6 – Sliced into the flat – happy with the smoke ring I got!
7 – Got to have sides!
8 – Smobot temp graph. Probe 1 in point, probe 2 in flat
ftothe3
I’ve had my egg for several months now, and finally bit the bullet and made a brisket. Very happy with how it turned out. I think I need to work on my trimming though, otherwise I don’t think I’d change much.
I watched a lot of videos (thank you smoking dad bbq and capt ron) and read some recipes too (bbq buddha). The method I ended up going with was to dry brine for 24hours with this rub (https://www.smokingdadbbq.com/top5/brisket-101). I didn’t use a binder.
Egg setup – double indirect method a la smoking dad bbq. Used yellow fogo and 4 oak chunks. Spider accessory with pizza stone then pswoo + plate setter.
As you can see from the pictures, I went fat cap up. I spritzed with 50/50 apple cider vinegar/water every hour after the first 2.5 hours. I also dried the areas where liquid was pooling. Then, I put it in a foil boat at 165. It was interesting to see the progression of temps on the point vs the flat and neat to see the point catch up to the flat during the stall.
The bark was excellent. Excellent smoke flavor. I just need to work on my trimming!
2 Comments
Picture captions:
1 – After 24h dry brine
2 – First peek – barely fit on the large!
3 – Foil boat at 165
4 – Probe tender, just before resting
5 – Ready to slice after 4 hour rest in cooler
6 – Sliced into the flat – happy with the smoke ring I got!
7 – Got to have sides!
8 – Smobot temp graph. Probe 1 in point, probe 2 in flat
I’ve had my egg for several months now, and finally bit the bullet and made a brisket. Very happy with how it turned out. I think I need to work on my trimming though, otherwise I don’t think I’d change much.
I watched a lot of videos (thank you smoking dad bbq and capt ron) and read some recipes too (bbq buddha). The method I ended up going with was to dry brine for 24hours with this rub (https://www.smokingdadbbq.com/top5/brisket-101). I didn’t use a binder.
Egg setup – double indirect method a la smoking dad bbq. Used yellow fogo and 4 oak chunks. Spider accessory with pizza stone then pswoo + plate setter.
As you can see from the pictures, I went fat cap up. I spritzed with 50/50 apple cider vinegar/water every hour after the first 2.5 hours. I also dried the areas where liquid was pooling. Then, I put it in a foil boat at 165. It was interesting to see the progression of temps on the point vs the flat and neat to see the point catch up to the flat during the stall.
The bark was excellent. Excellent smoke flavor. I just need to work on my trimming!