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Perfect Birthday Celebration – My First Brisket

Devil'D EggDevil'D Egg Posts: 79
edited 11:48PM in EggHead Forum
I’ve been wanting to prepare a brisket and decided to use my birthday as a perfect excuse. I had previously used a rub for 25 years from Nuemann’s Meat Market, Victoria, Texas (Neumann’s has since closed) until I was introduced to BBQ’s Fools Montreal Spice by one of the owners. It is now the family’s favorite.

BrisketontheGrill.jpg

On to BGE with the 14.85 pound packer at 11:00 PM Saturday night at 225°

ReadyforBagging.jpg

At 12:30 PM, Sunday afternoon (13 ½ hours) I placed the brisket in a large oven bag.

OvenBagged.jpg

At 5:00 PM (another 4 ½ hours) the internal temperature reached 194°. I usually try to get the internal temperature to 200°, but needed to get the next phase cooking.

Next on the grill were the vegetables, Barbeque Green Beans and Tomatoes Stuffed with Ricotta, Eggplant, and Peppers (for the Vegetarian son). This is the second time that I have cooked the Tomatoes Stuffed with Ricotta, Eggplant, and Peppers. These are truly outstanding. The recipe can be found at “The Italian Dish”,

http://theitaliandishblog.com/imported-20090913150324/2011/6/26/tomatoes-stuffed-with-ricotta-eggplant-pepper.html.

Vegetables.jpg

After resting the brisket for 2 hours (wrapped in foil and towel) in a cooler the brisket is ready to be served.

FinishedBrisket.jpg

No birthday is complete without cake. How appropriate!

BirthdayCake.jpg

Comments

  • Le Oeuf VertLe Oeuf Vert Posts: 512
    All looks good. Hope you enjoyed your birthday.
  • GriffinGriffin Posts: 7,554
    Happy Birthday! The brisket looks great. I don't think I have ever seen anybody use an oven bag on a smoker before....interesting.

    Question....How did you find out about Neumann's way up there? Or are you from Texas originally?

    Rowlett, Texas

    Griffin's Grub or you can find me on Facebook

    The Supreme Potentate, Sovereign Commander and Sultan of Wings

     

  • SmokeyPittSmokeyPitt Posts: 8,975
    It all looks great. I have an eggplant from my neighbor's garden that needs cooking so I just might have to try your recipe.

    The oven bag for the brisket is definitely interesting. I would imagine it adds a little "insurance" against the brisket turning out dry.

    Happy b'day to ya!


    Which came first the chicken or the egg?  I egged the chicken and then I ate his leg. 

  • audiggeraudigger Posts: 1
    So you cooked for 18 hours. Did you need to replenish your lump? I've only had my large for a few weeks so be kind B)

    Bob
  • Happy birthday, everything looks delicious!
  • BBQ HippieBBQ Hippie Posts: 49
    With a full load of lump. The egg will go more than 24 hours
  • I am originally from Victoria, but grew up in Pasadena, TX. Our family still resides in Victoria, but as a corporate gypsie I've not live in TX for years.
  • The last four briskets that I have cooked, I have placed them in an oven bag. This one was particularly moist and you could cut it with a fork after it was sliced.
  • I did not need to replinish the fuel load. After cooking 18 hours at 225 - 250 degrees, then moved the temperature up to 350 - 375 degrees for the Tomotoes stuffed with eggplant and BBQ beans. I've not looked at what reamins in the fire box, but there is still some lump coal.
  • Thanks for the BDay wish, the meal really turned out great.
  • Even though the Dairy Queen cake was not cooked on the BGE, being in the shape of a hamburger was fun. B)
  • David that looks great! Do you have recipe or links for the sides you made?

    I'm just a town away in Noblesville.
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