First BGE brisket this weekend, could of questions

Cooking a big brisket this weekend. Not my first, but my first on the egg.

Couple of questions maybe the community can help me with

Pre-trim weight is 18lbs, I'm guessing 13-15 after trim. I'm worried about overhang beyond the egg vector plate. Should I create a foil shield?

I'm gonna set up the temp right at 225. Fat cap up or down?

Any other advice would be greatly appreciated.

in biggreeneggby Automatic_Return3101

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22d

TheWolf_atx

22d

It will shrink fairly quickly so no reason to foil shield a 13-15lb brisket. If you are really concerned you can drape it over a brick or rib rack for a few hours until it shrinks up. I have done many, many briskets in my LBGE’s and have never had an issue with scorching the edges from hanging over.

Fat cap up/down is personal preference but I’m always fat cap up. Thats my favorite bite on the brisket and i don’t want to lose fat cap on the grate.

IMO, 225 is too low. Eggs don’t really like it there and it can take over 2hrs per lb at that temp. Mine like to run around 250-260, so I let them, and that’s about 1hr per lb.

Have fun!

Automatic_Return3101

22d

Thanks!

gattorcrs

22d

I’d suggest that you plan on draping over a rib rack, I’ve always had to get a better fit on the grate with all but a 12 pound pre trim weight brisket. I use the ThermoWorks Billows fan with a signals unit to make overnight smoking stress free. I have also never bothered to use a foil shield.

I settled on fat cap down to start and up after I wrap, if I wrap at all. Depends on the brisket and timing of the cook.

Automatic_Return3101

21d

Thanks for the input. Using a Fireboard and a pit viper for overnight cooking.

samwise_thedog

21d

Not to hijack OPs thread but I’ve also never cooked a brisket on the egg. Up until recently when I got my egg, I’ve always used a Weber Smokey Mountain for brisket.

I can fit a lot more charcoal in the bottom of that than I can in my medium egg. Do y’all find you have to add charcoal for a brisket or if you fill it up will that last a solid 10-12 hours?

Automatic_Return3101

21d

I've taken a pork butt 17 hours on my LBGE with charcoal to spare at 250. Probably could've gone 24 hours if needed.

Love my Weber smokey mountain. Badass rig.

[deleted]

21d

I use Aaron Franklin's recipe. He shares his technique and even has videos. He cooks it at 250F (if I remember correctly) & uses pink butcher paper to wrap the brisket when it gets to about 170F (check me on this because it been awhile since I cooked one) and cooks it till the internal temp hits about 200 to 205F. Unlike foil, the pink butcher paper preserves the bark.

https://www.foodfirefriends.com/aaron-franklin-brisket-recipe/

I cook a lot of pastrami (smoked corned beef brisket), but you need to brine the brisket for about a week, desalinate it overnight, add a rub and let it sit 2 days, then smoke it for 8 to 10 hours.

Rbfrs

21d

I go fat side down until 170 then foil boat fat side up. 210-230 temp

Tasty-Judgment-1538

21d

Don't worry about the "overhang"
If it doesn't fit the grate then place something under the middle to make it curve up until it shrinks.
Fat cap down. Always towards the heat source.