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-   -   First Brisket (on the BGE) (http://www.homebrewtalk.com/f172/first-brisket-bge-314974/)

jammin 03-21-2012 06:30 PM

First Brisket (on the BGE)
 
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13 hours on the egg @ 225. Came out a hair dry, but that's me being critical. Guests loved it. I am thinking about foiling it next time to help with moisture but could use any tips!


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jammin 07-08-2012 05:21 PM

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The brisket saga continues

I am ready to give this cook another shot and appreciate all the valuable feedback. I picked up a 14lb brisket this time. I plan on taking it up 195-200 based on everyone else's advice. I have a feeling this is going to be much better!



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jammin 07-09-2012 03:17 AM

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A 14lb packer is a tight squeeze on a large egg.

Any guesses on how long it will to finish?



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jammin 07-09-2012 01:25 PM

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@SuperiorBrew -
Thanks for sharing your experiences. I just put the temp probe in this morning and I can see/feel exactly what you mean by "probe tender". The brisket is up to 172 after 10 hours and I can tell it is still quite rubbery. Funny that this is about when I pulled the last one; no wonder it was a little tough!

Here is a shot of it 10 hours in, lot of shrink;

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jammin 07-09-2012 09:47 PM

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Well, you were all right when you said "you'll know when it's done". I pulled it off the egg @ 193 and it felt juicy as hell. No question about it, it was done! I was very nervous about "feeling" it to tell if it's done. In hindsight, it's quite obvious.

So it took just hair over 18 hours to cook, but my fire didn't burn as efficiently as I figured and I could have added a little more lump next time around. That big dog ate a lottery fuel than my standard smaller cooks. My fire died down to 195 by the very end even with the BBQ guru. There were some large chunks of lump left that wouldn't catch.

I'm using the leftover fuel for the burnt ends right now. Next time around I will trim better so I can make a cleaner cut on the point. I'm such a noob!


Obligatory finished cook shot after 18 hours:
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