View Single Post
Old 12-20-2009, 09:25 AM   #1
thillin
somebody shut me the fark up.
 
thillin's Avatar
 
Join Date: 07-21-04
Location: Keller, Texas
Default Hot & Fast Brisket on the BGE

Fired up the medium egg to 350* grate temp. I injected an 11lb select packer. Rubbed it with Bovine Bold and a salt and pepper blend. Injection and rub done 30 minutes before cooking.

10:00 AM Packer on the grate with cherry chunks for smoke.

2:15 PM Flat hit 170* and foiled with no added liquid.

3:45 PM Flat hit 191*. Wrapped in towels and coolered.

8:00 PM Removed from cooler and unwrapped. 173* in the flat.
Just over 2 cups of liquid in the foil.

8:30 PM Sliced and eaten.

So just under 6 hours cook time and about 4 hours coolered. Darn fine brisket. Next one I will try raised direct.

I'll add pics when i get home. I can't access photobucket from work.
__________________
Med Spicewine-adopted 3/13/10 CL Score
2 Large BGEs(pimped out w/Thirdeye Eggcessories)-hatched 6/4/07 & 4/20/11
Med BGE-adopted 2/2/08 CL Score -SOLD
Mini BGE-adopted 1/31/08 CL Score
Traeger 075-adopted 12/3/11 CL Score
Weber 1 touch CL Score
Weber Spirit 500 CL Score
Weber Smokey Joe Silver CL Score
BLUE & RED Thermapens
Klose 20x42-SOLD

Paddlin Pigs BBQ
Ty
thillin is offline   Reply With Quote