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Trying the Brisket Again With A Better Timeline

hapsterhapster Posts: 7,431
Had a luncheon earlier with the wife; so egging for dinner tonight is out...

But; I did get a choice flat the other night. I think I will throw that on in a little bit going old school once again. Sea salt, course ground black pepper, and onion powder, do it at 275 dome, actually trying to be around 225 grid till it's at 195 IT and then start checking for tenderness.

Based on the last cook like this, my ill conceived Sunday night cluster F, I figure this should be done early tomorrow morning. FTC it, go get my haircut and have a late breakfast / early lunch of brisket :)

I'll post some pictures as I go... 

Have a great weekend everyone!
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Comments

  • ScottborasjrScottborasjr Posts: 3,482
    Sounds good Hap, hope the timing works with you a lot better this time.  I did a simple wings and hot dogs cook yesterday, what the weekend holds depends on whether or not my wife gets over a cold/allergies she's been fighting. 

    Enjoy the weekend!!
    I raise my kids, cook and golf.  When work gets in the way I'm pissed, I'm pissed off 48 weeks a year.
    Inbetween Iowa and Colorado, not close to anything remotely entertaining outside of football season. 
  • hapsterhapster Posts: 7,431
    Going with some oak and mesquite. Seasoned and back in the fridge waiting for the egg to settle in at temp...
    Sea salt, pepper, and onion powder


    image
  • hapsterhapster Posts: 7,431
    Just to pass the time this evening...
    image
  • hapsterhapster Posts: 7,431
    Brisket on at 7pm. Might be time to recal my dome thermo before my next cook. Maverick is reading 237 grid over a plate setter leg and the dome is at just shy of 250...

    IT of meat is 45
  • ScottborasjrScottborasjr Posts: 3,482
    Those temps are pretty standard for me when I do a large piece of meat at the beginning.  Typically the grid temp will get closer to dome temp as the meat warms up in my experience.
    I raise my kids, cook and golf.  When work gets in the way I'm pissed, I'm pissed off 48 weeks a year.
    Inbetween Iowa and Colorado, not close to anything remotely entertaining outside of football season. 
  • hapsterhapster Posts: 7,431

    Those temps are pretty standard for me when I do a large piece of meat at the beginning.  Typically the grid temp will get closer to dome temp as the meat warms up in my experience.

    Thanks... They are about even right now. Even on a large; I wouldn't figure a 6lb flat as a large peice of meat in that regard.
  • hapsterhapster Posts: 7,431
    Still even and the IT is 135...
  • shtgunal3shtgunal3 Posts: 3,827
    Good luck with the brisket Hap. I hope to try my luck at brisket sometime soon.

    ___________________________________

     

     LBGE,SBGE, and a Mini makes three......Sweet home Alabama........ Stay thirsty my friends .

  • hapsterhapster Posts: 7,431
    9:12 update
    IT is 150 and the grid is at 252

    Almost a turbo brisket LOL
  • ScottborasjrScottborasjr Posts: 3,482
    Almost hoping that it starts stalling pretty soon otherwise you will be back to back brisket cooks messing with your sleep schedule.
    :|
    I raise my kids, cook and golf.  When work gets in the way I'm pissed, I'm pissed off 48 weeks a year.
    Inbetween Iowa and Colorado, not close to anything remotely entertaining outside of football season. 
  • hapsterhapster Posts: 7,431
    Might have to choke it down a bit if I want to get some zzzzz
  • EggcelsiorEggcelsior Posts: 13,420
    Go for it buddy. My 11 pounder was done in 9 hours last weekend. Must be an east coast bias.
  • cazzycazzy Posts: 8,898
    I always find that flats race out of the gate, then slow down after 150's and obviously hit the brick wall when they hit the stall.

    I think you'll be fine.
    Just a hack that makes some $hitty BBQ....
  • hapsterhapster Posts: 7,431
    10:15
    IT is at 153 and the grid is at 232

    The dome has returned to a more normal 250

    Think this little peice of magic will be in foil by 7:30am.
  • cazzycazzy Posts: 8,898
    What time are you shooting for Hap?
    Just a hack that makes some $hitty BBQ....
  • hapsterhapster Posts: 7,431
    cazzy said:

    What time are you shooting for Hap?

    Don't really have a meal time scheduled. Just figure to make it and then FTC it for a while before I fridge it or eat it depending on what's going on.
  • cazzycazzy Posts: 8,898
    hapster said:

    cazzy said:

    What time are you shooting for Hap?

    Don't really have a meal time scheduled. Just figure to make it and then FTC it for a while before I fridge it or eat it depending on what's going on.
    That's the best way IMO...just let it run its course.

    I'm throwing on a 9lb packer at midnight...thinking I'm going to go kosher salt, 16 mesh black pepper, and oak for smoke.
    Just a hack that makes some $hitty BBQ....
  • ScottborasjrScottborasjr Posts: 3,482
    Pretty sure if you are confident that your Egg has enough fuel you are good for night at this point Hap, sounds like that stall has hit.
    I raise my kids, cook and golf.  When work gets in the way I'm pissed, I'm pissed off 48 weeks a year.
    Inbetween Iowa and Colorado, not close to anything remotely entertaining outside of football season. 
  • lousubcaplousubcap Posts: 12,510
    Gotta love the challenges of the brisket-especially the flat.  You can definitely throttle the dome temp to influence the finish-line.  Given you don't have any hard "feed me" demands then make sure you are stable and enjoy the good sleep.  I'm sure it will be waiting in the AM with a smile!
    Louisville;  L & S BGEs, PBC, Lang 36; Burnin' wood in the neighbourhood.
  • hapsterhapster Posts: 7,431
    11:30 update
    Grid is at 260
    IT is at 156

    Picture via Instagram
    image
  • ScottborasjrScottborasjr Posts: 3,482
    Looks like you are on the way Hap.  Enjoy the meal whenever it comes.
    I raise my kids, cook and golf.  When work gets in the way I'm pissed, I'm pissed off 48 weeks a year.
    Inbetween Iowa and Colorado, not close to anything remotely entertaining outside of football season. 
  • chris123stockchris123stock Posts: 664
    Looking good sir.
  • hapsterhapster Posts: 7,431
    @Scottborasjr and @chris123stock thanks...

    About to get into bed and the Maverick has me at 160IT with the grid at 244. First low and slow in forever without WGWW.. Going with RO on this cook.
  • ScottborasjrScottborasjr Posts: 3,482
    Thinking you should be just fine with the RO. Want me to call you tomorrow at 630 am your time to make sure you are up? I gotta be at work at 7 am eastern.
    :D
    I raise my kids, cook and golf.  When work gets in the way I'm pissed, I'm pissed off 48 weeks a year.
    Inbetween Iowa and Colorado, not close to anything remotely entertaining outside of football season. 
  • shtgunal3shtgunal3 Posts: 3,827
    Good looking brisket so far.

    ___________________________________

     

     LBGE,SBGE, and a Mini makes three......Sweet home Alabama........ Stay thirsty my friends .

  • hapsterhapster Posts: 7,431
    Woke up to the maverick beeping...

    The IT was at 147 and the grid had fallen to 180. Of course I had stopped the beeping 2 hours ago but didn't bother getting up.

    After pulling everything out, thank you Woo3, I mixed up the coals and now the IT is 154 trending upward as is the grid which is now 187.

    Going back to bed for a few hours.
  • hapsterhapster Posts: 7,431
    And here it is finished just in time for breakfast...

    Woke up again at 6 with the IT at 195 and the grid at 300. I guess it sort of turbo finished.

    Very tender, great flavor... Just a few slices for the cook and then FTO foil towels into the oven for safe keeping a few hours. Don't have a cooler handy.

    Ill have some more pictures later; but I think I can cautiously say that I have extended my good brisket streak to 2.

    image
  • cazzycazzy Posts: 8,898
    Looks awesome Hap!!! That's a great looking bark!
    Just a hack that makes some $hitty BBQ....
  • FoghornFoghorn Posts: 4,786

    "but I think I can cautiously say that I have extended my good brisket streak to 2."

     

    Yes.  Yes, you can.

    XL BGE, Klose BYC, ProQ Excel, Weber Kettle, Firepit, Grand Turbo gasser, and a portable Outdoor Gourmet gasser for tailgating

    San Antonio, TX

  • lousubcaplousubcap Posts: 12,510
    Great result-nicely done.  Now to enjoy once you let it out of the confines of the faux oven cooler :)
    Louisville;  L & S BGEs, PBC, Lang 36; Burnin' wood in the neighbourhood.
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