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.

1st Brisket Questions, any guidance?

With all the talk of briskets, I am attempting my first brisket this weekend. A few questions:

1) Should I put rub on the night before in the fridge or right before?

2) Do most people put the fat side up or down? Does fat side down protect some meat from drying out? Read a lot of conflicting thoughts.

3) Planning on FTC the brisket for several hours when it is done, does anyone put anything extra (beef broth or anything) in the foil help keep it juicy??

Probably basic questions, just an egg/brisket newb and trying to learn as much as possible.

Thanks!!!!
Ames, Iowa

Comments

  • hapsterhapster Posts: 7,445
    Oak for smoke... around 225 to 250

    Sea salt, ground peppper, and either onion or garlic salt. Right before going on is fine.

    I always go fat side down. When I FTC or FTO(foil pan in an off oven covered with towels) I don't add anything

    I like the KISS method

    Good luck. Have fun. Post pictures

    H
  • JPakaPopeJPakaPope Posts: 30
    Thanks H! Will definitely post pics...success or failure!!!!
    Ames, Iowa
  • Mattman3969Mattman3969 Posts: 7,887
    I have only done a couple and they were flats and had mixed results. Hap gives good advice and you could search for @CenTex post or the Travis method, these guys are the resident brisket pros. Are you doing a flat or a packer?

    -----------------------------------------


    2008 -Large BGE. 2013- Small BGE and 2015 - Mini. Henderson, Ky.
  • JPakaPopeJPakaPope Posts: 30
    Mattman- it is a small (12 #) packer....I've got oak chunks to add to the lump. Appreciate the advice! JP
    Ames, Iowa
  • Mattman3969Mattman3969 Posts: 7,887
    edited July 2013
    I would either salt and pepper or use Byron's Butt Rub and cook at about 250-275 Start checking for tenderness at about 190ish. I use either my thermometer probe or a skewer. When you can probe and the resistance is like butter you are ready to pull and FTC. I learned the importance of oak and at least 1hr FTC from reading CenTex instructions. Keep in mind I am no brisket pro yet.

    -----------------------------------------


    2008 -Large BGE. 2013- Small BGE and 2015 - Mini. Henderson, Ky.
  • Watch trimming too much cover fat off of the flat side!
  • TexanOfTheNorthTexanOfTheNorth Posts: 3,917
    Good luck and, we'll be looking forward to hearing how things turn out.

    Remember to slice across the grain.
    ---------------------------------------------------------------------------------
    Well, "spa-Peggy" is kind of like spaghetti. I'm not sure what Peggy does different, if anything. But it's the one dish she's kind of made her own.
    ____________________
    Aurora, Ontario, Canada
  • JPakaPopeJPakaPope Posts: 30
    Thanks everyone, appreciate the advice/help.
    Ames, Iowa
  • GriffinGriffin Posts: 7,634

    Salt and pepper only right before tossing it on on the Egg. No need to let it come to room temp for an hour, I go straight from the fridge to the counter, 50/50 salt and pepper and right on the Egg fat side down.

    Post oak for that Central Texas flavor, mesquite for South Texas. Mesquite is mo betta. ;)

    Rowlett, Texas

    Griffin's Grub or you can find me on Facebook

    The Supreme Potentate, Sovereign Commander and Sultan of Wings

     

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