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Discussion Starter #1
So afterall the "make me hungryBGE post", I figured I'd try the one that most recently grab my attention...



Brisket is in my possesion,BGE has beenfilledwith them coals so step one is complete.

Now what????

How do you cook/prepare your Brisket on theBGE?????

Thanks for help as I can already taste them Bbq sammiches...

Jimmy
 

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Trim the fat off it, inject it with a good marinade, rub it with dizzy dust, cook it low and slow, call me with directions, slice thin. I will bring the beer.

Enjoy

Sky
 

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Discussion Starter #3
dizzy dust??? where can I find the dust???lol

didn't think of injecting first...thanks...

Jimmy
 

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Jimmy!!!! Step one was to call me and tell me to come over to eat Brisket!!!!!! :letsdrink

Looks like anyone can grill on the BGE, but I am about to hook up the boats Magma grill on the back porch, and see what I can do!!!!

:letsparty
 

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Discussion Starter #5
Dang Scott,

I just knew I was forgetting something...:banghead

Nice shiny Magna grill will do just fine...but just make sure it's mounted on your boat...food always taste better when cooked onthe boat...even while parked in your backyard...oh, and pls include a :takephoto while doing so...we would all love to see your backyard set up...:letsdrink

Jimmy
 

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Discussion Starter #6
Ok, I seasoned and placed brisket on the grill at 0900...it's now 17:10 by my time keeper and brisket is looking tasty butseemed stiff ormaybe spring like when I picked it up...

When I cook ribs I can tell when they are doneas the rack just folds over and meat will sperate from the bones.

How do you know when you brisket is tender and ready to be pulled off the grill??

Temp has been200 degrees all day but thinking of bumping it up a bit..

0900



16:50



200 degree on the thermometer



Thanks for your help!

Jimmy
 

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You want the internal temp of the brisket to get around 190. You may want to wrap the brisket in foil once it hits around 175 or so. It will hover around 150-160 or so for what seems like an eternity and then will start to go up pretty quick to 190.
 

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Discussion Starter #8
Thanks WR...

Temp was only 140 so its now wrapped up in foil and we'llwait for the temp to climb. Hopefully by half time we'll be feasting...

Go Saints!!!!!

Jimmy
 

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Wharf Rat (1/24/2010)You want the internal temp of the brisket to get around 190. You may want to wrap the brisket in foil once it hits around 175 or so. It will hover around 150-160 or so for what seems like an eternity and then will start to go up pretty quick to 190.
I will vouch for Wharfrat's Eggsperience, he's the man!!

Matter of fact I hear he's got some ribs marinating right now!!!!
 

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Voodoo Lounge (1/24/2010)
Wharf Rat (1/24/2010)You want the internal temp of the brisket to get around 190. You may want to wrap the brisket in foil once it hits around 175 or so. It will hover around 150-160 or so for what seems like an eternity and then will start to go up pretty quick to 190.
I will vouch for Wharfrat's Eggsperience, he's the man!!

Matter of fact I hear he's got some ribs marinating right now!!!!
Those ribs are gonna be so tender!!
 

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Discussion Starter #13
ul412al (1/24/2010)Most people I know smoke brisket around 250-275 but I bet it was good either way!
Lowertemp = the longer cook = optimal tender..so I've been told...raised temp to 250 for the last 1 1/2 hours...Just hit 180 after 9.5 hours total time on the egg...Resting on kitchen counter smelling up the house....Goodness, it smells awesome!

Edited: Juicy and tender....Thanks for all the help:) Time to go fix me a plate....:hungry



Jimmy
 

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Discussion Starter #15
Thanks Scott,

I'mstuffed now and will be enjoying brisket sandwiches for a few days....lol

Get that bottle thing down so we can enjoy some good viddles next tuna trip..:letsdrink

Jimmy
 

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Rub it in Jimmy! That sure looks good! I think I'm gonna fire up the smoker this weekend.:letsdrink
 

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Discussion Starter #17
CJF,

My plan is coming together!

All I need now is your addess so I can drop in for a taste.

Oh, and I suggest the biggest prime rib roast for that smoker of yours...:hungry

Jimmy :letsdrink
 

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Discussion Starter #18
Voodoo Lounge (1/24/2010)
Wharf Rat (1/24/2010)You want the internal temp of the brisket to get around 190. You may want to wrap the brisket in foil once it hits around 175 or so. It will hover around 150-160 or so for what seems like an eternity and then will start to go up pretty quick to 190.
I will vouch for Wharfrat's Eggsperience, he's the man!!

Matter of fact I hear he's got some ribs marinating right now!!!!
Thanksfor the tips during the most critical time of the cook Warf Rat!!!!....Brisket was fantastic...

Also, would love to see what you do with them ribs....

Jimmy:letsdrink
 

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Jimbo,

I've got a turkey thawing as we speak. You've inspired me to try another brisket. did you cut the fat cap off of it? All the briskets i've done have turned out OK at best. i left the fat cap on all of them. just wondering if i need to try cutting the fat cap off. dammit i'm hungry again!:letsdrink
 
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