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1st brisket
Comments
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Good Luck. Briskets are tough. Hope all goes well.Large BGE Decatur, AL
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Thanks Greenhawk, I am now at 158 meat 223 grid I think it is in "the stall" This thing is only 7 lbs I put it on at 5:30 am hoping to pull around 4:00pmLenoir, N.C.
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Thanks Travis, I am still at 158/223 do you think I'm still ok for 4pm est? Also what target temp am I looking for 195-200?Lenoir, N.C.
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piney said:Thanks Greenhawk, I am now at 158 meat 223 grid I think it is in "the stall" This thing is only 7 lbs I put it on at 5:30 am hoping to pull around 4:00pmYou're definitely good for a 4pm meal - you'll prolly go at least another two hours in the Egg, and the brisket can sit in a cooler, wrapped first in Heavy Duty Aluminum Foil and then in towels, for another four or so....FTC (foil/towel/cooler) will really improve your brisket. It allows all those juices and flavours to redistribute and absorb into the meat, instead of spilling out when you slice it. One hour is the minimum, imho...Congrats and enjoy!Large BGE and Medium BGE
36" Blackstone - Greensboro! -
I think you're fine on time. I would start checking the tenderness at about 190. Mine are usually done between 195-200.Be careful, man! I've got a beverage here.
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Thanks Travis and Marvel, I think everything to this point is ok just waiting out the stall.
Also Marvel I noticed your post on knives do you mind sharing the name of the Asian Market I am in that area every week and would love to check them out.
Lenoir, N.C. -
piney said:
Thanks Travis and Marvel, I think everything to this point is ok just waiting out the stall.
Also Marvel I noticed your post on knives do you mind sharing the name of the Asian Market I am in that area every week and would love to check them out.
Large BGE and Medium BGE
36" Blackstone - Greensboro! -
Thanks I know where Spring Garden is I will check this out. I go to Altamahaw to Glen Raven every week.Lenoir, N.C.
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piney said:Thanks Travis, I am still at 158/223 do you think I'm still ok for 4pm est? Also what target temp am I looking for 195-200?
XL and Medium. Dallas, Texas. -
Thanks Don, I was using time & temp as a rule of thumb, plus I injected this beast heavy with Au jus and beef broth. I am in a stall now at 158 where I have been for 5hrs. I hope it will pick up soon.
Thanks Gary
Lenoir, N.C. -
Well I bumped the grid to 240 and I have internal at 169 might be coming out of stallLenoir, N.C.
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Well...??? How did it turn out? Inquiring minds want to know!
XL and Medium. Dallas, Texas. -
Sorry about the delay, the brisket on Sunday was a huge success. When dinner was over there was 3 small slices left, when everything is eaten I consider that a huge complement!
Thanks again for everyones advice. I will learn to post pics so I can share some of my cooks.
Thanks again, Don, Travis, Marvel you guys were a lot of help.
Lenoir, N.C. -
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It's what we're here for. Trust me, I have received much more advice than I have given.
But...... it's early......
Glad to know the cook worked out!
XL and Medium. Dallas, Texas.
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