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Texy style Brisket on BGE with Qview

post #1 of 14
Thread Starter 

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

 

 

 

 

post #2 of 14
Looks great! Holy cow you guys get hosed with that price is all beef that outrageous in your area?
post #3 of 14

The brisket looks fantastic!

 

Nice job!

 

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

 

Guess were pretty lucky.

 

Al

post #4 of 14

Everything looks Great, Neighbor!!:drool---------------:points:

 

Now people know why they don't see much on Brisket in my Step By Step Index!! PDT_Armataz_01_19.gif

 

You'd think Beef was Gold!!!

 

That's why I made that Pork Loin Jerky!!!Thumbs Up

 

Nice Job, Slim!!Thumbs UpThumbs Up

 

 

Bear

post #5 of 14
Thread Starter 
Quote:
Originally Posted by b-one View Post

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

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

Brisket, prime rib roast, filet is all very expensive up here
post #6 of 14
Great looking brisket, but wow that price is crazy! Brisket is anywhere from $2.79-3.50 a pound here!
post #7 of 14

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!  :icon_biggrin:  Great job on the smoke.  Keep Smokin!

Danny

post #8 of 14

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!

post #9 of 14

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

Richie

post #10 of 14
Thread Starter 
Quote:
Originally Posted by Bearcarver View Post
 

Everything looks Great, Neighbor!!:drool---------------:points:

 

Now people know why they don't see much on Brisket in my Step By Step Index!! PDT_Armataz_01_19.gif

 

You'd think Beef was Gold!!!

 

That's why I made that Pork Loin Jerky!!!Thumbs Up

 

Nice Job, Slim!!Thumbs UpThumbs Up

 

 

Bear

 Thanks Bear!

post #11 of 14

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!

 

-Jason

post #12 of 14

Great looking beef and drumsticks!

 

Points

 

Disco

post #13 of 14

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!

post #14 of 14
Thread Starter 
Quote:
Originally Posted by worktogthr View Post
 

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!

Thanks!

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