I don't put my brisket on the smoker until it reaches an internal temp of 62 degrees, otherwise it cools the smoker down way too much for my comfort.

ENG said:

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I don't put my brisket on the smoker until it reaches an internal temp of 62 degrees, otherwise it cools the smoker down way too much for my comfort.

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Just out of curiosity, what is the issue? It's not going to pull so much heat out that it snuffs the fire out or anything of that nature. You are going to have a dip in smoker temp, but it should recover in a fairly quick timeframe with zero adverse effects on the overall product.

250 is too hot for a brisket in a BGE. Keep a pan of water under it as well.

I too pull the brisket out of the fridge a few hours ahead to warm up.

250 is perfectly fine and a water pan in a kamado does nothing but ruin the drippings from the drip pan

He is not cooking long enough and buying the flat and not the full packet

Flat is a waste of time in a kamado

Might as well eat corned beef and cabbage on St Pattys day too

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He is not cooking long enough and buying the flat and not the full packet

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Where did he say he was only doing a flat? Maybe he is but he hasn't explicitly said so (unless I missed it)

[edit]: question - have you calibrated your thermometer and are you using a drip pan (I wonder how much heat a CI plate setter radiates in comparison to a ceramic one).

Here is a good article that explains the drying of your brisket.

http://www.genuineideas.com/ArticlesIndex/stallbbq.html

Definitely post a description of what happens next time you smoke one. Here's some advice from my end and all of this has been said before:

-Cook more to feel and not to temp, but temp is important.
-Allow the brisket to rest for at least 1-2 hours
-Slice it correctly, against the grain. There's plenty of videos on YouTube if you want to watch one.
-I say cook to feel and not temp but 190 is definitely too low to pull it. I monitor temp but cool to feel. There's always a noticeable difference in a brisket at 190 and 200.
-Make sure you buy a whole brisket and not just the flat.
-Also, in my experience, there is an enormous difference between a select grade brisket and choice grade. Also a difference when choice is compared to prime IMO. You get what you pay for.


Good luck!

milkman00 said:

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Taking it off half done? I'm not an egg user but seems quick to cook brisket.
The small ones are still usually 10 lbs.

As for flavor, I just get it out of package and put on salt and pepper or sometimes use Montreal steak seasoning. You might be over thinking it.

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Guy is an engineer, I guarantee you he's over thinking it.

Put on some overalls, no shirt underneath, go barefoot, get some moonshine (if you don't have any, email me). Put your brisket on, drink a nice quart of mountain water. By the time you finish the quart, your brisket will be ready.

I promise you, once your done with the quart of shine, your brisket WILL BE better than anyone's on this board.

Give this a try

Are you using this?

http://biggreenegg.com/product/conveggtor/

Pacifico said:

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Are you using this?

http://biggreenegg.com/product/conveggtor/

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OP said he is using an "aftermarket cast iron plate setter", which is another name for the conveggtor except in cast iron instead of ceramic.

I do wonder if it should make any difference if the deflector (another word for it) is made of cast iron or ceramic. I would think it doesnt make any difference, especially on a really long cook.

I have a large BGE and I haven't ****ed up a brisket in over a year. I've gotten very consistent with it and I honestly think it's as good as any I've ever tasted.

-Prime whole brisket (if its not prime I won't even look at it).
-Plate setter and water pan, I use oak chunks in the lump.
-Kosher salt and black pepper rub
-I try to keep the dome temp around 280 (I've found this to be the "sweet spot" for my egg)
-Wrap in butcher paper around 180 internal
-Pull at 204, into the cooler.

I always put mine on the night before around 11 or so with the goal being to put it in the cooler around 2PM the next day. I like to let it sit in the cooler for about 4 hours before serving (I think a long rest is better).

Hatchet Harry said:

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I have a large BGE and I haven't ****ed up a brisket in over a year. I've gotten very consistent with it and I honestly think it's as good as any I've ever tasted.

-Prime whole brisket (if its not prime I won't even look at it).
-Plate setter and water pan, I use oak chunks in the lump.
-Kosher salt and black pepper rub
-I try to keep the dome temp around 280 (I've found this to be the "sweet spot" for my egg)
-Wrap in butcher paper around 180 internal
-Pull at 204, into the cooler.

I always put mine on the night before around 11 or so with the goal being to put it in the cooler around 2PM the next day. I like to let it sit in the cooler for about 4 hours before serving (I think a long rest is better).

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Couldn't have said it better. I don't always wrap, but it never hurts. if you want consistent / excellent brisket, follow these steps.

190 is too low to pull. What is a dry brine?

I do several hundred briskets a year for functions. If you are doing a comp then Prime is the way to go. I love Choice and can find them many times at select prices.
I use a true offset stick burner and pecan wood I split myself.
Brisket is simple if you do not overthink one and even the cheapest briskets can cook up great.
Here is what I have learned over the years

Season the day before with mustard and your rub. Back in the cooler until ready to cook. I go straight out of the cooler to the pit. You do know how long it would take a 12 lb. piece of meat to hit room temp? Probe one after it has been out a few hours you will be surprised at the internal temp.
For me fat side down as you it is protects the brisket if your heat comes from lower. Cook 250-275
After the first 2-3 hours I wet mop using a Classic Wet Mop many Central Texas Germans invented and used.
After 6-7 hours depending on the color I wrap. For ease of big functions I still use foil but double wrap and leave as little airspace as possible.
At about 8 to 9 hours I use a simple meat therm. mainly to check to see how easy it slides in. I will see if I am over 195 usually. If just cooking a few I go to 200 but again feel is more important. Sometimes I fill up with 10 or more and pull under 195 as they will keep cooking in the cooler or cambro esp. if stacked together.
I have had single briskets put wrapped in a Cambro and after 6 hours still at 155-160 degrees.

Mark Fairchild, hurry up and cook another one!

Costco sells prime brisket as cheap as HEB sells select. Also, when you are picking one, I look for one that will fold easily into a u shape. If it is stiff, my experience is, it will suck. I also start probing around 200. Once you slide in the probe and it feels like butter, you are good!

HEB has been running a special on brisket for $1.98 per lb, limit 2. I think it is regular $2.98

I also buy my briskets from Costco. For anyone that doesn't shop there I normally see 3 options: whole packer (prime), whole flat (choice), trimmed flat (choice) in the event you are looking for options when you get a brisket.

'03ag said:

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Go by feel it should jiggle like jello and the probe should slide in and out easily.

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That's what she said

Hatchet Harry said:

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I have a large BGE and I haven't ****ed up a brisket in over a year. I've gotten very consistent with it and I honestly think it's as good as any I've ever tasted.

-Prime whole brisket (if its not prime I won't even look at it).
-Plate setter and water pan, I use oak chunks in the lump.
-Kosher salt and black pepper rub
-I try to keep the dome temp around 280 (I've found this to be the "sweet spot" for my egg)
-Wrap in butcher paper around 180 internal
-Pull at 204, into the cooler.

I always put mine on the night before around 11 or so with the goal being to put it in the cooler around 2PM the next day. I like to let it sit in the cooler for about 4 hours before serving (I think a long rest is better).

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This is a high level description of the Aaron Franklin method from his book. Works great for me as well!

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Man, some of y'all would jump off a cliff too if the BBQ God Aaron franklin was doing it.

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Just show me the cliff. And let me know if you want a swan dive, jacknife, or a belly buster.

1) Marinate for a day or five. I sometimes add tenderizer to marinade.
2) Follow recipes for Tri-Tip. Same cut of beef, and better recipes out there.
- note - tri-tip is California style, so stick to Texas spices and marinades
3) Slow cook at low T, rest it.

You're cooking a tough cut of meat - be patient.

If you're impatient get a hamburger

If you're in Houston, B/CS, or Austin I'd recommend checking out BrisketU