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The Beast - 16# Brisket

4Runner4Runner Posts: 2,903
edited 7:13AM in EggHead Forum
I call it the beast as the name seems to fit. This is my second attempt at brisket and by far the largest hunk of meat I have ever smoked/cooked on anything. Here is a picture with a regular sized container of cling wrap for reference. :laugh:

brisket.jpg

This is my plan in terms of timing. We would like to eat it for dinner tomorrow night around 7 so I plan to start it on the BGE at noon at 250. Does this sound reasonable or do I need to look into alternate dinner plans tomorrow night?

Thanks
Joe - I'm a reformed gasser-holic aka 4Runner Columbia, SC Wonderful BGE Resource Site: http://www.nakedwhiz.com/ceramicfaq.htm and http://www.nibblemethis.com/  and http://playingwithfireandsmoke.blogspot.com/2006/02/recipes.html
What am I drinking now?   Woodford....neat

Comments

  • That is one beastly piece of meat. The biggest I have cooked is a 8 lb. butt. You got me lapped. :laugh:
  • FidelFidel Posts: 10,172
    Noon today for 7pm tomorrow? That seems way to soon to me. Larger briskets are generally closer to an hour to 75 minutes per pound.

    I'd probably put it on around 10pm tonight and then if I need to accelerate it I would either bump the temp or wrap it in foil late tomorrow afternoon. I'd shoot to get it done around 5:00 and rest it in foil for two hours before carving. Don't carve until immediately before serving.
  • thirdeyethirdeye Posts: 7,428
    DSC01859a.jpg

    Nice chunk-O-chest you got there. You may need to use a foil shield early on in the cook to help block heat coming around the edge of the platesetter, you can do a similar thing with larger piece of foil in your drip pan, but the grate shields are easy to remove after the brisket shrinks up some.

    If it's too long, put a spacer like an empty can under it. If the flat tapers down to less than 1/2" thick I usually trim a little off.

    beercanbrisket.jpg

    I've been cooking briskets hotter for several years but timing wise under normal conditions 250°ish grate temp, should take around 13 to 15 hours for barbecuing, and allow plenty of time for a long rest in an insulated cooler... like at least 2 hours. I often go 3 hours. As you monitor the internal temp you still have the option to ramp the pit temp up or down, so definitely ramp down if it's looks to finish way ahead of schedule.
    Happy Trails
    ~thirdeye~

    Barbecue is not rocket surgery
  • 4Runner4Runner Posts: 2,903
    I have lost my mind. You are absolutely correct. I was calculating noon tomorrow would be 12 hours instead of 24. Lol Dang it. She is already on now with an internal temp of 45. Lol. Too late to stop this freight train now so looks like lunch tomorrow instead...maybe even breakfast. Man, no clue what I was thinking. I'll turn temp 225 and monitor.

    Once it is finished and after the rest, should I stick it in fridge whole then reheat in oven wrapped then slice fresh for dinner?
    Joe - I'm a reformed gasser-holic aka 4Runner Columbia, SC Wonderful BGE Resource Site: http://www.nakedwhiz.com/ceramicfaq.htm and http://www.nibblemethis.com/  and http://playingwithfireandsmoke.blogspot.com/2006/02/recipes.html
    What am I drinking now?   Woodford....neat
  • thirdeyethirdeye Posts: 7,428
    Well, keep your pit temp down, that thing has enough mass and fat you won't dry it out.

    I know there are many opinions on mopping, I favor it and begin mopping after 5 or 6 hours, might be something to consider.
    Happy Trails
    ~thirdeye~

    Barbecue is not rocket surgery
  • 4Runner4Runner Posts: 2,903
    Thanks 3rdeye. I was going to do a mopping sauce anyway. This might make for a long night.

    Also, I was able to bend the flat side down up against my adj grate rig which propped up the middle of the brisket. That was how I was able to make her fit. grate temp at 220 now and I do have a Stoker for temp management.
    Joe - I'm a reformed gasser-holic aka 4Runner Columbia, SC Wonderful BGE Resource Site: http://www.nakedwhiz.com/ceramicfaq.htm and http://www.nibblemethis.com/  and http://playingwithfireandsmoke.blogspot.com/2006/02/recipes.html
    What am I drinking now?   Woodford....neat
  • HossHoss Posts: 14,600
    WoW! That's NICE! :)
  • 4Runner4Runner Posts: 2,903
    This was taken shortly after placing.

    photounn.jpg

    After 4 hours at 220-225 I'm up to 145 in the flat. Seems quick....thoughts? I was thinking I would make it 6am in the upper 180s.....not sure now.

    Here it is at the 4 hour mark.

    brisket4.jpg
    Joe - I'm a reformed gasser-holic aka 4Runner Columbia, SC Wonderful BGE Resource Site: http://www.nakedwhiz.com/ceramicfaq.htm and http://www.nibblemethis.com/  and http://playingwithfireandsmoke.blogspot.com/2006/02/recipes.html
    What am I drinking now?   Woodford....neat
  • FidelFidel Posts: 10,172
    That's typical - they jump to 150 pretty quick then slow way, way down over the next 10-12 hours as they approach and climb through the plateau.
  • 4Runner4Runner Posts: 2,903
    Well, I made it through the night. She is at 185 now...heading out to check tenderness.
    Joe - I'm a reformed gasser-holic aka 4Runner Columbia, SC Wonderful BGE Resource Site: http://www.nakedwhiz.com/ceramicfaq.htm and http://www.nibblemethis.com/  and http://playingwithfireandsmoke.blogspot.com/2006/02/recipes.html
    What am I drinking now?   Woodford....neat
  • 4Runner4Runner Posts: 2,903
    22 hours later I pulled it. One probe was at 194 and the other at 189. Tested probes in and out and they both slid without much resistance and then inserted a fork into the flat and it twisted easily. Wrapped in foil and threw in some beef broth and now it is resting in a warm oven although the oven is off.

    If I need to add some beef broth for juice at serving, should I just use it plain or do I add some seasoning to the broth?
    Joe - I'm a reformed gasser-holic aka 4Runner Columbia, SC Wonderful BGE Resource Site: http://www.nakedwhiz.com/ceramicfaq.htm and http://www.nibblemethis.com/  and http://playingwithfireandsmoke.blogspot.com/2006/02/recipes.html
    What am I drinking now?   Woodford....neat
  • thirdeyethirdeye Posts: 7,428
    Looks and sounds like it worked out just fine...

    As far as some aujus or a sauce for serving, make sure you save all of the drippings in the foil. You may elect to use only them, or add a little sauce to them... I prefer any sauce I serve to be really thin. Here are 4 to get you started in the right direction. You don't have to follow these exactly, you can pick and choose ingredients...
    Aujus for injecting into and serving with beef roasts. Base recipe for this one came from RRP, and his original follows.

    1 14 oz can Swanson Beef Broth
    1 packet Lipton Beefy Onion Soup (dry mix)
    1/2 to 3/4 of the soup can cold water
    3 teaspoons Worcestershire sauce
    1/4 teaspoon of garlic salt
    1 teaspoon Herb-OX beef bullion
    1 teaspoons Aujus dry mix
    2 teaspoons Montreal Steak rub
    1 teaspoon celery salt
    1/2 teaspoon black pepper

    Bring ingredients to a low simmer in a saucepan, and cook for 15 to 20 minutes. Try to avoid having the liquid come to a boil. Additional water can be added if flavors are too strong, or if liquid gets too thick. Pour through strainer to remove the onions and coarse pieces from the Montreal Steak rub.
    RRP's Au Jus Recipe
    1 14 oz can Swanson Beef Broth
    1 10-1/2 ounce can of Campbell's French Onion soup
    ½ of the soup can cold water
    ½ teaspoon white sugar
    2 teaspoons Worcestershire sauce
    ¼ teaspoon of garlic salt
    1 beef bouillon cube

    Bring ingredients to a boil in saucepan, letting it boil for 1 minute then
    strain and discard onions. Serve hot. Can be made 2 days ahead. Makes 3 cups.

    Rick Salmon's Sinful Brisket Mop/Marinade

    12 oz. can of beer
    ½ cup cider vinegar
    ½ cup of water
    ½ cup Worcestershire sauce
    ¼ cup olive oil
    1 tablespoon beef base
    2 tablespoons barbeque sauce
    1 tablespoon seasoned salt or rub.
    1 tablespoon celery seed
    1 teaspoon cayenne pepper
    1 teaspoon MSG

    Texas Barbecue Juice

    Ingredients
    1 tablespoon paprika
    2 teaspoons black pepper
    2 teaspoons chili powder
    1 teaspoon cumin powder
    1 tablespoon of butter *
    1 medium onion, finely chopped
    4 cloves garlic, minced or pressed
    1 green bell pepper, chopped
    1 cup Lone Star beer (or any other lager). Drink any that is left over.
    1/4 cup ketchup
    1/4 cup apple cider vinegar
    3 tablespoons Worcestershire sauce
    3 tablespoons steak sauce
    2 tablespoons brown sugar
    Hot sauce to taste (start with 2 teaspoons of Tabasco sauce for mild heat)
    2 cups beef, veal, or chicken stock
    Note about the oil. Butter or margarine work fine, but to make it authentic, use rendered beef fat from the fatback of a brisket or use bacon fat.
    Do this
    1) Mix the paprika, black pepper, chili powder, and cumin in a small bowl.
    2) In a one quart saucepan, melt the butter or bacon fat and gently cook the onion over medium heat until translucent.
    3) Add the garlic, bell pepper, and the spice mix you made in step (1). Stir, and cook for two minutes to extract the flavors.
    4) Add the stock and the rest of the ingredients. Stir until well blended. Simmer on medium for 15 minutes. Leftovers will keep in the fridge for a month or so.
    Happy Trails
    ~thirdeye~

    Barbecue is not rocket surgery
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