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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 12-07-2009, 05:17 PM   #1
JD McGee
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Default High Heat Brisket on BGE...
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...
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Old 12-07-2009, 05:36 PM   #2
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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.

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Old 12-07-2009, 05:46 PM   #3
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That looks like prime piece of meat to me. Yummy!
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Old 12-07-2009, 05:49 PM   #4
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Quote:
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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!
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Old 12-07-2009, 05:57 PM   #5
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"Tossed on the BGE as soon as I fired it"

huh? no preheat of the ceramics at all?
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Old 12-07-2009, 06:03 PM   #6
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"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...
Last edited by JD McGee; 12-07-2009 at 06:05 PM.. Reason: can't type for chit...
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Old 12-07-2009, 06:07 PM   #7
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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...
hmmm... maybe because the meat is between fridge and 140 degrees for longer so the smoke ring is deeper, ya think?
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Old 12-07-2009, 06:13 PM   #8
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daah
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Old 12-07-2009, 06:15 PM   #9
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Quote:
Originally Posted by JD McGee View Post
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...
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.
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Old 12-07-2009, 06:50 PM   #10
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is it done yet?
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Old 12-07-2009, 06:58 PM   #11
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Is it time to foil yet?
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Old 12-07-2009, 07:26 PM   #12
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Quote:
Originally Posted by Rick's Tropical Delight View Post
hmmm... maybe because the meat is between fridge and 140 degrees for longer so the smoke ring is deeper, ya think?
Bingo...

Quote:
Originally Posted by swamprb View Post
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.



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Old 12-07-2009, 07:27 PM   #13
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Brisket good...
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Old 12-07-2009, 08:05 PM   #14
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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?
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Old 12-07-2009, 08:49 PM   #15
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Quote:
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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...
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