Big Green Egg - EGGhead Forum - The Ultimate Cooking Experience...
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 at:

Facebook  |  Twitter  |  Instagram  |  Pinterest  |  Youtube  |  Vimeo
Share your photos by tagging us and using the hashtag #EGGhead4Life.


In Atlanta? Come visit Big Green Egg headquarters, including our retail showroom, the History of the EGG Museum and Culinary Center!  3786 DeKalb Technology Parkway, Atlanta, GA 30340.

Brisket Help

VOLinVAVOLinVA Posts: 12
edited 7:36PM in EggHead Forum
Need help for first time brisket cook. Times, temp, set-up, and marinades/rubs.[p]Thanks

Comments

  • Nature BoyNature Boy Posts: 8,449
    VOLinVA,
    A lot depends on what your particular brisket is like. Do you have a 4 pound flat or a 10 pound whole brisket? [p]You should get great results at 225-250 dome temp, elevated over a drip pan. Some cook in v-racks in a drip pan...I like to elevate the brisket several inches over the drip pan, laying flat on a second grate. A 5 pound flat takes about 10-12 hours, and a 10 pound whole brisket takes 15-20. That is using 250 dome. Lower temps will stretch it out even more. All depends on your cooking level temp, and how active your particular brisket was when it was propelling the animal around! Prime and Choice briskets normally cook faster than Select.[p]Internal temp should be in the 185-200 range when you pull it off. I usualy pull around 190, and wrap in foil and put in a warm cooler. An hour rest (or more) will give you a wonderful product.[p]I have found that our Cow Lick rub, cut with a good bit of sugar makes my favorite rub. Or maybe something like 1/4 cup coarse ground black pepper, 1/4 cup of salt, and 1/4-1/3 cup of turbinado (or brown ) sugar...maybe a couple tsp of cumin and garlic powder. Simple is good on a brisket. Pepper is righteous on beef. [p]But you really can't go wrong with any sugarized rub. Main thing is to keep your cooker closed, and have some sort of fat to allow the meat to self baste while you cook.[p]Best of luck! It doesn't git much betta than a good chunk-o-chest.[p]Chris

    DizzyPigBBQ.com
    Twitter: @dizzypigbbq
    Facebook: Dizzy Pig Seasonings
  • VOLinVAVOLinVA Posts: 12
    Nature Boy,[p]Thanks for the help! Actually I have a 6.5lb. flat. The wife and kids are tired of PP so I thought I'd try a brisket. Nice and cool here in Richmond. I travel a good bit in the Fairfax area. Do you have any suggestions as to where I can find good lump? Not much to choose from in Richmond. [p]Have a great week-end!

  • Nature BoyNature Boy Posts: 8,449
    VOLinVA,
    There is a BBQ Galore up the road here where I get 90% of my lump. Have not tried their "new improved" house brand lately, but they sell Hasty Bake and occasionally stock BGE lump.[p]Lemme know next time you are up here, and maybe we can hook up for a beer.[p]Chris

    DizzyPigBBQ.com
    Twitter: @dizzypigbbq
    Facebook: Dizzy Pig Seasonings
Sign In or Register to comment.
Click here for Forum Use Guidelines.