Search results for query: *

Appreciate it, guys! Glad to get it figured out

That's exactly right on temp and times. A buddy of mine converted me to the hot and fast method. I'm still working out the kinks on my ribs, but for brisket, this is dead on. I also inject overnight and I use prime beef so that might factor in to a quicker cook time from what I read. But since I...

Thanks Al!

I about gave up on brisket because of flats. Only been smoking whole packers and have had successful cooks ever since. So my recommendation would be to cook whole packers

Fired up the Egg this morning. Bought a 14.5 prime brisket from Sam's. Trimmed and injected with Butcher's last night. Seasoned with Oakridge black ops rub this morning. Put it on the Egg at 275 for four hours then wrapped in foil till tender (little over an hour). Vented for ten min then closed...

I've just now starting having success with brisket especially my last cook. I've been injecting with butcher's BBQ overnight and have had tender, juicy briskets

Foiled after 4 hrs

Out of the fridge from overnight injection and rubbed with 2 Gringos brisket magic

.

Fired up the Egg this morning. Trimmed a 12.5 lb Prime brisket last night and injected with Butcher's. Got the Egg rolling at 275 with lump, oak chunks, and peach chunks. Foiled after 4 hrs and took her to probe tender. Sat in the cooler for a couple hours and was the best brisket yet. Finally...

I ordered that exact one last week! Got it ready to roll for my next cook

i was disappointed. my gf said it was great, but it wasnt what i was looking for as far as moistness. im gonna foil it next time instead of butcher paper to see if that makes a difference. i let it rest in the cooler for 4 hours but it wasnt as moist as i thought it should be

right at 9.5 lbs

Got a brisket on as well and hoping for a great turnout. First time trying the temp at 275 and loving it so far

Back at it again and trying different things. Lucked up at Sam's and got a prime whole brisket. I couldn't believe so I bought two of em! Trimmed and injected with Butcher's for 8 hrs. Fired the Egg up this morning and trying out the new temp of 275. Just pulled it off to wrap in butcher paper...

Yes. And I checked in several spots for doneness. Started checking at 198 and checked every 3 degrees

Just got back from a new grocery store, and they actually sell whole choice briskets. So I guess I'll try one of those next time and see how it goes. Appreciate the feedback

Appreciate the response and glad to know I'm not alone. There's only select wholes around here including Sams where I got the choice flat. Brisket is a new ball game to me so I've been shying away from the select whole. I may just have to try it before I throw in the towel The flat did have fat...

Another dry brisket. Cooked a choice flat on the Egg on Friday. Cooked at 250 then foiled in butcher paper. Then bumped temp to 275. Started probing at 198 and finally got the "buttah" test at 206. Then rested for an hour. I'm still not getting it moist like I see on YouTube. Doing everything...

Pulled at 198 and rested an hour