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How long to smoke Texas-Style Brisket?
Atomic Buffalo Turds (ABTs)
Slllooww Smoked Pulled Pork Sliders with Western Carolina Sauce
Bobby Flay’s Tamarind Glazed Duck Tacos
Smoked then Grilled Chicken Wings
Down Under Lamb Lollipops with honey balsamic dipping sauce
Smoked Texas Beef Brisket
Brewster Baked Beans (Really Boston, but my folks live in Brewster, MA)
Comments
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A couple of observations-first, great menu-you are gonna be busy in the supervisory role-great eats at the finish-line. Don't have clue about the Bobby Flay brisket recipe but given the weight, he is likely cooking a flat and probably put some liquid in the foil for the duration. You have a packer (the whole thing-point and flat-link below is a great tutorial). Packers cook much differently than flats-much more forgiving due to the high fat content of the point.
So, if it were me I would cook the packer like your first brisket (which I would guess was a flat) and not go with Bobby. If you run around 300*F on a calibrated dome you can expect around 1-1.25 hrs/# regardless of method. And don't slice til ready to eat and always slice against the grain-also separate the point from flat before slicing as the grain run is different in each section. Just an opinion and we all know what those are worth-
http://www.amazingribs.com/recipes/beef/texas_brisket.html
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. -
Thanks for the tips. I have a CyberQ, so it will be calibrated. As there is going to be way too much food, what is the best way to reheat brisket? Last time I made brisket, it wasn't all that bad fresh, but reheated was terribly dry. We ended up putting it into a sauce and treating it like a braised chuck roast.--Dave from Leesburg, VA BGE XL, Viking 42", Firepit with $16 grill
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Brisket will dry quite quickly-for leftovers many chop it up, mix with Q sauce and make sandwiches with it. I only slice about what will be consumed when right off the BGE but have had good success (with flats-as about all I can get) after the cook by slicing what I want to eat, and adding very little water to it-then heating in the microwave. Others will reheat vac-sealed bags in hot water (crock pot). Either save the moisture (vac-seal) or reintroduce moisture and you will get the flavor.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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