Hot & Fast Brisket on the BGE

thillin · 12-20-2009, 09:25 AM

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.

SkySaw · 12-20-2009, 09:47 AM

Sounds great - would love to see the pics.

Sorry this question is OT, but I see in your signature that you have a Klose off-set and a bunch of Eggs. I have an Egg and am considering an off-set (like a Lang 60), and I wonder if you can tell me when you use the Klose and when you use the Eggs? I have the Egg at home, and would have the stickburner at my cottage. Would I miss the Egg at the cottage, or can the stickburner keep an Egger happy?

Mark

thillin · 12-20-2009, 09:53 AM

Quote:

Originally Posted by SkySaw

Sounds great - would love to see the pics.

Sorry this question is OT, but I see in your signature that you have a Klose off-set and a bunch of Eggs. I have an Egg and am considering an off-set (like a Lang 60), and I wonder if you can tell me when you use the Klose and when you use the Eggs? I have the Egg at home, and would have the stickburner at my cottage. Would I miss the Egg at the cottage, or can the stickburner keep an Egger happy?

Mark

I've used the Klose once since I got my Large Egg in 2007. Hope the answer helps.

I use the Eggs for comps as well.

Ty

LMAJ · 12-20-2009, 10:02 AM

I'll chime in here to.
I have a Large BGE and a Klose BYC. Since getting the Egg I have used my Klose twice, because I needed the space the Klose provides. I hae toyed with the idea of selling my Klose and getting a second (or third) Egg. The Klose is a great piece of equipment, but for the type of cooking we typically do the Egg fills the need.

Ty - looking forward to seeing the pics of that brisket.

SkySaw · 12-20-2009, 10:13 AM

Thanks a lot guys - question answered. Sorry again about the thread highjack.

Mark

12-20-2009, 09:25 AM	#1
thillin somebody shut me the fark up. Join Date: 07-21-04 Location: Keller, Texas	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

12-20-2009, 10:02 AM	#4
LMAJ somebody shut me the fark up. Join Date: 07-01-07 Location: Southeastern Pa	I'll chime in here to. I have a Large BGE and a Klose BYC. Since getting the Egg I have used my Klose twice, because I needed the space the Klose provides. I hae toyed with the idea of selling my Klose and getting a second (or third) Egg. The Klose is a great piece of equipment, but for the type of cooking we typically do the Egg fills the need. Ty - looking forward to seeing the pics of that brisket. __________________ L-M Official Pennsylvania MOINK Ball maker 1 Large BGE - 7/5/08 1 Large BGE and table - 8/29/12 1300 Timberline 5/26/17 1 18.5 WSM Super Fast BLUE and REDThermopen 1 - Fantastic hubby - the original Big Al Enjoy the little things, for one day you may look back and realize they were the big things. - Robert Brault

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12-20-2009, 09:47 AM	#2
SkySaw Knows what a fatty is. Join Date: 08-12-09 Location: Ontario, Canada	Sounds great - would love to see the pics. Sorry this question is OT, but I see in your signature that you have a Klose off-set and a bunch of Eggs. I have an Egg and am considering an off-set (like a Lang 60), and I wonder if you can tell me when you use the Klose and when you use the Eggs? I have the Egg at home, and would have the stickburner at my cottage. Would I miss the Egg at the cottage, or can the stickburner keep an Egger happy? Mark

12-20-2009, 10:13 AM	#5
SkySaw Knows what a fatty is. Join Date: 08-12-09 Location: Ontario, Canada	Thanks a lot guys - question answered. Sorry again about the thread highjack. Mark