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re: Brisket Help on a BGE - I Need It!
Posted on 7/12/16 at 9:33 am to Boston911
Posted on 7/12/16 at 9:33 am to Boston911
[/URL][/img] This is from July 4th. Probably my best brisket to date. I also cook on a large BGE. Tell me a little more about your process. What exactly are you not happy about with your end product?
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Posted on 7/12/16 at 9:45 am to Boston911
Like I said some over think this. Injecting and mustard pickle juice and Apple juice, it's a brisket??
Calibrate your temp gauge on the BGE and you will be fine.
BTW, No misquite wood , only misquite coals if you are using this wood is how it's done in west and south Texas.
Calibrate your temp gauge on the BGE and you will be fine.
BTW, No misquite wood , only misquite coals if you are using this wood is how it's done in west and south Texas.
Posted on 7/12/16 at 8:12 pm to BIG Texan
Aaron Franklin seemed to hit it out the park with this recipe
Posted on 7/12/16 at 8:31 pm to Boston911
I've watched Franklin's videos and generally tried to follow his method (obviously I'm not following it too well since we're at opposite ends of the brisket spectrum).
I was under the impression he used post oak exclusively and wraps his in (un-waxed) butcher paper during the smoke. The effect being that the butcher paper allows the smoke to permeate it while becoming saturated and holding in the juices.
I was under the impression he used post oak exclusively and wraps his in (un-waxed) butcher paper during the smoke. The effect being that the butcher paper allows the smoke to permeate it while becoming saturated and holding in the juices.
Posted on 7/12/16 at 9:02 pm to AlwysATgr
I can't get it right on the egg either. No smoke flavor and no smoke ring. All other meats are great.
Posted on 7/12/16 at 9:26 pm to rouxgaroux
I've done many on the primo xl. I use the firebox divider for indirect on small ones or the deflector plates for th larger ones.
Lawry seasoned salt and good temp control is enough for excellent product.
Lawry seasoned salt and good temp control is enough for excellent product.
Posted on 7/12/16 at 9:42 pm to rouxgaroux
quote:
I can't get it right on the egg either. No smoke flavor and no smoke ring. All other meats are great.
Same here. If you take note of the things that make brisket great (moist, heavy, caramelized bark, smoke flavor, etc). I've never been able to get all these on the same brisket.
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