Another successful brisket!

[shapp76]

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 the foil, wrapped in towels, and put in the cooler for two hours. Best one yet! Glad to be figuring this puzzle out

 

[SmokinAl]

Looks delicious!
Nicely done!
Al

 

[shapp76]

Thanks Al!

 

[weev]

Looking real good

 

[phathead69]

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).

If I'm reading correct that's a 14.5 # complete and done in 5 hours @ 275F. Not meaning the question in a mean tone but learning. There was a thread while back about short brisket cooks. I'm wanting to try one. Your brisket looks like you nailed it.

 

[shapp76]

If I'm reading correct that's a 14.5 # complete and done in 5 hours @ 275F. Not meaning the question in a mean tone but learning. There was a thread while back about short brisket cooks. I'm wanting to try one. Your brisket looks like you nailed it.

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 swapped to 275, I let it smoke for four hours then foil for about an hour which is generally probe tender. I won't go back to low and slow for brisket

 

[Bearcarver]

Looks Beautiful !! :)
Nice Plate Too!---Like.
Nice Job!!

Bear

 

[shapp76]

Appreciate it, guys! Glad to get it figured out

 

[troutman]

Nice cook brother. 5 hours at 275* in an egg sounds about right!!