Picked up an 11.5 lb prime brisket (fully trimmed) from a butcher for a birthday celebration Friday night.
Seasoned with salt, pepper, garlic powder, paprika and let sit in the fridge over night. Got up at 415 and got the egg prepped with charcoal and 6 hickory chunks and brought to 250. Put the brisket on at 5am.
First opened the grill at 8am, then 11 when it was at 160 but still didn’t have the bark I wanted. Left it until 1 and wrapped in butcher paper at 168.
Cranked the heat to 275 and Hit the stall from 230-4 then pulled it off at 201 at 5pm and let rest in a cooler until 7 when we were ready to eat.
Overall, thought it turned out ok for the first one. The flat was definitely a bit dry and overcooked as it fell apart some during the bend test. The point and burnt ends were delicious. Didn’t have any meat left at the end though feeding 9 so can’t complain too much.
by leroybrown58
1 Comment
My first brisket on my egg was great… My second? Maybe the worst thing I’ve ever cooked…
You’ll get there. Just need to learn the ins and outs of the grill… And I’ve found choosing the right brisket/not trimming too much counts for just as much as your grilling skills themselves. Im at the point where i hardly even trim a brisket anymore, i just try to find the right at the store.