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Started By
Message
Cooked a brisket on the BGE & it stucked....
Posted on 7/25/15 at 9:57 pm
Posted on 7/25/15 at 9:57 pm
First time cooking a brisket on the BGE I added about 10 wood chunks in the BGE. 5lb brisket cooked about 8 hrs @225. It was tender but no smoke ring/smoke taste. When I used my wal-mart stand up smoker with logs it was a lot better. BGE people any help would be appreciated. Used hickory Wood.
8
Posted on 7/25/15 at 10:00 pm to rouxgaroux
i'm guessing it would depend on the orientation of the wood chunks. i believe most of the smoke flavor is imparted early in the cook so i'd make sure you are burning wood when you put it on
Posted on 7/25/15 at 10:02 pm to rouxgaroux
I don't have a BGE, but I can smoke a brisket in a bucket. Did you start the brisket cold? Once the meat gets hot, it quits taking smoke flavor. Don't let it get room temp first.
Posted on 7/25/15 at 10:12 pm to Btrtigerfan
Yes it was cold.
Posted on 7/25/15 at 10:30 pm to rouxgaroux
Wow. I've never had issues with a brisket on my BGE. I usually use pecan chunks, the plate setter and good ol' royal oak. Something's not right.
Posted on 7/25/15 at 10:34 pm to rouxgaroux
I only cook mine 1hr per pound as a guide. 8hrs for a 5lb cut seems long. I usually only cook packers (12-18lbs). I wrap mine Franklin style for the last couple hours. Smoke rings can be faked with Morton's "Tender Quick." That doesn't help the flavor though.
I personally think you overcooked it. The fats that absorbed the smoke flavor rendered out.
I personally think you overcooked it. The fats that absorbed the smoke flavor rendered out.
Posted on 7/25/15 at 10:42 pm to rouxgaroux
That's a very small brisket, unless you meant 15 pounds. That may have something to do with it
Posted on 7/25/15 at 10:45 pm to Btrtigerfan
I would say it was more on the over cooked side rather than under cooked. Would putting more would chunks and going with a stronger wood (mesquite) help?
Posted on 7/25/15 at 10:51 pm to rouxgaroux
Stick with hickory.
Also, I blend onion, garlic, olive oil, black pepper and salt, then cover the brisket with this mixture. Let it sit in the fridge for 8 hours. Smoke it with the mixture on the meat.
Also, I blend onion, garlic, olive oil, black pepper and salt, then cover the brisket with this mixture. Let it sit in the fridge for 8 hours. Smoke it with the mixture on the meat.
Posted on 7/26/15 at 12:53 am to SW2SCLA
quote:
That's a very small brisket, unless you meant 15 pounds. That may have something to do with it
It's probably just the flat instead of a full packer. That is around standard size for those.
Posted on 7/26/15 at 6:55 am to Dam Guide
Exactly, you can't cook a flat like you would a packer. Next time, give it an hour, fat side down, then flip and cook to 160 degrees. Take it off, double-wrap in foil, and put a little liquid inside the pouch. Put it back on and cook until it reaches 200, let it rest 30 mins, then slice. A small, trimmed flat will be leathery as hell if you try to cook it like a whole brisket.
Posted on 7/26/15 at 7:47 am to rouxgaroux
quote:
First time cooking a brisket on the BGE I added about 10 wood chunks in the BGE. 5lb brisket cooked about 8 hrs @225. It was tender but no smoke ring/smoke taste. When I used my wal-mart stand up smoker with logs it was a lot better. BGE people any help would be appreciated. Used hickory Wood.
This is my main complaint about BGE. It is so effecient that there is not enough "fire" to burn your smoking wood. I stopped using chunks and mix in chips with the lump and its a little better. My weber smokey mountain smokes much better than my BGE
Posted on 7/26/15 at 9:10 am to rouxgaroux
most recommend not using a strong wood for brisket b/c it can take over the meat. Franklin and most "texas" guys use post oak. Pretty sure we don't have access to post oak over here, but you can get some oak chunks from Academy. I started using it on my briskets and i used it on beef ribs the other day.
Posted on 7/26/15 at 9:15 am to gmrkr5
First of all a BGE is not a smoker. It's really good for other things though. Sounds like you just (over) cooked a flat in with the incorrect tool.
Posted on 7/26/15 at 9:17 am to HebertFest08
a brisket that size has to be a flat which is lame. Did you use a plate setter? Having the direct heat on the brisket can change the way its cooked even if it's low.
Posted on 7/26/15 at 11:03 am to rjevans123
I had the heat deflector in there cooked the flat until internal was 160. Then wrapped in foil put it back on the pit till internal hit 190. I let it rest for 45 min. No smoke taste although I seen it smoking for a couple hrs. It was as if I cooked it in the oven.
Posted on 7/26/15 at 11:13 am to rouxgaroux
quote:
When I used my wal-mart stand up smoker with logs it was a lot better.
Posted on 7/26/15 at 3:38 pm to rouxgaroux
I always put the chunks in and right before I cook I throw chips on, generates a solid 30min of smoke because the chunks don't always smoke like I want.
Posted on 7/26/15 at 4:33 pm to rouxgaroux
What do yall mean flat? And why do you have to cook it different? Sorry for the ignorance just got bge and learning all the bbq stuff as I go.
I have a minimax and I did I think it was a 8lb brisket on it with hickory chips and it turned out fine. It took 12-14 hours if I recall correctly.
I have a minimax and I did I think it was a 8lb brisket on it with hickory chips and it turned out fine. It took 12-14 hours if I recall correctly.
This post was edited on 7/26/15 at 4:38 pm
Posted on 7/26/15 at 4:54 pm to fouldeliverer
quote:
What do yall mean flat? And why do you have to cook it different?
A brisket packer cut (the full size brisket) is made up of two primary cuts, the point and the flat. The flat is the flatter and much leaner side of the packer. They must be cooked differently if separate due to the difference in fat/thickness.
8lb brisket cooked for 14 hours would be overdone. 1-1.25 hours/lb is a pretty good rule of thumb.
This post was edited on 7/26/15 at 5:35 pm
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