Welcome to the EGGhead Forum - a great place to visit and packed with tips and EGGspert advice! You can also join the conversation and get more information and amazing kamado recipes by following Big Green Egg to Experience our World of Flavor™ at:
Want to see how the EGG is made? Click to Watch
Facebook | Twitter | Instagram | Pinterest | Youtube | Vimeo
Share your photos by tagging us and using the hashtag #BigGreenEgg.
Share your photos by tagging us and using the hashtag #BigGreenEgg.
Want to see how the EGG is made? Click to Watch
Travis, I cooked your brisket...
Options
SandBilly
Posts: 227
Fat up, everything the same except I used TX BBQ original and a coors light(because a buddy left it in my fridge)
I cooked to 205 like you recommended. It had a great flavor and was moist. The only thing is the liquid dried up at the end of the cook
I will do it again but will change beers or add more liquid of some sort, maybe pull at a lower temp just for shiggles to see, it shredded like PP, like I expected.
I cooked to 205 like you recommended. It had a great flavor and was moist. The only thing is the liquid dried up at the end of the cook
I will do it again but will change beers or add more liquid of some sort, maybe pull at a lower temp just for shiggles to see, it shredded like PP, like I expected.
Comments
-
Actually I cooked at 250 instead of the temp you suggested.
-
I'm glad you liked it. Theres a fine line between shredded and tender. Shredded tastes good but it makes it hard to serve. I end up on both sides of the line. idk about the liquid drying up.I cooked my brisket to 190 for the cook off last weekend and it was very good. Just a hair from being as done as I like them. The more I cook them, the less I think I know.Be careful, man! I've got a beverage here.
-
Well, if I had used a sharper knife, it may have been spot on. No complaints..
-
Brisket Newbie, I won't pretend I know much about it.
-
Did u have a spacer under the drip pan?Bx - > NJ ->TX!!!All to get cheaper brisket!
-
I tried it, but found the soy sauce based Allegro H & S to be prohibitively salty, even mixed with beer.
-
A brisket is still on my 'to grill' list. I just can't find the right weekend to do one. Mother's Day is coming up...I am going to shoot for then. I think I am going to try a variation of Travis's recipe. Will post pics - of course.
Categories
- All Categories
- 182.8K EggHead Forum
- 15.7K Forum List
- 459 EGGtoberfest
- 1.9K Forum Feedback
- 10.3K Off Topic
- 2.2K EGG Table Forum
- 1 Rules & Disclaimer
- 9K Cookbook
- 12 Valentines Day
- 91 Holiday Recipes
- 223 Appetizers
- 516 Baking
- 2.4K Beef
- 88 Desserts
- 165 Lamb
- 2.4K Pork
- 1.5K Poultry
- 30 Salads and Dressings
- 320 Sauces, Rubs, Marinades
- 543 Seafood
- 175 Sides
- 121 Soups, Stews, Chilis
- 36 Vegetarian
- 100 Vegetables
- 313 Health
- 293 Weight Loss Forum