Quick!!!! Brisket help......

Enchilada · Joined: 30 Sep 2012 Posts: 6

I put my first ever packer on the BGE last night at 11:30 with a temp on 230. I was using an iGrill (mistake) to monitor it while i slept. A couple time the iGirll went off and read 235 degrees and my BGE thermo read 260-270.. I knocked the temp down a bit each time..

Well its been 12 hours and it was an 8 pound brisket after trimming. I was planning on it being done now but for some reason the fattest part of the flat is reading 155 degrees and he point is around 170.. I feel like its been on for the right amount of time and it seems a lil dried out.

I wrapped it in foil to finish up about an hour ago..
Is it possible that if a brisket is dried out a bit the temp wont read as high?

Any ideas or help? Sad

SoEzzy · Posted: Oct 22 2012 Post subject:

Are you temping it with an accurate therm?

Are you temping it in the same place, or have you checked other places?

Did you inject it before you put it on the pit?

Did you add juice when you foiled it?

Did you crank the temperature after it was wrapped?
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Enchilada · Joined: 30 Sep 2012 Posts: 6

Tim_Abrahamson · Posted: Oct 22 2012 Post subject:

If you get a tough animal the connective tissues between the point and flat may not reach 190. Test the flat portion that overlaps over the point to tell.

I do briskets on by BGE at 250 (because my BGE likes to cruise there). The temp spikes above that shouldn't be a problem.

My usual packer size is 13lbs and it usually takes me about 10 hours until done. I use the place setter and a drip pan. I keep a probe thermometer in the point just above where the flat connects to it. I then use a Thermopen to test other areas.

I pull and wrap when the flat that overlaps the point is at 190. Often at this point I will separate the point and cut up to make burnt ends. (toss cubes in sauce and put in a foil pan back on the cooker for 1-2 more hours)
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Enchilada · Joined: 30 Sep 2012 Posts: 6

sprocket · Joined: 26 Apr 2008 Posts: 4 Location: Savannah, Ga

I have a large Big Green Egg and recently did my first brisket. It was a thirteen pound packer. Cooked at an Egg temp of 230. I took the brisket up to 170 (after it got past the stall) and then wrapped in foil and continued to cook. I did not cook to temp but pulled it only when the thermapen went in to the flat like it was butter. Temp was 205 in the flat at that time.
The flat was done and came out excellent. I separated the point from the flat, cubed it, applied more TX BBQ Rub Original (stuff is good) and put it back on the smoker in a small pan for another hour and a half. Fifteen minutes prior to pulling the burnt ends I put some bbq sauce on them. They were great.
Love this Egg!