New green egg owner

I'm glad you found the forum! Welcome. 

Looks like the bark was starting to set up nicely. I assume you ran it naked (i.e., no foil)? As JIC says, bold first cook. Keep it up!

Also, I should mention, some here have had incendiary nightmares happen with grills on wooden decks. Some of us accept this risk but take precautions. Just flagging given you are new to the forum and may not have been aware. 

Welcome aboard and enjoy the journey.  Above all, have fun!
Strong start right there.  Way to jump into the deep end of pool right out of the gate.  

Welcome to the asylum! Meteorite looks fine to me, but then I’ve never been a big brisket fan. Brisket chili is ideal if you have some leftovers....but that’s a whole different topic. Thanks for sharing!

Welcome to the insanity.  Brisket is my favorite thing to cook and sometime my least favorite  There’s an old salt on here that’ll tell you “The Cow Drives the Cook”.   There’s a couple of others on here that’ll tell you to be extremely careful with egging on a wooden deck.  

Welcome !!! Brisket is a bold first cook ! Congrats 

GrateEggspectations said:

YukonRon said:

@Lousubcap (in his advice to me many tears ago)

Did you have to go through the trauma of a lot of bad briskets?

@GrateEggspectations

Probably depends on your perception of bad brisket.

If we are looking at plan B, Plan C, Plan D, after the cook, I think I am doing great. But, if we are talking from egg to table at dinner parties, I have done reasonably well, and I owe it to the folks on here that have mentored me in one way or another, and there have been many.

 So with @Lousubcap helping helping me every step of the way, and studying his previous posts on the topic as well as the many others prior to trying; I think my success has been better than those who have just read a cooking post on the web.

I have had a few, but I believe them to be bovine related and not the process on the BGE.....Thank all that is glorious for vegetable beef soup, and pasta.

Another thing Frank shared is "The cow drives the cook" What may seem to be a great cut on the outside, does not mean it is excellent on the inside..

Think I am in the upper 80%, maybe lower 90% of successful cooks with brisket, should that equate to anything of note. Add in the chili, burnt ends, and nachos, .......upper 90% for sure (as we all are for sure)

Try this sometime when your brisket is what you feel as not up to par:

In a large pot, like a dutch oven, take a about 2 Tablespoons of butter, add about 4 heaping tablespoons of minced garlic, saute for a couple of minutes until aeromatic, add 2 cups of chicken broth, 1 cup of cream and mix thoroughly.

Bring to a boil, then add about 12 - 16 oz of large penne pasta, reduce heat to  a strong simmer, cook until al dente not soft...... Add in however much "fine to moderately" chopped brisket you wish, stir into the mixture, once the meat has warmed to the strong simmer, add 2 cups of freshly grated and mixed Parmesan, Romano and Asiago cheese.

Stir until well blended and the cheese has completely melted. Serve over over fresh spinach in the bottom of the dish or bowl. Those that like spinach will love this, those that do not, well, it just makes their plates easier to clean by sliding off the remnants to the trash can.

You are very welcome. It makes a very nice dish that people will die to have more of. Leftovers keep very well and freezes well for at least 6 months in a food saver.

I forgot to add on my previous post, salt and pepper to taste, and if you have it sprinkle in a pinch or two of herbs de Provence.....

Lemons to lemonaide