Brisket Help on a BGE - I Need It!

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Are you cooking a whole brisket?

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- Yep

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Are you manually regulating the temp or are you using one of those digital controllers?

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- I'm only using the BGE thermometer and probe type thermometer for internal temp checks. My temp usually doesn't fluctuate too much. I have tried to stay around 225 degF on most brisket smokes. This weekend I smoked at 275 degF.

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What problems are you having?

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- At one time or another almost all of them. I just can't seem to get everything right apparently.

Most recently, it had little smoke flavor (even though I had lots of red oak in the box, a clean burn - the smoke aroma was almost worth the price of admission by itself), my bark wasn't very thick, and it was almost like it was sliding around on the meat underneath it.

Boston911 - appreciate any help you can offer

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Single biggest improvement you can make is meat quality.

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My first half-dozen were low-end packer cuts I got at HEB. My last two were higher grades (select?). I thought by upgrading my meat quality I could change my results. But I can't say it's been noticeably better.

This most recent one - it came out tender, moist but had substandard bark, caramelization, little smoke flavor - just tasted like roast beef.

If I sound whiny, please forgive. Just frustrated because I really like smoked brisket.

Select is going to be shoe leather in most cases. I have seen usda prime at Costco under $4 a lb.

If you had something lower than select then that is going to be a tremendous problem. There is a fat cap but no marble in meat resulting in very dry meat.

If it tasted like roast then you probably wrapped in foil and it steamed too much. Dont wrap until its a nice mahogany color. Try no wrap or butcher paper.

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You're rubbing salt in the wound!

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aww, come on. I explained the method, and proved it worked with evidence.

Fat cap up or down (looks up)? UP
Did y'all wrap with paper only after you removed it from the smoker or at some point during the smoke? Not wrapped during smoke, only afterwards while resting
What kind of wood were you using? Hickory
Water pan? No

I think this BBQ Guru DIgiQ is the secret weapon at maintaining consistent temperature while smoking.

some smoke rings on that would be nice

It sounds like you are doing everything right. What are you using for a rub? I did one this past weekend at 225 for 13 hours up to 203 in the point. turned out perfect. I trimmed the hard fat around the edges, but left the cap completely. Nice and moist.

I would start with choice or prime cuts first. Believe it or not, Aaron Franklin doesn't use just salt/pepper. He uses a 3/2/1 mix of coarse black pepper/sea salt/garlic powder on top of a mustard/pickle juice mix. I inject mine with beef bullion and a little MSG. I have had good success with cutting the flat off and cooking the point and flat together and pulling the flat off earlier.

I use the BBQ Guru to temp control because the top of the egg is much warmer than the grate. I also make my wn charcoal, not because it's any better, but I don't like using the small pieces which make up about 20% of commercial lump charcoal. Fist sized lumps is what I use. I would try to start at 225 for a few hrs with some hick/mesquite/oak, then after 3/4 hrs crank the heat up a bit to 275, even 300 and spray it with some apple juice once or twice. Once it reaches 201-203 in the thickest part, remove, wrap and put in an ice chest for two hrs.

Smoke ring isn't a guarantee, but it does happen often.

Brisket is finicky, you'll have to meet up a few and figure it out. The only other thing I got for you is to read the forums in the Internet.