Andre's Full Documented Brisket Cook

andre2955 · Sep 22, 2018

I've spent many year absorbing knowledge on brisket cooks. It was a mystery to this MN native living and growing in Texas BBQ Nation. Thought I'd share my process. This is where I landed after a 6 year study. I'm going to do my best to update live as I go.

Tools: BGE Large, Royal Oak Lump (60%), Oak (40%), TW Smoke, TW Thermapen, trimming knife, foil, towel, cooler
Ingredients: HEB PRIME1 Brisket, Sea Salt, Salt Pepper

Here we go as of 10:34p Central... Prepped and in fridge for a 4am launch Sunday morning. Target: 5pm dinner.

andre2955 · Sep 22, 2018

Started with a 18.77 lb big boy, trimmed about 5lbs of fat off it.

pjtexas1 · Sep 22, 2018

5lbs sounds about right. Looks like a solid plan.

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KB BBQ · Sep 23, 2018

Watching...

Gary Tomato · Sep 23, 2018

I’m trying to imagine how big a cow with an 18lb brisket would be! Wow!

J.King2018 · Sep 23, 2018

Drooling

andre2955 · Sep 23, 2018

3:46am UPDATE: Lit BGE at 3:00AM. Temp stabilized by 3:35am, dropped brisket on. Temp seems to be holding about 280F-ish.

Pics show set up, and drop.

andre2955 · Sep 23, 2018

Having a hard time holding temp lower than 280. BGE seems to want to run at 300F. I'm okay with a higher heat. Might make for a earlier than planned cook time. I'm reluctant to squeeze any more air off. I suspect the BGE may have a gasket leak and is getting more O2 than normal. Oh well. We'll let'r roll. Its 5:26am time for a nap with TW Smoke by bedside with high/low temp alarms set.

jasonjax · Sep 23, 2018

Looks like you're off to a marvelous start!

KingRanch450 · Sep 23, 2018

Looking good

Mikhail · Sep 23, 2018

I'd leave it at 300 if that's where it wants to be. That will give you a shorter cook and more holding time.

Big George's BBQ · Sep 23, 2018

Looking good so far If done early a cooler will do a great job holding it

Rockinar · Sep 23, 2018

I guess he fell asleep and burned it up? :grin:

Mikhail · Sep 23, 2018

One giant burnt end?

mikemci · Sep 23, 2018

Rockinar said:
I guess he fell asleep and burned it up? :grin:

6 hours is a LONG nap!

Twisted T's Q · Sep 23, 2018

well now its 7 hours that's 2 nights of sleep for me

andre2955 · Sep 23, 2018

I"m awake!

andre2955 · Sep 23, 2018

Pulled the jiggly mass at 201F. Foil, towel, cooler. Bam... resting... That was about 9hr cook. Temp range was 250-300 likely averaging towards the higher end of that. 15 lbs in about 9 hrs.

andre2955 · Sep 23, 2018

Final results. Turned out just about perfect. Only issue was bottom of brisket towards back of BGE was not well enough protected. Bark got a little too... barky. Other than that... perfect.

Jason TQ · Sep 23, 2018

andre2955 said:
Final results. Turned out just about perfect. Only issue was bottom of brisket towards back of BGE was not well enough protected. Bark got a little too... barky. Other than that... perfect.

Looks great! I also have left a brisket or 5 (and some butts, chicken, ribs, sausage) a little close to the edge :becky:.

Andre's Full Documented Brisket Cook

Knows what a fatty is.

Attachments

Knows what a fatty is.

somebody shut me the fark up.

is Blowin Smoke!

is one Smokin' Farker

Found some matches.

Knows what a fatty is.

Attachments

Knows what a fatty is.

Babbling Farker

is Blowin Smoke!

Babbling Farker

somebody shut me the fark up.

is Blowin Smoke!

Babbling Farker

Babbling Farker

is one Smokin' Farker

Knows what a fatty is.

Knows what a fatty is.

Attachments

Knows what a fatty is.

Attachments

somebody shut me the fark up.

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