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Beef Brisket - From the BGE User Forum
Posted by Nature Boy on October 10, 1999 at 12:42:46:
In Reply to: Re: Pulled Beef? posted by Peddler on October 10, 1999 at 12:31:42:
Peddler,
A lot like that. Pork Butts are more forgiving if your temp fluctuates. The best
briskets IMO require steady temps, and about 2.5 to 3 hours/pound. Dome temp
225-240 over a water and/or beer filled drip pan. Put plenty of fluid in the
pan, as peeking is a no-no. They absorb smoke like a sponge, so go easy on
adding wood. I used a couple of mesquite chunks, and one pecan chunk. Hickory is
also very good with briskets.
Buy a whole brisket (point and flat). The packer trimmed ones in the cryovac packages are best. Pick one that is flexible. Look through all the available ones and find one that drapes over your hand, and it will be nice and tender. Many people swear by buying USDA "Choice", but I had great success with a "Select" cut. When you get around to it, there are many folks here that can guide you through the process.
Chunk-o-Chests rule!
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