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Started By
Message
re: Smoking my first brisket tomorrow night
Posted on 7/2/11 at 2:48 am to colorchangintiger
Posted on 7/2/11 at 2:48 am to colorchangintiger
What is your internal temp at?
Looking good.
Looking good.
0
Posted on 7/2/11 at 9:29 am to colorchangintiger
Just pulled it off. It smells fantastic. Wrapped and in the ice chest now.
Posted on 7/2/11 at 9:30 am to Uncle JackD
quote:
All you did was place foil on top of your plate setter?
That is for easy clean up. I meant to grab a drip pan, but oh well.
Posted on 7/2/11 at 9:37 am to colorchangintiger
Looks great
Posted on 7/2/11 at 11:28 am to colorchangintiger
quote:
colorchangintiger
Looking good!
230 is okay. A hair lower would be perfect IMO. Are there wood chips on the foil?
to the other poster, a BGE can absolutely be a smoker. Just depends on how you use it. If cooking low and slow with smoke, well it's a smoker.
Posted on 7/2/11 at 1:23 pm to colorchangintiger
Cooking first brisket tomorrow on BGE.
Couple questions for you.
1. How did you do your coals?
2. Did it hold steady temp overnight or did you have to babysit it?
TIA
Couple questions for you.
1. How did you do your coals?
2. Did it hold steady temp overnight or did you have to babysit it?
TIA
Posted on 7/2/11 at 2:46 pm to Uncle JackD
I'm sure ya'll with BGE have seen this site. There are full cookbooks that you can download and print.
LINK
LINK
Posted on 7/2/11 at 4:47 pm to ddsmit
It's done and already gone.
Posted on 7/2/11 at 4:49 pm to colorchangintiger
how dry was it
Posted on 7/2/11 at 4:59 pm to colorchangintiger
cutco 
Posted on 7/2/11 at 5:15 pm to colorchangintiger
Looks great, how'd it taste?
Posted on 7/2/11 at 5:15 pm to Lester Earl
quote:BGE doesn't know what this dry that you speak of is.
how dry was it
Posted on 7/3/11 at 11:15 am to Lester Earl
quote:
how dry was it
Every slice had juices exploding out of the meat. It turns out that it did have a thin point. Some said it was the best brisket they've ever had, but I think home made BBQ is just better than most restaurants.
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