- My Forums
- Tiger Rant
- LSU Recruiting
- SEC Rant
- Saints Talk
- Pelicans Talk
- More Sports Board
- Fantasy Sports
- Golf Board
- Soccer Board
- O-T Lounge
- Tech Board
- Home/Garden Board
- Outdoor Board
- Health/Fitness Board
- Movie/TV Board
- Book Board
- Music Board
- Political Talk
- Money Talk
- Fark Board
- Gaming Board
- Travel Board
- Food/Drink Board
- Ticket Exchange
- TD Help Board
Customize My Forums- View All Forums
- Show Left Links
- Topic Sort Options
- Trending Topics
- Recent Topics
- Active Topics
Started By
Message
re: I need a good brisket recipe for BGE
Posted on 12/25/16 at 8:34 pm to Coater
Posted on 12/25/16 at 8:34 pm to Coater
Full packer is the only way to go. As has already been stated, indirect, grill temp 225-250, throw some oak in the firebox, coat with salt and pepper.
I ise the BGE dual thermometer (meat and grill), start checking for doneness when meat hits 195-200. toothepick should slide in and out like butter and when you grab and feel it it should feel like soft taffy/candy. I use a drip pan with a little water. I have done it wrapped in butcher paper halfway through and cooked it unwrapped all the way and think I prefer unwrapped.
I also find the BGE cooks it quicker than most recipes you read will estimate
I ise the BGE dual thermometer (meat and grill), start checking for doneness when meat hits 195-200. toothepick should slide in and out like butter and when you grab and feel it it should feel like soft taffy/candy. I use a drip pan with a little water. I have done it wrapped in butcher paper halfway through and cooked it unwrapped all the way and think I prefer unwrapped.
I also find the BGE cooks it quicker than most recipes you read will estimate
Popular
Back to top
Follow TigerDroppings for LSU Football News