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Brisket...How I did it...

DMWDMW Posts: 12,116
14lb Superior Angus Beef Choice Packer. Started it about 9:30 last night, kept it aprox 250* with some variances along the way, but pretty close.
Just salt and pepper for rub, used hickory for smoke with Fogo lump.



imageimageimage

The point and most of the flat was probing like butter when I pulled it at 6:00 tonight, a few areas of the flat could have gone a bit longer.  
Most of the flat got cut off and foodsavered and in the freezer. I'm thinking brisket chili is it's destination. 


imageimageimageimage

Served flat/point combo slices. Point was meat candy.

Thanks @cazzy for the tips going into this, helped heaps. Next time I'll give myself a bit more time or run at 275* for one this big.

Critiques welcome.

My Facebook Page where I document my cooking
Morgantown, PA

XL BGE - S BGE - KJ Jr - HB Legacy - BS Pizza Oven - 30" Firepit - King Kooker Fryer -  PR72T - 18.5" WSM - Gasser - WSJ - BS 17" Griddle - XXL BGE - Akron Jr - BS SS36" Griddle

Comments

  • That's close to how I do them now.
    Be careful, man! I've got a beverage here.
  • buzd504buzd504 Posts: 2,473
    Very nice.  How big was that one?
    NOLA
  • GQuizGQuiz Posts: 701
    You got a Motorola RAZR like @Cazzy. More importantly, did you use the Pitmaster? :))

    XL BGE; Schertz TX by way of Stow OH. #egghead4life
  • GQuizGQuiz Posts: 701
    Looks incredible, by the way.

    XL BGE; Schertz TX by way of Stow OH. #egghead4life
  • Looks fabulous!  Can't wait to try one and hope mine turns out as well. 
  • cazzycazzy Posts: 9,058
    Looks good man! What did your guests think??
    Just a hack that makes some $hitty BBQ....
  • DMWDMW Posts: 12,116
    buzd504 said:

    Very nice.  How big was that one?

    14lb pre-trim. I didn't weigh the trimmings after, but I would guess I took a pound off.
    My Facebook Page where I document my cooking
    Morgantown, PA

    XL BGE - S BGE - KJ Jr - HB Legacy - BS Pizza Oven - 30" Firepit - King Kooker Fryer -  PR72T - 18.5" WSM - Gasser - WSJ - BS 17" Griddle - XXL BGE - Akron Jr - BS SS36" Griddle
  • DMWDMW Posts: 12,116
    cazzy said:

    Looks good man! What did your guests think??

    Got rave reviews. Of course when you serve the point...the point just melted in your mouth.
    My Facebook Page where I document my cooking
    Morgantown, PA

    XL BGE - S BGE - KJ Jr - HB Legacy - BS Pizza Oven - 30" Firepit - King Kooker Fryer -  PR72T - 18.5" WSM - Gasser - WSJ - BS 17" Griddle - XXL BGE - Akron Jr - BS SS36" Griddle
  • SkinnyVSkinnyV Posts: 3,392
    Nice work looks great.
    Seattle, WA
  • That's close to how I do them now.
    Except for the boiling part, right?
    "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


  • R2Egg2QR2Egg2Q Posts: 1,939
    Nice job. Looks good!
    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
  • calikingcaliking Posts: 10,718
    Looks like ya did good!


    Good luck getting to 240k views. :ar!
    oooohhhh... you just had to rub it in :)

    #1 LBGE December 2012 • #2 SBGE February  2013 • #3 Mini May 2013
    A happy BGE family in Houston, TX.
  • DIADDIAD Posts: 186
    I'm getting the courage to try a brisket
    Chester, MD
  • Chris_WangChris_Wang Posts: 1,253
    Lookin good! I'm in the oak camp now, but my first brisket was with hickory.

    Ball Ground, GA

    ATL Sports Homer

     

  • SmokeyPittSmokeyPitt Posts: 9,820
    That's close to how I do them now.
    Wait a minute...you mean this is not actually how you do it anymore???   We feel betrayed.  

    Brisket..... How I used to do it.



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

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