Big Green Egg - EGGhead Forum - The Ultimate Cooking Experience...
We’re feeling pretty super, how about you? The big game is fast approaching, and while we love football, we love an excuse to invite people over and cook even more! You too can cook like a champion with recipes from Dr. BBQ’s NFL Gameday Cookbook: Grilled Tuna Sandwiches from Seattle and Baked Brie from New England. Who’s going to win? You’ll have to cook both to find out.

The 17th Annual EGGtoberfest was amazing - here are the highlights Click Here

Bigguy's Second Brisket Packer

bigguy136bigguy136 Posts: 892
edited August 2012 in EggHead Forum

After what I learned on the first brisket, I thought I would try a few changes. I started with a 14 lb USDA choice packer ($3.17/ lb)

image

image

 

A quick trim

image

 

I removed the point from the flat before cooking. I want to be able to pull each when they are ready and not wait for the other half.

 

image

 

I did a double pan for the drippings. I filled the first pan with water and floated the second pan. Hoping to keep the temp lower on the drippings.

 

image

 

On goes the brisket

image

 

About 14 hours later and at 200°

image

 

Getting the burnt ends going. It was nice to pull the point without disturbing the flat.

image

 

I was 250° until I went thru the stall then I went to 300°. Brisket is resting now.

image

 

Now for my question. I have the drippings and they look good. Should I pour them back over the brisket? Mix with something? Throw them away?

 

Big Lake, Minnesota

Large BGE, Stokers, Adjustable Rig

Comments

Sign In or Register to comment.