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Brisket Advice...

Boehman
Boehman Posts: 7
in EggHead Forum
After two years with my egg, it's time for my first real brisket.  I'm doing the brisket this weekend. I've done really small briskets before, and this is not a huge one, but I'd call it a medium sized brisket. Any advice/tips are appreciated.  Dome temp, time, internal temp, butcher paper wrapping, when to wrap, all that. Thanks!
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Comments

  • bgebrent
    bgebrent Posts: 19,636
    http://eggheadforum.com/discussion/comment/2102389#Comment_2102389

    Some good info here.
    Sandy Springs & Dawsonville Ga
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  • Hntnhrd
    Hntnhrd Posts: 713
    Brisket is the Devil!!!!!
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  • tclamberth
    tclamberth Posts: 162
    Where are you getting the brisket?
    Memphis raised me, T-Town made me...Aint never been nothing but a winner
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  • Boehman
    Boehman Posts: 7
    I got the brisket from Sams
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  • lousubcap
    lousubcap Posts: 36,872
    @Hntnhrd -  I don't toss the disagree flag often and didn't with your above comment as I am confident you just need some enlightenment.  
    Given all the ways the entire buy to serve process can go sideways that is what makes it such fun.   Going in with the plan, then stand-by for the friggin cow to decide what's really gonna happen.  At least it keeps the cook from being pedestrian.  Time to cook another 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.  
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  • Hntnhrd
    Hntnhrd Posts: 713
    I was just being sarcastic it did take me a few cooks to get my first good one. I enjoy the challenge!
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  • GaryLange
    GaryLange Posts: 418
    I tell you after ready all the horror stories on here about the failed brisket cooks I was a nervous wreck on my first brisket. Got up at 3:00am and got the BGE going and stable and at 4:00am put the brisket on and went back to bed. Told the wife to let me know if it was below 225 and she did. I went out and ramped it up and back to bed. Wife gets up early I let it go until it hit 170 the wrapped it and put a cup of water in with it. Took it off at 205 and let it rest and it was amazing to say the least. I owe it all to Big Bob Gibson's book and his method.
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  • DoubleRay415
    DoubleRay415 Posts: 66
    Im with @garylange, my temp climbed a bit throughout the cook but stayed within the low and slow parameters.  I didn't wrap and pulled it at 195 in the flat and let it rest for a few hours.  It turned out wonderful. 
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  • Luvnlife
    Luvnlife Posts: 222
    bgebrent said:
    http://eggheadforum.com/discussion/comment/2102389#Comment_2102389

    Some good info here.
    Yeah, the info in this thread really helped with my first brisket this past weekend. It went really well and everyone loved it, even got to do the suggested chili recipe with the leftovers and it was great too. Thanks again to all who had replied to the post! 
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  • Jai-Bo
    Jai-Bo Posts: 584
    This is how bad my day went yesterday!!!  Other then crap going on w/my truck, then a gun I was working on fer a buddy, I had a good size brisket dusted up and put on the BGE yesterday about 1500.  Was in and out of consciousness and around 2300 I saw the internal temp at 100 and spazzed out! I thought it was on too short, but pulled it off and wrapped it fer dinner tonight!  At least got an edge tried and the bark is AWESOME!!!  Around 0330 I awoke w/ a feeling of what the heck did I do.  The ole lady said what's up and I told her laughing--- I pulled the dern brisket 100 degrees too early!!!  ahahhhhahahaha  Threw the thermometer in it and into the oven fer a few more hours!!! 
    Hunting-Fishing-Cookin' on my EGG! Nothing else compares!
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  • Philly35
    Philly35 Posts: 859
    Jai-Bo said:
    This is how bad my day went yesterday!!!  Other then crap going on w/my truck, then a gun I was working on fer a buddy, I had a good size brisket dusted up and put on the BGE yesterday about 1500.  Was in and out of consciousness and around 2300 I saw the internal temp at 100 and spazzed out! I thought it was on too short, but pulled it off and wrapped it fer dinner tonight!  At least got an edge tried and the bark is AWESOME!!!  Around 0330 I awoke w/ a feeling of what the heck did I do.  The ole lady said what's up and I told her laughing--- I pulled the dern brisket 100 degrees too early!!!  ahahhhhahahaha  Threw the thermometer in it and into the oven fer a few more hours!!! 
    I'll have what he's having. 
    NW IOWA
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  • GoooDawgs
    GoooDawgs Posts: 1,060
    Well played @Philly35....  well played
    Milton, GA 
    XL BGE & FB300
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  • GATraveller
    GATraveller Posts: 8,207
    Is it a flat or full packer?  

    "Social media gives legions of idiots the right to speak when they once only spoke at a bar after a glass of wine, without harming the community [...] but now they have the same right to speak as a Nobel Prize winner. It's the invasion of the idiots."
                                                                                  -Umberto Eco

    2 Large
    Peachtree Corners, GA
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