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Salado test brisket
The Cen-Tex Smoker
Posts: 22,951
I feel like I've been in a bit of a brisket slump lately so I wanted see if I could dial one in before I go to Salado in a few weeks. I went back through a lot of notes that Cazzy and I have shared over the past year or so, I reread a few of the articles I've gleaned hints from over the years, drank a bunch of Titos (this is critical to a successful cook) and lit the egg.
Well, whatever I did worked. This is probably the 2nd best I've ever made and probably the best non-Wagyu ive ever made. It was a 12lb prime packer from Costco. Rub was course black pepper, salt, granulated garlic. I did use a binder of a little mustard cut with pickle juice. I don't normally use a binder but probably will from now on. TFJ even noticed the bark was "different" (better). I don't know if it was the binder but the bark was perfect from the thinnest part of the flat to the thickest part of the point. I've had a lot of waste on my Briskets lately but every bite in this one was perfect. Might be the first time I've pulled that off without wrapping.
I cooked at 235 with the cyberQ and I'll do that from now on as well. Seemed to be the perfect temp to get it done with no charred spots in the crust.
It was probably 10.5 lbs after trimming and it cooked in exactly 12 hrs. It had rendered out at 195 and maybe could have been pulled at 190. In between my normal choice cooks (200) and the SRF (185). It was super jiggly like the SRF and the flat was much more tender and moist than most choice I've cooked.
I used B&B oak lump for the first time in probably 10 years. Last time I used it, it was very difficult to light and super sparky. I don't know if they have made a change but I really liked it. Reminded me a lot of Ozark Oak. Had some sweet smokiness to it but the smoke was clean and added to the cook (I think OO is that way too). Anyhow, it ran 14 hours at 235 and is currently in its 5th hour of a clean burn at 600. Looks like it's just starting to taper down. It was $11.50 for a 20lb bag and I can get it at any grocery store in austin so I'm pretty happy- with this one bag anyway. I have another that ill pay a little more attn to as inside it. So far, so good.
Thats about all I have to say about that.
Well, whatever I did worked. This is probably the 2nd best I've ever made and probably the best non-Wagyu ive ever made. It was a 12lb prime packer from Costco. Rub was course black pepper, salt, granulated garlic. I did use a binder of a little mustard cut with pickle juice. I don't normally use a binder but probably will from now on. TFJ even noticed the bark was "different" (better). I don't know if it was the binder but the bark was perfect from the thinnest part of the flat to the thickest part of the point. I've had a lot of waste on my Briskets lately but every bite in this one was perfect. Might be the first time I've pulled that off without wrapping.
I cooked at 235 with the cyberQ and I'll do that from now on as well. Seemed to be the perfect temp to get it done with no charred spots in the crust.
It was probably 10.5 lbs after trimming and it cooked in exactly 12 hrs. It had rendered out at 195 and maybe could have been pulled at 190. In between my normal choice cooks (200) and the SRF (185). It was super jiggly like the SRF and the flat was much more tender and moist than most choice I've cooked.
I used B&B oak lump for the first time in probably 10 years. Last time I used it, it was very difficult to light and super sparky. I don't know if they have made a change but I really liked it. Reminded me a lot of Ozark Oak. Had some sweet smokiness to it but the smoke was clean and added to the cook (I think OO is that way too). Anyhow, it ran 14 hours at 235 and is currently in its 5th hour of a clean burn at 600. Looks like it's just starting to taper down. It was $11.50 for a 20lb bag and I can get it at any grocery store in austin so I'm pretty happy- with this one bag anyway. I have another that ill pay a little more attn to as inside it. So far, so good.
Thats about all I have to say about that.
Keepin' It Weird in The ATX FBTX
Comments
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Keepin' It Weird in The ATX FBTX
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Better to be lucky than good any day! Most eggcellent right there. Gonna be tough to top that at Salado, especially with the external influences...but a great challenge to undertake!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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Looks fantastic!Using a MBGE,woo/w stone,livin' in Hayward California," The Heart Of The Bay "
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That looks perfect. Tell me more about the mustard/pickle juice binder? Did you use the pickle juice to thin the mustard before applying?
They/Them
Morgantown, PA
XL BGE - S BGE - KJ Jr - HB Legacy - BS Pizza Oven - 30" Firepit - King Kooker Fryer - PR72T - WSJ - BS 17" Griddle - XXL BGE - BS SS36" Griddle - 2 Burner Gasser - Pellet Smoker -
lousubcap said:Better to be lucky than good any day! Most eggcellent right there. Gonna be tough to top that at Salado, especially with the external influences...but a great challenge to undertake!
Keepin' It Weird in The ATX FBTX -
A++++++++LBGE& SBGE———————————————•———————– Pennsylvania / poconos
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Looks like a winner to me
Location- Just "this side" of Biloxi, Ms.
Status- Standing by.
The greatest barrier against all wisdom, the stronghold against knowledge itself, is the single thought, in ones mind, that they already have it all figured out. -
That is brisket perfection right there. The bark is unreal (and perfect uniformity).Ajax, ON Canada(XL BGE, MED BGE, La Caja China #2, and the wife's Napoleon gasser)
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That looks real good....Waiting for the one in Salado...Those will be my fingers going for the burnt pieces. Didn't get a chance to call you on Saturday. Try later to get some of the Applewood pellets.Large, small and mini now Egging in Rowlett Tx
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I thought Tito's was pickling juice....Green egg, dead animal and alcohol. The "Boro".. TN
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Austin Egghead said:That looks real good....Waiting for the one in Salado...Those will be my fingers going for the burnt pieces. Didn't get a chance to call you on Saturday. Try later to get some of the Applewood pellets.
The burnt ends were awesome. I remeber from last year- you have fast fingers!Keepin' It Weird in The ATX FBTX -
Nicely done!!!LBGE, Mechanicsville, Va., LBGE, Duck, NC, XLBGE Wake, Va.
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Amazing - looking forward to meeting you and your brisket in Salado!"I've made a note never to piss you two off." - Stike
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JohnInCarolina said:Amazing - looking forward to meeting you and your brisket in Salado!Keepin' It Weird in The ATX FBTX
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Very Nice. I don't see any resemblance of a slump here at all.Large, small, and a mini
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Upon further review, that is about the best formed brisket I have seen-no real taper to the flat so a much better chance of getting it right. Dang-you may want to buy a lottery ticket!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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Nailed it...
MSV Chill Spot
Chester County, PA
http://egginwithedward.blogspot.com/
http://edwardhardingphotography.zenfolio.com/ -
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Woo hoo!! That looks absolutely amazing!! So glad y'all will be in Salado!! We have something to give you there.
KelleyEgging with No Joke Smoke (Bruce), enjoying small town life in Brenham, TX., the home of Blue Bell Ice Cream. BGEs: XL, Medium, 1 MiniMax. 36" CookRite Commercial Griddle, and a Shirley Smoker. -
nice... @The Cen-Tex Smoker Isnt the pickle juice and mustard how John Lewis does it.... I read about that but have yet to try it
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yogi84 said:nice... @The Cen-Tex Smoker Isnt the pickle juice and mustard how John Lewis does it.... I read about that but have yet to try itKeepin' It Weird in The ATX FBTX
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EggObsessed said:Woo hoo!! That looks absolutely amazing!! So glad y'all will be in Salado!! We have something to give you there.Keepin' It Weird in The ATX FBTX
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I've picked up B&B at HEB several times, I've avoided the mesquite but the oak is fine - I think they have a hickory as well that I've used. The Central Market lump is good too, just a little spendy.
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Fantastic brisket btw.
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Looks spectacular, I'll be right over.LBGE & SBGE. Central Texas.
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Legume said:I've picked up B&B at HEB several times, I've avoided the mesquite but the oak is fine - I think they have a hickory as well that I've used. The Central Market lump is good too, just a little spendy.Keepin' It Weird in The ATX FBTX
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I'm not worthy sir
Location- Just "this side" of Biloxi, Ms.
Status- Standing by.
The greatest barrier against all wisdom, the stronghold against knowledge itself, is the single thought, in ones mind, that they already have it all figured out. -
Perfect! I found that 235℉ using the Stoker seemed to be a sweet spot on brisky too. Seems to deliver consistent results.LBGE 2013 & MM 2014Die Hard HUSKER & BRONCO FANFlying Low & Slow in "Da Burg" FL
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Yes, please do get it right.... I didn't get any of it last year I have fond memories of the 2013 Salado Brisket. It was perfect.#1 LBGE December 2012 • #2 SBGE February 2013 • #3 Mini May 2013A happy BGE family in Houston, TX.
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