We tackled our first Beef Brisket in the BGEgg today. Kelley and I searched high and low for some good how-to's but found that everyone does something different. Here's what we decided to do...
Marinate brisket overnight in:
1/4 cup Soy sauce
1/4 cup Worchestshire sauce
1 heaping (dinnerware) teaspoon garlic
rounded up to 3/4 cup with lime juice
THE PLAN: Cook at 250F for three hours flipping the meat in the V-Rack after two. We planned to start out with the fat side up, and then flip the brisket over after the first two hours, (thinking the layer of fat would protect the bottom of the meat from drying out in the end). Bring the meat temperature up to 180F, wrap in foil for 30 minutes in a cooler then prepare to serve with the heavily guarded "family Bar-B-Q sauce" on the side. Serve also with grilled corn and some millionaire potatoes. (Green vegetables, what are they?)
THE PREP: We bought a Brisket "flat" from Costco, 6.36 lbs, placed it in a big "Ziplock" bag and marinated it in the fridge overnight. I flipped the meat over first thing in the morning, thinking we could get a more even soak. (The brisket was the perfect size for laying flat in an aluminum 9x13 drip pan.)
I got the fire going and added Mesquite chips, which were soaked in water for several hours. We placed the brisket on a V-Rack, which was sprayed with PAM grilling spray and sat into a drip pan with the left over marinade. Kelley poured some water into the drip pan just so the entire pan had some moisture in it. (We debated whether or not to use the platesetter and decided against it this time around.)
THE SMOKE: The brisket smoked in the egg between 240 and 260F, mostly sitting at 250F, but I was always afraid the fire was out because the smoker would stop smoking at 250 or below. Most of the time the draft door was opened to about 1"and I kept messing with the top daisy wheel to keep the fire going. The fire actually did go out after about 8 hours, and we added more charcoal to get it going again.
REALITY CHECK: Unfortunately, we grossly underestimated the brisket cooking time. We put the brisket on the BGE at 2pm, thinking it would take between 3-4 hours to cook. But the brisket reached some kind of "temperature plateau" at around 150 degrees (internal meat temperature), and wouldn't budge for a very long time. So, we ate Mike's yummy ribs for dinner instead. Then we went to watch fireworks in the cul-de-sac. Finally at MIDNIGHT, the brisket finally reached 200 degrees. It had been in there for a full TEN HOURS! When we stuck a fork in it, we could twist it and pull the fork out. We pulled it off the grill and each had a couple bites before we had to put it into the fridge and save for tomorrow's dinner. When we sliced it up, it had a very distinct bright pink "smoke ring" just beneath the dark outer layer. The meat inside had good flavor, and it was pretty tender. (Kelley took some good pictures - hopefully we'll be able to post them soon.)
I am really struggling to know how to keep the egg going at such a low temperature. How open can you keep the draft door and/or daisy wheel without the fire going out or getting too hot? As soon as the temperature went below 250 the smoke stopped coming out of the top. I'd open up the daisy wheel a little bit and the smoke would start up again after a few minutes. I haven't decided which is more important -- the daisy wheel or opening up the draft door more. Fortunately, the egg would stay consistently warm while I messed with the wheel and draft.
NEXT TIME: We may try and use our "FoodSaver" vacuum sealer next time we do an overnight marinade. We think it will force the marinade into the meat even more than just sitting it in the juice. Another thought was to use one of those marinade injectors into the meat. We'll probably just cook it fat-side-up without flipping it over. Next time, we may play with the flavors in the marinade. We saw some interesting ideas in the BGE cookbook -- (onion soup mix, etc.). Obviously, we'll also plan a longer cooking time.
One thing at a time, though. We'll figure this thing out sooner or later.
6 comments:
Thanks for posting this. I'm doing much as you did, wandering about the internet looking for brisket tips.
The temperature plateau you refer to is when the meat hits just the right internal temperature that all the connective tissue breaks down. That consume energy and, thus, the temperature doesn't budge for a long time.
For boston butt, that plateau on a 24 hour cook can often last a good 6 or 7 hours!
I have lots of BGE writeups on my weblog; http://www.friday.com/bbum/ (search for "bbum BGE" in google).
Thank you for sharing your experience. I'm doing research for a brisket cook tomorrow. It seems like you need to leave ample time...
I found your cooking experience informative and humorous. The only way to really control temp like a champ is to use a power draft system like stoker from RocksBarbque.com or DigiQ. Worth their weight in gold or beef.
I couldn't imagine a 20 hour smoke without it. The Stoker even twitters your temps!
I found your cooking experience informative and humorous. The only way to really control temp like a champ is to use a power draft system like stoker from RocksBarbque.com or DigiQ. Worth their weight in gold or beef.
I couldn't imagine a 20 hour smoke without it. The Stoker even twitters your temps!
I have a pit master and I can't imagine doing a long cook without it. It is a lot simpler than the DigiQ and Stoker and a lot cheaper too. But works! Check it out.
Interesting. I am cooking a brisket right now. A 6 pounder. It has hit a plateau at 150 degrees after about 5 hours at 250 degrees in the egg. Guess i just need to give it more time. Any help is appreciated.
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