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.

I'd like critiques on this brisket method

bigearlbigearl Posts: 25
Do we this once and it was perfect texture and bark- wise. Just wasn't the most flavorful.

16 lb brisket
Trim fat to about 1/4"
Marinate overnight in 2 cups of salt and a 2 liter of coke

When you're ready- rinse all marinade off and dry the brisket with a towel.

Massage in your chosen dry rub

Cook at 225 for 45 minutes per pound

Bast every hour or so with Pig Stand bast
huh?

Comments

  • QDudeQDude Posts: 660
    There probably isn't any need to baste it every hour.  The egg does a great job keeping food moist.  Remember, if you are looking, you aren't cooking!

    A northern Colorado Egghead since 2012!

    XL and a Small BGE.

  • What about reserving the juices? I've never done that before but would like to. Usually I put a pan of water underneath- it's usually disgusting by the end- not sure it would be salvageable... Too smokey maybe?

    I'm thinking about maybe just putting an empty pan underneath to catch the drippings? Thoughts?
    huh?
  • I have a brisket on now with a water pan on the pace setter. I put half beef stock half water with some onions and garlic in there. I usually don't use water pans but trying this out to see if I can get a better smoke ring. I never save the drippings. Sometimes for comps I will foil wrap my briskest with sauce in the foil like ribs to increase the flavor in my bark. I just do it for like the last hour of cooking.
  • I'm pretty sure you'll need more than 45 min per pound at 225. Think more like an hour to 75 min.
    "If the world is something you accept rather than interpret, then you're susceptible to the influence of charismatic idiots." - NdGT

    "The truth is, these are not very bright guys, and things got out of hand." - DT


  • glc203glc203 Posts: 41
    I'm pretty sure you'll need more than 45 min per pound at 225. Think more like an hour to 75 min.
    Agree with this. Count on at least an hour/lb. And always cook to temp (~200 degrees), not time.
  • FoghornFoghorn Posts: 5,005
    @JohnInCarolina is right.  Each brisket is different but to get under an hour per pound you usually need to be at 275 degrees or so.

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

    San Antonio, TX

  • 190 d's internal then foil & wrap.
Sign In or Register to comment.
Click here for Forum Use Guidelines.