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Are you happy it’s finally National BBQ Month? While we like to BBQ year round, May is our favorite because the whole country is celebrating delicious food. If you’re new to cooking BBQ on your EGG, check out our Smoking Basics Publication...if not, proceed to some of our favorite recipes! We love Dr. BBQ’s Coffee Rubbed Brisket, Famous Dave’s Sticky Ribs and Virginia Willis’ Pulled Pork. Pair with this cheesy favorite for a winning way to start off May!

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First Brisket Journey

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Comments

  • 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. 
    easy. Other than getting up at 5am on Saturday :)

    That will work perfectly

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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. 
    easy. Other than getting up at 5am on Saturday :)

    That will work perfectly
    use lots of towels around it. it will still be piping hot at noon if you pack it well in towels

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  • JWBurnsJWBurns Posts: 334
    Will do CT. Thanks for chiming in.
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  • Wake up dude it's time to FTC!


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    LBGE & SBGE (big momma and pat)
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  • JWBurnsJWBurns Posts: 334
    edited August 2012
    Update at 8am. 

    Brisket is foiled, toweled, and in the cooler! 

    Up at 8am and the brisket was 191. I let it sit a bit longer till 194, and I that point I felt as though it passed the test. I woke up a few times during the night. She held around 153/156 pretty much the entire night. Yesterday I brought the grate temp down to 230, and at 3am, I bumped it to 250. The smell is exceptional. 

     I expect to serve at 1pm. Photobucket Pictures, Images and Photos Jason
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  • lousubcaplousubcap Posts: 6,126
    Looks like a winner.  At the risk of stating the obvious-spearate the point and flat and slice against the grain when ready to eat.  Flat grain is easy to see, the point is variable and inconsistent-just watch as you go.  Enjoy!
    Louisville
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  • JWBurnsJWBurns Posts: 334
    Looks like a winner.  At the risk of stating the obvious-spearate the point and flat and slice against the grain when ready to eat.  Flat grain is easy to see, the point is variable and inconsistent-just watch as you go.  Enjoy!
    Thanks @lousubcap

    I've been reading quite a bit on preparation and even watched a few YouTube videos on it. 
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  • Looks great man! I feel like you nailed it, and that is a great feeling! Can't wait to see the sliced pics.



    "Entrepreneurs are simply those who understand that there is little difference between obstacle and opportunity and are able to turn both to their advantage."

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  • BrownieBrownie Posts: 1,022
    Really looks great! I got half a packer on now (flat/point end). It should be reaching stall temps pretty soon. 167* now. I'm trying the same temps you chose cause I'm tired of 2hrs per lb.
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  • Nice job! Looks awesome. I think you got it.

    Brownie- sounds perfect. I'm telling you, 2 hrs per lb is not only unnecessary, it dries the brisket out. I think you'll be happy with it a little hotter.

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  • Man that looks awesome!! Congrats you did it and appears to be done well!!


    _______________________________________________

    LBGE & SBGE (big momma and pat)
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  • JWBurnsJWBurns Posts: 334
    Happy to report a successful first brisket cook.

    Good smoke ring, moist, and extremely flavorful. Two of our guests told me that they normally do not like brisket at all, but that this was exceptional. Made me
    feel good, praise all around.

    Thank you to everyone for helping me along. Some truly knowledgeable people on this board!

    I'm fat, happy, and headed to the pool!

    Photobucket Pictures, Images and Photos

    Jason
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  • lousubcaplousubcap Posts: 6,126
    Congrats on the home-run.  Enjoy and before you get too far into it-make a few notes so you have a chance of replicating down the road! 
    Louisville
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  • Nice! Sounds like a winner.

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  • That looks like a winner. Got one ready myself and interested in your total cooking time. Was it an hour/pound? Thx.
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  • Good Job...Looks Great!!!
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    Welcome to the Swamp.....GO GATORS!!!!
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  • R2Egg2QR2Egg2Q Posts: 1,652
    Nice job! Wish my first brisket looked half that good!
    XL, Large, Small, Mini Eggs
    Bay Area, CA
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  • tazcrashtazcrash Posts: 1,851
    edited August 2012
    =D>
    Bx - > NJ ->TX!!! 
    All to get cheaper brisket! 
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  • JWBurnsJWBurns Posts: 334

    That looks like a winner. Got one ready myself and interested in your total cooking time. Was it an hour/pound? Thx.


    She was 14lbs.. Took me exactly 16 hours.
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  • BrownieBrownie Posts: 1,022
    Really looks nice. Glad you enjoyed it.
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  • Great job, so happy it all worked out for you!
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