Anyone ever do one? I was thinking about it since I didn’t get up early this morning but wondering what y’all experience was if anyone ever did it..
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BGE 8 hour brisket
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Originally posted by randal View PostAnyone ever do one? I was thinking about it since I didn’t get up early this morning but wondering what y’all experience was if anyone ever did it..
I have a little different experience than others here. On the egg when I've wrapped brisket in foil it comes out too moist. Super tender and flavor is great, but it is almost dripping wet on the outside with no bark. Still good, but not a traditional smoked brisket look or feel.
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Originally posted by sunsethunter View PostI have a little different experience than others here. On the egg when I've wrapped brisket in foil it comes out too moist. Super tender and flavor is great, but it is almost dripping wet on the outside with no bark. Still good, but not a traditional smoked brisket look or feel.
Try pink butcher paper instead of foil.
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Originally posted by sunsethunter View PostI'll try that sometime. The last few I've done I've gone with no wrap and no water pan. Comes out with great crust and very moist.
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Although I have a BGE, I normally do my briskets in my side firebox stick burner. On the BGE, are you putting in the conveggtor accessory to prevent direct heat?
FWIW, I run my smoker at 250, wrap in pink butcher paper at an IT of 170, pull it off at 203. Let it rest for at least an hour. My best briskets I’ve let rest in a cooler for over an hour, and they are incredibly moist.
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No need to get up at 4:30 to do one. If you cook it at 275 to 300, you can have it done in 5-6 hours depending on brisket size. I like to cook mine on the BGE in a tin pan, indirectly. Cook for about 3 hours uncovered in the pan. Add a can of coke and a cup or two of apple juice then cover the pan with foil. Cook about 2 more hours then check the temp. You can pull it anywhere from 185 to 205 and will get a good product. My preference is on the higher end. Then let it rest anywhere from 30 minutes to 2 hours. Should be good to go.
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Originally posted by F1addict View PostAlthough I have a BGE, I normally do my briskets in my side firebox stick burner. On the BGE, are you putting in the conveggtor accessory to prevent direct heat?
FWIW, I run my smoker at 250, wrap in pink butcher paper at an IT of 170, pull it off at 203. Let it rest for at least an hour. My best briskets I’ve let rest in a cooler for over an hour, and they are incredibly moist.
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Originally posted by randal View PostWell I’m gonna do a long cook on this one cause I need it around 12-2 tomorrow an hour away so I’m gonna throw it on around 10 using the egg genius, not gonna wrap but will put a water pan underneath
I’m dropping mine in the BGE at midnight. About to get the fire right.
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Originally posted by Heath View PostI’m dropping mine in the BGE at midnight. About to get the fire right.
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