Better Brisket Question

I’m guessing it has to do with the smoke profile. Us Eggers have dirty smoke when we smoke below 325ish. The would just smolders and never ignites to clean up. I would bet that the place you guys ate at is running some form or stick burner that the fire itself is hot and flaming but with the cooking chamber far from the direct heat the meat is cooking 225-250 over clean smoke.

Did any of that make sense?

@ikapigian - I think you post over at Guru from time to time. You ever played with the smoke pot in your egg?

Any better description...smoke profile, texture, taste?? Same general pieces of the cow-flat v flat, point v point that can help zero in?? Was it more sweet sauced vs yours?

No expectation of a reply but things to explore in a fun way to help with how you may be able to react. Just trying to eliminate variables until you get to the friggin cow. Once there, all bets are off.

Try a nekked to the finish brisket to get deeper flavor if that is the deal. You will get this.

Have a great Friday and beyond.

I've done over a hundred briskets on my egg. A few ideas:

1. A flameboss, egg genius, etc DOES help.. not saying you can't without one (I do both) but it does.

2. Prime matters. Trim more than usual off fat side so you can get the rub in the meat vs seasoning fat that tenders away.

3. Go HEAVY on rub. Sometimes I use nearly half a rub bottle. Lanes BBQ has a garlic nuance to it, meat Church Holy Cow is a staple. Sucklebuster SPG is simple. Try light layer of mustard to bind. Keep trying different rubs.

4. Try toying with misting right when you start with apple juice and then use a water tray. Smoke at 225 untill internal of 165 ish and remist and fill tray. This brings temps down and stalls brisket more meaning longer smoke but not "cooking" if that makes sense. Builds amazing bark.

5. Wrap the flat with peach paper but leave the point out. It's NOT going to dry out, esp in an egg. This allows more bark, more smoke, more flavor.

6. Use post oak chunks when smoking. I use Fogo super premium with brisket (love the smoke flavor profile) and 2 decent sized chunks, 1 or 2 near the bottom of the grate and then 1 right on top where the coals start. This keeps a good smoke going all night. When they really smolder, the fire needs more air to keep up, this is why an egg genius or other fan based system will compensate. Pecan works too but is VERY strong.

7. Try different things. No one thing will make it perfect but keep trying. The egg genius tracks temp, fan use, internal temp all over time and stores it. Learn from cooks and adjust untill you find what works!!

No idea why this last pic posted. I can't get it off lol.

I do a lot of briskets. I do not know how many, but I am willing to wager it has been more than 100.

It starts with the grade of beef. I use prime, exclusively. I trim the hard fat off the brisket, and some of the excess on the fat side. On a 12-14 # brisket usually 2-3 pounds is removed.

I cook low and slow, indirect, I use Rockwood lump charcoal exclusively and use primarily chunks to smoke with, either French White Oak or Southern Pecan, occasionally a mixture of both. I only smoke with dry seasoned wood. I will not soak, because that is useless, and does not provide good flavor. Besides if water penetrated wood, they would have never made boats from it.

I use a very large amount of rub, and I do not wrap during the cook on my XL, ever. I never need mustard as a base. The spice mix is rubbed in by hand. I let sit one to two hours prior to placing on the BGE while waiting for the egg to stablize. I have cooked as low as 225F, as high as 275F, 15 to 20 degree swings in temp is no biggie.

When the IT breaks 190F, I start probing every 2-3 degrees with a toothpick, in the thickest part of the flat, until I find zero resistance. I have often found that It is usually north of the 195F IT, but have pulled in the low 190sF IT as well.

As @lousubcap has said...."The cow drives the cook." Frank is the brisket wizard, pay close attention to what he says.

Then when there is zero resistance, I pull, wrap in butcher paper (cheap white), then wrap in a towel and place in a cooler (up to 6 hours is my longest) waiting to serve.

The bark is delicious, the smoke profile is great, and the meat is juicy and tender, so full of flavor.

I also inject. I use 50% beef broth, 25% Onion Juice, 25% Garlic Juice. I inject prior to the cook, prior to the stall, and immediately after the stall.

Many refuse to do so, because it is thought to be cheating. If so, then why use any rubs other than salt and black pepper?

Whatever.

All I know, is when I put it on the table, for friends and family, it is the best brisket they have ever had. It is not like I am feeding folks unaware of what great brisket should be, as they are from Texas, KC, and other places, where Brisket is part of practically every meal.

I have been to BBQ comps. I have seen the folks that win. They inject too, I watched them do it.

That is all.