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New to EGGhead Forum... Brisket time!
TNVOLEGGER
Posts: 9
What's goin on everybody, new here to the forum and am really looking forward to being a part of the community. Tomorrow I am waking up at the crack of dawn to put on this 7.38 pound beef brisket. Should be on the BGE for 12-13 hours. This is by far the smallest brisket cut that I will be putting on the BGE (used to about 12-14 pound cuts), so any advise would be greatly appreciated. Will put up final pics after the cook is complete. Enjoy.
Comments
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Thanks man, yeah it is.bgebrent said:Welcome brother. That's a flat? -
Flats are a bit tougher to nail than whole packers in my limited experience. However , L&S is the way to go. Good luck with your cook. @lousubcap will add better advice unless leo is already achieved.TNVOLEGGER said:
Thanks man, yeah it is.bgebrent said:Welcome brother. That's a flat?Sandy Springs & Dawsonville Ga -
I was off the grid last night.
First up, welcome aboard and enjoy the journey. Above all, have fun,
Here's recent brisket flat thread that may offer some useful info:
Help with my first brisket flat
Louisville; Rolling smoke in the neighbourhood. Life is too short for light/lite beer! Seems I'm livin in a transitional period. CHEETO (aka Agent Orange) makes Nixon look like a saint. -
How was it?
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Welcome! We had brisket for dinner too, always fun on the egg! There's plenty of great info on brisket around here, the search function has served me well. Let us know how it was. What size egg do you have??LBGE
AL -
Roll Tide!TideEggHead said:Welcome! We had brisket for dinner too, always fun on the egg! There's plenty of great info on brisket around here, the search function has served me well. Let us know how it was. What size egg do you have??Ellijay GA with a Medium & MiniMax
Well, I married me a wife, she's been trouble all my life,
Run me out in the cold rain and snow -
I'd have poured a PBR in that pan and put the whole shebang on the egg @travisstrick - style!
______________________________________________I love lamp.. -
RTR!northGAcock said:
Roll Tide!TideEggHead said:Welcome! We had brisket for dinner too, always fun on the egg! There's plenty of great info on brisket around here, the search function has served me well. Let us know how it was. What size egg do you have??LBGE
AL -
Appreciate it, I've got the LBGE and absolutely love it. Go Vols!TideEggHead said:Welcome! We had brisket for dinner too, always fun on the egg! There's plenty of great info on brisket around here, the search function has served me well. Let us know how it was. What size egg do you have?? -
Final product was excellent. Pretty insane smoke ring on this bad boy.
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Nailed it for sure. And that is an impressive ring right there. Congrats.
Care to share your method? We all look for ways to pass on that which works especially for flats.Louisville; Rolling smoke in the neighbourhood. Life is too short for light/lite beer! Seems I'm livin in a transitional period. CHEETO (aka Agent Orange) makes Nixon look like a saint. -
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It's all pink on the inside. Nice job
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XL 6/06, Mini 6/12, L 10/12, Mini #2 12/14 MiniMax 3/16 Large #2 11/20 Legacy from my FIL - RIP PitBoss Navigator 850G 11/25
Tampa Bay, FL
EIB 6 Oct 95 -
looking good. welcomeXL & MM BGE, 36" Blackstone - Newport News, VA
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Man don't you know you can't crush a brisket post with such a low post count!!!
Looks amazing. I have up on flats, my ends kept drying out.
Are you up in East Tennessee up in God's country?"Brought to you by bourbon, bacon, and a series of questionable life decisions."
South of Nashville, TN
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Welcome to the forum! The brisket looks awesome!!
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Appreciate it, man. Really just winged this cook. Went anywhere from 230F-250F for just over 8 hours. Transferred the flat from the BGE to my Yeti (wrapped in aluminum foil) for another 2 hours. Made a couple of my BBQ sauces and went to town!lousubcap said:Nailed it for sure. And that is an impressive ring right there. Congrats.
Care to share your method? We all look for ways to pass on that which works especially for flats. -
Man I wish. I'm back home in Nashville for work, just graduated from UTK in December. I'll be up in Knox for all of the home games come the fall. Appreciate the kind words!Killit_and_Grillit said:Man don't you know you can't crush a brisket post with such a low post count!!!
Looks amazing. I have up on flats, my ends kept drying out.
Are you up in East Tennessee up in God's country? -
Way to keep it simple. Aggressive load of smoke wood?? To get that with a flat sets the bar way up there. No pressure for the next one
Louisville; Rolling smoke in the neighbourhood. Life is too short for light/lite beer! Seems I'm livin in a transitional period. CHEETO (aka Agent Orange) makes Nixon look like a saint. -
That is a sweet looking flat dude. Nice job. Glad it turned out because some others (me for example) have struggled with just flats.Mt Elgin Ontario - just a Large.
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Really interested in exactly how that flat was done and how you got that insane smoke ring! I've done several flats and have never had that much luck.
Rocky Top, TN — Large BGE • Cast Iron Grate & Platesetter • Rockwood Lump
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@lousubcap @EggHead_Bubba used the BGE Hickory wood chips... obviously soaked in water and placed primarily along the outside of the coal (used a decent amount of chips but tried not to overkill). I do this for long cooks because I've found that it provides more consistent smoke for a longer period of time (that may be a well known fact on the forum, I'm not sure). Other than that, I can't take credit for too much! Just let the egg do what it does!
@ about 185F internal take off flat, wrap pretty tight in aluminum foil, and set in cooler for 1-3 hours. -
@TNVOLEGGER... Thanks for that. So you pulled it at 185° internal. Was that based on how it probed or do you always pull flats at that temp?
Rocky Top, TN — Large BGE • Cast Iron Grate & Platesetter • Rockwood Lump
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Welcome. Nice job.
Using a MBGE,woo/w stone,livin' in Hayward California," The Heart Of The Bay " -
@EggHead_Bubba this is actually my first flat. I am used to doing 12-14 pound briskets and just did a little experiment. Decided to randomly pull at 185F for no particular reason, but it worked great for me.
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I just did my first 9lb flat on Monday day, cooked at 300 dome temp for 9 hours and wrapped in cooler for 2 hours, had marinated in beef stock and Dr pepper for day got to 202 and it was awesome!LBGE, and just enough knowledge and gadgets to be dangerous .
Buford,Ga.
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