Report Forum Abuse
It looks like you're new here. If you want to get involved, click one of these buttons!
EGG Table Forum
Rules & Disclaimer
Salads and Dressings
Sauces, Rubs, Marinades
Soups, Stews, Chilis
Weight Loss Forum
Spreading the love this
with your EGG? Virginia Willis’ three course menu is perfect for a date night! February is also National Chocolate Lover’s Month, so don’t feel guilty if you’ve been cooking a little more
than usual on your EGG. If you’re looking for something a little more savory than chocolate, try some
Roasted Chicken Flatbread
Pork Tenderloin with Honey Mustard
Big Green Egg headquarters has moved - come visit our new showroom and check out the History of the EGG Museum and the
too! 3786 DeKalb Technology Parkway, Atlanta, GA 30340.
I have never cooked a beef brisket and could use some help with a simple process, if there is such a thing.Some of the beef brisket I had in Texas was pretty good but I never tried on my first BGE.
Set your egg up for an indirect cook. Get the egg stabalized at *250-275. If you like Texas brisket, use a simple rub of salt and extra pepper. Cook until the temp of that flat is around 195-200. Pull, let it rest and slice across the grain.
Can you review indirect- is that with the platesetter and the legs up? About how long before the internal temps arrive. ALso, if anybody has a better rub besides just S&P I'm all ears.
I inject using Butchers Brisket injection. You can inject with beef broth if you want or no injection. I prefer Butcher's. Then I rub with mustard and put rub on it. I use Texas BBQ Rub-Original (google it--awesome rub for brisket or really anything). Put in fridge for 4 hours or so. I get the Egg stabilized at 225 grid. Put some hickory on and after 15 minutes, put brisket on. When it reaches 160-168, I sometimes foil if the brisket is small like a 5-6 pound flat, but if it is a packers cut (8 plus pounds) I don't foil. When the internal temp reaches about 188-190 I take off Egg, double wrap in foil and double wrap in towels and place in cooler for a few hours (the brisket will still cook when wrapped which is why I take it off at 188-190--it will end up about 5-8 degrees more). Then slice and eat. Comes out juicy and yummy.
Plate setter, legs up with dripping pan in it, put grid on top then brisket.
Oh, there are lots of rubs. you can use Lotta Bull red dirt, Dizzy Dust, and a host of others. You can use beef cubes with worcestershire saces and make a paste. Anything with a beefy flavor will work well. I just know my Texas buddies talk about a simple salt and pepper flavor being traditional and a favortie.
go to the naked whiz web site...he as a great article on beef brisket...I have followed this on numerous occasions and have not gone wrong.
Brisket is not easy so don't expect a lot from your first try. It will hit a temp and sit there so don't worry about cooking time. Just cook to 190 or so.
Learn about the search feature on the forum since there is brisket info published almost every day.
Also check out:
Two great sources of brisket cooking information are:
Barry Lancaster, PA
Where can I get the Butchers Brisket injection?
I agree with using the search feature....and trust me..there is nothing "simple" about successfully cooking brisket..
Powered by Vanilla