Brisket

Unknown · June 2002

Have a medium Egg and have done a few briskets (usually just the flat piece). Seems to come out too dry at 190 degrees. What am I missing?[p]Thanks,

DavidR · June 2002

Joemat,[p]Make sure you're cooking at 210* to 225* at the meat level. Don't use the dome temp.

Earl · June 2002

Joemat,[p] I use a v-rack over an aluminum pan, you can add water if you wish, or just leave it empty. This will deflect the heat & it should not dry out as much also be sure to load up the lump coals & stay close to the 250F mark & you should do fine.One other thing, did you have a fair amount of fat or did you trim some of it off? If you trimed, maybe you removed to much.[p]Earl

billex · June 2002

DavidR,
How do you get the temp at the meat lever without blowing the probe???

Nature Boy · June 2002

billex,
Just stick the probe through the "corner" of the brisket so that the tip sticks out a couple inches. Make sure it is not hanging out too far from the meat, and that it is over your heat deflector. You could use a potato, or, like Cat, a wine cork.[p]Your goal is to keep the probe off of the metal grate, over your defector, and just a couple inches from your meat. You won't fry the probe at brisket temps.[p]Have fun!
Chris

Unknown · June 2002

Nature Boy,
Or, you can cut a potato in half, lengthwise, stick the probe through there, and have the probe about 1/2" off the grate and a nice stable flat surface to sit on the grate as well.

Unknown · June 2002

Joemat,
A flat is plain harded to keep moist, the deckle has a lot of fat in it and helps keep the flat moist.
I would use water pan and add water and foiling with added fluids for the end of the cook.
Jim

Brisket

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