is what you get to look forward to now:
Plate Setter, FlameBoss 200, Spider, PSWOO-CI, Additional Rig Shelf for dome cooking, Thermapen, iGrill2, Cast Iron, Blackstone, Cooking Accessories for the Blackstone, Cover for the Egg and the Blackstone, shopping for Rub like a fine wine or IPA, and a new fascination with lump and what brand is the best-all to be debated every Friday Night. Next desires-Joetisceriie, Adjustable Rig, Grillmates, table and more eggs
Livermore, California -
Way to get it done. Congrats. Home-run across the board. Enjoy the eats.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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I've cooked a brisket raised direct (lowest temp I could hold direct) once before just to see how it would turn out. It was a prime grade and came out fine. One thing that was a little different was the texture of the bark with some pretty deep grill lines. Hope I attached the pic right (been years since I've posted pics).4Runner said:Like the others posted, indirect and 250 is solid. Curious though, has anyone ever tried a direct brisket cook? I guess you would need to flip it every now and then???
http://i1005.photobucket.com/albums/af172/R2Egg2Q/BBQ/2014/IMG_2294_zpse3934ffc.jpg
I think I took the pic mid cook after flipping the brisket. I haven't done a direct cook brisket since.
To the original poster, nice job on the brisket. Looks good!XL, Large, Small, Mini Eggs, Shirley Fabrication 24x36 Patio, Humphrey's Weekender, Karubecue C-60, MAK 1-Star General, Hasty Bake Gourmet, Santa Maria Grill, Webers: 14" WSM, 22.5" OTG, 22.5" Kettle Premium, WGA Charcoal, Summit S-620 NG
Bay Area, CA -
All it is, is doctored stouffers mac and cheese. It's a lazy way, but you can't beat it.tikigriller said:I so want a taste!!
Can you throw down a picture of the Mac And Cheese scooped out and how you made it!?!?! That looks like something I need to put in my belly.....numerous times!!!
XL BGE - Virginia -
BrueggeDad said:All it is, is doctored stouffers mac and cheese. It's a lazy way, but you can't beat it.
That is why it looks so good! I eat that stuff all the time late at night!Just bought an Egg? Here is what you get to look forward to now:
Plate Setter, FlameBoss 200, Spider, PSWOO-CI, Additional Rig Shelf for dome cooking, Thermapen, iGrill2, Cast Iron, Blackstone, Cooking Accessories for the Blackstone, Cover for the Egg and the Blackstone, shopping for Rub like a fine wine or IPA, and a new fascination with lump and what brand is the best-all to be debated every Friday Night. Next desires-Joetisceriie, Adjustable Rig, Grillmates, table and more eggs
Livermore, California -
Toxarch said:many cook to 203 internal, it would be really hard to get there cooking at 200.
@toxarch roughly, how long would it take to get to 203 when cooking at 200?
(Your comment cracked me up)
@BrueggeDad looking good
Phoenix
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