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Problems smoking a small brisket

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Comments

  • td66snrftd66snrf Posts: 754
     I think a group hug would be appropriate about now.
    XLBGE, LBGE, MBGE, MINI, 2 Kubs, Fire Magic Gasser
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  • I shoulda known! This group is just about as twisted as yours truly! Cen-Tex ... I'm keepin' my eye on you. What is it they say about Texans in some circles? Somethin' and steers and ... How does that go? :)) I guess that was decidedly politically incorrect. I'm gonna have to talk to the priest about that in confession.
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  • I shoulda known! This group is just about as twisted as yours truly! Cen-Tex ... I'm keepin' my eye on you. What is it they say about Texans in some circles? Somethin' and steers and ... How does that go? :)) I guess that was decidedly politically incorrect. I'm gonna have to talk to the priest about that in confession.

    I don't see any horns on you boy :))

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  • OilponyOilpony Posts: 43
    I hate to break up the love fest, but  I have the fire going.  I just closed the dome and I am bring the temp down.  The daisy wheel is on but the slits are open and the bottom vent is about one inch open. 
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  • gerhardkgerhardk Posts: 808
    Good luck hope the temperatures will what you anticipate.  I am doing a chicken for mid afternoon lunch today and my settings will be almost exactly what you are proposing but I expect to maintain a 350º fire.
    To maintain low and slow  temps my bottom vent is about 1/4 inch and the daisy wheel probably half the slit covered.  You have to establish a good fire before dialling those settings in otherwise there is a danger of the fire going out.  I like to stabilize the temp without the platesetter and meat, when I am satisfied that I have it stabilized between 225º and 250º I add the platesetter and meat, the temperature will not recover for at least an hour but it also will not continue climbing past the target temperature.

    Gerhard
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  • OilponyOilpony Posts: 43
    I let the fire burn almost an hour, before dialing it back. It is now sitting around 285 and the meat is cooking. I'll check my temp ever so often
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  • OilponyOilpony Posts: 43
    A little update, the meat has been cooking for about two hours. My dome temp is reading 305, has been for some time. It had jumped up to about 330 but I can not get it any lower than 305 without closing one of the vents completely. Any suggestions
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  • gerhardkgerhardk Posts: 808
    edited January 2013
    Next time try something closer to what I suggested in my previous post, I would still go for those settings now but don't expect to bring temperature down for at least 1/2 hour.  Even if you are tempted don't shut things further because killing the fire will give you more problems.

    Gerhard

    P.S. It takes about 45 minutes to an hour from the time of lighting the charcoal for me to stabilize the fire for low and slow and then when I add the meat it will take about an hour to come back up to the target temperature.
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  • Oilpony said:
    A little update, the meat has been cooking for about two hours. My dome temp is reading 305, has been for some time. It had jumped up to about 330 but I can not get it any lower than 305 without closing one of the vents completely. Any suggestions

    I fyou close the draft door to 1/4 inch and close the daisy until they are just slits, the temps will eventually fall. The ceramics are warm and that takes time to come down. 305 is not the end of the world. Mine is on at 290 right now. It has gone up to 311 and back down to 288. No biggie

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  • OilponyOilpony Posts: 43
    Thanks
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  • If you are going to wrap, 300 is no issue at all. Just wait until it gets a nice crust and wrap it up. Not sure when you want to eat but that thing will fly through the stall once it's wrapped. You can cook them at 30-40 minutes a pound at 300 wrapped. You can hold it for 4-5 hours wrapped in towels in a cooler and I really prefer them after a long hold so get done early and FTC that bad boy until ready to eat.

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  • gerhardkgerhardk Posts: 808
    One more thing keep the lid closed, every time you open the lid you give the fire more oxygen so it can come back hotter. 

    Gerhard
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  • OilponyOilpony Posts: 43
    My thermometer reads 160 after 2.5 hours of cooking. The flat is 6.5 lbs. I have re ensured the thermometer probe and it still says 160. My cooking temp has been between 295 - 330. Does it it cook that quick?
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  • BrownieBrownie Posts: 1,022
    Oilpony Do you have a camera? we would love to see any progress made.
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  • Oilpony said:
    My thermometer reads 160 after 2.5 hours of cooking. The flat is 6.5 lbs. I have re ensured the thermometer probe and it still says 160. My cooking temp has been between 295 - 330. Does it it cook that quick?

    yes. It will stall out right around 160 (plus or minus) for a bit while all the juices flow out of the brisket. The temp stays the same or goes down a few degress through the evaporative cooling that occurs when the juices are squeezed out. I know that sounds weird but it's exactly what you want. If you don't wrap, this stall can last a few hours. If you do wrap, it powers through the stall quickly and will reduce your cooking time quite a bit.

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  • OilponyOilpony Posts: 43
    CTS, should I wrap it in foil now or leave it as is?
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  • OilponyOilpony Posts: 43
    I'm not real good at posting photos but here goes.
    image.jpg 216.1K
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  • gerhardkgerhardk Posts: 808
    I use to foil but I have given that up for both brisket and pork shoulder but still foil ribs, but then I aim for lower temperatures as well.

    Gerhard
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  • BrownieBrownie Posts: 1,022
    Looking great!
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  • OilponyOilpony Posts: 43
    edited January 2013
    I had to go back and read the post from last night. I'm going to 165-170 then wrapping. It's on to 200 at that point Thanks, Brownie
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  • R2Egg2QR2Egg2Q Posts: 1,652
    Based on that pic, I'd hold off a little longer on foiling to allow your bark to form up a little more. I would let it get a little darker before foiling it. Perhaps take a peek at an IT of 165-175 and wrap if it looks good. Looks like you have some point meat on that which is a bonus.
    XL, Large, Small, Mini Eggs
    Bay Area, CA
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  • The Cen-Tex SmokerThe Cen-Tex Smoker Posts: 12,109
    edited January 2013
    i just wrapped mine at 178. nice dark and crusty bark. I normally don't wrap but we are going out for the afternoon and I wanted to have it in a cooler before we left. wrapping will power it through quickly. I bumped up the temp to 350 so it Should be done in 20-30 minutes and into the cooler for a long hold

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  • OilponyOilpony Posts: 43
    Thanks
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  • henapplehenapple Posts: 13,226
    Oilpony said:

    I'm not real good at posting photos but here goes.

    I've often thought about using my egg like a front load washer/dryer but how do you get the brisket to stay on the grill?

    Green egg, dead animal and alcohol. The "Boro".. TN 
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  • OilponyOilpony Posts: 43
    henapple said:
    I'm not real good at posting photos but here goes.
    I've often thought about using my egg like a front load washer/dryer but how do you get the brisket to stay on the grill?

    Magic
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  • BrownieBrownie Posts: 1,022
    edited January 2013
    henapple said:
    I'm not real good at posting photos but here goes.
    I've often thought about using my egg like a front load washer/dryer but how do you get the brisket to stay on the grill?
    This guy's under serious pressure to get this brisket just right so lets give him a break shall we.... (meat glue?)   ;)  Nope, it's magic... My bad.
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  • OilponyOilpony Posts: 43
    Man it is getting really hot in here!
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  • man, the jackals are at the door. Power through @oilpony!

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  • OilponyOilpony Posts: 43
    When it comes time to wrapping the meat, how much should I wrap the brisket
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  • Oilpony said:
    When it comes time to wrapping the meat, how much should I wrap the brisket

    just wrap it until it's all covered up. I usually double wrap because the brisket is too big to wrap in one layer of foil (and I have the extra wide food service foil. Just make sure its all covered up and wrapped tight. Stay Golden Pony Boy :)

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