First brisket

[bgood188]

Doing my first brisket. Planning on 20 hrs in the egg with a 2 hr rest.

This will be dinner for my daughters birthday on Thursday.

It's a Large BGE with the digiQ temp system. Brisket is 14 pounds. I'll post more pics as I venture down this never travel road

 

[bgood188]

Pit 205 degrees. Brisket on grate with water pan and place setter. 8 hrs I will pull and put in aluminum pan and wrapped in foil for the next 12 hrs.

Started at 9 pm

 

[Lspeedss]

Looks promising. 20 hours?? Wow..!!

 

[Scottintexas]

it already looks good, keep us updated with pictures

 

[dbrunone]

How do you like that DigiQ? I was thinking of getting some sort of temp controller for my Weber Smokey Mountain

 

[steined]

I love doing brisket. I'd think you'd need more lump than that though.

I also love my digiQ and BGE! Looks awesome!

 

[bgood188]

8 hrs before going in the foil.

 

[4x15mph]

Looking good. What is the secret recipe for the rub? Did you make that BGE cart yourself? I like the way the tupperware bins have racks to slide into and the best part is the bottle opener. If you didn't buy that cart, you should think about selling them.

 

[bgood188]

The rub is a Jerk style rub I found a long time ago. The recipe I'm following is http://www.smoking-meat.com/august-1-2013-amazingly-tender-smoked-brisket-tutorial.

As for the cart. Yes I made it. The cost to buy one built was stupid. So I built one with the box racks on the bottom. It's treated 2x4s for the frame and Cedar for the top and bottom surfaces. I googled BGE Carts images and took the best of the ones I liked and built my own.

 

[bgood188]

How do you like that DigiQ? I was thinking of getting some sort of temp controller for my Weber Smokey Mountain

This is the first time I have used it. it's been great and easy to use. I went to bed at 11 last night and got up at 5:30 the pit was still 205 degrees. Very easy to use and very helpful.

 

[brockhals]

If I leave now...I can make it! Looks great!!

 

[4x15mph]

How do you like that DigiQ? I was thinking of getting some sort of temp controller for my Weber Smokey Mountain

@dbrunone, check this out: http://www.amazon.com/IQ110-Tempera...d_sbs_k_4?ie=UTF8&refRID=092S31FJZ8WVTJQ318M0

It looks like it is for the Weber which is what I need.

 

[bgood188]

Check out www.bbqguru.com. They are the vendor and all kinds of options.

 

[txav8r]

Nice job @bgood188 ! I have the maverick ET-7 something...It makes keeping track easy, but doesn't regulate the temp with a blower. My brisket cook was 11:15 I think on a smaller one. I have only done one on my BGE. I cooked mine to 195 internal and pulled it for FTC. I bet it will be good!

 

[bgood188]

Well it turned out pretty darn good. It cooked faster than planned. Was planning on 20 hrs and it reach temp at 16 hrs. So I just pulled wrapped in foil then placed in cooler till dinner time.

Finished product is below.

 

[4x15mph]

The rub is a Jerk style rub I found a long time ago. The recipe I'm following is http://www.smoking-meat.com/august-1-2013-amazingly-tender-smoked-brisket-tutorial.

As for the cart. Yes I made it. The cost to buy one built was stupid. So I built one with the box racks on the bottom. It's treated 2x4s for the frame and Cedar for the top and bottom surfaces. I googled BGE Carts images and took the best of the ones I liked and built my own.

I like the idea of injecting the brisket. I have only injected turkeys but I will try this when smoking the next brisket

 

[bgood188]

I like the idea of injecting the brisket. I have only injected turkeys but I will try this when smoking the next brisket

One thing I learned and it really helped was to use a coffee grinder. I ground the rub then mixed with the beef broth for the injection. The meat actually had spots with the run inside that was visible. The add flavor was great. Off to the pork but this weekend!

 

[cane.mba]

Ahhhh man, no pics of the sliced brisket. I love smoke ring porn!

 

[bgood188]

Ahhhh man, no pics of the sliced brisket. I love smoke ring porn!

Family attacked it before I had a chance.

 

[cane.mba]

I always get great pics of the cook, and never once the meat comes off the egg!