Big Green Egg - EGGhead Forum - The Ultimate Cooking Experience...
We hope everyone enjoyed their Fourth of July weekend and is excited for more warm weather grilling! This week, we’ll be making these two burgers: Stuffed Portobello Mushroom and Caribbean Chicken, and also eating lots of these Ice Cream Sandwiches in honor of National Ice Cream Month! It's time to think about getting out to one of the many #EGGfests around the country - see a list here

I finally nailed a brisket!!

CPARKTXCPARKTX Posts: 712
edited February 2013 in EggHead Forum
I've done a fair number of briskets on my offset smoker, and never come close to really good BBQ restaurant results. Did my first brisket on BGE today, and thanks to all the information on this forum really nailed it. It was literally falling apart as I lifted it. .

Started with a 7.5 Choice brisket; injected with beef bouillon and Worcestershire, rubbed with mustard, Dizzy Pig, salt, pepper and put in refrigerator for 36 hours.

Threw on Egg this morning at 5:30, 275-285 grate, and cooked until 160 internal. Then went with Travis method and put in foil pan with two bottles of Claude's and two Abita Amber, continued to cook until internal 195-205 (depending on location). Pulled off and wrapped foil pan with brisket and juice, covered, and let sit three hours. Total cook time 9 hours plus 2 hours foiled in juices.

Turned out fork tender and super moist. Good smoke ring and pretty good bark (not soggy at all). The middle maybe quarter was drier and not as tender...not sure if it was the particular cut or if I pulled a little too soon. Overall very pleased, easily the best brisket I've ever done.
LBGE & SBGE.  Central Texas.  

Comments

  • Solson005Solson005 Posts: 1,841
    Looks and sounds like a great cook! =D> It is always nice to hit a home run with brisket!
    Large & Small BGE, CGW Two-Tier Swing Rack for BOTH EGGS, Spider for the Wok, eggCARTen & and Cedar Pergola my Eggs call home in Edmond, OK. 
  • Congratulations! They get easier every time!
  • henapplehenapple Posts: 10,496
    Congrats...they're a difficult cook.
    Green egg, dead animal and alcohol. The "Boro".. TN 
  • BadongBadong Posts: 125
    Congrats! 

    I started putting mine back on an open grill after letting it rest.  It makes the bark crunchy again.  Anyone else had luck with that?
  • That feeling of accomplishment (and excitement) when you open it up and it looks and tastes pretty good.
    XL BGE w/CyberQ Wifi, KCBS CBJ
  • calikingcaliking Posts: 5,237
    Awesome!

    #1 LBGE December 2012 • #2 SBGE February  2013 • #3 Mini May 2013
    A happy BGE family in Houston, TX.
  • Badong said:
    Congrats! 

    I started putting mine back on an open grill after letting it rest.  It makes the bark crunchy again.  Anyone else had luck with that?
    Must be right if you do it!










    just kidding bud, never heard that, but many different ways to skin a cat


    _______________________________________________

    LBGE & SBGE (big momma and pat)
  • AltonAlton Posts: 431
    CPARKTX said:
    I've done a fair number of briskets on my offset smoker, and never come close to really good BBQ restaurant results. Did my first brisket on BGE today, and thanks to all the information on this forum really nailed it. It was literally falling apart as I lifted it. .

    Started with a 7.5 Choice brisket; injected with beef bouillon and Worcestershire, rubbed with mustard, Dizzy Pig, salt, pepper and put in refrigerator for 36 hours.

    Threw on Egg this morning at 5:30, 275-285 grate, and cooked until 160 internal. Then went with Travis method and put in foil pan with two bottles of Claude's and two Abita Amber, continued to cook until internal 195-205 (depending on location). Pulled off and wrapped foil pan with brisket and juice, covered, and let sit three hours. Total cook time 9 hours plus 2 hours foiled in juices.

    Turned out fork tender and super moist. Good smoke ring and pretty good bark (not soggy at all). The middle maybe quarter was drier and not as tender...not sure if it was the particular cut or if I pulled a little too soon. Overall very pleased, easily the best brisket I've ever done.

    CPARKTX said:
    I've done a fair number of briskets on my offset smoker, and never come close to really good BBQ restaurant results. Did my first brisket on BGE today, and thanks to all the information on this forum really nailed it. It was literally falling apart as I lifted it. .

    Started with a 7.5 Choice brisket; injected with beef bouillon and Worcestershire, rubbed with mustard, Dizzy Pig, salt, pepper and put in refrigerator for 36 hours.

    Threw on Egg this morning at 5:30, 275-285 grate, and cooked until 160 internal. Then went with Travis method and put in foil pan with two bottles of Claude's and two Abita Amber, continued to cook until internal 195-205 (depending on location). Pulled off and wrapped foil pan with brisket and juice, covered, and let sit three hours. Total cook time 9 hours plus 2 hours foiled in juices.

    Turned out fork tender and super moist. Good smoke ring and pretty good bark (not soggy at all). The middle maybe quarter was drier and not as tender...not sure if it was the particular cut or if I pulled a little too soon. Overall very pleased, easily the best brisket I've ever done.

    Congrats!!! I know the feeling of getting it right after following everybody else's successes!!!! ^:)^
    PROUD MEMBER OF THE WHO DAT NATION!!!!! Stuck in Dallas.......
  • My dads name is Claude. I've always been tempted to try their sauce.

    I'm glad yours turned out well.
    Be careful, man! I've got a beverage here.
  • CPARKTXCPARKTX Posts: 712
    @travisstrick - I really like Claude's, it worked well yesterday on the brisket, and I've used it for a long time to kick up veggies. I use the original (brisket).
    LBGE & SBGE.  Central Texas.  
  • Dyal_SCDyal_SC Posts: 1,645
    Looks great! I was going to say I hope you had leftovers so you could make chili, but then I saw your last pic. :) Outstanding cook!
  • OconeeDawgOconeeDawg Posts: 148
    What is the beef bouillon and Worcestershire ratio?

  • CPARKTXCPARKTX Posts: 712
    @OnoneeDawg if I recall I used liquid (canned) buillion and added about a quarter cup of Worcheshire sauce. I was winging it.
    LBGE & SBGE.  Central Texas.  
  • GriffinGriffin Posts: 6,209
    =D> Congrats, I've been wanting to try @travisstrick style, but don't want his head to get any bigger. ;)

    Richardson, Texas

    Griffin's Grub or you can find me on Facebook

    The Supreme Potentate, Sovereign Commander, Sultan of said Wing Contest until voting finalizes on 7/31 at 11:59PM

     

Sign In or Register to comment.