beef brisket cook time and temp

Unknown · December 2007

I am trying my first beef brisket on the BGE.
How long to cook an 8 lb. brisket?
What temp?
Do you turn the meat often?
Do you put it on foil or not?
Or do you use a rack?[p]Thanks for your help!!![p]Roger

Jeffersonian · December 2007

Everything you wanted to know about brisket, but were afraid to ask can be found at The Naked Whiz's site HERE.

Good smokin'.

Unknown · December 2007

Roger,[p]The Naked Whiz website has a nice starter for brisket:[p]http://www.nakedwhiz.com/brisket.htm

FlaPoolman · December 2007

Roger,
I'm not an expert like most others here Max, Trex etc...but use their advice often. I do a brisket a little different but like the way it comes out. Almost like a pot roast. Dry rub the night before heavy with the pepper. Cook direct at 250 for 1 1/2 hrs each side, trust the egg & only open to turn once.In bowl mix 1 beer, 4 tbs horseradish, 5 shakes worcestershire, 1/2 cup brown sugar, 1 onion cut thick. Insert plate setter legs up and place brisket in covered pan with liquids.Cook another 4-5 hrs at same temp. Liquid is a little to strong to serve as gravy but adds good flavor to the meat. I serve with au jus. The longer it cooks the more tender. At 5 hrs covered it will want to fall apart when you remove. Good Luck Pat

Unknown · December 2007

Roger,
I have only done two but both turned out great. I have done hundreds other ways but on the Egg was the best. Total cook time will be 6 hours or less. Be careful to get one that is thick and short as possible(not thin and long) as on a large Egg the Long ones will hang out over the fire even with the plate installed properly.[p]Whole (packer trimmed) Beef brisket[p]Trim fat to 1/4 inch and Rub it the night before with as much Lee % Perins it will absorb and then with the dry rub.
Cook indirect with a drip pan 1/2 full of water only.
225 degrees. With three chunks Pecan wood (dry) added to full box of lump charcoal.
After three hours refill drip fan and pour off fat. Rotate brisket but don't turn over. Insert Ponder meat thermometer or other remote temp gauge. Add 2 more wood chunks.(Apple, Hichory,or pecan)
Continue to smoke cook at 225 untill 193-194 internal degrees. (Aprox 4 hours)Shut down Egg and let sit for 1 hour. If you are not slicing it now wrap in foil and keep in warm 100 oven or Egg.[p]Slicing: Cut off point half and disgard fat exposing flat side.
Slice across grain. Serve with sause of your choice on side.[p]My Brisket Rub Below
3/4 C Paprika, (Best quality)
1/4 C Koser salt
1/4 C Turbanado Sugar
1/4 C Black Pepper
2 T Onion Poder
2 T Garlic Powder
2 T Chili Powder (Pure)
2 t Chilpolte or cayeene pepper
1 t oregano[p]

Fidel · December 2007

Roger,[p]I do brisket at 240 dome temp. An 8 pounder will take you 10-12 hours, maybe a bit more. Cook to a finished internal temp and not to time. You want it 195 - check for tenderness by inserting a fork and twisting. If it twists easily it is done, if not, let it go a few more degrees and test again.[p]I never turn or flip it.[p]I usually do not foil, but if yours is a flat only, you can foil it after it hits 170*. It will shoot to 195 from there very quickly. If you foil, add a little apple juice or beef broth.[p]I do not use a rack - I place brisket directly on the cooking grid.

beef brisket cook time and temp

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