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View Full Version : Newbie: Brisket Questions on a BGE (LG)


scruffee81
05-14-2014, 03:21 PM
First post, so hopefully im not breaking any rules and I am posting in the right section.

I am the new owner of a LG BGE and my nieghbor across the street is busting my chops about throwing out the cash for this smoker. He says his 21.5" weber can do anything my BGE can do....I beg to differ. So he challenged me to a brisket grill/smoke off this Sunday.

This is not my first cook on the BGE,..so Im semi familiar with stablilizing/ holding temp. But this will be my FIRST attempt at a brisket...which Ive read is a tough meat to cook...

So, im off doing tons of research and ran across this site (love it btw). Looking for some advice from EggHeads that have experience with smoking a Brisket on the BGE.

Here is what i THINK i know so far...

I want to smoke the Brisket for a LONG time...12-16 hrs
Cook/Smoke at 225F as steadily as possible (im using a DigiQ DX2)
Pull off at internal temp of 185 degrees
After pulling of...wrap in foil,...wrap in towel and let sit in cooler for 3+hrs
Cut against the grain
Hopefully enjoy

Questions.

1. How long should I smoke it for?
2. When it says internal temp of 185 degrees shouldnt I pull of at like 175 degrees because the temp will rise about 10-15 degrees while at rest?
3. Am I missing anything?

Thanks for any/all help

-Robert

DoxieDad
05-14-2014, 03:29 PM
You will get hundreds of different ideas on this, here is my 2 cents worth.
Cook it 250-275 and do not pull it until probe tender, every brisket you do will be finished at a different time and different temp.

SmittyJonz
05-14-2014, 03:30 PM
Most here don't by Internal Temp - we go by probe tender which could happen at. 195 or 210*'or anywhere in between - each brisket is different.
Probe tender is like sliding an ice pick into warm pudding.

Half the folk on here ( including me) like HotnFast 300-325* smokes (. 6-8-10 hr cooks) - and butcher paper better than foil. And 1-2 hr rests before slicing

I run brisket fat down (towards fire) 4 hrs at 300* and then wrap 2 layers of Butcher paper and another 2 hrs then I start checking for probe tender every 30-45 minutes starting at end of hr 6.

Dry but sliceable brisket = undercooked
Crumbles when you slice it = over cooked
Overcooked tastes 10 times better than Undercooked! :mrgreen:

Look T this:
http://www.bbq-brethren.com/forum/showthread.php?t=57882

SmittyJonz
05-14-2014, 03:36 PM
I bet your buddy's kettle can't do this:

http://m.youtube.com/watch?v=WxBZRFbSaDU


Remember to Burp your Egg

SmittyJonz
05-14-2014, 03:39 PM
Oh Ya ....... Probe the thick part of the flat - sideways. And ignore the point - it's Evil and will try to fool you.

P.S. Go ahead and slice off a corner of the flat - against the grain - precook. :wink:

scruffee81
05-14-2014, 03:53 PM
Smitty, thanks for the tips and thread to review. Great tips there. Love the video! Ive heard about "flash burns" with the EGG. That video demonstrates exactly why Ill have my neighbor open up my EGG for me the next time I cook a pizza.....jk. I wouldnt do that.

Thanks again! Glad I found this place!

-robert

scruffee81
05-14-2014, 03:55 PM
im still trying to picture sliding an ice pick into warm pudding...

question...why put the fat side down (closer to the fire). Why wouldnt you want the fat side up and have the fat juices run into the meat vs out?

SmittyJonz
05-14-2014, 04:00 PM
Heat shield - fat cap don't render out - I don't care what anybody says- you melt/render the marbled fat in the meat - that's where the juice and tastes comes from.

Some guys cut fat cap off completely - most trim it down to 1/4".

Probe into room temperature stick of butter = probe tender.

BASSER
05-14-2014, 04:01 PM
The probe tender feeling is just like Smitty said " like a ice pick in pudding or warm butter. There will be no reisitance. Forget about IT's. Good luck!

SmittyJonz
05-14-2014, 04:05 PM
Trim off ALL Hard Fat


http://m.youtube.com/watch?v=ed8L5RLyLeI

aawa
05-14-2014, 04:19 PM
Give me half the point of the brisket and i'll go over to your house and cook it for you on your BGE.

I am a Weber Kettle ninja and I can cook dang near anything on mine, but what separates the BGE from the Weber Kettle is the fuel efficiency and the ability to run at 600+ degrees without damaging itself.

SmittyJonz
05-14-2014, 04:24 PM
aawa is Definately a Kettle Ninja!

tnfan47
05-14-2014, 04:30 PM
What type of wood will you be using? I tend to use a mixture of hickory and apple. More of hickory than apple.

Riz58
05-14-2014, 06:33 PM
No, No, tnfan - Brisket by the laws of the State of Texas MUST be cooked over: 1. oak, 2. mesquite, 3. pecan, or 4. hickory. No fruit woods allowed in brisket cooking!!!!

To the OP - My experience most briskets are done in the 205 to 208 degree internal temperature range. I start probing at 195 degrees.

I use the Texas Crutch - wrapping in foil - after about 5 hours. It really helps get through the stall. Purists would argue, but I am going to eat the sucker, not put it in a museum!

I prefer cooking in the 225 to 250 range. I think the flavor is better when cooked at those temps, but that is a family preference. Hot and fast is good, but low temp is great! I am a mesquite fan myself as far as wood. My son likes pecan. (West Texas boys.)

To quote the old Boy Scout adage: Keep It Simple, Make It Fun!

Happy Hapgood
05-14-2014, 06:38 PM
Cooking a BGE against a Weber? Keep your flag of surrender handy.

But Seriously...Use a choice or better cut. That's the single best advantage you can have to start.

smoke ninja
05-14-2014, 07:39 PM
Should have challenged him to steaks. I bet your egg could out sear him.


My tip would be to place a small bowl or can under the brisket. Something to keep juices from pooling on the top. You can take the bowl out after a few hours. It helps form the bark.

usecd
05-14-2014, 09:28 PM
I am by no means an expert on cooking brisket, but when I cook one, I get the biggest foil pan I can find at grocery store and put it on the plate below the grill grate. I keep water in it the entire cook. It makes my brisket better and my family agrees.

bigspur
05-14-2014, 10:38 PM
I've found these walkthroughs to be invaluable myself:

http://www.bbq-brethren.com/forum/showthread.php?t=57882

http://www.bbq-brethren.com/forum/showthread.php?t=180289&highlight=fatcoyote

scruffee81
05-15-2014, 09:39 AM
thanks guys for all your input. this is actually the second challenge against the neighbor. first was ribs. he lost. so since he lost...he wanted a rematch...he picked brisket this time....not my choice. Ive never dealt with brisket before,...but look forward to trying it out.

have to say, I love this forum. the feedback is quick and invaluable as everyone has their own style. ive taken some ideas from multiple users and i will report back once the cook off is done. ill let you guys know how I did: temp/time/ final internal temp/ tenderness/ taste/ and if I won.

as far as what wood i will be using....i decided to go with mesquite chunks (not soaked)

-robert

scruffee81
05-15-2014, 09:47 AM
Give me half the point of the brisket and i'll go over to your house and cook it for you on your BGE.

I am a Weber Kettle ninja and I can cook dang near anything on mine, but what separates the BGE from the Weber Kettle is the fuel efficiency and the ability to run at 600+ degrees without damaging itself.

at aawa

just noticed you were in Virginia Beach. Nice. Im in the Princess Anne Area, near what used to be called the "Amphitheatre"

-robert

Bludawg
05-15-2014, 10:13 AM
If you stick to your Plan I bet you get whooped because it wont be a who's is betta but with one is not as bad
BBQ RULES FOR SUCCESS

"YOU CAN NOT COOK GREAT BBQ ON A CONSISTENT BASIS COOKING TO AN INTERNAL TEMP OR BY TIME(XXX MIN PER LB) YOU MUST COOK BY FEEL!"For a Brisket that is probe tender in the thickest part of the flat, Pork Butts when the Bone wiggles lose, Ribs pass the Bend Test. These are the only reliable methods to indicate the proper time to declare the cook completed with success.

I would cook at 275 min on your grate use the Plate setter, Since you will not have access to the fire with it in place Start out low like 200-225 for two hrs to get the smoke into it then turn up the wick to 275 Get you a Brown paper sack cut out the bottom and the Glue strip Wrap the brisket in the paper at the 5 th hr after you turn up the heat. It will stay in the paper until you are ready to server it. Once it is Probe tender in the Flat remove it to the kitchen counter top now is the time to break out the thermo put the probe in the flat when the temp Drops to 150 slice against the grain and collect your money.

scruffee81
05-15-2014, 10:33 AM
@ blu, if you are referring to my comment about reporting back my final internal temp...that was meant to say that I will let you guys know what it was when I felt it passed the "probe test" I do not plan on using Internal temp as my deciding factor as to when I am done.

question, about using the plate setter, I was thinking plate setter legs up and putting in a large foil drip pan and filling with water for moisture...thoughts?

also, i have seen people cook a brisket in a VRack...thoughts on this?

again I appreciate the advice. i am listening as I know yall have more xp than me

-robert

Bludawg
05-15-2014, 11:31 AM
I never saw the advantage of water pans all they really do is damp the heat down and cause you to burn more fuel. You could use a drip pan to to make clean up a snap Be sure to cook FC down until you warp.
It is a Big misconception and against the laws of Physics to think that a water pan will make your meat moist. As the meat takes on heat it draws up and Sweats the water out( Like wringing out a Sponge) of it's self this has to happen for the meat to get moist. Once the water is driven off the the collagen can melt( think of collagen as Glue it is the stuff between the muscle fibers that separate us critters from jelly fish) once melted it is Gelatin, it is this Gelatin that is the moisture we seek.
http://i968.photobucket.com/albums/ae164/Bludawg51/DSCF0087.jpg

scruffee81
05-15-2014, 12:29 PM
Be sure to cook FC down until you warp.


i dont understand this. Cook with FC down? im assuming warp...was wrap.

-robert

cheeaa
05-15-2014, 12:43 PM
i dont understand this. Cook with FC down? im assuming warp...was wrap.

-robert

Fat cap down he means. And yes, wrap. I will say that I have both a Weber and an Egg and aside from crazy high temps for pizza and searing, they can do the same things. The egg just makes it waaayyyy easier to smoke imo.

scruffee81
05-15-2014, 12:44 PM
Duh! Thanks

sslak
05-15-2014, 12:44 PM
FC - fat cap

Lookout...Weber is a fine cooker, gonna be the cook that wins not the smoker in my opinion.

BGE has it's advantages...like when it's 5 degrees outside in the winter, those kettles are hard to cook on because they don't hold heat like your egg will.

bassmaster16
05-15-2014, 01:21 PM
Can't wait for the results.

Haveuseen1?
05-15-2014, 01:40 PM
I cook about one brisket a month on my Large Kamado Joe and here is what I do. I buy a whole packer in the 12 pound range. I trim the hard fat, then I use salt, pepper, and a little garlic powder. Set that thing on the counter. Go load my KJ with lump ( currently using FOGO ), and light it in one spot. I use 3 nice sized chunks of pecan ( because i like pecan ). I cook mine at 260F until they probe tender. I usually put them on around 11pm and they are ready just before lunch after a rest in the cooler. I dont wrap them until I pull them off the KJ and then I wrap in foil. I cook fat side up. So far this has worked perfectly every time. I cook at 260 because my KJ loves that temp and holds it forever. Held that temp for 16 hours once.

Best of luck!

scruffee81
05-15-2014, 01:47 PM
ill tell you, the community on this forum is unreal! thanks everyone! ive been trolling through forums all day...work has been slow...and a quick minimize always works when you have some excel spreadsheets to pop up when the boss man walks by. lol

i think i have a great grasp of what NOT to do and what TO DO. hopefully remember to take pics of my process. this will be interesting.

now to find some butcher paper...

R2Egg2Q
05-15-2014, 01:55 PM
Hope you're cooking a whole packer brisket and not just a flat. If you're thinking a flat the first advice I'd give is get a whole packer brisket (I'd say 12+ lbs). Look for a choice grade or better with as uniform a thickness in the flat as you can find you have a better chance of not over cooking the thin ends while waiting for the thick part to probe tender. As others have indicated it won't be done at 175 or 185 (I don't start probing for tenderness until iT hits 195+).

Your brisket is likely going to be longer than the area shielded by the platesetter. You can place something (inverted metal bowl or v-rack works) under the center of the brisket to pull the ends of the brisket in some so that it doesn't get blasted with direct heat coming up around the platesetter. After a few hours the brisket will shrink enough that you can remove whatever you put under it and lay it flat.

I woundn't go too heavy with that mesquite. I prefer oak, pecan, or hickory. I like to smoke at 225 for 1 1/2 to 2 hrs and then go 275+ depending on how fast I need to finish.

scruffee81
05-15-2014, 02:12 PM
@ R2Egg2Q, I will doing a whole brisket, I was thinking about 10lbs, but I can do 12lbs...as you have every Egg made, id love to ask you some more questions:

1. the plate setter, should I do it legs up or down?
2. i have a Vrack, should I use this, by placing a foil bin on the grate sit Vrack on top?

ill pick up some pecan chunks, whats your thoughts on soaking them? any benefit?

R2Egg2Q
05-15-2014, 02:21 PM
Ha! I almost had every size but they've added an XXL that is way outta my price range.

Legs up on the platesetter. I put one leg in the back as it tends to be a little hotter back there. I would put the V rack upside down so it is a ^ running left to right. I put the point end if the brisket in the back and drape the flat over the inverted V. You can put a drip pan on the platesetter / under the grid. I like to put spacers under the pan for an air gap to reduce the risk if burnt drippings in the pan.

I don't soak chunks. Water doesn't penetrate enough to make a difference.

scruffee81
05-15-2014, 02:40 PM
lol. R2Egg. Yeah, ive seen pics of the XXL...but thought it was only a prototype...looks ridiculously huge!!! i can see myself getting another egg in the future. have you ever seen the ceramic grill works rig extenders? look cool. gives you nearly double to cooking space in a large egg.

thanks for the tips. especially the Inverted V trick. ill definitely be using that.

when do you really ever use the mini? it literally is MINI...i cant see many uses for it...especially for the asking price.

JS-TX
05-15-2014, 02:58 PM
no water needed in your BGE.. it does a good job of maintaining moisture and you can get steam burns. Also if you want a more impressive smoke ring, put a light coat of sea salt before your main rub (about 6-8 hours before you put the brisket on). Celery salt works good too.

cheeaa
05-15-2014, 04:24 PM
ill tell you, the community on this forum is unreal! thanks everyone! ive been trolling through forums all day...work has been slow...and a quick minimize always works when you have some excel spreadsheets to pop up when the boss man walks by. lol

i think i have a great grasp of what NOT to do and what TO DO. hopefully remember to take pics of my process. this will be interesting.

now to find some butcher paper...

dude you're spot on with this. since I've joined here my que has gotten so much better it's ridiculous. The only warning I have about this place is stay as far away as you can when you're hungry. you'll find yourself trying to eat your screen. co-workers don't know what to do when they see you doing that. :mrgreen:

R2Egg2Q
05-15-2014, 09:56 PM
when do you really ever use the mini? it literally is MINI...i cant see many uses for it...especially for the asking price.

I'm normally cooking for 2 so the mini gets used for small cooks. It is really quick to get up to temp so it works great for weeknight cooks after getting home from work. Yeah, the price is not very proportional to the size of the Mini versus the larger Eggs. Thankfully I didn't have to buy my Mini. I won it as a People's Choice prize cooking at an Eggfest. I have been happier with it than I thought I would be. Basically if I can fit it on the Mini it'll cook it. Here's a video of the kinds of things folks cook on Minis: http://youtu.be/YXW2tk49VE0. There's actually 7 of those Magic Mini Moments vids but I figured one was enough.

loco_engr
05-15-2014, 11:12 PM
Be sure to get a left handed packer brisket! :biggrin1::biggrin1: