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Brisket on the Egg tips?
Posted on 1/27/17 at 11:10 am
Posted on 1/27/17 at 11:10 am
I'm going to do a brisket this Sunday. I am awesome at ribs and pork butts. However I seem to have trouble nailing the brisket and getting that smoke ring. Any tips would be helpful. TIA
6
Posted on 1/27/17 at 11:15 am to cbtullis
its simple. if you dont have deflector plates, put the fire on one side and the meat on the other. i put a pan of water in there too. i put the meat on and then light the pit, get a ton of good cold smoke on it. bring it to 225 if you want a 12-20 hour cook ot up to 250 or 275 if you want to move it along faster. Most people could not tell if you cooked it at 225 or 300.
Franklin says he uses 1 part salt to one part pepper but some people dont believe him. ive done that a bunch with great results. but i like my bark to be a little spicy so i add some cayenne and chili power and cumin.
watch franklins mini series on youtube for a crash course. you will be able to cook a good brisket tthe first time learning the basic stuff he shows in the video. LINK
Franklin says he uses 1 part salt to one part pepper but some people dont believe him. ive done that a bunch with great results. but i like my bark to be a little spicy so i add some cayenne and chili power and cumin.
watch franklins mini series on youtube for a crash course. you will be able to cook a good brisket tthe first time learning the basic stuff he shows in the video. LINK
This post was edited on 1/27/17 at 11:17 am
Posted on 1/27/17 at 11:25 am to CarRamrod
quote:
but some people dont believe him
quote:
watch franklins mini series on youtube for a crash course
He gives some good basic tips in it, but his sauce video in that series pretty much got him nailed for not being truthful about how he makes stuff for his restaurant. That sauce he makes in the series is terrible.
Posted on 1/27/17 at 11:46 am to cbtullis
brisket is the single thing that eludes me on the BGE. i just cant get one to come out perfect. it's probably more technique than the cooker though
Posted on 1/27/17 at 2:44 pm to gmrkr5
quote:
brisket is the single thing that eludes me on the BGE. i just cant get one to come out perfect. it's probably more technique than the cooker though
First brisket I did on my egg came out great. They've all been mediocre since.
Posted on 1/27/17 at 3:04 pm to cbtullis
im not sure about the egg but its done when the temperature probe goes in like butter. Don't pull it early based on temp if the probe doesn't go in right
Posted on 1/27/17 at 3:07 pm to cbtullis
Posted on 1/27/17 at 4:46 pm to bobaftt1212
quote:just get a cheap maverick and let it sit. no worrying about if it goes in nice or not.
im not sure about the egg but its done when the temperature probe goes in like butter. Don't pull it early based on temp if the probe doesn't go in right
Posted on 1/27/17 at 4:55 pm to cbtullis
Monitor IT temp, the stall is real. Don't pull it until it's ready.
Posted on 1/27/17 at 8:24 pm to cbtullis
When it hits the stall, wrap that fkr in untaxed butcher paper and let her go until internal temp of 203. I've probably done 50 on a BGE.
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