High Heat Brisket on BGE...

JD McGee · Dec 7, 2009

I was a bit luckier with my brisket today than swamprb...but I did have to trim quite a bit of brown stuff off to suit my liking...

I started out with a 10 lb packer...by the time I separated the point from the flat and removed all the ugly stuff...I was left with about 6-7 lbs of brisket...oh well...it's just enough for dinner!

Rubbed up with SouthPaw Brisket Rub...

Tossed on the BGE as soon as I fired it...lower vent wide open...daisy wheel on full open slots...Weekend Warrior lump with hickory and red oak chunks for smoke...

1/2 hour in to the smoke temp rock steady at 350...bottom slot open 1 inch...daisy wheel slots full open...outside temp 30 degrees...

See ya in 3-4 hours for an update...:wink:

milehigh · Dec 7, 2009

I've had good luck with high heat on the egg JD, but prefer the UDS for brisket. I'll have to check back in the a.m. to see your results.

Paul

Rich Parker · Dec 7, 2009

That looks like prime piece of meat to me. Yummy!

JD McGee · Dec 7, 2009

milehigh said:
I've had good luck with high heat on the egg JD, but prefer the UDS for brisket. I'll have to check back in the a.m. to see your results.

Paul

I usually do them on my WSM...but figured the BGE would be better for a cold weather smoke!

Rick's Tropical Delight · Dec 7, 2009

"Tossed on the BGE as soon as I fired it"

huh? no preheat of the ceramics at all?

JD McGee · Dec 7, 2009

Rick's Tropical Delight said:
"Tossed on the BGE as soon as I fired it"

huh? no preheat of the ceramics at all?

Nope...I use the same method on my WSM...makes for a killer smoke ring!

I fire up the lump...add the smoke wood chunks...add the plate setter, drip pan, and grate...then put the meat on. When the thermometer hits 350 I dial it in to cruising speed...:biggrin:

Rick's Tropical Delight · Dec 7, 2009

JD McGee said:
Nope...I use the same method on my WSM...makes for a killer smoke ring! I fire up the lump...add the smoke wood chunks...add the plate setter, drip pan, and grate...then put the meat on. When the thermometer hits 350 I dial it in to cruising speed...:biggrin:

hmmm... maybe because the meat is between fridge and 140 degrees for longer so the smoke ring is deeper, ya think?

Captain Dave · Dec 7, 2009

Buster Dog BBQ · Dec 7, 2009

JD McGee said:
Nope...I use the same method on my WSM...makes for a killer smoke ring! I fire up the lump...add the smoke wood chunks...add the plate setter, drip pan, and grate...then put the meat on. When the thermometer hits 350 I dial it in to cruising speed...:biggrin:

Smoke ring isnt from smoke. It's a chemical reaction. You can get a good one from using tender quick for about an hour then washing it off.

Rick's Tropical Delight · Dec 7, 2009

is it done yet?

swamprb · Dec 7, 2009

Is it time to foil yet?

JD McGee · Dec 7, 2009

Rick's Tropical Delight said:
hmmm... maybe because the meat is between fridge and 140 degrees for longer so the smoke ring is deeper, ya think?

Bingo...:biggrin:

swamprb said:
Is it time to foil yet?

As a matter of fact...

I pulled and foiled @ 170ish...then back on the smoker till it's done. I'll chop the point and throw it back on with some bbq sauce for burnt ends while the flat is in the cooler.

NorthwestBBQ · Dec 7, 2009

Brisket good...

Brauma · Dec 7, 2009

Great thread. How much lump did you load? All the way up to top of firebox? Were you able to cruise at 350* without reloading lump the whole cook? How long?

JD McGee · Dec 7, 2009

Brauma said:
Great thread. How much lump did you load? All the way up to top of firebox? Were you able to cruise at 350* without reloading lump the whole cook? How long?

Thanks bro...lump was about half full (top of lower fire box)...no re-load. I started the BGE @ 2:00 pm...it is now 7:00 pm and I just shut it down...temps were still @ 350. Total cook time to coolering was about 3 hours.

Coolered the flat, sliced the point in to 3/4 chunks, added some SouthPaw Brisket Sauce and tossed it back on the BGE.

Dinner comin' up...

gtsum · Dec 7, 2009

looking good! Did you rub with mustard or anything prior? I have a heck of a hard time getting a smoke ring using lump and wood chunks in my primo (I dont use TQ)...did you use TQ at all?

cowgirl · Dec 8, 2009

Mmmm... JD, looks perfect!!:-D

Ross in Ventura · Dec 8, 2009

Looks awful good to me JD

Ross

JD McGee · Dec 8, 2009

gtsum said:
looking good! Did you rub with mustard or anything prior? I have a heck of a hard time getting a smoke ring using lump and wood chunks in my primo (I dont use TQ)...did you use TQ at all?

Nope...no mustard...no TQ...just my rub and smoke!

cowgirl said:
Mmmm... JD, looks perfect!!:-D

Ross in Ventura said:
Looks awful good to me JD

Ross

Thanks guys...here are a few pics of the flat...and dinner. Overall I was happy with the smoke. The burnt ends were awesome...but the flat was a bit dry. Not sure if I'd do another hot-n-fast on a small flat without injecting. Could be I didn't let it rest in the cooler long enough too...:?::?::?: Oh well....the main thing was trying out my new rub...two thumbs up from my wife...good enough for me!

Thans for checkin' out my dinner folks...good night! :biggrin:

swamprb · Dec 8, 2009

Looks good! I probably would have left the flat in the cooler longer, but thats just me!

High Heat Brisket on BGE...

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is Blowin Smoke!

Babbling Farker

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Rick's Tropical Delight

Guest

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Rick's Tropical Delight

Guest

is one Smokin' Farker

Buster Dog BBQ

Guest

Rick's Tropical Delight

Guest

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Babbling Farker

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is One Chatty Farker

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