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.

Brisket help

13»

Comments

  • R2Egg2QR2Egg2Q Posts: 1,656
    Nice job! Looking forward to seeing the burnt ends as well.
    XL, Large, Small, Mini Eggs
    Bay Area, CA
  • nice! Great work and you separated the point/flat perfectly. Very solid for your first. You can always sauce the drier parts of the flat and make sammies. They will be the best you have ever had.
    Keeping it Weird in the ATX
    2 Large BGE
    1 MiniMax BGE
    1 Karubecue C60 (aka-"The Dishwasher")
    More accessories than TFJ knows about and one more purchase from mandatory counciling
  • When I use dizzy, I use 1/2 dizzy dust and 1/2 cow lick. I'm not a big Montreal steak guy so i've never bought Rasing the steaks. Everything they do is great so hard to go wrong. I want to do a swamp venom brisket at Brisket camp this summer
    Keeping it Weird in the ATX
    2 Large BGE
    1 MiniMax BGE
    1 Karubecue C60 (aka-"The Dishwasher")
    More accessories than TFJ knows about and one more purchase from mandatory counciling
  • U_tardedU_tarded Posts: 1,448
    Looks good from here
  • BoilereggerBoileregger Posts: 446

    nice! Great work and you separated the point/flat perfectly.

    I was actually surprised at how clearly defined the point and flat were when the cook was over compared to when it was raw. Separating it was one of the things I was most concerned about doing correctly and I don't think anyone could have screwed it up.

    Very solid for your first.

    Thank you, sir, but couldn't have done it without reading 100s of your how-to posts. Even got a decent smoke ring!

    :D
  • nice! Great work and you separated the point/flat perfectly.
    I was actually surprised at how clearly defined the point and flat were when the cook was over compared to when it was raw. Separating it was one of the things I was most concerned about doing correctly and I don't think anyone could have screwed it up.
    Very solid for your first.
    Thank you, sir, but couldn't have done it without reading 100s of your how-to posts. Even got a decent smoke ring! :D
    I saw that! It just takes doing a few before you really get it down. You are very close. A few tweaks to make it yours and you'll have the boileregger method posted on here  =D>
    Keeping it Weird in the ATX
    2 Large BGE
    1 MiniMax BGE
    1 Karubecue C60 (aka-"The Dishwasher")
    More accessories than TFJ knows about and one more purchase from mandatory counciling
  • BoilereggerBoileregger Posts: 446
    As requested, here are the burnt ends.  Everyone in the house agreed these are the best thing I've ever done on the egg.  18 hours total time on the egg.
  • As requested, here are the burnt ends.  Everyone in the house agreed these are the best thing I've ever done on the egg.  18 hours total time on the egg.

    Why kind of sauce did you use for the BE's?
    Keeping it Weird in the ATX
    2 Large BGE
    1 MiniMax BGE
    1 Karubecue C60 (aka-"The Dishwasher")
    More accessories than TFJ knows about and one more purchase from mandatory counciling
  • BoilereggerBoileregger Posts: 446
    Just some SBR I had in the fridge.
Sign In or Register to comment.
Click here for Forum Use Guidelines.