I already mentioned that you want to go low (225-250), but what is slow? When doing a brisket, figure that it will take 1 to 1.5 hours a pound and then err on the side of caution giving you plenty of time to have it done when you want it done. I was planning on feeding 9 people on this brisket, and as it turns out, it was too much (but that just leaves more leftovers for me!). Now once you have your brisket, it’s time to figure out how to cook it. Then, consider that your brisket is going to shrink as it cooks.
I like to try leaving about a 1/4 of an inch of fat when I trim one. Consider that some of the fat still needs to be trimmed off. Seems like that’s a lot of meat, but for a full packer brisket it really isn’t. So with my Sam’s card in hand, off we go to the store to procure our slab o’ beef.
This weekend I finally had the time, the desire and the reason to finally attempt my first overnight brisket. I’d done small packer briskets from calves that weighed in at around 5 pounds, but that doesn’t take the time needed to go overnight. But when done right, you are rewarded with a moist, juicy slice of beef that melts in your mouth, that emanates that smokey flavor of mesquite, so tender that a knife is not even needed to cut it! Truly a moment to be savored and remembered!Īfter having my Egg coming on close to 10 months, I still had not attempted an overnight cook on it. There is no quick and easy way to do brisket. If you were to consider bbq to be a race, then steak would be a short sprint, while brisket would be a tiring marathon….make that 3 back to back marathons. But while ribs take less time and pork butt is more forgiving as far as drying out, brisket has got to be the hardest to cook properly.
Brisket is considered to be one of the Holy Trinities of barbecue, along with pork butt and ribs. Nothing tests the skill of a pitmaster (no I am not calling myself a pitmaster, an aspiring one maybe) more than brisket.
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