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Perfect timing. At 190 check for tenderness. I use my Thermapen and go right through from top to bottom in the flat and the ought the point. When it goes through with very little resistance, pull it. If it gets Much past 195, pull it and FTC for an hour or so. It will soften up in the rest.pantsypants said:Update : we are out of the stall and the Flat is reading 180 .... THIS IS HAPPENINIG
Keepin' It Weird in The ATX FBTX -
Thats the plan !! thanks for the help
can i drop the temp ? or do you think its irrelevant
Toronto -
No need to drop it. You still have few hours left at this temp. It can stall out again here too. If the temp is at 225, you could have 4-5 hours left. 260-270 is fine for brisket. I cook there all the time.Keepin' It Weird in The ATX FBTX
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Ok. Let it ride. If it hits 190 really quickly then you can drop the temp back down to kill some time. I like a long cooler rest so I have no problem with 3-4 hours in the cooler.Keepin' It Weird in The ATX FBTX
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Cool. Then you know what to do. Let me know if you need anything else. You know how to slice it?Keepin' It Weird in The ATX FBTX
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yes i do ,
I am going to do burnt ends and would love your input on that please ?
thanks
Toronto -
pantsypants said:
yes i do ,
I am going to do burnt ends and would love your input on that please ?
thanks
I have no input on that. I don't do them. Love brisket point and would never use it to make burnt ends. They are good though, but I'm not the expert on those by any means.
Keepin' It Weird in The ATX FBTX -
Agree with @Cen_Tex-I don't get to cook packers that often but when I do (I enjoy Dos Equis...) I don't go the burnt ends route-always enjoy the point as it is the best part of the brisket. And I'm not from Texas so factor that into the value of the above.Louisville; Rolling smoke in the neighbourhood. # 38 for the win. Life is too short for light/lite beer! Seems I'm livin in a transitional period.
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So its reading 190 and still seems pretty tough ,
there are parts that are probing like butter but this is a brisket like none i have seen as far as shape
Toronto -
Wait til the thickest part of the flat is probing smooth-you are likely around 10*F from that. The thin parts of the flat will naturally cook faster especially if they were exposed to the direct heat since you have such a huge hunk of beef.Louisville; Rolling smoke in the neighbourhood. # 38 for the win. Life is too short for light/lite beer! Seems I'm livin in a transitional period.
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sounds good !!
now all my doubt is starting to kick in !
Toronto -
No doubt. This is where the money is made. Stay the course and let it ride. Time for a beer.Keepin' It Weird in The ATX FBTX
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No doubts allowed Regardless of what you think, remember we are our harshest critics and it will be most eggcellent when time to consume. More supervisory adult beverages may be in order >-Louisville; Rolling smoke in the neighbourhood. # 38 for the win. Life is too short for light/lite beer! Seems I'm livin in a transitional period.
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pantsypants said:
the more i drink the less I doubt !!!!!
thanks
And this is how great Briskets are made. Think I'll join you so the mojo is balanced.
Keepin' It Weird in The ATX FBTX -
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Enjoy the ride-and I am quite likely a few beverages ahead of you...and a strange Sunday for me-no BGE cooks today (did fire it up yesterday) so I am just enjoying some cold ones and the run-up to the NCAA B'ball tournament. Good eats await!Louisville; Rolling smoke in the neighbourhood. # 38 for the win. Life is too short for light/lite beer! Seems I'm livin in a transitional period.
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awesome !!
Enjoy and thanks for the support !!
I really appreciate it
Toronto -
Looking great man! Good stuff!!Just a hack that makes some $hitty BBQ....
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So its at 203 felling a bit tougher than i would want but am going to ftc for 3 hours ....
thoughts ?
Toronto -
Pull it. It will soften in the rest.Keepin' It Weird in The ATX FBTX
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If you are at 203*F (calibrated in the thickest part of the flat) then I would go with the FTC. Carryover should get you to the promised land but just an opinion.Louisville; Rolling smoke in the neighbourhood. # 38 for the win. Life is too short for light/lite beer! Seems I'm livin in a transitional period.
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Oh **** !! this could be my finest work !!
Toronto -
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agreed !!
now i have 3 hours to stress out and wonder .
I opted out of the burnt ends as this thing looks and feels perfect
Toronto -
More beer. Less stress. It's all over but the eating. You did it all right so at this point, it is what it is. Enjoy.pantsypants said:agreed !!
now i have 3 hours to stress out and wonder .
I opted out of the burnt ends as this thing looks and feels perfectKeepin' It Weird in The ATX FBTX -
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Ok so this was not only the best brisket I have ever made , it was hands down the best brisket I have ever eaten .
Toronto
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