Big Green Egg - EGGhead Forum - The Ultimate Cooking Experience...
Welcome to the EGGhead Forum - a great place to visit and packed with tips and EGGspert advice! You can also join the conversation and get more information and amazing kamado recipes by following Big Green Egg at:

Facebook  |  Twitter  |  Instagram  |  Pinterest  |  Youtube  |  Vimeo
Share your photos by tagging us and using the hashtag #EGGhead4Life.


In Atlanta? Come visit Big Green Egg headquarters, including our retail showroom, the History of the EGG Museum and Culinary Center!  3786 DeKalb Technology Parkway, Atlanta, GA 30340.

Really Fast Brisket

TheLazyCTheLazyC Posts: 87
edited 7:19AM in EggHead Forum
I bought a 16# brisket to smoke over the the extended weekend. On Sunday my wife said she invited "everyone" over to eat tonight. Then I explained that it was a 12 - 15 hour process. Anyway long story short.

At 12:30 I pulled the brisket from the fridge, loaded up the XLBGE with lump, start the fire and trimmed and coated the brisket with yellow mustard and my homemade rub, it hit the egg around 1:00 and I it was close to 1:30 before it actually got up to my target temp of 350 degrees. Around 6:00 it was 197 - 210 degrees and I pulled it, double wrapped in foil and then towel and placed in cooler.

It only rested for about 45 minutes before they were ready to sit down so I carved it up and it was on the money.

I really could not tell any differance from my overnight low and slow cooks. Will diffently try again.

Comments

  • Spring ChickenSpring Chicken Posts: 9,980
    I'm convinced that foiling makes up for time and helps to retain / re-absorbe the drippings.

    Spring "Foiled Again" Chicken
    Spring Texas USA
  • vidalia1vidalia1 Posts: 7,091
    Yep I do my brisket, butts & ribs the "fast" method. Everybody loves them and it doesn't take forever... ;)
  • NibbleMeThisNibbleMeThis Posts: 2,277
    A lot of people on the BBQ Brethren forum swear by high temp briskets and say the same thing as you about no difference.
    Knoxville, TN
    Nibble Me This
  • MickeyMickey Posts: 17,539
    Kim is 350 your temp as well?
    Salado TX Egg Family: 2 Large and a very well used Mini, added a Mini Max (I'm good for now). 

Sign In or Register to comment.
Click here for Forum Use Guidelines.