Texy style Brisket on BGE with Qview

Discussion in 'Beef' started by slimc, Apr 17, 2016.

  1. slimc

    slimc Smoke Blower

    Hello everyone, been a while since I did a brisket, here you go.

    Picked up a 7.8 lb brisket for , wait for it....$65. Brisket aint cheap in the northeast.

    I decided to try Aaron Franklins recipe and method, I gotta say it was delicious, you really don't need a fancy rub, just salt and pepper 50/50 

    Trim Brisket, bring fat cap to 1/4 inch thick.

    Trim any loose or irregular pieces off.

    Add your choice of slather (I used yellow mustard)

    Add your rub (1/2 kosher salt, 1/2 course ground black pepper)

    Bring smoker to 250-275. I used lump charcoal and hickory chunks.

    Add full water pan

    Place brisket fat cap down on smoker (I'm using a big green egg, so that is what I want to protect the beef from the heat). Normally I put my brisket fat cap up when I use my offset smoker.

    Add temp probe to grate and meat if you want.

    Leave lid closed on smoker for at least 4 hrs, then start checking to see if you need to spritz it or not.

    After the brisket gets through the stall, pull it, spritz it and wrap it. My brisket was in the stall for 2 hours, it stayed at 160 degrees the whole time and even dropped to 157 at times.

    Once it started rising in temp again I wrapped it in butcher paper at 169 F

    Place it back on until it's done. I can tell it's done by poking it with my temp probe and it enters the meat with no resistance, like gelatine or butter, that's when you know it is ready. This can be anywhere from 195F to 205F in my experience.

    Put the meat in a cooler and let it rest for at least 1 hour to suck moisture back in before cutting.

    Only cut as your serve so you can store the rest of the meat if necessary uncut to retain moisture.

    Total cook time: 12 hours

    Rest time: 2 hours in cooler

    3:00 am start fire

    3:30 am put brisket on smoker

    12:30 pm brisket finished stall and was at 169. Pull and wrap

    2:42 pm temp is up to 194

    3:30 pm temp reaches 202 and brisket is very tender, pull off and place in cooler to rest

    5:30 pm slice and serve!

    Threw on some drumbsticks at 375 for 45 minutes, added bbq sauce last 10 mins

    worktogthr, disco, bearcarver and 2 others like this.
  2. b-one

    b-one Smoking Guru OTBS Member

    Looks great! Holy cow you guys get hosed with that price is all beef that outrageous in your area?
  3. smokinal

    smokinal Smoking Guru Staff Member Moderator OTBS Member ★ Lifetime Premier ★

    The brisket looks fantastic!

    Nice job!

    They have choice packers around here for $2.60-$2.95 per lb.

    Guess were pretty lucky.

  4. bearcarver

    bearcarver Smoking Guru OTBS Member

    Everything looks Great, Neighbor!![​IMG]---------------[​IMG]

    Now people know why they don't see much on Brisket in my Step By Step Index!! [​IMG]

    You'd think Beef was Gold!!!

    That's why I made that Pork Loin Jerky!!![​IMG]

    Nice Job, Slim!![​IMG][​IMG]

  5. slimc

    slimc Smoke Blower

    Our affordable choices are usually top sirloin , ground chuck, strip steak.

    Brisket, prime rib roast, filet is all very expensive up here
  6. dirtsailor2003

    dirtsailor2003 Smoking Guru OTBS Member

    Great looking brisket, but wow that price is crazy! Brisket is anywhere from $2.79-3.50 a pound here!
  7. Hallelujah!  Another one who understands that fancy rubs and techniques are not necessary!  If you like them, use them but not necessary.  WOW!  I thought brisket was expensive here!  That price will make your eyes water!  [​IMG]   Great job on the smoke.  Keep Smokin!

  8. foamheart

    foamheart Smoking Guru OTBS Member SMF Premier Member

    That is a beautifully smoked brisket! I just checked, my phone is working but never rang!

    Excellent job.

    I say we start up a trail drive.......  I wanta been Rowdy and NOT Mushy!
    Last edited: Apr 17, 2016
  9. tropics

    tropics Smoking Guru SMF Premier Member ★ Lifetime Premier ★

    That meal looks great,but to expensive. That is why I drive to Ga. for mine,and I get to to my grandson LOL points

  10. slimc

    slimc Smoke Blower

     Thanks Bear!
  11. millerbuilds

    millerbuilds Smoking Fanatic SMF Premier Member

    Great job and nice play by play!

    The brisket looks wonderful, too bad you have to pay so much for it up there.

    Smoke ON!

  12. disco

    disco Smoking Guru OTBS Member SMF Premier Member

    Great looking beef and drumsticks!


  13. worktogthr

    worktogthr Master of the Pit SMF Premier Member

    That brisket looks great!!!!  Whenever I see fellow northeasterners comment on how expensive brisket is in their parts, I urge them to try to finagle a Restaurant Depot card.  On Long Island, Brisket is regularly $7/per pound in every story you can think of, but at Restaurant Depot I have never seen one more than 3.50/pound.  POINTS for a great cook!
    Last edited: Apr 21, 2016
  14. slimc

    slimc Smoke Blower

  15. sky monkey

    sky monkey Smoke Blower

    That brisket looks great and I am really thinking hard about pulling the trigger on a BGE.

    One question, I thought the purpose of wrapping the brisket during the stall was to power through the stall. Basically to shorten the time of cooking? I think you may be able to finish a little sooner by wrapping at the front end of the stall but let me know what you think there. I'm pretty new to smoking.
  16. slimc

    slimc Smoke Blower

    There are really lots of opinions on this and not really any wrong answers. I will tell you a few things. First, each time you cook something new you learn something about what you like or don't like about the cook. Take notes and only change 1 thing at a time. Secondly, you don't know EXACTLY when the stall will occur until your probe thermo in the meat stays at a certain temp for a LONG time, for me this usually occurs around 155-170 for brisket. The important thing with the stall is you don't want to lose momentum, meaning don't open the lid when it's going through the stall and lose that precious heat and moisture, so you need to wrap either before it or after it IMO. If the stall begins (stays at 160 for over an hour or drops a little in temp) and you open the lid and wrap and put back in, you are losing a LOT of overall cook time. You don't even have to wrap, I like the smoke applied until the last few hours and the longer you leave unwrapped the better the bark will be on the meat. If you are worried about time, wrap with foil early, this will result in little to no crispy bark since there is so much moisture maintained. If you feel you need to wrap but still want bark then use butcher paper later in the cook. If you want the best bark and don't mind if some of the meat is dry then don't wrap at all. 

    last note, if you buy a BGE make sure you tighten the metal band weekly on it before using, I just suffered a broken lid that popped off when cooking pizza at 700 degrees and it broke and was NOT covered by warranty, ended up costing me over $200 to get a replacement lid. There is material they give you when you buy the BGE about ensuring the metal band is tight, I was unaware and boom, broken lid 
  17. sauced

    sauced Master of the Pit

    Yep.....brisket prices here in Northeast are insane!!! I get jealous when I see what the rest of you all pay!!!
  18. sauced

    sauced Master of the Pit

    BTW....GREAT looking brisket and the plate looks awesome, nice job!
  19. slimc

    slimc Smoke Blower

    Yes it's crazy, I will say that I found cheap brisket at Sams Club, but the quality of the meat was terrible and I did not enjoy it nearly as much as the one I paid a mortgage for at Giant.
  20. slimc

    slimc Smoke Blower

    Thank you, now that my BGE is fixed I need to get another long cook going

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