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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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Old 08-07-2013, 10:00 PM   #1
markrvp
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Default Maximum Cook Temp for Brisket in BGE?

I really want to try a hot and fast brisket cook in my Big Green Egg. I've been reading lots of threads about it, but there have been some caveats where the posters say their hot and fast methods would dry out a brisket in other cookers. This brisket is for my dad's birthday tomorrow so I don't want to muck it up.

I normally cook brisket at 250 in the Big Green Egg, but can I go 350? If so, do I need to do anything else like putting a water pan below the grate or foiling at 160?

The brisket I have is just a USDA brisket, not anything special.
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Old 08-07-2013, 10:04 PM   #2
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I have done a brisket on a large BGE at 325F, I did wrap in butcher paper at the three hour mark, when the color was just a tad lighter than I wanted to finish with. It worked fine, no water pan needed. I believe the LBGE worked great at that temperature. Allow for at least 2 hours of resting.
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Old 08-07-2013, 10:07 PM   #3
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Imo stick to what you know on dad's bday. Time for new methods is at home alone
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Old 08-08-2013, 12:21 AM   #4
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agree with coastal^. agree with landarc as well. BTW I've heard of people getting steam burns using water in their kamado cookers, I don't think you need it either way.
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Old 08-08-2013, 07:35 AM   #5
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try 300, you might not even have to wrap it. is it a flat, or a whole packer?
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Old 08-08-2013, 08:28 AM   #6
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Quote:
Originally Posted by early mornin' smokin' View Post
try 300, you might not even have to wrap it. is it a flat, or a whole packer?
It's a whole packer. I put it on at 250 at 8AM. You think after it's had smoke for a few hours I can bump it up to 300?

I've always felt like the BGE cooks faster than my WSM. Everything just seems to be done faster than I thought it would using the same temps as the WSM. I'm assuming because of the heavy ceramic radiating heat from the top?
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Old 08-08-2013, 08:56 AM   #7
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Quote:
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Imo stick to what you know on dad's bday. Time for new methods is at home alone
If all you are doing is changing cooking temperatures, I think it is perfectly fine to do it on a cook when people are coming over. All you have to do is keep an eye on the color and texture of the brisket. It isn't rocket science when changing a cooking temperature.

I had never done a hot and fast brisket before. Last Thursday my sister was coming into town and I invited friends over. I decided to do a hot and fast brisket and it ended up turning out the best brisket I made. I didn't know about the timing, so i used my Maverick ET-732 to get my guide temps on when to probe for tenderness. Usually I don't cook with a meat probe in the brisket as I cook by feel, but I needed to know when to probe.


Good luck on your cook OP! And yes you can bump up your temps to 300 degrees after a couple of hours. I have tried doing the ramp up method to help with smoke ring and smokiness of my meats by starting at a lower temp and then ramping it up to finish faster.
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Old 08-08-2013, 09:00 AM   #8
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it does cook faster, it's a smaller chamber, so the volume compared to a wsm is way smaller. Smaller volume=greater humidity, which usually equals greater efficiency. A whole packer on a large egg with a plate setter, there's not much spare room. The effect of the dome radiating the heat. you'll still get smoke at 300, even at 250, the egg burns so efficiently it's really hard to get a good smoke out of it unless you load the entire thing with chips and chunks throughout the coals. bump her up a little, but don't let it run away, let it settle in just under 300, you should be done by 3-4 this afternoon, tops. even at 250, if you bumped to 275, you'll speed it up
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Old 08-08-2013, 04:16 PM   #9
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IMO: Kamado cookers do not need water pans. Perhaps as we do here a DRIP pan to catch the rendering fat from large cuts cooke low and slow.

Those steam burns from water filled dip pans in Kamado cookers can also happen WITHOUT any water in the drip pan. This type of cooker when used in the "dwell down" capacity will build up steam inside and burn the user that fails to "burp" thru the vents prior to lifting the lid.

We don't mess with brisket here. SO much connective tissue that needs a while to break down. We try to use the prime cuts which needs a nice low and slow, final high temp for the long ride in the kooker (8-9 hours in the cooker) will be 275° (goal temp that is!).
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