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Going to try a different approach

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Comments

  • cazzycazzy Posts: 8,808
    edited November 2012
    henapple said:
    I tried the mustard/Worcestershire rub with sea salt and cracked pepper on my last prime rib roast. It produced a great bark. Not sure you could use it on brisket though.
    I'm still kinda in the "I don't ever want to squeeze mustard on my meat" camp. Lol
    There's so many things I could say...but don't want a flag.
    LOL...I read ya loud and clear.  :P
    Just a hack that makes some $hitty BBQ....
  • I'm anxious to try it. I take some pride in my brisket and am very happy with the way I do it now which is rub with a heavy garlic, pepper, salt type rub so I don't think I'm too far off on just salt/pepper like franklins. I do use an injection tho and I've found it to work pretty well too. I am still off on my timing as well, I cook mine about 275, and my last cook off I had to pull it off the egg about 5 hours before turn in. Not ideal, but I did win 1st brisket so I can't complain. I have found about 275 is about optimal temp from all my experiments or at least it works best for me.. The one thing I do like is pecan wood, rather than oak. My next one I am doing salt/pepper mix, my injection with pecan. Thanks for letting us know how it turned out.
  • cazzycazzy Posts: 8,808
    friscoag said:
    I'm anxious to try it. I take some pride in my brisket and am very happy with the way I do it now which is rub with a heavy garlic, pepper, salt type rub so I don't think I'm too far off on just salt/pepper like franklins. I do use an injection tho and I've found it to work pretty well too. I am still off on my timing as well, I cook mine about 275, and my last cook off I had to pull it off the egg about 5 hours before turn in. Not ideal, but I did win 1st brisket so I can't complain. I have found about 275 is about optimal temp from all my experiments or at least it works best for me.. The one thing I do like is pecan wood, rather than oak. My next one I am doing salt/pepper mix, my injection with pecan. Thanks for letting us know how it turned out.
    Yeah, you definitely aren't far off for sure.  Congrats on your 1st brisket.  Haven't tried pecan wood nor have I ever injected...pecan will happen well before the injection ever will.  That's mainly because I'm a lazy cook. lol

    No problem...happy to share.  In the end, I learned something so I consider it a good cook.
    Just a hack that makes some $hitty BBQ....
  • cazzy said:
    friscoag said:
    I'm anxious to try it. I take some pride in my brisket and am very happy with the way I do it now which is rub with a heavy garlic, pepper, salt type rub so I don't think I'm too far off on just salt/pepper like franklins. I do use an injection tho and I've found it to work pretty well too. I am still off on my timing as well, I cook mine about 275, and my last cook off I had to pull it off the egg about 5 hours before turn in. Not ideal, but I did win 1st brisket so I can't complain. I have found about 275 is about optimal temp from all my experiments or at least it works best for me.. The one thing I do like is pecan wood, rather than oak. My next one I am doing salt/pepper mix, my injection with pecan. Thanks for letting us know how it turned out.
    Yeah, you definitely aren't far off for sure.  Congrats on your 1st brisket.  Haven't tried pecan wood nor have I ever injected...pecan will happen well before the injection ever will.  That's mainly because I'm a lazy cook. lol

    No problem...happy to share.  In the end, I learned something so I consider it a good cook.

    I used pecan quite a bit but have gone all oak on beef since then. It makes a big difference to me.
    Keeping it Weird in the ATX
  • Well ya sold me. Oak it is next time then.
  • friscoag said:
    Well ya sold me. Oak it is next time then.

    I think you'll like it. I like pecan too but there is something about Oak on Brisket that is money
    Keeping it Weird in the ATX
  • brycosbrycos Posts: 137
    red oak? white? What is post oak?
  • brycos said:
    red oak? white? What is post oak?
    You can use any oak. Red is traditional for Tri Tip but I use whatever is available. Post Oak is a white oak that got it's name because that's what people used as the posts for their barbed wire fences. It's smaller than most oaks and many of the limbs are perfect diameter to use as fence posts. They are everywhere down here and very common for BBQ


    Keeping it Weird in the ATX
  • cazzycazzy Posts: 8,808


    brycos said:

    red oak? white? What is post oak?

    You can use any oak. Red is traditional for Tri Tip but I use whatever is available. Post Oak is a white oak that got it's name because that's what people used as the posts for their barbed wire fences. It's smaller than most oaks and many of the limbs are perfect diameter to use as fence posts. They are everywhere down here and very common for BBQ




    Good info cen!
    Just a hack that makes some $hitty BBQ....
  • brycosbrycos Posts: 137
    brycos said:
    red oak? white? What is post oak?
    You can use any oak. Red is traditional for Tri Tip but I use whatever is available. Post Oak is a white oak that got it's name because that's what people used as the posts for their barbed wire fences. It's smaller than most oaks and many of the limbs are perfect diameter to use as fence posts. They are everywhere down here and very common for BBQ

    Thanks!  That's good news! I can get white oak!!

  • brycos said:
    brycos said:
    red oak? white? What is post oak?
    You can use any oak. Red is traditional for Tri Tip but I use whatever is available. Post Oak is a white oak that got it's name because that's what people used as the posts for their barbed wire fences. It's smaller than most oaks and many of the limbs are perfect diameter to use as fence posts. They are everywhere down here and very common for BBQ

    Thanks!  That's good news! I can get white oak!!

    perfect. Give it a try. I think you will enjoy the flavor- especially on beef.


    Keeping it Weird in the ATX
  • GriffinGriffin Posts: 7,489
    Looks like it came out pretty darn good. Always fun, and a bit nerve racking, to try somethinig new on briskets. I start to worry halfway through the cook. You invest all that time and you don't want to screw it up. It's been forever since I've done a brisket, need to do one soon, but all are friends have babies now and nobody leaves their house. Too much meat for Mrs. G and I to eat by ourselves.

    Rowlett, Texas

    Griffin's Grub or you can find me on Facebook

    The Supreme Potentate, Sovereign Commander and Sultan of Wings

     

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