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Cooking packer brisket joint on egg

Posted: Sun Feb 25, 2018 12:56 pm
by Gashead
Hi guys, had me first attempt cooking brisket on the egg today, it was -1 Celsius so that would affect cooking time I know. The pointy bit was amazing but the other bit was a bit dry. Cooked it between 230-250 f for about 9 hours then rested for 1 hour. Rubbed with just salt and pepper and injected with beef stock just before putting it on. The bit below the fat was so juicy so does that mean I should flip it half way? Or should I marinate and inject the night before? It wasn’t expensive beef but seems like it’s more a technique than quality of meat.

It tasted like a dream though...

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Re: Cooking packer brisket joint on egg

Posted: Sun Feb 25, 2018 4:57 pm
by Rambo
Welcome Gashead: I'm a Old time Stick Burner man but there are some Egg experts here that will see your post and offer their opinion in the next day or so.

Glad you're here :salut:

Re: Cooking packer brisket joint on egg

Posted: Mon Feb 26, 2018 8:05 am
I go by the probe test. When the pointy part of a meat probe slides into the brisky like a hot knife through butter, it is done. I cooked many a brisket in sub zero weather on my Primo with no issues, so outside temp should not be much of a factor.

Re: Cooking packer brisket joint on egg

Posted: Fri Mar 30, 2018 10:33 am
by Chasdev
Getting the thick (point) end to finish at the same time as the thin (flat) end is impossible.
One of them is going to under or over cook.
You might consider cooking half way and then cutting the flat end off and cubing it, then finish cooking the cubes in the drippings in a foil pan so they become burnt ends, which while overcooked are pretty good eating.
My biggest problem with Kamado packer cooking is the heat building up in the deflector which gets VERY hot over a long cook which seems to me over heats the underside of the brisket.
I have a Pitboss 24 so maybe BGE or other more upscale brands don't have the cookgrate to deflector "nearness" mine has and so don't experience what I saw.
My next kamado brisket will have some mods done to the grate placement or lower deflector to try to work around the issue.