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First Packer Brisket

bigphilbigphil Posts: 1,380
edited July 2012 in EggHead Forum
Have a 15pound brisket going on this evening about 10 or so this evening. thinking about a grid temp of 265 also was gonna inject it and slather with mustard and a ton of rub . cooking fat side up with hickory and cherry wood . Any suggestions or am i missing anything 
Large Big Green Egg , XL Big Green Egg . BBQ Guru, Weber Kettle, Weber Q grill for road trips.
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Comments

  • nolaeggheadnolaegghead Posts: 13,657
    Sounds good to me.  I don't use mustard anymore because I'm lazy and I can't tell the difference.  If it helps get more rub to stick to the meat, then it's a good thing because you're not gonna taste it (unless you use Creole mustard, I guarantee you'll taste that)...
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  • DuganboyDuganboy Posts: 1,118
    I've started using Worchestershire sauce with the rub, per the texasbbqrub site.  Sorta makes a paste of the rub.
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  • You are in about 1 hr per lb territory at that grid temp so it will be ready by lunch time tomorrow. This is the temp I cook them and I get great results. Just didn't want you to be scratching your head at 11 am and wondering how to hold it for dinner.



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  • bigphilbigphil Posts: 1,380
    hour later than i planned but its now on  the egg . its my sons 14th B-day and his sister made him a cake so after cake and pizza . its time for a drink and let the egg do its thing 
    Large Big Green Egg , XL Big Green Egg . BBQ Guru, Weber Kettle, Weber Q grill for road trips.
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  • LizzieSampsLizzieSamps Posts: 894
    Good luck, just don't overcook like I did  L-)   But if you do, you can salvage we had the best brisket sammies EVER!  

    Also awesome that your daughter made her brother a cake!  Great parenting!!
    :-bd
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  • bigphilbigphil Posts: 1,380
    @LizzieSamps Thanks she's a great kid with a good head on her shoulders i certainly got lucky . hopefully i'll get lucky with this brisket its about 6am and internal temp is 150 
    Large Big Green Egg , XL Big Green Egg . BBQ Guru, Weber Kettle, Weber Q grill for road trips.
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  • bigphilbigphil Posts: 1,380
    10:30 about and the brisket is at 170 internal debating if i should wrap and foil with broth till around 185 or so . thinking i may just leave it ride out till done 
    Large Big Green Egg , XL Big Green Egg . BBQ Guru, Weber Kettle, Weber Q grill for road trips.
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  • 10:30 about and the brisket is at 170 internal debating if i should wrap and foil with broth till around 185 or so . thinking i may just leave it ride out till done 
    leave it alone. You'll ruin all the bark if you wrap it in broth. Just let if finish



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  • bigphilbigphil Posts: 1,380
    @Cen-Tex thats what i decided right now its at 192 internal probe melts into it really easy except for a small section of it thinking i'll let it ride a few more degrees before pulling it . Any tips on seperating the flat and point i've never done one before 
    Large Big Green Egg , XL Big Green Egg . BBQ Guru, Weber Kettle, Weber Q grill for road trips.
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  • @Cen-Tex thats what i decided right now its at 192 internal probe melts into it really easy except for a small section of it thinking i'll let it ride a few more degrees before pulling it . Any tips on seperating the flat and point i've never done one before 
    sounds right to me.

    To separate the point, put the brisket on your cutting board with the fat end closest to you. There is a layer of fat and connective tissue that you can see pretty much righ tin the center (height wise). Just take a large knife and work it in there. It should slide right through with very little resistance. It really just kind of guides it own way through. Here's a pic of before the brisket is cooked so you can kind of see that layer of fat:


    image

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  • Here's a pic after it's cooked:\


    imageimage

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  • bigphilbigphil Posts: 1,380
    @Cen-Tex Thanks !!!
    Large Big Green Egg , XL Big Green Egg . BBQ Guru, Weber Kettle, Weber Q grill for road trips.
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  • not the best pics but you get the idea



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  • jerrypjerryp Posts: 226
    An hour per pound at 265 grid temp you say.  Has that held true for you over several cooks?
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  • bigphilbigphil Posts: 1,380
    first one i did but seems for this one to be accurate pulling it very shortly 

    Large Big Green Egg , XL Big Green Egg . BBQ Guru, Weber Kettle, Weber Q grill for road trips.
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  • An hour per pound at 265 grid temp you say.  Has that held true for you over several cooks?
    It has for me. about 5 in a row since I bumped the temp up to 250-160 grid. it's right on an hr per lb or even a little less

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  • bigphilbigphil Posts: 1,380
    pulled and seperated hoping i did it right .if not still really juicy and tasty . Thanks again for your help Cen-Tex 
    Large Big Green Egg , XL Big Green Egg . BBQ Guru, Weber Kettle, Weber Q grill for road trips.
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  • man, looks awesome. I'm jealous. Looks like the top right pic is point and flat together but that's no big deal. You can still separate those and slice against the grain (make sure you are slicing everything against the grain).

    Or you can chop all that up and make chopped beef sammies. That's the way I love to eat brisket.




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  • U_tardedU_tarded Posts: 1,253
    Looks good for a first time
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  • bigphilbigphil Posts: 1,380
    forgot about the burnt ends i think i have some of the flat in it but thats fine by me i'll get it better next time 
    Large Big Green Egg , XL Big Green Egg . BBQ Guru, Weber Kettle, Weber Q grill for road trips.
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