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Brisket Training
Mr Holloway
Posts: 2,034
I'd like to thank ThirdEye and Bubba Tim for the info on their sites. Great stuff
This was my first go at a brisket. I actually just tasted my first brisket this summer at NiEggaraFest. It was superb.
This cook was for practice, so no stress to have it ready for a meal. I started this early in the morning so I could watch how the Egg operates.
Some pics
The brisket was rubbed with mustard then Dizzy Dust(Thanks Mike) Left in the fridge,overnight
Next morning, up at 5am and had the fire stabilized and ready to go at 7am. Brisket went on.
Now the hard part. Hands off :laugh:
Leave it alone, let the Egg do it's thing
Ran a steady 250
Had my first peek at hour 7, the smell was unbearable
This is when this bad boy settled into it's plateau for a long winters nap :laugh: It was interesting to watch. At hour 15, I had a internal temp of 196 and it was feeling pretty tender. A little corner even fell right off :evil:
It was pulled and put in a cooler.
The point was removed, seasoned and put back on for a few hours
It was getting late so I pulled the point after 3 hours and put everything in the fridge.
Just got a couple of pics the next day before guests arrived for dinner(they would NOT understand taking pics of food )
This was the point. It was chopped up mixed with some SBR. Reheated on the Egg. Amazing, simply amazing
This is a pic of the brisket. I just cleaned up the side I was picking at :evil: This is cut with the grain
We served this to our guest and they loved it. It got gobbled up pretty quick. Very tender, great beef flavour were the comments.
This was a lot of fun, and I have a great respect for this cut of meat and what it takes to cook it. Was great to see how well the Egg works on these type of cooks. Will try another real soon.
Thanks for looking
Shane
This was my first go at a brisket. I actually just tasted my first brisket this summer at NiEggaraFest. It was superb.
This cook was for practice, so no stress to have it ready for a meal. I started this early in the morning so I could watch how the Egg operates.
Some pics
The brisket was rubbed with mustard then Dizzy Dust(Thanks Mike) Left in the fridge,overnight
Next morning, up at 5am and had the fire stabilized and ready to go at 7am. Brisket went on.
Now the hard part. Hands off :laugh:
Leave it alone, let the Egg do it's thing
Ran a steady 250
Had my first peek at hour 7, the smell was unbearable
This is when this bad boy settled into it's plateau for a long winters nap :laugh: It was interesting to watch. At hour 15, I had a internal temp of 196 and it was feeling pretty tender. A little corner even fell right off :evil:
It was pulled and put in a cooler.
The point was removed, seasoned and put back on for a few hours
It was getting late so I pulled the point after 3 hours and put everything in the fridge.
Just got a couple of pics the next day before guests arrived for dinner(they would NOT understand taking pics of food )
This was the point. It was chopped up mixed with some SBR. Reheated on the Egg. Amazing, simply amazing
This is a pic of the brisket. I just cleaned up the side I was picking at :evil: This is cut with the grain
We served this to our guest and they loved it. It got gobbled up pretty quick. Very tender, great beef flavour were the comments.
This was a lot of fun, and I have a great respect for this cut of meat and what it takes to cook it. Was great to see how well the Egg works on these type of cooks. Will try another real soon.
Thanks for looking
Shane
Comments
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Nice job for your first brisket! Some nice bark on that.XL, Large, Small, Mini Eggs, Shirley Fabrication 24x36 Patio, Humphrey's Weekender, Karubecue C-60, MAK 1-Star General, Hasty Bake Gourmet, Santa Maria Grill, Webers: 14" WSM, 22.5" OTG, 22.5" Kettle Premium, WGA Charcoal, Summit S-620 NG
Bay Area, CA -
Thanks R2
-
Nicely done! I did a brisket and a picnic shoulder overnight Friday myself. Brisket has become my favorite. We had 10 people for dinner yesterday and the pulled pork and brisket was a great start to 2011. Yours looks great!
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Shane very good job, it looks outstanding.
This is very hard to admit but going into my 5th
egg year (have 3 eggs) and from Texas still not
attempted a brisket .
After your post I have to get off my butt and
out of my comfort level and just do it.
So thank you.Salado TX & 30A FL: Egg Family: 3 Large and a very well used Mini, added a Mini Max when they came out (I'm good for now). Plus a couple Pit Boss Pellet Smokers. -
Good job, Shane. Your brisket looks fantastic.
-
Hi Shane. That looks really great. I have not done a brisket yet but it is on my to do list.
How did you reheat the brisket for serving? You mentioned you heated the burnt ends on the egg, but how did you reheat the flat? Thanks!Which came first the chicken or the egg? I egged the chicken and then I ate his leg. -
Thanks Dave
It is a cook I have wanted to try since NiEggara
Shane -
Thank You Mickey
With all the info and help here. This was a fun cook.
The hardest part was tracking down a brisket :laugh:
Shane -
Thanks Ray
It was cool to watch the Egg at work -
Thanks SP
The brisket was put in the oven with some beef broth. It was re-heated at 200 for about an hour.
It came out pretty good, for being reheated, but the next one will be enjoyed asap :laugh: :laugh:
Shane -
nice cook and great pictures! glad you tried the brisket!!
-
That looks like you nailed it Shane. I have only done one so far..but more to come. Funny though I think I got mine from that same store you got yours. Mine had some fall off too. :laugh:Dave San Jose, CA The Duke of Loney
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Thanks Big A
I will keep practicing :laugh: :laugh:
Shane -
Great looking cook Shane. I have tried one brisket and it came out like a hockey puck only the hockey puck tasted better. After reading your post I think it may be time to try again.
Blair
-
:laugh: Thanks Dave :laugh:
Ya, and that little tester piece fell on the ground and had to be thrown out :laugh:
Shane -
Thanks Blair
Not having to have this ready for a meal was very helpful.
I just let the Egg cruise away
I am sure there is a hockey puck comin some day :laugh:
Shane -
Shane, You aced it!!! Looks great!Molly
Colorado Springs
"Loney Queen"
"Respect your fellow human being, treat them fairly, disagree with them honestly, enjoy their friendship, explore your thoughts about one another candidly, work together for a common goal and help one another achieve it."
Bill Bradley; American hall of fame basketball player, Rhodes scholar, former U.S. Senator from New Jersey
LBGE, MBGE, SBGE , MiniBGE and a Mini Mini BGE -
Thanks Molly
Got lots of help here for this one, thats for sure.
Have a great day
Shane -
Shane this brisket looks fantastic, didn't smoke it did you?
-
It looks like your training is over, Shane. Nice brisket.Happily egging on my original large BGE since 1996... now the owner of 5 eggs. Call me crazy, everyone else does!
3 Large, 1 Small, 1 well-used Mini -
Just got a couple of pics the next day before guests arrived for dinner(they would NOT understand taking pics of food )
:laugh:
don't worry -- they will !
nice job on the brisket -
Thanks Beli
-
Thank you Faith
When I can make one I'd serve you guys
Then I will mark as done :laugh: :laugh:
Shane -
Thanks DOW
I should have just taken the pics like I normally do
I only see these people once a year :laugh: :laugh:
Shane
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