Welcome to the EGGhead Forum - a great place to visit and packed with tips and EGGspert advice! You can also join the conversation and get more information and amazing kamado recipes by following Big Green Egg to Experience our World of Flavor™ at:
Facebook  |  Twitter  |  Instagram  |  Pinterest  |  Youtube  |  Vimeo
Share your photos by tagging us and using the hashtag #BigGreenEgg.

Want to see how the EGG is made? Click to Watch

You'd think I'd've learnt by now...

vb4677
vb4677 Posts: 687
in EggHead Forum
that these BGE's are freaking SUPER EFFICIENT cookers and when you follow some non-BGE recipe, ya need to lop off the estimated time by about 10-25%....

My Aaron Franklin style, 10 lb brisket did NOT take the estimated 10.5-11 hours, but rather a mere 8.5 hours...  Now I have to FTC it and wait until dinner...  Looks and SMELLS awesome! Can't wait to see how it turned out... But,  I suppose I could take a nap now, since I got up so friggin' early to get this thing started in time for din din ....



Kansas City: Too Much City for One State - Missouri side
2 Large BGE's, Instant Pot, Anova Sous Vide, and a gas smoker...
Barbeque, Homebrew and Blues...
· Share on FacebookShare on Twitter

Comments

  • Rascal
    Rascal Posts: 3,923
    Thank goodness you didn't nap first and then wake up to a vulcanized chunk of cow!!  Hope it's yummy!!~~
    · Share on FacebookShare on Twitter
  • Botch
    Botch Posts: 17,373
    I think a couple hours FTC'd help any brisket, even if it softens the bark a bit.  I always try to time that in.  

    “All you need in this life is ignorance and confidence, and then success is sure.”

                  - Mark Twain 

    Ogden, UT, USA


    · Share on FacebookShare on Twitter
  • lousubcap
    lousubcap Posts: 36,796
    Always remember "the friggin cow drives the cook."  Perhaps not your first bGE brisket.  That said, I have had the approximately same weight (within 0.5 lbs) post trim Costco and SRF briskets run from around 0.7 to 1.1 hrs/lb at the same calibrated dome temp (around 270*F).  
    And as @Botch notes the FTC especially for 3-4 hours is an enhancer.  
    My prime objective with a brisket cook is to get to the finish-line once inside the FTC window (for which I figure 6 hours).  If you go with that it definitely eases the stress to the finish-line factor.  FWIW-
    Louisville; Rolling smoke in the neighbourhood.  Life is too short for light/lite beer!  Seems I'm livin in a transitional period. CHEETO (aka Agent Orange) makes Nixon look like a saint.  
    · Share on FacebookShare on Twitter
  • StillH2OEgger
    StillH2OEgger Posts: 3,896
    I'd say finishing early definitely beats the alternative. Ask my wife, she can attest to all those times dinner has been an hour later than I quoted her.
    Stillwater, MN
    · Share on FacebookShare on Twitter
  • lousubcap
    lousubcap Posts: 36,796
    Looks like you nailed it and the consumption supports the pic.  Congrats.  
    For future reference-you should be able to FTC a brisket (even in an elcheapo cooler) for a good 4+ hours with the temp still above 140 *F or so.  Now if you have a high-end cooler it will run longer than that.  FWIW-
    Louisville; Rolling smoke in the neighbourhood.  Life is too short for light/lite beer!  Seems I'm livin in a transitional period. CHEETO (aka Agent Orange) makes Nixon look like a saint.  
    · Share on FacebookShare on Twitter
  • EggNorth
    EggNorth Posts: 1,535
    Great looking brisket,  I've given up as my last few were just so-so...time to get one going soon.
    Dave
    Cambridge, Ontario - Canada
    Large (2010), Mini Max (2015), Large garden pot (2018)
    · Share on FacebookShare on Twitter

Categories