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Tips for newbie's first brisket?

Unknown
Unknown
edited November -0001 in EggHead Forum
I just got my BGE on Sunday. I am having family come visit this weekend and would like to break it in with a brisket. Any tips for for best results?

Thanks.
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Comments

  • EmandM'sDad
    EmandM'sDad Posts: 648
    Start by checking out some of the info sites. WessB, The Naked Whiz, and Thirdeye are all good ones. Also read thru the forum recipes section on briskets.
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  • ILL--EGGER
    ILL--EGGER Posts: 478
    This is the site to help you out: http://www.nakedwhiz.com/brisket.htm. Nakedwhiz site contains enough info. to answer nearly any question you might have. Should help ;)
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  • Grandpas Grub
    Grandpas Grub Posts: 14,226
    Here are some reference sties...

    I am sure this list does not have all the web sites available but it should is a good start. If anyone has other links Post them and I will try to keep this list updated and current.

    The intent of this list is to include sites that have recipes, tips and instructions which are egg related.

    Each of the following sites have great recipes and information. Some suggestions are provided but each site has much more.

    Recipe Sources:


    Try - Pastrami
    http://playingwithfireandsmoke.blogspot.com (Thirdeye)

    http://www.houseoffaulkner.com/BGE.html (House of Faulkner)

    http://www.wessb.com (Wess B)

    Try – Cooking Pulled Pork
    http://www.celticspiritbbq.com/howtos.html (Celtic Wolf)


    http://philcase.com/bge (Eggnerd’s BGE Page)

    Try - North Carolina Style Pulled Pork — Elder Ward
    http://www.nakedwhiz.com/elder.htm

    Instructions, tips, comparisons and recipe’s
    Try - Mad Max's Turkey and Gravy
    http://www.nakedwhiz.com/madmaxturkey.htm (The Naked Whiz)

    http://bbq.yyyz.net/default.asp (GFW’s BBQ)

    http://www.phhp.ufl.edu/~tlambert/recipes-page.htm (Qbabe’s BBQ Adventure)


    Dealers with instructions and recipes:

    How to videos and demo’s, also has recipes
    http://www.fredsmusicandbbq.com/category_s/230.htm (Fred’s Guitar and BBQ)

    http://www.dizzypigbbq.com/recipes.html (Dizzy Pig)

    Dealers
    http://www.eggaccessories.com/ (Egg Accessories – tjv)


    Appears to be partial or non egg related, recipes will work in egg.
    http://www.tm52.com/bge/ Tim M's (Egg, Primo & Viking)
    http://daltongrillandsmoke.com/CateRecipeListing.asp?logo=gold (Dalton Grill and Smoke)


    Enjoy, Kent
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  • tjv
    tjv Posts: 3,846
    Man, you're jumping right in with one of the grand daddy of cooks. Other than the fine sites recommended all I can suggest is doing a practice run holding temperature for couple hours. Also, don't short the rest time in the cooler, internal temp at least 195 before pulling and make sure the set-up is indirect. tom
    www.ceramicgrillstore.com ACGP, Inc.
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  • fishlessman
    fishlessman Posts: 34,580
    is this your first brisket or first brisket in the egg. if it were me i would cook the brisket with a butt or picnic sitting over it on a raised grid, that way if the brisket doesnt come out as planned, you still have some good pulled pork. ive never had a bad brisket when doing this and you get to have some pull on the side. after its tender wrapp it in foil and towels and put it into a cooler for a couple hours, it gets better that way. i follow elderwards pulled pork tutorial for this cook, covers everything from fire building to the cook to the sides. pulled pork freezes well so dont worry about leftovers, and for that brisket, the large ones come out better than a smaller flat would
    fukahwee maine

    you can lead a fish to water but you can not make him drink it
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  • DynaGreaseball
    DynaGreaseball Posts: 1,409
    Briskets are hard. You've picked one of the tuffest ones to have company with. Not sure how much you've cooked on an egg, but temperature stabelization is one of the most difficult things that new eggheads have to learn how to do. Even if you stay with the brisket plan, and long before the day your company comes, I'd go load up some lump and light it, and at least see if you can obtain a steady temp of 250° at the dome thermometer for a couple of hours without much fluxuation. It's a little tricky, but easy once you get the hang of it. Good luck, and take some pix if you can, and share them with us.
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  • Unknown
    Unknown
    Thanks, all! Good tips and suggestions. I will try the practice run with the temp. That is my biggest concern actually. I have made plenty of briskets in the past but this will be the first time on the egg. Not sure how easy it will be to regulate temp...
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  • DynaGreaseball
    DynaGreaseball Posts: 1,409
    Jeremy,

    Just some tips on temperature regulation...

    Most beginners end up "chasing" temperatures because they don't have enough patience to wait and watch for change, and they make adjustments too soon and too often. So, be aware of that.

    A lot of us have found that after lighting the lump, and watching the temperature start to rise to the desired temperature (say 250°), it's better to start shutting down the vents from below the target...about 50° below, in fact. If you let it get away from you in the beginning, it's much harder to get it to come back down, than it is to get it to go up. And if left that way too long--almost impossible because the ceramic is already too hot.

    On my egg, a medium, I can maintain a temp of 250° for about 20 hours, with the bottom vent open between 1/8" and 1/4" and Miss Daisy's flutes open about half way. For small temperature adjustments I use Miss Daisy only. Hope you nail it on the first practice run. Let us know.
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