Brisket on the BGE

[Dsyeggy]

Help! I've done pork and ribs many times but doing a brisket for the 1st time this weekend. Butcher shop says they usually get them in the 9lb range.

How long is this going to take to cook? Anybody have any good recipes?

Thanks
Dan

[Sea Six]

Hi Dan- Cybercowboy (Brent) is our resident expert on cooking with ceramic cookers like the BGE and the Primo.

Below are some notes I made from reading some of his posts on doing brisket:

Brent:
favorite way to do brisket now is to just rub with olive oil, then kosher salt, cracked black pepper corns (a lot), and granulated garlic. That's it. Then cook low and slow at about 225, using my special method for getting lots of smoke early (I can tell you how if you care.)

More details on Brent's brisket technique:
"All you do is get your grates nice and clean because you will be putting cold meat on cold grates. You are going to set up for indirect (full or pseudo) so start your lump in one or two places as normal. Both vents open all the way. When it gets going enough that you know it won't go out put some wood chunks near or on the lit spots. Some people think this is wrong. They are wrong. For a full size brisket I'll use about 16 wood chunks about 1.5" cubed. No need to layer them in beforehand, but you can if you want.

Get the rest of the grill together for the cook and put your meat on right away and close the lid. Lots of smoke will come out. Good. Then when the pit temp hits about 130 or so, close the bottom vent to about 1/16". Leave the top wide open. Let it run like that for 30 minutes to an hour. During this time you will develop all the smokiness you could ask for. The cold meat will absorb it like a sponge. The temp will creep up a bit to around 200 during this time. When you are happy with the time spent smoking in this mode, just adjust the top and bottom vents to normal for whatever temp you want to cook at.

And that brisket was just prepared exactly according to this method with salt, pepper, and garlic rub. 225 until it hit 200, then rest and slice. This was so nice and juicy and tender, the picture does not show that for some reason."

NEW CYBERCOWBOY BRISKET METHOD
Yes I've changed my method a wrote it up in that other 4 page thread I think. Basically salt and pepper, pecan wood, 215 temp throughout until it hits 165-170, wrap in brown butchers paper, cook till done 195-200. Like Franklin. But I do packers, not flats, but it still applies.

[Sea Six]

Oak is ideal for brisket I've heard.

[Sea Six]

https://www.thevettebarn.com/forums/o...s-pleas-e.html

[Sea Six]

Some nice pics in this thread. Lots of info too.


https://www.thevettebarn.com/forums/o...rth-money.html

[Cybercowboy]

BGE method is a bit different than the Primo, but only because of the size of the cooker. I like full packer briskets (point plus flat) but the BGE is round and may not fit a full brisket. Doing a flat only is an option of course, but I'd rather you get a full packer that just fits (assuming you have an XL, if not, well flat is about all you can do.)

Other than that, start it the night before, get the temp stabilized, add your wood chunks and the meat. Make sure you have a heat shield and drip pan between the fire and the meat, and cook at 210-225 until the internal temp hits about 175. Then I like to wrap it in brown butcher's paper (unwaxed, also known as craft paper - a clean paper grocery bag can work too), and continue to cook until it hits about 200 degrees. Let it rest for a couple of hours with an old clean towel keeping it warm, and slice against the grain. It's best to mark the grain of the meat with a toothpick before you put the rub on it.

[Millenium Vette]

Originally Posted by Sea Six

Some nice pics in this thread. Lots of info too.


https://www.thevettebarn.com/forums/o...rth-money.html

So, did you ever pull the trigger on the Primo?

[Cybercowboy]

Originally Posted by Millenium Vette

So, did you ever pull the trigger on the Primo?

He's had a Primo for quite awhile now.

[Sea Six]

Originally Posted by Millenium Vette

So, did you ever pull the trigger on the Primo?

Originally Posted by Cybercowboy

He's had a Primo for quite awhile now.

Oh yeah.

Took nine months but I finally found one on Craigslist.

[Dsyeggy]

Thanks for the info guys. Does 1.5 hours per pound sound about right for cooking time?

[Sea Six]

Are you just trying to get a guess on time or are you planning in cooking it based on time and not internal temperature?

[TheHammer]

Closely monitor the brisket when it hits 200 internal on the thickest portion. I use a target of 203 on most I've smoked. But, if your thermo slides in and out like butter, it's done, regardless of temperature.

[Dsyeggy]

Originally Posted by Sea Six

Are you just trying to get a guess on time or are you planning in cooking it based on time and not internal temperature?

Just want a guide on when to start to get done for Sunday dinner. I have a cyberQ and will be constantly monitoring the temps.

Thanks,

[Sea Six]

Pics!!