First Brisket on the BGE - Q-View

[ososmokeshack]

Trying my first brisket on the BGE I recently picked up. Came in at about 16.5 pounds and I didn’t have to trim too much. Maybe a pound and a half. Seasoned this morning and back in the fridge. Going on as late as possible. Depends how late I can stay up. Gonna fire up the egg in about an hour and half.

 

[Blues1]

Let us know...

 

[ososmokeshack]

Egg is fired

 

[ososmokeshack]

It makes my large egg look tiny.

 

[ososmokeshack]

Temp got up to 90 pretty quick. Been on a bit I’ve an hour. Kind of odd. Probe might not be set right.

 

[ososmokeshack]

Wrapped in paper. Just about 8 hours in. It didn’t have the bark I was hoping for but I tried something different with the drip pan. still smells good.

 

[ososmokeshack]

Pulled at 207 when it was finally tender.

Whole smoke was mostly between 225-265. Was on for right at 14 hours. Let it rest for 15 minutes open then threw it in the cooler. Probably eat around 3 or so.

 

[ososmokeshack]

Seemed a little dry to me but it didn’t taste dry.

 

[RichGTS]

Looks darn good and really nice smoke ring!

 

[SmokinEdge]

Looks delicious.

 

[ososmokeshack]

Looks darn good and really nice smoke ring!

Thanks. The next one will be better I’m sure. Although with the amount of leftovers, it’ll be a bit before I do another one.

 

[ososmokeshack]

Looks delicious.

Thanks

 

[Smokin' in AZ]

Looks good from here!

LIKE!

You should have seen my first one, it was so dry - like shoe leather, it ended up in the garbage can.

Your first attempt was way better....

John

 

[ososmokeshack]

Looks good from here!

LIKE!

You should have seen my first one, it was so dry - like shoe leather, it ended up in the garbage can.

Your first attempt was way better....

John

Thanks.

I used to make them all the time in the kitchens when I worked there but those commercial smokers are like cheating. Making one on a real fire is a skill I have not quite mastered. Yet.