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Brisket ????

GrillDaddyGrillDaddy Posts: 295
edited 3:45PM in EggHead Forum
How long would it take to smoke a 2-4LB Brisket?

Comments

  • Our NickyOur Nicky Posts: 44
    Well, even with a small cut you still have to break down the collagen so I'm guessing it will take several hours at around 250F. I would have thought at least six. I do whole ones overnight for around twelve to fourteen hours to an internal around 190F and let rest for a couple of hours in a warming oven.

    I think it's more about the time it takes to make it chewable than the size of the cut
  • PopsiclePopsicle Posts: 519
    You will probably get to temp. in about 3 hrs. if you smoke at 250/275 but I don’t think you will like the results. It sounds like you have a small, very well trimmed flat that will tend to dry out and remain tough. I would recommend wrapping it after about one hr. and it should soften up a bit. Good luck with it and let us know how it comes out.
    Popsicle
    Willis Tx.
  • GrillDaddyGrillDaddy Posts: 295
    Thanks Guy, this will be my first shot at brisket. What would be the smallest size you would get for an overnight cook?

    Thanks again
  • EggSimonEggSimon Posts: 422
    I would start with a wohle packer, at least 10 pounds.

    Sounds like a lot of meat - your right :laugh: but a brisket in the 10 - 12 pound range is ideal for a first run. A smaller one dries out easier.

    Look for a beast, that has a nice fat layer on top. Perhaps ya have the chance to inject it ?
    Helps imho to keep it moist.

    Cook it fat side down @ 230 - 250 F until ya reach 160 F internal. Wrap it in foil add a bit liquid and cook it until finished. Ya don´t have a internal temp goal, goal is a tender brisket. So, poke the brisket with a tooh pic or a termo probe. If the probe goes into the brisket like in warm butter, ya have won.
    A 10 pounder taakes approx 12 - 15 hours. Great for an overnighter ;)

    Keep it for 2 hours in a cooler.


    Reheat leftovers or freeze it, after vaccumizing.
    Good look and take pics !
  • Nature BoyNature Boy Posts: 8,468
    2 and 4 is a big difference. Assuming it's 4, I think you're gonna need 7-8 hours to get it tender. Thinking 4-5 hours at 250 til you get a nice bark, then wrap tight in foil to cook another hour or two then rest for an hour or two. Just a rough idea off the top of my head, but maybe it'll help.

    Cheers!
    Chris
    DizzyPigBBQ.com
    Twitter: @dizzypigbbq
    Facebook: Dizzy Pig Seasonings
  • Nature Boy wrote:
    2 and 4 is a big difference. Assuming it's 4, I think you're gonna need 7-8 hours to get it tender. Thinking 4-5 hours at 250 til you get a nice bark, then wrap tight in foil to cook another hour or two then rest for an hour or two. Just a rough idea off the top of my head, but maybe it'll help.

    Cheers!
    Chris

    Would this technique work for tri tip as well?
  • Nature BoyNature Boy Posts: 8,468
    No, a tri-tip doesn't have near as much collagen, so it is tender if you cook it to medium rare (like a big steak or a rib roast). You could probably even eat it like sushi if you cut it thin across the grain.

    For a brisket (like a chuck roast), you need the cooking time to make a tough meat tender. You cook a tri-tip that long, it'll be tough and dry.

    Cheers, and happy cookin!
    Chris
    DizzyPigBBQ.com
    Twitter: @dizzypigbbq
    Facebook: Dizzy Pig Seasonings
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