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Big mama jama brisket

U_tardedU_tarded Posts: 1,426
edited December 2013 in EggHead Forum
One of my coworkers got a promotion and is moving away. We are having a party and I volunteered the meat. Went to the grocer for a packer tonight and they were wiped out. Asked the butcher and he went to the back all the had was this 18+ lb monster. With limited options I took it will make due. I thought about cutting off a couple of pounds of flat to save and grind but my wife said do it all and we can freeze some for later if we need to. It lost about 3 lbs of hard fat trimming it up. I rubbed it with salt, pepper, garlic powder, and onion powder. Onto the egg stabilized at 250 draped over a rib rack to make it fit. Oak for smoke. Will post more later imageimageimageimage


  • Chris_WangChris_Wang Posts: 1,253
    Very nice.

    Ball Ground, GA

    ATL Sports Homer


  • YEMTreyYEMTrey Posts: 3,770

    Can't wait to see the results.
    XL and a Mini Max Egg in Cincinnati, Ohio
  • SmokeyPittSmokeyPitt Posts: 8,823
    Awesome.  Large egg?

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

  • 500500 Posts: 2,249
    I wonder how it's coming along so far.
    Large BGE; Midlothian, Virginia
    I like Pig Butts and I can not lie.
    "Barbecue is a journey, one meal at a time."
  • U_tardedU_tarded Posts: 1,426
    Large egg. Stalled at 151 since I woke up an hour ago 11 hours into the cook. Egg was rock solid just a click south of 250 when I got up. I'm gonna bump it up to about 325 and power this thing home.
  • U_tardedU_tarded Posts: 1,426
    edited December 2013
    13 hrs in running at 325 for the last 2.5 hours 180 internal. Snapped a quick pick, barks building nicely considering there is no sugar in the rub.

  • Nice mahogany color - looks great!  I'm always amazed by how much these things shrink when it's all said and done.  
    If the world is something you accept rather than interpret, then you're susceptible to the influence of charismatic idiots.

    In Durham, NC, where I'm kicking ass every day, even without a basket.  
  • LooperLooper Posts: 44
    That is one beautiful brisket.
  • henapplehenapple Posts: 15,577
    Please post how many lbs you end up with.
    Green egg, dead animal and alcohol. The "Boro".. TN 
  • U_tardedU_tarded Posts: 1,426
    @henapple it tipped the scales at 9 lbs 9.5 ounces after the cool before FTC. So through trimming and cooking my $3/pound brisket is now closer to $6/pound. I just pulled it for the rest.Probed like butter everywhere but I small area of the flat. It was reading 195-205 all over I think the rest will help with the tough spot. It had a nice jiggle when it went onto the counter.

  • U_tardedU_tarded Posts: 1,426
    edited December 2013
  • Dang that looks good!
    NW IA
  • U_tardedU_tarded Posts: 1,426
    edited December 2013
    Got it sliced. It's a hit at the party flat is a touch dry but overall I would give it a 8 out of 10image
  • Looks great to me!! Nicely done

    I raise my kids, cook and golf.  When work gets in the way I'm pissed, I'm pissed off 48 weeks a year.
    Inbetween Iowa and Colorado, not close to anything remotely entertaining outside of football season. 
  • Looks awesome to me
    Nowhere Indiana
  • calikingcaliking Posts: 8,316
    That's a nice looking brisky!

    #1 LBGE December 2012 • #2 SBGE February  2013 • #3 Mini May 2013
    A happy BGE family in Houston, TX.
  • DfishelDfishel Posts: 104
    Looks great!! Nice job!
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