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Brisket is on for tonight!

Beanie-Bean
Beanie-Bean Posts: 3,092
edited November -0001 in EggHead Forum
I almost didn't get up to light the egg...went to bed after midnight, and the alarm was going off at 4 o'something. Luckily, I already cleaned out and loaded the LBGE for today's cook--all I had to do was light it and put the food on. Here is a shot of the brisket. Looking back at the pic, I believe I missed some areas on the side.

IMG_0821.jpg

DigiQ set to 230 deg pit/200 meat. The pit temp is actually the dome temp, in my case since I'm locking on to the BGE thermo probe up top. More pics after work today.
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Comments

  • big mike
    big mike Posts: 2
    Where do you get that rub? I just got my egg and I'm trying to get thisa stuff figured out. I'm wanting to do ribs this weekend...any tips for that?
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  • Frank from Houma
    Frank from Houma Posts: 5,755
    I have had outstanding ribs using 50/50 DP Dizzy Dust and Turbinado sugar and then Sweet Baby Rays the last 20 minutes or so. They are done when the ribs almost break when picking them up half way with a set of tongs or when the meat pulls back on the bone about a 1/2". Remember to remove the membrane and cover with yellow mustard before you apply the rub. I have also used Bad Byron's Butt Rub - a little more kick to it and nice. If you can't find one you like you can probably google butt rubs and get some info. I also like em dry but my judges like em sauced. Doing a couple slabs for a friend of mine today. Good luck.

    Six slabs on the XL
    101_2542640x480.jpg

    Two slabs on the small
    101_2703800x600.jpg
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  • Beanie-Bean
    Beanie-Bean Posts: 3,092
    Frank, that is too cool--six racks FLAT in the BGE!

    Mike, here is a good tutorial on how to cook ribs. Here are the links:

    Baby Backs
    Spare Ribs

    Good luck with the cook this weekend! BTW, the Salt Lick rub came from the grocery store. They have a pretty well-known restaurant in the Austin area.
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  • Frank from Houma
    Frank from Houma Posts: 5,755
    Forgot to add. 250 dome indirect. I like pecan and or apple smoke. Should take between 5 to 6 hours.
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  • mattk330
    mattk330 Posts: 74
    Awww...I love me some Salt Lick. I was in Austin for 7 years (4 for school, 3 becuase I didn't want to leave). We'd make the occasional pilgrimage to Driftwood for a fine BBQ dinner. I love their German influence in their BBQ with their mustard sauces. I recommend their BBQ sauce to people here in KC all the time. Especially the Laura's sauce (habanero flavored but not too spicy). If you have a Whole Foods market around you can buy their stuff there. Otherwise go to http://www.saltlickbbq.com/ to get their stuff. It's worth the cost of shipping in my book!
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  • AlwaysGolf
    AlwaysGolf Posts: 704
    Frank--do you use the 3-1-1 method or just cook indirect until done. Do you use a drip pan with liquid or not.
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  • SmokeyD
    SmokeyD Posts: 46
    both of those look awesome. I am hoping to do a brisket in the next week.
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  • JLOCKHART29
    JLOCKHART29 Posts: 5,897
    Thats a nice slab of meat you got there Mike! ;) How many pounds is it? Reason I ask is if you didn't light fire till 4:00 and temp of 230 what time you figuring on us eating?!? Was going to Egg something quick after work but we got elections today and no telling how long of wait to vote. :blink:
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  • Beanie-Bean
    Beanie-Bean Posts: 3,092
    DP,

    It started out at 11.8 lbs according to the label, but I must have cut a pound (if not more) of hard fat off that thing. DigiQ says the meat temp is holding at 163, so it's almost in the plateau. (165 for that, right?) and I really don't plan on eating this until maybe 7 or 8 tonight. I've been good and haven't peeked under the hood--that will only extend the cooking time.

    I'll take some shots of the finished product. Have fun voting tonight. Tell Mrs. "JL" that I hope she's doing better.
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  • JLOCKHART29
    JLOCKHART29 Posts: 5,897
    I'll tell her.Thanks! If it gets hung up for to long you can bump pit temp to 265-275. Will speed it up a tad. Haven't got my "book" at work but a little concerned about that dinner date. :laugh: Looks pretty flat so maybe it will time out.
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  • Frank from Houma
    Frank from Houma Posts: 5,755
    I have only used 3-1-1 twice. The first time was just to try it and the second time the ribs looked a little dry and weren't cooked all the way. Foiled with some apple juice after about 5 hours, kept them in the foil about an hour, then sauced for 20 minutes. So that's like 5-1-0.3 :) .
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