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Info on Brisket

SimmonsFamilySimmonsFamily Posts: 41
edited November 2011 in EggHead Forum
I am going to do it big this weekend and smoke a brisket for the Razorback game. Any pointers on doing this "the right way"? I am going to get a big one and was wondering how long I should smoke it for? Thanks all.
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Comments

  • 4Runner4Runner Posts: 1,965

    First of all, it is the Gamecock game.  :P   Should be a good game.  A real test for the #1 pass defense in the nation for sure.

     

    Here is some great info for you:  http://playingwithfireandsmoke.blogspot.com/1996/03/brisket.html

     

    Good luck...with the brisket, not the game   lol

    Joe - I'm a reformed gasser-holic aka 4Runner Columbia, SC Wonderful BGE Resource Site: http://www.nakedwhiz.com/ceramicfaq.htm and http://www.nibblemethis.com/  and http://playingwithfireandsmoke.blogspot.com/2006/02/recipes.html
    What am I drinking now?   Woodford....neat
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  • ShiffShiff Posts: 1,315
    Another good source for brisket info is:

    http://bubbatim.com/Bubba_s_Brisket.php

    Try to get a packer cut brisket which has both  the point and flat portions- they usually weigh between 8 and 20 pounds.  If you  only have a brisket flat, it will be harder to cook and have it come out tender.

    Good luck

    Barry Lancaster, PA
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  • That is the game, I appreciate you wishing me luck on my cook. Don't think I will need it on the game.... :P. If the Hogs can stop starting out so slow it should be a good game. thanks  for the brisket info guys and WOO PIG!
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  • 4Runner4Runner Posts: 1,965

    Well, we have fallen behind in every game this year and our offense has been pathetic....defense is coming into its own so hard to tell if your slow start will help us or if our slow start will help you. The key to beating us is to score 21 points and at 7-1, apparently that is easier said than done.  What about a friendly wager? If we win, you change your avatar to a Gamecock and if you win, I will change mine to a Hog…just for one week.  What do you say? 

     

    Post pics of your cook later this weekend.

    Joe - I'm a reformed gasser-holic aka 4Runner Columbia, SC Wonderful BGE Resource Site: http://www.nakedwhiz.com/ceramicfaq.htm and http://www.nibblemethis.com/  and http://playingwithfireandsmoke.blogspot.com/2006/02/recipes.html
    What am I drinking now?   Woodford....neat
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  • i just did my second run on a brisket. First run was low and slow for 6 hours on egg. Second run was low and slow on egg for 3 hours, then injected, foiled, and finished in oven. Both had there merits. first run produced a great tasting smokey brisket (mixed cherry and oak chips) but was a little tough and dry. Second run produced a brisket that tasted too much like the injection i used (beef broth), but was more tender than the first run. 

    I would suggest you try the second run approach, but dont inject. Just pull the brisket at 165 internal, foil it, pour the brisket drippings that were collected during the cook over the top before closing the foil, and place in oven till internal reaches 195. Let it rest for about 30 minutes and start grubbing. 

    Good luck. Brisket is a challenge. Dont know much about the game.

    greygoose
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  • stikestike Posts: 15,597
    why the oven and not just back into the egg?
    ed egli avea del cul fatto trombetta -Dante
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  • 4Runner, I will take your wager and post a gamecock as my profile pick by Sunday if the hogs get beat. Sounds fun. This brisket is going to be a chore. It's a 10 pounder and I heard that it should be on the egg for roughly 1:30 per pound with light smoke. This is going to be alot longer than 3 hour smoke.

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  • AUWAGAUWAG Posts: 73
    When I do a brisket I do it between 180-200 but prefer 180 and do it for 12-14 hours depending on the wait. I dry rub it all over before and baste slightly towards the end. Pull it off and wrap in foil for 2 hours. By far my favorite piece of meat to cook although my wife complains about the fat content!!!
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  • AUWAGAUWAG Posts: 73
    weight* damned auto correct!

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  • Auwag, what size brisket was the one you smoked for 12 hours? Anyone ever try the v-rack? I might need to purchase due to the length of this brisket.
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  • AUWAGAUWAG Posts: 73
    Generally 12-14 lbs. I put mine straight on the grill without using the V Rack. I try to do it as "indirect heat" if that is possible on the BGE but that does involve the plate setter and putting it to the side.  The V Rack may be better but if I can I prefer to put it straight on the grill. The lowest temperature possible is my preference.

    Spicy pimento cheese on some bread with freshly cut brisket(plenty of fat is my preference!) is delicious. 
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  • I have the plate setter also but was going to use it to keep the meat off my felt ring. do you put foil on the sides of your grate?
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  • AUWAGAUWAG Posts: 73
    No I just set it to the side and never flip it. The fat melts deliciously into the meat. 
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  • And..... Do you trim your brisket or leave it untrimmed??
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  • AUWAGAUWAG Posts: 73
    Untrimmed is my preference. Depending on how much fat you like. My thought is you can always trim it off after it is cooked. 
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  • Awesome! Thanks for the word folks. I'll try to remember to post some pics.
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  • 4Runner4Runner Posts: 1,965
    4Runner, I will take your wager and post a gamecock as my profile pick by Sunday if the hogs get beat. Sounds fun. This brisket is going to be a chore. It's a 10 pounder and I heard that it should be on the egg for roughly 1:30 per pound with light smoke. This is going to be alot longer than 3 hour smoke.

    Deal.   I will do the same if we are headed home with our feathers tucked between our legs.
    Joe - I'm a reformed gasser-holic aka 4Runner Columbia, SC Wonderful BGE Resource Site: http://www.nakedwhiz.com/ceramicfaq.htm and http://www.nibblemethis.com/  and http://playingwithfireandsmoke.blogspot.com/2006/02/recipes.html
    What am I drinking now?   Woodford....neat
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  • 4Runner4Runner Posts: 1,965
    Make sure you mark your brisket so you know how the grain runs and where you want to separate the point from the flat.  Seems silly I know but after the smoke and you pull it, it just looks like a meteor and you can't hardly tell which is which.  Good luck
    Joe - I'm a reformed gasser-holic aka 4Runner Columbia, SC Wonderful BGE Resource Site: http://www.nakedwhiz.com/ceramicfaq.htm and http://www.nibblemethis.com/  and http://playingwithfireandsmoke.blogspot.com/2006/02/recipes.html
    What am I drinking now?   Woodford....neat
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  • reh111reh111 Posts: 161
    Simmons - you may have already started it but I will share a recipe I got from my friend, Tim Smith, ex-razorback player and master BGE chef - use whatever rub you like on the brisket - wrap in saran wrap and put in fridge for awhile - smoke naked at @225 - 250 for 3-4 hours - take off grill and place in foil pan - use large bottle of jalapeño peppers you get at Sam's - pour juice in that jar over the brisket - even let some peppers from the jar get into the juice - cover with foil and place back on the BGE - cook at 225 over night - this assumes that you started about 5:00 pm and put back on the grill to cook after smoking around 9:00 pm - in the morning, after a total of 17 - 18 hours, remove, wrap in foil, place in cooler and leave until ready to eat - BTW, there's no pepper or hot taste so don't worry about that - and, GO HOGS, BEAT SC!!!!!!
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  • reh111reh111 Posts: 161
    image
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  • reh111reh111 Posts: 161
    edited November 2011

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  • I have been smoking for 14 hours and it is time to wrap it tinfoil and a towel and wait until game Time. I am trying to figure out how to post a pic.
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  • I cant wait to cut into this beast!!

    photo.JPG 124K
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  • reh111reh111 Posts: 161
    Looks terrific!!!
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  • Taste even better!
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  • 4runner, looks like your up for a profile change. :) SC was in the entire game until the end, kinda scared me. Woo Pig!
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  • why the oven and not just back into the egg?
    once you apply the foil, no use wasting the lump. meat does not pick up any new flavors except from whats inside the foil. for ribs, i put it back on the egg after foiling them since there only foiled for 1 hour. for anything longer than that, its oven time.

    Greygoose
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