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First Brisket W/ Burnt Ends

bigguy136bigguy136 Posts: 1,021
edited August 2012 in EggHead Forum

I did a flat a month ago but I thought I would try the full packer after all the help I've read on the forum here. I got a choice cut CAB packer about 13 lbs. Trimmed to about 11 lbs. Added yellow mustard, rub and covered for 24 hours. Put on at 250 grate temp, hickory smoke, indirect with water in the drip pan. 14 hours till 200° and thermopen easily slides in. Pulled, removed the point and foiled the flat in a cooler. I cubed the point, splash of apple cider vinegar and apple juice with a little more rub and back on in a CI skillet for another hour.

 

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Big Lake, Minnesota

2X Large BGE, 1 Mini Max, Stokers, Adjustable Rig

Comments

  • bigguy136bigguy136 Posts: 1,021

     

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    Big Lake, Minnesota

    2X Large BGE, 1 Mini Max, Stokers, Adjustable Rig

  • bigguy136bigguy136 Posts: 1,021

     

     

    image

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    Big Lake, Minnesota

    2X Large BGE, 1 Mini Max, Stokers, Adjustable Rig

  • travisstricktravisstrick Posts: 4,853
    Good god, man!!!!!! That is impressive. How did it taste?
    Be careful, man! I've got a beverage here.
  • anezanez Posts: 121
    wow that is all sorts of awesome. nice work
  • Looks great!  Haven't brought myself to try another brisket yet.  I've only done 1 flat so far & it was more than enough meat for just my wife & I.
  • Looks great!
  • JWBurnsJWBurns Posts: 334
    Wow you nailed it appearance wise! How did it taste?

    I'm doing my first brisket friday night for my extended family, and I gotta tell you - I'm nervous as hell!
  • bigguy136bigguy136 Posts: 1,021

    Thanks! It taste good and was moist but I'm worried it might be a little dry when I re-heat it.

    I was thinking of cutting loose the point before adding the rub. When I'm grilling it, I would stack the point where it would normally be and then when the point is done (seperate temp probe in it), I could easily pull the point without disturbing the flat. Then cut up the point and continue. Anyone tried that? 

    Big Lake, Minnesota

    2X Large BGE, 1 Mini Max, Stokers, Adjustable Rig

  • bigguy136bigguy136 Posts: 1,021
    Wow you nailed it appearance wise! How did it taste? I'm doing my first brisket friday night for my extended family, and I gotta tell you - I'm nervous as hell!


    With an egg, it will be easy. I hohnestly showed and explained every step I did. If you like it, just follow. There are so many people here that got me this far and all with great advise.

    My next one, I think I will change the rub I use. There were some dried onion in the rub and I was looking for something else. Maybe another one next weekend??

    Big Lake, Minnesota

    2X Large BGE, 1 Mini Max, Stokers, Adjustable Rig

  • Wow looks amazing. I'm jealous. I'm trying brisket again real soon. It was a super hit with the family and I see all kinda of room for improvement. Are the burnt ends juicy??

    Also @jwburns it is so easy with the egg. I did my first Saturday and was wo surprised at how good it went.


    _______________________________________________

    XLBGE 
  • bigguy136bigguy136 Posts: 1,021
    Burnt ends were a little dry when I was cutting them but after an hour in the CI pan, they were soft and chewy bites of heaven. I should've trimmed any dry edges of the flat and added those to the pan also. Will do again soon.

    Big Lake, Minnesota

    2X Large BGE, 1 Mini Max, Stokers, Adjustable Rig

  • "I should've trimmed any dry edges of the flat and added those to the pan also. Will do again soon."

    +1. I'm not a big burnt end guy but when you chop up the dry parts of the flat and sauce them, they are great. I make sandwiches out of chopped up flat- they are great

  • FxLynchFxLynch Posts: 433
    Wow looks like you had an amazing result!  
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