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.

12 hrs in to a brisket cook and it is only at 170 ?

MillsyMillsy Posts: 113
I am cooking my first brisket and I am 12 hrs in at 225 and the temp is still only 170.I would never of thought it would take this long

Comments

  • I've had a 12-pound packer take almost 24 hours before.  Just be patient and embrace the stall - the results will be worth it.

    [Northern] Virginia is for [meat] lovers.
  • MillsyMillsy Posts: 113
    I've had a 12-pound packer take almost 24 hours before.  Just be patient and embrace the stall - the results will be worth it.
    24 hrs for a brisket wow,I was kinda thinking it would only take 10-14 hrs for the total cook.
  • My experience has been 1.5-2 hours per pound, with 2 hours/lb. being far more common.  It depends on the brisket, but yeah, it takes a while.

    [Northern] Virginia is for [meat] lovers.
  • travisstricktravisstrick Posts: 5,001
    edited May 2013
    Are you cooking at 225 dome or grate temp? If its 225 dome, you may never get there.
    Be careful, man! I've got a beverage here.
  • Good point, @travisstrick.

    [Northern] Virginia is for [meat] lovers.
  • MillsyMillsy Posts: 113
    It is 225 2 in above the brisket.I have a IQUE 110 hooked up for peice of mind overnight .
  • Charlie tunaCharlie tuna Posts: 2,191
    Are you cooking at 225 dome or grate temp? If its 225 dome, you may never get there.
     
    You need to bump it up at this point, or foil it, to get it finished. 

  • FoghornFoghorn Posts: 6,307
    With a grate temp in the 250 - 275 range you can cut your time down - and the quality of the brisket is just as good. I typically have mine settled in at 220-230 before I go to bed. After a good night of sleep I check on it and raise the temp to 250 - 275 depending on my time and temp needs.

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

    San Antonio, TX

  • travisstricktravisstrick Posts: 5,001
    Good stuff so far. I cook my brisket around 280 grid.
    Be careful, man! I've got a beverage here.
  • MillsyMillsy Posts: 113
    Thanks Guys i will turn her up a bit and see if that helps
  • MillsyMillsy Posts: 113
    Well i wrapped her up and it seemed to help.It took a total of 18 hrs for her to get to 190.thanks for your help boy
  • MillsyMillsy Posts: 113
    Ok thanks for all the help it came out great.
  • Looks great!

    [Northern] Virginia is for [meat] lovers.
  • MillsyMillsy Posts: 113
    I am also wondering what the proper technique for burnt ends is too,any help would be great.
  • JaredMDJaredMD Posts: 59
    Looks great!  Making those first cuts into a brisket fresh out of the cooler is one of the best feelings in the world! ;)
    XL BGE - Baltimore, MD
  • MillsyMillsy Posts: 113
    edited May 2013
    JaredMD said:
    Looks great!  Making those first cuts into a brisket fresh out of the cooler is one of the best feelings in the world! ;)
    I was really my first one I have ever done and like you said the antisapation kills you.It came out better than I thought.I just wish I had tried to make burnt ends today though.
  • pkaboo1pkaboo1 Posts: 115

    Nice smoke ring,great looking bark,looks juicy. It looks like you nailed it.

    Be patient,1 1/2 to 2hrs. per lb. The stall can last for hours,I've heard about a second

    stall around 180.Whatever, welcome to the nut house, I mean Green Egg Forum.

    Snellville,Ga.
  • MillsyMillsy Posts: 113
    pkaboo1 said:

    Nice smoke ring,great looking bark,looks juicy. It looks like you nailed it.

    Be patient,1 1/2 to 2hrs. per lb. The stall can last for hours,I've heard about a second

    stall around 180.Whatever, welcome to the nut house, I mean Green Egg Forum.

    Thank you,I have been here for a while but It is my first brisket .They dont sell them in stores around here so I have never done one.A friend of mine just got a new egg and I was dropping some apple and oak chunks off to him and he mentioned to me that he would order one through his resturant for me and i jumped all over it.
  • Millsy said:
    pkaboo1 said:

    Nice smoke ring,great looking bark,looks juicy. It looks like you nailed it.

    Be patient,1 1/2 to 2hrs. per lb. The stall can last for hours,I've heard about a second

    stall around 180.Whatever, welcome to the nut house, I mean Green Egg Forum.

    Thank you,I have been here for a while but It is my first brisket .They dont sell them in stores around here so I have never done one.A friend of mine just got a new egg and I was dropping some apple and oak chunks off to him and he mentioned to me that he would order one through his resturant for me and i jumped all over it.
    That is a score! If he uses Sysco as his distributor, they have aged CAB Briskets. They only come in packs of 6 but they are great briskets if you can find a few guys to go in with you. 
    1- LGBE
    1- KBQ C-60 (The Dishwasher)
    I- Blackstone 36" Griddle
    1- Sweet-A$$ Roccbox Pizza Oven
    1-Very Understanding and Forgiving Wife
  • MrCookingNurseMrCookingNurse Posts: 4,628
    Someone will chime in on burnt ends, but think its pretty straight forward.

    That's a Home run right there!!!!


    _______________________________________________

    XLBGE 
  • travisstricktravisstrick Posts: 5,001
    Separate the point from the flat.
    Cut the point into 1/2 in cubes
    place in baking pan
    re season and sauce
    put back on egg with new smoke for 30-60 min. 
    Be careful, man! I've got a beverage here.
  • lakewadelakewade Posts: 383
    That looks good for your first brisket or your hundredth brisket for that matter.  Congratulations!

    -----------
    I feel a whole lot more like I do now than I did when I got here.
  • cazzycazzy Posts: 9,058
    Looks great! Off to an awesome start!!!! :)
    Just a hack that makes some $hitty BBQ....
  • lousubcaplousubcap Posts: 16,222
    edited May 2013

    Any triple or home-run is a winner-hell a single or double is quite tasty.  Congrats on a great result and you will (if not already) become your own worst critic...but enjoy the journey as it is fun and most times more fun with the supervisory adult beverages that are expected? by the BGE.  You obviously can't get that outcome without constant tweaking and supervision  And that's the story...

    :)>-
    Louisville;  L & S BGEs, PBC, Lang 36; Burnin' wood in the neighbourhood. # 38 for the win.  Life is too short for light/lite beer.  
  • r270bar270ba Posts: 763
    Man I have got to try one of these.  Excellent looking cook.  
    Anderson, SC
    XL BGE, Father's Day Gift 2012 (Thanks Fam!!!)
    Webber Kettle and Webber Summit Gasser
    Want List: Thermapen, Small BGE, Wok, Adjustable Rig, Food Saver, More $

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