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Brisket is done...

I started to go the injection and crutch method till Centex threatened to kick my ass. My 3rd packer. ..With previous fails. 13.5 lbs, loaded fire box with hickory chunks and Ozark Oak set to ride at 220 overnight with the help of the digiq.
First, the digiq was a champ. Held 220 all night through heavy, heavy rain. The backup maverick read 230 but close enough. Grid, not dome.
Thunder woke me at 3 am so I went to check the egg..steady at 220. Woke and checked the temp at 7:30...220. After going back inside I thought maybe I should check the brisket temp, it was done. 205 throughout and tender enough to set the thermapen in by its own weight. 16 hours was quicker than I thought but it is what it is. Coolered it for a while then cut it, bagged it for my friends and cubed the flat for brisket chili.
It was the best brisket I've ever had. Maybe it was too tender..almost pulled brisket. I don't care. The taste is phenomenal. All the credit and many, many thanks goes to the brisket king Centex for walking me through the cook. I only got about 7 lbs of meat from a 13.5 cut. Don't know if that's good or bad. All but a sandwich will be gone..means another brisket next week.
Green egg, dead animal and alcohol. The "Boro".. TN 
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Comments

  • gpsegggpsegg Posts: 411
    That looks fantastic! Hit it out of the park.....Enjoy!
    George
    Palm Beach Gardens, Fl and Blairsville, Ga.
  • Looks terrific HA. I have never really nailed a brisket. Think it is because of the Canadian beef.

    Steve 

    Caledon, ON

     

  • bud812bud812 Posts: 1,839
    Ya nailed it dude. ^:)^ Now drink a beer or eighteen.  :D

    Not to get technical, but according to chemistry alcohol is a solution...

    Large & Small BGE

    Stockton Ca.

  • minniemohminniemoh Posts: 2,099
    Looks awesome - congrats! I've yet to nail a brisket the conventional way. Best one I've made to date used the Travis Method.

    The last one I made the conventional way was pretty moist but I cut it wrong so it seemed really tough. Chock another one up to lesson learned. Might have been a little too "in-the-bag" by the time that one was finished leading to the cutting error. At least I still have all my fingers.
    L x2, M, S, Mini and a Blackstone 36. She says I have enough now....
    eggAddict from MN!
  • GATravellerGATraveller Posts: 5,159
    Looks awesome.  Have to agree that the DigiQ is such a great tool.  Thanks for the pics.

    "Social media gives legions of idiots the right to speak when they once only spoke at a bar after a glass of wine, without harming the community [...] but now they have the same right to speak as a Nobel Prize winner. It's the invasion of the idiots."

                                                                                  -Umberto Eco

    2 Large
    Peachtree Corners, GA
  • henapplehenapple Posts: 15,983
    Thanks guys. It was nice to get a win on such a crappy night.
    Green egg, dead animal and alcohol. The "Boro".. TN 
  • RLeeperRLeeper Posts: 480
    What was your rub?
    Extra Large, Large, and Mini. Tucker, GA
  • Damn dude! Home run. Look at that bark.  ^:)^
    1- LGBE
    1- KBQ C-60 (The Dishwasher)
    I- Blackstone 36" Griddle
    1- Sweet-A$$ Roccbox Pizza Oven
    1-Very Understanding and Forgiving Wife
  • and I didn't do anything but tell you not to wrap it or inject it and just do it the old school way. Now you know.


    1- LGBE
    1- KBQ C-60 (The Dishwasher)
    I- Blackstone 36" Griddle
    1- Sweet-A$$ Roccbox Pizza Oven
    1-Very Understanding and Forgiving Wife
  • henapplehenapple Posts: 15,983
    Tru dat
    Green egg, dead animal and alcohol. The "Boro".. TN 
  • SmokeyPittSmokeyPitt Posts: 9,820
    I would have knee replacement surgery just to get some of that brisky.  


    Which came first the chicken or the egg?  I egged the chicken and then I ate his leg. 

  • FoghornFoghorn Posts: 6,307
    Do a few more like that and we'll be calling you the brisket king. 

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

    San Antonio, TX

  • Dig!
    In the  Hinterlands between Cumming and Gainesville, GA
    Med BGE, Weber Kettle, Weber Smokey Joe, Brinkman Dual Zone, Weber Genesis Gas Grill and portable gasser for boating
  • CookinbobCookinbob Posts: 1,690
    Man does that look good!
    XLBGE, Small BGE, Homebrew and Guitars
    Rochester, NY
  • looks great fantastic bark but almost no smoke ring I wonder why 
    2 Large Eggs and a Mini 2 Pit Bulls and a Pork shoulder or butt nearby and 100% SICILIAN
    Long Island N.Y.
  • calikingcaliking Posts: 10,744
    Whoa. That brisket is farkin awesome. Home run for sure. Second pic got me all tingly for some reason.

    #1 LBGE December 2012 • #2 SBGE February  2013 • #3 Mini May 2013
    A happy BGE family in Houston, TX.
  • henapplehenapple Posts: 15,983

    looks great fantastic bark but almost no smoke ring I wonder why 

    Not sure. I know that's a bragging right among bbq folks but it didn't affect the taste. I've seen post about putting a little Kingsford in but it doesn't bother me.
    Green egg, dead animal and alcohol. The "Boro".. TN 
  • Nice.  One of these days I'll try a Brisket again, you give me hope.
    Simi Valley, California
    LBGE, PBC, Annova, SMOBot
  • henapplehenapple Posts: 15,983
    I'm sure the cut of meat really makes a difference. First meat I've ever purchased at Sams that I liked. Choice cut.
    Green egg, dead animal and alcohol. The "Boro".. TN 
  • hapsterhapster Posts: 7,445
    Really nicely done!!!

    We have some crappy weather now and this weekend. Thinking about getting a brisket tomorrow after I get done at the DMV (however long that f'ing takes)

    Nice to hear the digiQ did it's thing thru the rain...

    Enjoy!
  • yogi84yogi84 Posts: 188
    Looks good henaple
  • If it wasn't for this crazy weather i might just leave H-ville for the Boro and a sammidge.
    Hendersonville, TN.
  • The Cen-Tex SmokerThe Cen-Tex Smoker Posts: 17,339
    edited December 2013
    After seeing this I got the major jones to do a brisket. I have been to 6....count em, 6 stores today and not one single choice packer. Called Sam's and only flats. Called Whole Foods..........of course they have one.......$6 per lb. No thanks.

    Randall's (Safeway) has CAB flats at a fair price and select packers. I may have to do a freaking select packer tonight. What the hell has this world come to. This is Austin Freaking Texas not New Hampshire. Where's the damn choice packers??????????

    Guess they sent them up to Murfreesboro where people make freaking chili out of them.




    B-)
    1- LGBE
    1- KBQ C-60 (The Dishwasher)
    I- Blackstone 36" Griddle
    1- Sweet-A$$ Roccbox Pizza Oven
    1-Very Understanding and Forgiving Wife
  • henapplehenapple Posts: 15,983
    I hate flats. ..yes, there'll be beans in the chili.
    Green egg, dead animal and alcohol. The "Boro".. TN 
  • You are lucky, I was in Whole Foods yesterday for the first time. They sell their meat at like $2.99 ...per 100 grams.

    Steve 

    Caledon, ON

     

  • Nothing better than a good brisket...
  • You are lucky, I was in Whole Foods yesterday for the first time. They sell their meat at like $2.99 ...per 100 grams.
    that's only like $13 per lb no? You can't sniff a steak for that at WF down here. 
    1- LGBE
    1- KBQ C-60 (The Dishwasher)
    I- Blackstone 36" Griddle
    1- Sweet-A$$ Roccbox Pizza Oven
    1-Very Understanding and Forgiving Wife
  • henapplehenapple Posts: 15,983

    You are lucky, I was in Whole Foods yesterday for the first time. They sell their meat at like $2.99 ...per 100 grams.

    3 bucks for 100 grams..you'd put the meth business on its head ...breaking bad.
    Green egg, dead animal and alcohol. The "Boro".. TN 
  • calikingcaliking Posts: 10,744
     Where's the damn choice packers??????????

    Guess they sent them up to Murfreesboro where people make freaking chili out of them.


    I heard that one of the HEB's here has Kobe packers for 5.97/lb

    #1 LBGE December 2012 • #2 SBGE February  2013 • #3 Mini May 2013
    A happy BGE family in Houston, TX.
  • EggcelsiorEggcelsior Posts: 13,959
    Christ henapple. CT is really gonna kick your ass now. Hickory instead of oak and you misappropriated travis' title instead of his proper salutation, Captain Brisket.

    He's keeping the ass - kicking at Salado on the ninja down low but then you threaten to pervert chili into meat and bean stew.

    Brother's gonna bring the wood at Salado, dude - post oak style.

    Check yo ' self before you wreck yo' self, fool.





    /nice cook, BTW.
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