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Get ready to turn up the heat as we dive into August. While there are only a few weeks left to perfect those tailgate recipes, summer isn’t over yet! Two things we’ll be making this month are Chile Rubbed Grilled Pork Chops and Bell Pepper Kabobs. Then, relax after a cookout with a cool dessert cooked on your EGG - Ice Cream Sandwiches! You can mix and match your favorite cookie flavors with ice cream flavors. Simple, yet delicious!

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Coffee Rub Brisket

Cooked a 8.3 lb brisket for New Years Eve get together.  Cooked for 17 hours at 220 dome temp.  Couldn't get brisket to the magic "200" temp so I increased temperature to 300-325 for last hour and pulled it at 18 hours total smoking time.  Fork Tender.  Used a coffee rub with ground espresso, gave it a very rich and full flavor.  Getting ready to have leftovers for New Years Day with Black-Eyed Peas.  Lesson Learned:  Don't pull it until its done.  Was getting frustrated that my math (1.5 hours per pound) didn't work and the brisket was still on the BGE after 15 hours.  Best Practice: This brisket had a large fat cap, it was pretty thick so I scored it, the ridges were like a built-in baster to the meat.

Comments

  • Nice lookin briskie ya got there!

    ........................................................................................

    Flint, Michigan.  Named the most dangerous city in America by the F.B.I. three years running.

    We invented the U.A.W. and carjacking!

  • MickeyMickey Posts: 16,474
    Do you mail?
    Salado TX Egg Family: 2 Large and a very well used Mini, just added a Mini Max (I'm good for now). 

  • Mickey thats great - I would be glad to mail you one!  Just need to figure out packing & shipping.  Happy new year!

  • MickeyMickey Posts: 16,474
    Thanks Miles. When you get stationed back at Ft Hood I expect it on the menu.
    Salado TX Egg Family: 2 Large and a very well used Mini, just added a Mini Max (I'm good for now). 

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