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Going to try my first beef brisket

New to the forum but had a small BGE several years. Bought a LBGE this month and want to try doing a brisket for New Year's Day football. Anyone have any tips or suggestions? Looks like salt and pepper on the brisket, indirect with a drip pan at 250 for 14-18 hours for a 13 pound brisket. Internal temp of 195? Then wrap in foil and towles and place in a cooler for a couple of hours. One thing that's been a bit of an adjustment from my small is using enough charcoal for my large. How much should I use in my large for the brisket? Thanks.
Large, Small & Mini. Marietta, GA Go DAWGS!!


  • sumoconnellsumoconnell Posts: 1,407

    Fill the fire box all the way, you'll have plenty of lump. Sounds like you have the rest under control - good luck!
    Austin, Texas.  I'm the guy holding a beer.
  • R2Egg2QR2Egg2Q Posts: 1,945
    I'd fill it at least part way up into the fire ring. It may or may not be done at an IT of 195. I'd recommend that you start probing it for tenderness when the IT reaches 195 in the thickest part of the flat. You want that probe to go in with very little resistance. Most of the briskets I've cooked reach this in the 200-205 range but I've had a couple that held up the fight until about 210.
    XL, Large, Small, Mini Eggs, Humphrey's Weekender, Superior Smokers SS-Two, MAK 1-Star General, Hasty Bake Gourmet, Santa Maria Grill, UDS (Darth Maul), Thai Charcoal cooker, Webers: 18.5" WSM, 22.5" OTG, 22.5" Kettle Premium, WGA Charcoal, Summit S-620 NG

    Bay Area, CA
  • henapplehenapple Posts: 15,983
    Good advice above. How much lump. Reminds me of Ron Whites bit about the pilot asking everyone's weight to see how much fuel to put in...Fill 'er up.

    Green egg, dead animal and alcohol. The "Boro".. TN 
  • njlnjl Posts: 871
    Especially for long cooks, fill it at least to the fire ring.  You can always shut it down an use leftover lump for the next cook...and doing so is easier than running out and having to disassemble (remove grates and plate setter) to add more lump mid-cook.
  • Fill it to the top of the fire ring and you will have plenty of fuel.  set your temp relax and have a brew or ten.....
    Corpus Christi, Texas.  LBGE x 2, Weber Smoky Joe, and Aussie Walk-About
  • brimeebrimee Posts: 95
    Texansurf said:
    Fill it to the top of the fire ring and you will have plenty of fuel.  set your temp relax and have a brew or ten.....
    I run it with the dome temp at 300 (gets It done a little quicker). Coat the brisket with Mrs. Dash Onion and Herb and Salt Lick Dry rub, throw a drip pan on the plate setter with a beer that someone left in my fridge from the last cook and let it go to internal of 205 to 210. I have just never had a bad one. I started the New Years tradition a couple of years ago when I made one for a friend, this year I am going to cook it for New Years Eve since I don't have to work this year.
    Fairview, Texas
  • AcornAcorn Posts: 163
    TEH68-Sounds like you got your information and it looks like you are just up the road from me. Where are you getting your lump? What brand are you using?
    ~Go DAWGS!!
    Atlanta, GA  - LBGE -
  • TEH68TEH68 Posts: 62
    Thanks everyone for great advice.

    @Acorn, I still just use the BGE charcoal and pick it up at a BGE dealer in East Cobb and in Roswell.
    Large, Small & Mini. Marietta, GA Go DAWGS!!
  • NPHuskerFLNPHuskerFL Posts: 16,841
    I always load my LBGE up to the top of the fire ring and then add in my wood chunks for smoke. OFF TOPIC> should be a good game. GBR!!!
    LBGE 2013 & MM 2014
    Flying Low & Slow in "Da Burg" FL
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