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Does size matter?

timekpr1timekpr1 Posts: 151
edited September 2012 in EggHead Forum
I want to try my hand at a brisket and butt.  There are just 2 of us though.  My questions then.  Is there a minimum size that is worth firing up the Egg for?  Is there a minimum size for the quality of flavor?
Mama always said, Grilling was like a box of chocolates.  You never know what you're gonna get.
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Comments

  • Yep. 10lb packer brisket. That's the smalles I'd do.
    Be careful, man! I've got a beverage here.
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  • reh111reh111 Posts: 150
    No, I don't think there's a minimum size for the quality of flavor.  However, there is a difference in how much you can cook.  I'm like you - only 2 of us - so I bought a medium - I've said it before on here and I'll say it again - BUY A LARGE - virtually all of the accessories are made for the large - the accessories that say they will work on either a large or a medium, really don't work on a medium - e.g. the rib rack - you can't get a good size brisket on a medium - I've had to cut mine into two pieces - you can't get whole racks of ribs (at least the ones you buy from Sams) on a medium - I have to cut them in half and if you buy the 3 pack, all 6 of the halves don't fit without stacking some on top of the others - 

    I really would buy a large, even if there's only two of you - that's the rationale I used and I've regretted it ever since - even though I love my egg and cook on it all the time.
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  • I've never done a brisket but I have done a 4lb butt before. Came out just as good as any 11lb butt I've done. No diff at all. A lot of times people buy them for SAMs club or Costco and it is one small and one large together.
    Boom
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  • For the record.... Everything is worth firing up the Egg for! :)
    2 Large Eggs and no chickens. How's that work? :)
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  • LitLit Posts: 3,650
    The shoulder there is no size the brisket there is. You need to make sure you get a packer brisket with the point and flat. The flat by itself dries out very easy and the point is the best part anyways.
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  • I'd suggest buying a foodsaver to freeze small portions of both pork and brisket.  Cook regular sized butts and briskets and have the freezer stocked with meal sized portions that can be prepared rather quickly and come out almost as fresh tasting as when you wrapped them.

     

    -SMITTY     

    from SANTA CLARA, CA

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  • BrownieBrownie Posts: 1,022

    I'd suggest buying a foodsaver to freeze small portions of both pork and brisket.  Cook regular sized butts and briskets and have the freezer stocked with meal sized portions that can be prepared rather quickly and come out almost as fresh tasting as when you wrapped them.

    That's my response too.
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  • reh111reh111 Posts: 150
    Uh, I may have had a brain fart  :D
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