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Brisket question

MickeyTMickeyT Posts: 607
edited November -1 in EggHead Forum
Just found a new meat cutter by a customer of mine that does a fine job. Prices are right there and he will order anything if the store does not carry it. I just got off the phone with him and asked if he ever carries briskets. He said not usually but he can get me one in 2 days. I asked the weight and he said about 9 lbs. I know NB has touched this subject many times. Do I want the full brisket or just the flat? he said he could do either. Also, what is the diference? Just more "Chuck O' Chest"?[p]Thanks all.[p]Mick
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Comments

  • Char-WoodyChar-Woody Posts: 2,642
    MickeyT., Makes me always think of Dolly Parton for some reason :-)
    You might like this website. Explains a lot.
    Consider the BGE cooking methods tho..times and temps.
    http://cbbqa.org/brisket1.htm

    [ul][li]Visual Brisket...[/ul]
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  • Nature BoyNature Boy Posts: 8,329
    MickeyT.,
    The whole briskets seem to come out best for me. Leftovers are righteous. And you get a different texture in the flat than you do in the point. So everyone can pick the type of meat they want. Also, there is something almost religious about laying that full chunk-o-chest on the grate, and closing the lid for the duration.[p]Need to do another one soon.
    Beers
    NB

    DizzyPigBBQ.com
    Twitter: @dizzypigbbq
    Facebook: Dizzy Pig Seasonings
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  • Nature BoyNature Boy Posts: 8,329
    Char-Woody,
    That site illustrates nicely how the flat and the point come apart...although I leave em together.
    But the photos show perfectly the difference between the flat and point, which was confusing to me at first. [p]Tanks for the link!
    NB

    DizzyPigBBQ.com
    Twitter: @dizzypigbbq
    Facebook: Dizzy Pig Seasonings
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  • Char-WoodyChar-Woody Posts: 2,642
    Nature Boy, tanks me boy...I kind thought it would grab ya a bit...lovely piece of meat. I just peeked (very quickly) at 3 baby backs and a "Buxom Butt" perkin along together. They are lookin like blue ribbon entry meats..JJ's rub all kicked up with garlic salt and ocean salt..oooooooh. The smell in me house is mind boggling..Even me pups (little people) love me more today.
    220F rock solid over drip pan..settin on those thermal rocks called firebricks..Dang I like em.
    Cheers..
    C~W[p]

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  • MickeyTMickeyT Posts: 607
    Nature Boy,[p]
    I knew you guys would chime in! Thanks to both.[p]Pics to come maybe next week.[p]Mick

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  • Nature BoyNature Boy Posts: 8,329
    Char-Woody,
    You ARE the firebrick man.
    Snoop doggy dog! Enjoy that lovely batch o pork....drink you a Guiness instead of one of those skunky Heinies.[p]Seeya
    NB

    DizzyPigBBQ.com
    Twitter: @dizzypigbbq
    Facebook: Dizzy Pig Seasonings
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  • Nature Boy, Guiness is a class beer..only for the rich and famous..I must get some..:-) BTW, I been tippy toeing around to see those incredible postings..your NB was there.
    Nuff said..heeeyaa.
    C~W

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  • ChefRDChefRD Posts: 438
    Char-Woody,
    Great link C~W, 'splains it good.
    Thanks,
    ChefRD.[p]p.s. Do you just surf "all" day??? or, just mostly?? hehehe.

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  • Char-WoodyChar-Woody Posts: 2,642
    ChefRD, I'd like to do just mostly..:-)..
    C~W

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