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Brisket today - doing it turbo

I have only egged a couple of times in the last month and a half due to being away 6 weekends in a row plus some midweek travel and a vacation.  Getting back into the saddle finally and decided to do my first Brisket.  Based on everything I have read here, I decided to try going turbo as I want to serve mid afternoon today.

Picked up a 9.75 lb packer at WalMart (only place I could find a packer).  Trimmed it up (thanks Youtube for the instructional videos) and rubbed down with the same rub I use for pork.  Got the fire built and grid temp stabilized at 300 with some Hickory chunks, put the brisket on the grill at about 8:15 AM.  An hour and a half in, the IT is up to 140, I'm expecting it to stall though.  Updates and more pics to follow.
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XLBGE, Homebrew and Guitars
Rochester, NY


  • Looks good, let us know how it goes. Does your pork rub have much sugar in it?
    Badger at heart, living in SoCal

    Carlsbad, CA
  • GK59GK59 Posts: 424
    What is the estimated time frame your expecting.4 or 6 hrs?. FTC after certain temp?

    Will be waiting for the results.

    Smitty's Kid's BBQ

    Bay City,MI

  • 10:45, IT is up to 176.  Dialed the grid temp back to 275.
    XLBGE, Homebrew and Guitars
    Rochester, NY
  • 12:00 still at 176, so I foiled.  Looking and smelling great!
    1600 x 1067 - 367K
    XLBGE, Homebrew and Guitars
    Rochester, NY
  • At 12:00 I raised the grate temp (according to maverick) to 350..  Stall ended after about 15 minutes, and at 1:00 IT was 203, so I pulled and FTC.  Total cook time was under 4 hours, I hope it is good!  Will be serving at about 3:30 with cole slaw, pasta salad, and baked beans.  I'll try to remember to take some sliced pictures.  
    Looks good, let us know how it goes. Does your pork rub have much sugar in it?
    My rub recipe is below.  Not sure if you consider this a lot of sugar.  I usually make a triple batch so I always have some on hand.  I did add some extra kosher salt to the mix before rubbing today.
    • 2 tablespoons salt 
    • 2 tablespoons sugar 
    • 3 tablespoons brown sugar 
    • 2 tablespoons ground cumin 
    • 2 tablespoons chili powder 
    • 2 tablespoons freshly ground black pepper 
    • 1 teaspoon cayenne pepper 
    • 1/4 cup paprika 

    XLBGE, Homebrew and Guitars
    Rochester, NY
  • GK59GK59 Posts: 424
    Ok. Hurry up. It's 3:22. 

    Smitty's Kid's BBQ

    Bay City,MI

  • yzziyzzi Posts: 1,133
    3:50 and waiting....
    Dunedin, FL
  • CookinbobCookinbob Posts: 847
    edited September 2013
    Sorry for the delay, but once I pulled from the cooler it was time to eat.........4:00 pulled from the cooler, sliced and served.  It was awesome.  Moist and really flavorful, still plenty hot, and the rub added some nice heat.  It really did not need any sauce, though a couple of folks added JD sauce on the side.

    I have done briskets before on a vertical smoker, but never a whole packer, and never had the temp monitoring I do today.  This was far and away the best brisket I ever did.  My son helped a team at a competition yesterday and said this was right in there.

    Only 4 hours on the grill to FTC.  Not sure I would mess with an overnighter.  This was absolutely a success, but to give credit where due, I figured it out by combing this forum.  The answers are all here!
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    XLBGE, Homebrew and Guitars
    Rochester, NY
  • thetrimthetrim Posts: 470
    That does look great.  Nice work and thanks for sharing
    XL 6/06, Mini 6/12, L 10/12
    Tampa Bay, FL
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