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Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, Equipment and just outdoor cookin' in general, hints, tips, tricks & techniques, success, failures... but stay on topic. And watch for that hijacking.


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Unread 07-25-2010, 12:20 PM   #1
JD McGee
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Talking BGE Brisket...High Heat...Play-By-Play...(Pic Heavy)

Good morning Brethren...I got a H/H BGE smoke goin' on this mornin' so I thought I'd share the process with you...

About a 12-14 lb packer (close trimmed) and rubbed up with a 50/50 mix of Dizzy Pig "Cowlick" and Brownulated Sugar (granulated brown sugar).

Fired up the BGE with a full load of Wicked Good "Weekend Warrior" and a two big chunks of Hickory and Oak...

My target temps are 325-350 dome...the brisket was tossed on just after I fired it up...so...lots of smoke here...













Stay tuned for updates during the smoke...
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Last edited by BobBrisket; 11-14-2013 at 12:49 PM..
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Unread 07-25-2010, 01:53 PM   #2
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Good looking start! More pron!
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Unread 07-25-2010, 01:53 PM   #3
JD McGee
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Bingo...

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Unread 07-25-2010, 02:00 PM   #4
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Can't wait for more pictures on this one..... I have a feeling you will be pleased. You might want to consider a heat shield mod to protect those ends....


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Unread 07-25-2010, 02:14 PM   #5
JD McGee
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Quote:
Originally Posted by thirdeye View Post
Can't wait for more pictures on this one..... I have a feeling you will be pleased. You might want to consider a heat shield mod to protect those ends....



Are you reading my mind again? 2 hours into the smoke...gave it a flip and a turn then foiled the flat end (shoulda done it sooner though...it got a bit charred)... I also added another shield to the point end...thanks Wayne!







Flat temp was 160ish...point 140ish...see you in about an hour...
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Unread 07-25-2010, 02:33 PM   #6
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I can taste those burnt ends already.
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Unread 07-25-2010, 02:37 PM   #7
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Looks great. How lomg to go? I'm hungry
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Unread 07-25-2010, 02:58 PM   #8
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Quote:
Originally Posted by thirdeye View Post
Can't wait for more pictures on this one..... I have a feeling you will be pleased. You might want to consider a heat shield mod to protect those ends....
I'm about to put a brisket on my egg tonight and this tip is rather timely. Thank you!

Looking forward to following this thread as well!
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Unread 07-25-2010, 03:05 PM   #9
JD McGee
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3 hours into the smoke...dome temp 350...flat temp 185ish...point temp 160ish...foiled and back on the BGE for another hour...then I'll start probing for butter...







It's a bit toasty at the JD house today...



See ya in an hour or so...
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Unread 07-25-2010, 03:50 PM   #10
Ross in Ventura
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Thats some fine looking Briskie JD

Ross
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Unread 07-25-2010, 03:59 PM   #11
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Looking good Bredrin!
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Unread 07-25-2010, 04:13 PM   #12
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is it dinner time yet?
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Unread 07-25-2010, 05:10 PM   #13
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looks great so far. Thanks for the edumacation!
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Unread 07-25-2010, 06:24 PM   #14
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I just did this yesterday, no pics though (beer mod) oh well :D

edit: spelling issues (too much beer the day before mod LOL)
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Unread 07-25-2010, 07:07 PM   #15
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Looking good so far, Waiting......
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