The mighty BRISKET has been conquored

[DZ]

Well, I finally did it. This was my third attempt at brisket on the Egg, my first attempt cooking a whole one (14 lbs to be exact) and I think it made all the difference. It took a total of 16 hours approximately and it was worth every second. Simply seasoned, beef broth injected, moist, savory, smokey and sweet, this was my best accomplishment on the BGE yet...

Brisket is no easy task and all the hard work and sweat that goes into cooking it makes you appreciate it that much more. I've gotta say that I feel like the king of the Egg!
:00hour
...at least for one day.

 

[layinwood]

Come on Deezy, you have to give more info than that. What temp did you cook it at? How did you know it was done? I don't cook to a certain internal temp, I cook it until my temp probe slides in with ease.

I use my Kamado Joe a ton but rarely get to do briskets. This makes me wan to do one this weekend. Saying that, I do pay attention when I'm in the meat section to what briskets they have in. It seems like prices have gone up quite a bit.

 

[Piper]

I have only made brisket once and it was so fatty that I tossed it. It was really gross.

 

[MadJack]

Come on Deezy, you have to give more info than that. What temp did you cook it at? How did you know it was done? I don't cook to a certain internal temp, I cook it until my temp probe slides in with ease.

I use my Kamado Joe a ton but rarely get to do briskets. This makes me wan to do one this weekend. Saying that, I do pay attention when I'm in the meat section to what briskets they have in. It seems like prices have gone up quite a bit.

You really should go by the internal temp otherwise you could wind up with shoe leather.

I cook mine at 225-250 until it hits 200 internal then wrap it in foil and towels and let it rest in a cooler a couple hours. Mine got done quicker than I thought it would on Memorial Day and I let it sit in the cooler for 4 hours. The best one I ever did so 4 hours is always going to be the plan.

That thing looks great, Deezy! :0074

 

[Piper]

You really should go by the internal temp otherwise you could wind up with shoe leather.

I cook mine at 225-250 until it hits 200 internal then wrap it in foil and towels and let it rest in a cooler a couple hours. Mine got done quicker than I thought it would on Memorial Day and I let it sit in the cooler for 4 hours. The best one I ever did so 4 hours is always going to be the plan.

That thing looks great, Deezy! :0074

I guess cooking it for that long would allow it to get tender. Maybe that is what I did wrong and just thought that it was fatty and tough?

 

[Morris]

Awesome. Looks great!

 

[UGA12]

Damn fine looking piece of meat there! Great job!

 

[layinwood]

You really should go by the internal temp otherwise you could wind up with shoe leather.

I cook mine at 225-250 until it hits 200 internal then wrap it in foil and towels and let it rest in a cooler a couple hours. Mine got done quicker than I thought it would on Memorial Day and I let it sit in the cooler for 4 hours. The best one I ever did so 4 hours is always going to be the plan.

That thing looks great, Deezy! :0074

I have a temp probe in it but at 190 I started probing. Sometimes you can slide a probe thru with ease at 192-3 and sometimes it takes up until 200. No two briskets are the same so cooking to a standard IT can give you way different results. Using the probe test gives you the same results more frequently.

 

[DZ]

Going round two on the brisket this weekend. Gonna cook a big one for my fiance's father and her whole family for father's day. I've already told my local meat market to keep the largest one that comes through this week on hold for me. :00hour

I will post pics and details of the cook this weekend. My process will be very similar to the brisket I posted pictures of above because it came out so well.

Stay tuned opcorn2

 

[DZ]

Damn fine looking piece of meat there! Great job!

thank you sir :0008

 

[DZ]

Awesome. Looks great!

:toast: