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Help, first brisket in new large

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Braumiester
Braumiester Posts: 134
edited November -1 in EggHead Forum
How do I tell when its done??
Went on last nite at 9pm, dome 230, grid 210, woke up this am and dome was 210,grid still 210, internal temp is 180 with thermapen,looks dry.
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  • 61chev
    61chev Posts: 539
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    Use a fork test fork should go in and out as if in soft butter I like to take mine to 195 to 200 interioryou might open it up a little it's hard to get the meat to 200 with grate at 210
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  • Braumiester
    Braumiester Posts: 134
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    61chev wrote:
    Use a fork test fork should go in and out as if in soft butter I like to take mine to 195 to 200 interioryou might open it up a little it's hard to get the meat to 200 with grate at 210

    Tnx for the help and sorry, I have raised the grate to 240 for the last couple hrs, I will try and be patient B)

    The egg is really easy to control temps after starting with GG vent settings.
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  • BBQMaven
    BBQMaven Posts: 1,041
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    As 61chev said, the fork (or meat probe) will glide out just as easy as it went in... You didn't say what type it was (packer or flat) but if you have a packer, you may want to pull and separate when the flat is done (it will be done a lot earlier than the big point section.. put the point back on and cook till it reaches 205-210...
    Kent Madison MS
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  • Braumiester
    Braumiester Posts: 134
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    BBQMaven wrote:
    As 61chev said, the fork (or meat probe) will glide out just as easy as it went in... You didn't say what type it was (packer or flat) but if you have a packer, you may want to pull and separate when the flat is done (it will be done a lot earlier than the big point section.. put the point back on and cook till it reaches 205-210...

    Thanks , It is a packer,certified angus beef, the flat was 180 30 minutes ago, I will check again in 30 minutes will fork test it then , the flat is 186 now, wife says patience is not one of my virtues.
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  • BBQMaven
    BBQMaven Posts: 1,041
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    It is close... watch how the meat "holds" a probe or fork (you can even slightly twist the fork to see if the meat starts to pull apart) and pull it when ready.. separate the two pieces - foil and wrap the flat and put in a cooler for an hour or so before you slice...
    You may have another 2-3 hours on the point before it gets up to 210...
    Kent Madison MS
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  • Braumiester
    Braumiester Posts: 134
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    BBQMaven wrote:
    It is close... watch how the meat "holds" a probe or fork (you can even slightly twist the fork to see if the meat starts to pull apart) and pull it when ready.. separate the two pieces - foil and wrap the flat and put in a cooler for an hour or so before you slice...
    You may have another 2-3 hours on the point before it gets up to 210...

    Thanks, I will check it again at noon.
    How long will the egg burn, I filled it to the top of the fire ring with Fire King. It has been going since 8 last nite.
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  • BBQMaven
    BBQMaven Posts: 1,041
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    My LBGE will go 30 hours on a load if I keep the temp at 250 or under - I fill to the top of the fire ring... I usually use Royal Oak
    Kent Madison MS
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  • Braumiester
    Braumiester Posts: 134
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    Ok just checked again the thin part of the flat is as you say soft and like butter the thick part is not,will give it more time,internal temp of the thick part of the flat is 188. now that I see how it gets soft I think i will be able to tell. B)
    Guess I have plenty of burn time left :laugh:
    Thanks for the help, can't wait to taste it.
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  • Buckethead
    Buckethead Posts: 285
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    My suggestion is to go ahead and do another brisket for the next 5 weekends and get them dry as you can to get that out of the way. I have been egg'n for 8 years and I still suck at brisket. From smoked pintos to perfectly cooked fish I'm really good, brisket just kicks my behind.
    DMo
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  • BBQMaven
    BBQMaven Posts: 1,041
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    I feel your pain... I approach it as two different cooks.. the flat and the point... when I finally made that connection (thanks to the forum) my brisket skill began to elevate above the "failure" mark... still working on Great
    Kent Madison MS
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  • Shiff
    Shiff Posts: 1,835
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    For future reference, there is great info

    here: http://playingwithfireandsmoke.blogspot.com/1996/03/brisket.html

    and

    here: http://bubbatim.com/Bubba_s_Brisket.php
    Large BGE
    Barry, Lancaster, PA
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  • Braumiester
    Braumiester Posts: 134
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    Pulled the brisket off at 204°, wrapped with foil for 45 minutes then cut, it was fall apart tender the small end of the flat was a little dry, the rest was good. It was 8.5lbs so had plenty left over for sandwiches. all in all happy with first brisket.

    Thanks everyone for the help.
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  • 61chev
    61chev Posts: 539
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    on that small thin end u need to use foil under it to protect it from the heat
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  • Braumiester
    Braumiester Posts: 134
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    I did , I had the grill foiled just like Bubbatim, even had a drip pan that was foiled , made for easy cleanup B)
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