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Brisket on now for Grad party tomorrow
Posted on 5/28/14 at 11:07 pm
Posted on 5/28/14 at 11:07 pm
I put 2 whole (not flat) briskets on my XL BGE at 10 p.m., for a graduation open house at 4 p.m., tomorrow.
Starting temp 200, up to 250 now. I'm gonna ratchet back the air vents, in an effort to maintain 225 through the night, dropping down to 210ish early in the morn.
Thoughts... Recs?
Starting temp 200, up to 250 now. I'm gonna ratchet back the air vents, in an effort to maintain 225 through the night, dropping down to 210ish early in the morn.
Thoughts... Recs?
6
Posted on 5/28/14 at 11:13 pm to GusMcRae
You're doing good. Thanks for not asking this at noon tomorrow. Have you done brisket before? Do you plan to foil or not? Either way, you'll be done early--wrap in foil and then towels, and store in a cooler. Good call on not doing just the flats--the point is where it's at.
You could probably get that BGE tuned in and get some sleep, but part of the fun is staying up all night and monitoring it. Hope it turns out well. We want pictures.
You could probably get that BGE tuned in and get some sleep, but part of the fun is staying up all night and monitoring it. Hope it turns out well. We want pictures.
Posted on 5/28/14 at 11:27 pm to OldHickory
quote:
You're doing good.
Posted on 5/28/14 at 11:28 pm to OldHickory
Yeah, lived in W Tex for 8 yrs., but only been an egghead for a year. I haven't found the sweet spot for briskets on the egg yet. I think I undercooked last time. I don't want to be pressured on time this go round.
I'm turning in, and hoping the egg does it's magic, but I do have an alarm set for 1:30 and 3:30
I haven't decided on foil, glaze, or sauce.
I'm turning in, and hoping the egg does it's magic, but I do have an alarm set for 1:30 and 3:30
I haven't decided on foil, glaze, or sauce.
Posted on 5/28/14 at 11:28 pm to OldHickory
quote:
Hope it turns out well. We want pictures.
Posted on 5/29/14 at 6:41 am to GusMcRae
quote:
Hope it turns out well, we want pictures
Posted on 5/29/14 at 7:42 am to OldHickory
I think we had a solid night. Ran from about 225 at 1:30 and peaked about 250 around 3:30. Was at 210 when I got up at 6:30.
I'll start checking temps around noon. I'm not sure I'm gonna do anything with regard to foil, glaze, or sauce. I think I'm gonna let the egg drop down to like 100, and let them ride til serving.
I put a pretty heavy dry rub on them last Sunday.
What's the easiest way to get pics from phone to website.
I'll start checking temps around noon. I'm not sure I'm gonna do anything with regard to foil, glaze, or sauce. I think I'm gonna let the egg drop down to like 100, and let them ride til serving.
I put a pretty heavy dry rub on them last Sunday.
What's the easiest way to get pics from phone to website.
This post was edited on 5/29/14 at 7:45 am
Posted on 5/29/14 at 7:48 am to GusMcRae
wrap with foil and finish in the oven...theyre not going to absorb anymore smoke
Posted on 5/29/14 at 8:03 am to GusMcRae
Grab the imugr app.
Take the pic, upload, copy and paste the URL to the img link on the right, prepare for adoration and praise.
Take the pic, upload, copy and paste the URL to the img link on the right, prepare for adoration and praise.
Posted on 5/29/14 at 8:24 am to BRgetthenet
Heres one I did Sat...monday used the small amount that remained for brisket tacos
Posted on 5/29/14 at 8:24 am to BRgetthenet
quote:total bullshite. Prepare for ridicule and scorn.
Grab the imugr app. Take the pic, upload, copy and paste the URL to the img link on the right, prepare for adoration and praise.
Posted on 5/29/14 at 8:32 am to OTIS2
Well,
We can reserve judgement for when the pics arrive.
We can reserve judgement for when the pics arrive.
Posted on 5/29/14 at 8:45 am to GusMcRae
Gus, you might consider picking up the Maverick ET 732, dual probe digital meat thermometer. The remote can be placed on the night stand and alarm if the temps get out of range. It will help you sleep easier while the meat is making.
LINK
LINK
This post was edited on 5/29/14 at 8:46 am
Posted on 5/29/14 at 11:32 am to GusMcRae
quote:I can't do this. The last time I tried, I was so excited that I couldn't sleep and ended up just staying up watching TV and doing some midnight drinking.
but I do have an alarm set for 1:30 and 3:30
Posted on 5/29/14 at 12:41 pm to GusMcRae
quote:
I'm not sure I'm gonna do anything with regard to foil, glaze, or sauce.
Sounds like you're doing great but I have no clue of what you're talking about with the glaze and sauce part of your comment.
Posted on 5/29/14 at 1:52 pm to Uncle JackD
LINKearly AM, 10 hours in
This post was edited on 5/29/14 at 1:54 pm
Posted on 5/29/14 at 1:53 pm to GusMcRae
Brisket, although not the best cut of meat is the creme de la creme of the smoking world. If you can pull off a brisket you've "made it". After all my smoking ventures, I still have yet to drudge up enough confidence to try a brisket.
Good luck and godspeed!
Good luck and godspeed!
Posted on 5/29/14 at 1:54 pm to GusMcRae
That's some Poches party link boudin, sharing the love
This post was edited on 5/29/14 at 1:56 pm
Posted on 5/29/14 at 2:14 pm to htownjeep
quote:
Sounds like you're doing great but I have no clue of what you're talking about with the glaze and sauce part of your comment.
Yeah, I know no self respectin Texan would, but I'm not a Texan, and the BGE forums are ate up w/ recipes for them.
Fear not! I'm going in dry (sauce on side)
Posted on 5/29/14 at 2:18 pm to GusMcRae
Looking good! I can't wait to see a sliced pic
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