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First Brisket Journey
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Okay-I'm hungry just reading the plan...sounds like the road to success. Perhaps an adult beverage or two for your journey:)Louisville; Rolling smoke in the neighbourhood. # 38 for the win. Life is too short for light/lite beer! Seems I'm livin in a transitional period.
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Oh without a doubt I'll be enjoying an Old Fashioned or three tonight. My vacation has begun and I'm off work for the next 9.lousubcap said:Okay-I'm hungry just reading the plan...sounds like the road to success. Perhaps an adult beverage or two for your journey:)
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My suggestion would be to have a back up: if the brisket is dry when you are slicing it, and it is starting to fall apart when slicing, have some type of sauce to brush on it before serving. If it really went south then have some buns handy with sauce ready to go. Just go with it, pull it off when it proves like butter and relax. I'll be watching for the rest of the day, lots of support here for you, and all of us learning this art form of low ams slow!
That is pure genius, and needs to be realized more often. Myself included.Bx - > NJ ->TX!!!All to get cheaper brisket! -
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Good luck. Mine going on tomorrow..
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What is the foil in the corners for? Never seen that done.
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Do you have an XL?
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Protects the ends of the meat that hang over the platesetter or whatever from direct heat of the coals...keeps from burning.
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That really works?
______________________________________________I love lamp.. -
Dunno...I've seen it used for that before. The oval stone from CGS is what I use for big/long pieces of meat.
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So how about someone tell us some more about this tin foil thing??
Brisket looks great man_______________________________________________XLBGE -
Actually, I just looked at the pic more closely, and I'm not sure what is being accomplished there. The foil is really only under the meat on one end.
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I think he said it was to cover the openings around the platesetter.Steve
XL, Mini Max, and a 22" Blackstone in Cincinnati, Ohio -
I reread and I see that now YEM....wonder why???
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maybe so the platesetter does not get so dirty from the drippings? Just a guess
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Sorry guys I'm back, I was doing some yardwork.
Yes Lizzie that is an XL.
The foil is one the corners where the brisket would be exposed to the fire at the openings of the platesetter. The angle the picture is taken, it's hard to tell, but it's protected.
I picked up that tip on the bubba Tim's site that was reference in this forum. Several of the things I've done we're tips gathered from this place. Does it work? Hell if I know. It makes sense so I figured what the heck!
Jason -
Guys if the "burn protection" thing don't work, I figure at least the foil will deflect any intergalactic signals being sent our way from Curiosity's visit to Mars.
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YUP, that makes me want an XL! Ha ha ha! Mine I had to squash onto the grate it hit the sides too, there is still an indication of where it was! I have a Lg only!
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That was my main deciding factor in getting an XL. I never wanted any regrets in not having enough real estate.LizzieSamps said:YUP, that makes me want an XL! Ha ha ha! Mine I had to squash onto the grate it hit the sides too, there is still an indication of where it was! I have a Lg only!
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Yea... A second egg is right under a gun safe on my list but it didn't even make the boss's list.JWBurns said:
That was my main deciding factor in getting an XL. I never wanted any regrets in not having enough real estate.LizzieSamps said:YUP, that makes me want an XL! Ha ha ha! Mine I had to squash onto the grate it hit the sides too, there is still an indication of where it was! I have a Lg only!
The tin foil kinda makes sense long as you get your result what's it matter! Thanks for explanation. That's a good website to find info. I always place my meat away from the holes. I don't really think flames is a worry on a low and slow. Once my meat is on its not getting opened until the maverick says its time._______________________________________________XLBGE -
You'd be surprised to how long a stall can last! I'd be worried with this tin foil dampners that it is 'shielding' but also directing all of the draft right at the brisket...._______________________________________________XLBGE
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Oh forgot to say I think everything is fine with probe placement. If you have a thermapen or other check another place or two._______________________________________________XLBGE
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Wow I promise that wasn't there when I first lookedJWBurns said:
I hit a few areas of the flat with my Thermapen, and it's all showing around that same temp. Is this normal this early?
Jason
_______________________________________________XLBGE -
Mine ds the same thing. I was expecting a 14 hour cook. Mine finished in 7
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Mine ds the same thing. I was expecting a 14 hour cook. Mine finished in 7
Well crap.. -
iPhone spell correct
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Yes, mine finished much quicker than I had expected.
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At those temps, it's about an hr per lb. It's the way I do itKeepin' It Weird in The ATX FBTX
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At those temps, it's about an hr per lb. It's the way I do it
Ok so if that holds true, it should be done at 5am. I could pull and foil it and it would hole till noon. That would be fine with me.
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