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Advice on Brisket anyone?

Smokey_PeteSmokey_Pete Posts: 14
edited April 2012 in EggHead Forum
I'll be doing my first brisket this weekend.  I just bought a 10lb brisket from the butcher.  Here are my questions:
1.  The thickness of the meat is not evenly distributed - it tapers off.  Is this how the cut normally comes?  I don't know the terminology, but on one end, there's a big, thick chunk of meat and fat, and then as you go down the length of it, it tapers off.  Should I trim to even it out, or just toss it on the grill as is?

2.  Should I trim all the fat off the top or leave it?

3.  What rough time estimate should I anticipate if cooking at 250 dome?

4.  What type of smoking wood works best?


Comments

  • lousubcaplousubcap Posts: 16,222

    While waiting for the eggsperts that cook packers here are some references that should answer your questions:

    I use chips (lots left-over from a prior life...) which I disperse throughout the lump load. Wood type, I use cherry but to each his own. After it passes the twisted fork tender test (somewhere around 190-205*F +/-) in the thickest portion of the flat I do wrap in HDAF and rest in a cooler (with towels) for at least an hour. Then open the foil and let the brisket rest for around 10-15 minutes (juices redistribute) before slicing.
    Been lucky so far.
    Check these sites for more info; <?xml:namespace prefix = o ns = "urn:schemas-microsoft-com:office:office" />

    http://www.amazingribs.com/recipes/beef/texas_brisket.html
    http://www.bubbatim.com/
    http://www.nakedwhiz.com/recipes.htm
    http://playingwithfireandsmoke.blogspot.com/1996/03/brisket.html
    All the info you will ever need. Enjoy the journey-

     

    Louisville;  L & S BGEs, PBC, Lang 36; Burnin' wood in the neighbourhood. # 38 for the win.  Life is too short for light/lite beer.  
  • Thank you lou.

    I've saved all of these links to my archive.
  • 1) yes
    2) NOOOOO! (but i do trim the "hard" fat). 
    3)12-15 hours depending on real temp. (assuming your butcher gave you a whole packer or flat. (Was it in Cryovac?)
    4)Whatever you got. traditional wood for brisket is Oak, mesquite, pecan, Hickory, but all are good

    See my Brisket Diatribe here: http://eggheadforum.com/discussion/1138317. The other links above are just as good and probably better so read them all and dig in.


    1- LGBE
    1- KBQ C-60 (The Dishwasher)
    I- Blackstone 36" Griddle
    1- Sweet-A$$ Roccbox Pizza Oven
    1-Very Understanding and Forgiving Wife
  • travisstricktravisstrick Posts: 5,001
    1) yes.
    2) trim to 1/4in thickness
    3) 8hrs
    4) hickory or misquite

    Here's a link that explains how I do it. With pics.
    Be careful, man! I've got a beverage here.
  • 1) sounds like a whole packer to me which is good

    Find a link you like and cook it up
    1- LGBE
    1- KBQ C-60 (The Dishwasher)
    I- Blackstone 36" Griddle
    1- Sweet-A$$ Roccbox Pizza Oven
    1-Very Understanding and Forgiving Wife
  • smokesniffersmokesniffer Posts: 2,016
    You are drinking again aren't you. There is no link. ;)
    Large, small, and a mini
  • travisstricktravisstrick Posts: 5,001
    Here's the link: http://eggheadforum.com/discussion/1138233/brisket-how-i-do-it/p1

    (it sets the drink down like its told)
    Be careful, man! I've got a beverage here.
  • @smokesniffer, yes I am...oh wait, you were talking to Travis......never mind. Carry on.


    1- LGBE
    1- KBQ C-60 (The Dishwasher)
    I- Blackstone 36" Griddle
    1- Sweet-A$$ Roccbox Pizza Oven
    1-Very Understanding and Forgiving Wife
  • smokesniffersmokesniffer Posts: 2,016
    @ CTS =)) O:-)
    Large, small, and a mini
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