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.

1st Brisket -- Advice Please

JKJK Posts: 93
edited 10:32PM in EggHead Forum
I'm thinking ahead to trying my first brisket this weekend and need a reality check on my plan. How does this sound? [p]1. Packer's cut of brisket, trimmed, with fat cap of 1/4 inch on the flat
2. Rub the night before with Willy's rub from Smoke & Spice
3. Next day, let sit for 45 min. before putting on Egg at dome temp of 250* with some pecan chips or chunks.
4. Cook at 250* dome temp until an internal temp of 190* (measured in the flat)
5. Wrap in foil and towels and place in a cooler for an hour.
6. Slice against grain and serve.[p]How does that sound? I've never had brisket either, so I'm really flying blind. Really looking for to it, however. Thanks in advance!

Comments

  • Nature BoyNature Boy Posts: 8,400
    JK,
    Flying blind? Sounds like you have it down. Only thing I can add is you might wanna throw some oak in with the pecan. [p]Have fun!
    Chris

    DizzyPigBBQ.com
    Twitter: @dizzypigbbq
    Facebook: Dizzy Pig Seasonings
  • willmwwillmw Posts: 41
    JK,
    Just did my first brisket a couple weeks ago...[p]Only major difference was I coated the whole thing with mustard (after the rub)and crushed a couple of large cloves of elephant garlic and spread all over the top. It was so good...we ate brisket for breakfast, lunch, dinner, snacks... It didn't last long.

  • PakakPakak Posts: 523
    If that technique doesn't work, come back and tell us. There are a few other tricks to try. [p]OH - You probably want to do it indirect, which you don't mention.
  • willmwwillmw Posts: 41
    Pakak,
    Ah yes! Forgot to mention... Did mine on a rack over a drip pan.

  • JK, Yes be sure to do it indirect with a drip pan or foil below to catch drippings. JSlot had some ideas in a thread a few days ago on basting brisket toward the end. It is worth the price of an egg just to eat brisket!! Goood stuff...

Sign In or Register to comment.
Click here for Forum Use Guidelines.