Big Green Egg - EGGhead Forum - The Ultimate Cooking Experience...
Welcome to the EGGhead Forum - a great place to visit and packed with tips and EGGspert advice! You can also join the conversation and get more information and amazing kamado recipes by following Big Green Egg at:

Facebook  |  Twitter  |  Instagram  |  Pinterest  |  Youtube  |  Vimeo
Share your photos by tagging us and using the hashtag #EGGhead4Life.


In Atlanta? Come visit Big Green Egg headquarters, including our retail showroom, the History of the EGG Museum and Culinary Center!  3786 DeKalb Technology Parkway, Atlanta, GA 30340.

Is there hope for this brisket?

jjmillsjjmills Posts: 116
edited September 2012 in EggHead Forum
So I decided to try a different method for brisket.  I decided to use Myron Mixon's method.  2-1/2 hours @ 350 then cover with foil for another 1-1/2 hours until 205 deg.  here is my problem.  After the 2-1/2 hours it was already 205 internal.  I pulled it and FTC.  What are my chances this will not be boot leather?
 LG. BGE  Straight up Cheese head from Little Chute, WI

Comments

  • Stick it with a fork and see. 205 is 205 no matter how long it took.
    Be careful, man! I've got a beverage here.
  • jjmillsjjmills Posts: 116
    I poked it and it felt alright.  I guess i will find out in a few hours.  I might start cocktail hour a few hours early to ensure it tastes good.
     LG. BGE  Straight up Cheese head from Little Chute, WI
  • jjmills said:
    I poked it and it felt alright.  I guess i will find out in a few hours.  I might start cocktail hour a few hours early to ensure it tastes good.

    For sure interested in this one... seems quite fast, did you probe it in the thickest part, and in multiple parts?



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

  • jjmillsjjmills Posts: 116
    Yes, I probed in three different places and they where all within a few deg.  I will let you know how it goes.  Will be eating for supper.
     LG. BGE  Straight up Cheese head from Little Chute, WI
  • Im sure it will be just fine! Remember if it isn't, chop it and sauce it! Great sammys.



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

  • jjmillsjjmills Posts: 116
    I had a buddy drop off some brisket he made that was as tough as Chuck Norris.  I put it in a slow cooker with bbq sauce for a few hours and it tendered right up
     LG. BGE  Straight up Cheese head from Little Chute, WI
  • Awesome, I learned te hard way months ago that a tough brisket should never be thrown away.... Lets juts say I had a good amount of "sauce" in me and was a little upset. :)



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

  • R2Egg2QR2Egg2Q Posts: 1,652
    2 1/2 hours! How big was your brisket? I'm thinking it had to be pretty small or just a flat.
    XL, Large, Small, Mini Eggs
    Bay Area, CA
  • My guess is it was a flat.



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

  • jjmillsjjmills Posts: 116
    Just a flat.  It was 10.2 lbs. pre trimming
     LG. BGE  Straight up Cheese head from Little Chute, WI
  • lousubcaplousubcap Posts: 10,358
    That's a manly flat-you must have had a good fat cap on one side and as Travis notes-205 is 205.  You have several options as mentioned above-enjoy the eats.
    Louisville;  L & S BGEs 
    Pit Barrel Cooker
    ABC- 
  • jjmillsjjmills Posts: 116
    Well the brisket turned out good.  It was very tender but a bit on the dry side.  I have to say I was very surprised with how well it turned out for being cooked in 2 1/2 hours
     LG. BGE  Straight up Cheese head from Little Chute, WI
  • jjmills said:
    Well the brisket turned out good.  It was very tender but a bit on the dry side.  I have to say I was very surprised with how well it turned out for being cooked in 2 1/2 hours

    That's what I suspected. Brisket really needs time for the collogen to break down (that is actually where all the moisture comes from in brisket and butts). There are ssome very famous places around here that do theirs in 4 hours. I can't stand them and never order brisket from any of them when I go there.
    Keeping it Weird in the ATX
  • LoggerLogger Posts: 253
    I Agree with Cen-Tex.  But, have you calibrated your thermometer?  Maybe you were cooking hotter than you thought. 
    Mine was off by almost 30° and I didn't know it until the SGP (Smoking Guitar Player) mentioned calibrating in his forum.
    OKC area  XL - Medium
  • jjmillsjjmills Posts: 116
    Ya I calibrated it on the last cook I did. 
     LG. BGE  Straight up Cheese head from Little Chute, WI
Sign In or Register to comment.
Click here for Forum Use Guidelines.