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Started By
Message
Brisket on BGE with BBQ Guru (updated with money shot)
Posted on 5/23/15 at 4:27 pm
Posted on 5/23/15 at 4:27 pm
First time doing brisket with the DigiQ BBQ Guru for temp control
So far once got to temp at 225 hasn't varied more than 1 or 2 degree's in last 2.5 hours
Rub with kosher salt & coarse grind black pepper only though did inject with bit of bacon fat
Using a mixture of post oak & hickory
More pics to come later &
Pulled from Egg at 5:09a right at 12 hours.....wrapped & resting in cooler....Money shot later when cutting for serving
. First cut from thin end it's really good 
final pic 
So far once got to temp at 225 hasn't varied more than 1 or 2 degree's in last 2.5 hours
Rub with kosher salt & coarse grind black pepper only though did inject with bit of bacon fat
Using a mixture of post oak & hickory
More pics to come later &
Pulled from Egg at 5:09a right at 12 hours.....wrapped & resting in cooler....Money shot later when cutting for serving
. First cut from thin end it's really good final pic This post was edited on 5/24/15 at 3:47 pm
6
Posted on 5/23/15 at 4:28 pm to BooDreaux
Posted on 5/23/15 at 4:32 pm to BooDreaux
Like how you kept the seasonings simple
This post was edited on 5/23/15 at 4:33 pm
Posted on 5/23/15 at 5:01 pm to Walt OReilly
Thanks Walt I've tried many rubs mine and commercial Then I watched & tasted Aaron Franklin's & John Mueller's both and if there are any better I don't know who they are......Salt & pepper only on the outside & it's consistently good.
The bacon fat was just a quirky idea....We shall see if it's good or a mistake.
The bacon fat was just a quirky idea....We shall see if it's good or a mistake.
Posted on 5/23/15 at 5:13 pm to BooDreaux
So I had a brand new viper on a large BGE, and had a total fail today using it. I overshot my temp from the get go, and never could get it right. Any suggestions on how to start the fire and not over shoot?
Posted on 5/23/15 at 5:17 pm to Walt OReilly
That's how true TX brisket is seasoned
Posted on 5/23/15 at 5:49 pm to BigPapiDoesItAgain
quote:
Any suggestions on how to start the fire and not over shoot?
I took all the old charcoal out removed the bottom grate & vacuumed out all the ash making sure the air holes were clean. Then filled 1/3 with charcoal and added post oak chunks.....then added some more coal to top of fire ring. Putting few hickory and post oak mixed in top layer. Used three fire starters in triangle form. Lit them each & let burn for 10 minutes or so, set the viper/guru on 225 for temp and 197 for food temp.......then put the place setter in with legs up and put the daisy wheel on top open about 1/4 inch. When temp reached 185 I put water pan on place setter, put stainless rack on & when temp reached 205 put brisket on & cut daisy wheel back to barely 1/8 inch. I did close the baffle on the viper to about 1/8 inch too. Hasn't gone above 230 in almost 3 hours.....I'd feel comfortable leaving for 2-3 hours if the game wasn't on.
Posted on 5/23/15 at 5:55 pm to BooDreaux
Looks good boo.
So you have that drip pan just sitting on top of your lump charcoal, or is it suspended from the grill somehow?
ETA: just read your post above. The place setter isn't visible in the pic. Just trying to figure out your set up.
So you have that drip pan just sitting on top of your lump charcoal, or is it suspended from the grill somehow?
ETA: just read your post above. The place setter isn't visible in the pic. Just trying to figure out your set up.
This post was edited on 5/23/15 at 6:00 pm
Posted on 5/23/15 at 6:06 pm to G Vice
So much smoke rolling off couldn't see the water pan....LOL
BTW: The more I use the DigiQ/BBQ Guru the more impressed with it.....Yes it is expensive....I'm going to like the convenience of trusting it to keep the temp correct & be able to leave for an extended period & not worry about a temp spike which could ruin some expensive meat.
BTW: The more I use the DigiQ/BBQ Guru the more impressed with it.....Yes it is expensive....I'm going to like the convenience of trusting it to keep the temp correct & be able to leave for an extended period & not worry about a temp spike which could ruin some expensive meat.
Posted on 5/23/15 at 7:01 pm to BooDreaux
I've been looking at them for a while and trying to justify the price. This thread is convincing me to purchase it.
Posted on 5/23/15 at 9:31 pm to BooDreaux
Gonna fire my DigiQ up this weekend on a pastrami.
Posted on 5/24/15 at 6:53 am to BooDreaux
thanks for sharing - how does this impact the amount of lump burned? More, less, same?
Posted on 5/24/15 at 7:10 am to lostNkansas
I believe using it really does make the Egg even more efficient at burning the lump......temp really never varied more than 5 degrees from 225.....felt completely comfortable leaving for 2-3 hours with no worries. Real proof will come when it's cut and tasted.
Pics later for that
Pics later for that
Posted on 5/24/15 at 7:11 am to Aubie Spr96
quote:
Gonna fire my DigiQ up this weekend on a pastrami.
Love pastrami......do you have a recipe you could share please?
Posted on 5/24/15 at 7:32 am to Powerman
quote:
That's how true TX brisket is seasoned
That is correct and the best way to do it. I really like the shoulder clod which is a piece of meat you won't find cooked outside of Texas and really for the most part outside of Lockhart.
Aaron Franklin learned from John Mueller who learned from his dad who cooked like all of those old Germans in that area. Salt and pepper. Simple is magic.
Posted on 5/24/15 at 7:35 am to BooDreaux
Need more updated pics big fella.
Posted on 5/24/15 at 7:41 am to BooDreaux
Great looking bark.
Posted on 5/24/15 at 7:59 am to OTIS2
I dont get the need for a digi-q on a ceramic cooker... ive run my bge for 14+ hours several times with no controller
Posted on 5/24/15 at 8:11 am to gmrkr5
Looks nice. Can't wait to see that smoke ring. Not doing burnt ends? I just plopped a 13lb prime brisket on the smoker about an hour ago. Didn't take any before picks but I'll post when it's done.
What was your internal temp when you pulled it
What was your internal temp when you pulled it
This post was edited on 5/24/15 at 8:12 am
Posted on 5/24/15 at 9:00 am to Geaux2Hell
quote:
I dont get the need for a digi-q on a ceramic cooker... ive run my bge for 14+ hours several times with no controller
As have I even on some longer smokes. For me I'm finding the consistency of temp & being able to set it & then go about doing other things to be great & IMO it produces a better bark all the way around without some hard spots from heat spikes.
quote:
What was your internal temp when you pulled it
198 when pulled & wrapped.
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