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Brisket suggestions

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RajunCajun
RajunCajun Posts: 1,035
edited November -1 in EggHead Forum
I am going to take my first shot at a longggg low n slow cook using my DigiQ. Planning on doing a brisket. Few questions:[p]What size brisket?
What internal temp?
What grid temp?[p]
Other suggestions in regards to seasoning etc are welcomed.[p]Thanks,[p]RajunCajun
The problem with a problem is that you don't know it's a problem until it's a problem, and that is a big problem.
Holding the company together with three spreadsheets and two cans connected by a long piece of string.
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  • Fidel
    Fidel Posts: 10,172
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    RajunCajun,[p]Whole packer brisket usually cooks up best. 10+ pounds.[p]I cook mine at about 230 grid temp/250 dome temp. Some people foil theirs at 170* or so until done.[p]I do not foil. I spray mine with an apple juice/honey mixture every 30 mins or so the last 6 hours or the cook.[p]Some people pull theirs around 195 - I take mine to 200:[p]Doneat200.jpg
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  • RajunCajun
    RajunCajun Posts: 1,035
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    Fidel,[p]Thanks for the info. Approximately how many hours does it typically take to cook your brisket?[p]Thanks,[p]RajunCajun
    The problem with a problem is that you don't know it's a problem until it's a problem, and that is a big problem.
    Holding the company together with three spreadsheets and two cans connected by a long piece of string.
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  • J Appledog
    J Appledog Posts: 1,046
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    Fidel, I cookat 240° indirect with a plate setter & drip pan. I don't know what grade of meat you're buying but I do know that "Prime" brisket is best pulled at 180°. Good luck! I took us 3 tries to get it right.... JCA
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