Brisket on The Big Green Egg

[126coupe]

250 degrees for 4 hours, marinated 24 hours, lee and perrins, soy, garlic powder, lots of black pepper, thyme and olive oil.

[Joe Bob]

Slow cooking is the way to go...if you can control that low of a heat on a BBQ.

[mthomas58]

10 hours at 225 then two addl hours wrapped in foil. Marinated overnight in the following:

1 cup fresh squeezed onion juice

1 Cup vinegar

1 cup water

1 cup beer

1 cup Worcester sauce

This was my first attempt at a smoked brisket on the egg and it was GREAT.

[E38Driver]

Both of these look real tasty!!!!!

Dave

[enzo1]

+1 been thinking about getting an egg....

[Super_Dave_D]

You pulled it off 6-7 hours too early


Brisket

1) Preheat grill to 250 degrees
2) Place seasoned Brisket fat side up on grill and cook until internal temp is 100
3) Turn grill to smoke and continue to cook for 3-4 hours
4) Place Brisket in foil and cook 250 for 3 hours
5) Open foil and cook for another hour
6) Remove foil and return Brisket back to grate for an additional 3 hours and cook at 225 or until internal temp is 190

[126coupe]

Originally Posted by Super_Dave_D

You pulled it off 6-7 hours too early


Brisket

1) Preheat grill to 250 degrees
2) Place seasoned Brisket fat side up on grill and cook until internal temp is 100
3) Turn grill to smoke and continue to cook for 3-4 hours
4) Place Brisket in foil and cook 250 for 3 hours
5) Open foil and cook for another hour
6) Remove foil and return Brisket back to grate for an additional 3 hours and cook at 225 or until internal temp is 190

I think you are cooking a much smaller piece of meat, maybe 10-13 pounds?
My internal was 190 and juicy and tender

[126coupe]

Originally Posted by enzo1

+1 been thinking about getting an egg....

you wont regret it. Drives the neighbors crazy as the smoke wafts through the air.

[Red88Carrera]

Originally Posted by Super_Dave_D

You pulled it off 6-7 hours too early


Brisket

1) Preheat grill to 250 degrees
2) Place seasoned Brisket fat side up on grill and cook until internal temp is 100
3) Turn grill to smoke and continue to cook for 3-4 hours
4) Place Brisket in foil and cook 250 for 3 hours
5) Open foil and cook for another hour
6) Remove foil and return Brisket back to grate for an additional 3 hours and cook at 225 or until internal temp is 190

I agree...way too early. You can see the difference in the two samples above.
The first one looks like it has the consistency of a median-cooked steak. The second one looks to have been cooked to perfection. Brisket slices should be able to be pulled apart very easily, and it will just fall apart once you start chopping it. That's what low and slow does. I did a 9lb pork butt this weekend. 3 hours of smoke, then 225-230 for another 7 hours. Try lower and slower and you won't believe the difference.

[jcommin]

Yep 10-12 hours. Low and slow.

[skunked]

126coupe, what kind of charcoal/wood are you using?



some brisket I did on my offset.