Big Green Egg - EGGhead Forum - The Ultimate Cooking Experience...
We hope you had a great Labor Day and are excited for the start of the NFL this week. If you’re not a sports fan, you can celebrate National Breakfast Month all September and National Cheese Pizza Day on September 5. We can’t wait to share some awesome fall recipes with you all! It's time to think about getting out to one of the many #EGGfests around the country - see a list here

The Science of Brisket: #1 vs. #2 (pic)

DonWWDonWW Posts: 249
edited September 2012 in EggHead Forum
I am new to the forum - very happy to be here!  After reading for a few weeks, one consistent theme is that practice makes perfect.  Fortunately, I had the chance to do two briskets in consecutive weekends.  They were two completely different cooks. 

#1 Brisket.  Went on at about 7:00 PM.  I hit the sack around 11:00 with the internal temp around 135 and grill temp at 225.  I woke up at 5:00 to find the Egg had increased to 260 and the internal temp was already at 215.  I pulled it off and FTC for a few hours.  Net result - tasty (others loved it) but I knew there was another level I could reach.  My bad for not turning on the audible alarm on my unit.

#2 Brisket.  Went on about 7:30 pm.  Prepped Egg by completely cleaning out fire box and starting with fresh lump.  Again, went to sleep at 11:00 with the meat and grill temp about the same as before.  And, again, woke up around 5:00.  Meat at 185 and Egg had dropped to 200 degrees.  A fork test on the flat indicated that the meat was still a little tough, certainly not ready to come off.  Opened up the lower vent a wee bit and went back to sleep.  Brisket finally came off around 10:30 at 197 degrees.  A couple of hours of FTC. 

Brisket #2 was completely different than #1.  15 hours versus 9.5 hours.   #2 was much more tender and juicy.  The true magic for #2 occurred during the last 5 hours when it slowly crept from 185 to 197.  I am not sure why the Egg increased in temp during cook #1 and decreased during cook #2.  During both cooks, the temps had been steady for about an hour before I called it a night. 

Here's a pic of #2.

Glad to be here and participating!
387 x 518 - 122K
XL BGE.  Dallas, Texas.


Sign In or Register to comment.