Brisket on the Mini Max

@Jeremiah: Doesn't take bravery for a cook such as this. Just a big hunk of meat and a little ceramic cooker. 

While I have also have a LBGE, I like a challenge. I may try to make the next one a little bigger! Considering I used no foil to deflect the direct heat on this one, I think 10 lbs (and maybe more) may be doable with a little ingenuity. 

Stormbringer said:

Awesome! Any more details on the cook, or just what you wrote in the opening post?

Sorry, was perhaps a little brief. More details below. 

Started with a choice flat I had bought about 5 months ago and frozen. After letting it thaw, I trimmed lightly before covering the brisket in yellow mustard and then applying 1/3 cup of salt and pepper blend, wrapped in saran and let it sit in the fridge overnight.

Next morning, I loaded the MM with some Maple Leaf lump and a blend of apple wood, hickory chunks and a handful of Louisiana Grills Competitions blend pellets. Got the Egg up up to around 300, I placed a water pan under the grate. Waited for the sweet blue smoke to settle, then threw the brisket on the grill.

Once the brisket hit about 140, I began spraying periodically with apple cider. Once the brisket hit 160, wrapped with foil for only an hour or so (as I like the bark). Once the brisket hit 180, I began spraying the brisket with Coca Cola. At 190, stopped spraying and let the brisket ride to 203, where I pulled. Let the brisket rest in foil covered by a towel for approximately an hour before slicing and serving. Nice crispy, savoury bark and tender, moist inside. Served with sweet onions, pickles, BBQ sauce for those who wanted it and home-smoked sharp cheddar (sacrilege, I know! my wife's idea). Side of salad. Also served with Meiomi 2014 Pinot Noir. 

Very happy with the results. For me, the MM is a great alternative to my Large in rainy/snowy conditions when I can throw the MM under my covered front porch for a good long smoke. 

I cannot overstate that the 7.5 pounder really seemed quite at home on the MM, especially as it shrank during the cook. Just required a little bit of strategic placement on the grill. Note that I didn't even need to adjust the location of the dome thermometer. 

noveggske said:

This helps answer my "how long of a cook can I do on the max" question

Beware that the lump was running right out as my cook completed. I've run out during butts and briskets several times before. 

If you happen to run out, I recommend you simply wrap the meat in foil tightly and add the lump while the meat is covered. The heat remains relatively consistent (therefore avoiding any setbacks due to drop in temps) and the meat doesn't end up absorbing any acrid white smoke. 

I hate refuelling on the Egg, but when I have to, this is the method I employ with successful results.