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Brisket Flat on the Small
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R2Egg2Q
Posts: 2,136
My mother-in-law bought me a 7.94 lb brisket flat as a thanks for all of the cooking I do for her. I don't particularly care for cooking flats as I've had much better success cooking whole packers. Beggars can't be choosers and I figured I was up for the challenge.
I decided with all of the interest in SBGEs lately that I'd cook it on my Small. I got it loaded up pretty high with Wicked Good and some oak & cherry chunks:
Got the Egg stabilized around 200-210 and draped the flat over an inverted foil wrapped metal bowl to get it to fit (it was almost 16" in length at its longest point). Folded a little foil under the ends to protect them from the direct heat coming through the edges of the Woo:
Checked to make sure the dome thermo didn't skewer the meat:
It helps that the thermo is pulled out a bit by putting the clip on the outside of the dome:
40 minutes in the temp looked pretty much where I wanted it (low to get more smoke):
I opened the vents just a slight bit more and took a nap. 2 1/2 hrs into the cook I opened up the vents & let the Egg get up in the 320-340 range. About 4 hrs into the cook it had shrunk enough that I could give my wife a nice clean bowl back to her. Hmm, a little less bark than I was hoping for. In hindsight I was a little light on rub:
An hour or so later, I decided to foil this one and after another couple of hours it was probing nicely. 3 hrs rest in FTC I was ready to slice this:
I was happy with the smoke ring. It felt pretty tender:
Gave it a one handed pull test and it pulled apart easily:
Ultimately, it was good but not quite as moist as the flats I get off of a packer. The little bit of point meat on this brisket was excellent and just enough to make me wish I had some more point. Thanks for looking.
I decided with all of the interest in SBGEs lately that I'd cook it on my Small. I got it loaded up pretty high with Wicked Good and some oak & cherry chunks:
Got the Egg stabilized around 200-210 and draped the flat over an inverted foil wrapped metal bowl to get it to fit (it was almost 16" in length at its longest point). Folded a little foil under the ends to protect them from the direct heat coming through the edges of the Woo:
Checked to make sure the dome thermo didn't skewer the meat:
It helps that the thermo is pulled out a bit by putting the clip on the outside of the dome:
40 minutes in the temp looked pretty much where I wanted it (low to get more smoke):
I opened the vents just a slight bit more and took a nap. 2 1/2 hrs into the cook I opened up the vents & let the Egg get up in the 320-340 range. About 4 hrs into the cook it had shrunk enough that I could give my wife a nice clean bowl back to her. Hmm, a little less bark than I was hoping for. In hindsight I was a little light on rub:
An hour or so later, I decided to foil this one and after another couple of hours it was probing nicely. 3 hrs rest in FTC I was ready to slice this:
I was happy with the smoke ring. It felt pretty tender:
Gave it a one handed pull test and it pulled apart easily:
Ultimately, it was good but not quite as moist as the flats I get off of a packer. The little bit of point meat on this brisket was excellent and just enough to make me wish I had some more point. Thanks for looking.
XL, Large, Small, Mini Eggs, Shirley Fabrication 24x36 Patio, Humphrey's Weekender, Karubecue C-60, MAK 1-Star General, Hasty Bake Gourmet, Santa Maria Grill, Webers: 14" WSM, 22.5" OTG, 22.5" Kettle Premium, WGA Charcoal, Summit S-620 NG
Bay Area, CA
Bay Area, CA
Comments
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Man that makes me wanna eat!!!_______________________________________________XLBGE
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That's a rather large flat there John. Nice smoke ring.
-SMITTY
from SANTA CLARA, CA
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Thanks Smitty! I sent a pic of that flat on the Small to my buddy and he said I needed a Med Egg for it & suggested I contact you.SMITTYtheSMOKER said:That's a rather large flat there John. Nice smoke ring.
XL, Large, Small, Mini Eggs, Shirley Fabrication 24x36 Patio, Humphrey's Weekender, Karubecue C-60, MAK 1-Star General, Hasty Bake Gourmet, Santa Maria Grill, Webers: 14" WSM, 22.5" OTG, 22.5" Kettle Premium, WGA Charcoal, Summit S-620 NG
Bay Area, CA -
Flats are all I usually make due to cost / availability. That looks great and shows us small owners another great cook to try out! =D>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.
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Great write up. Thanks for postingColumbia, SC --- LBGE 2011 -- MINI BGE 2013
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Thanks for the report. Still working on doing brisket right, so I figured I would try some small flats to practice. Now I have a benchmark to shoot for!#1 LBGE December 2012 • #2 SBGE February 2013 • #3 Mini May 2013A happy BGE family in Houston, TX.
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Thanks guys!
Oh, I forgot a couple of details on the cook & set up that may or may not be of interest. I didn't inject the brisket, didn't use my Stoker, used my High-Que grate, and didn't add any more lump or need to stir it. Here's what I had left in lump after pulling off the meat:XL, Large, Small, Mini Eggs, Shirley Fabrication 24x36 Patio, Humphrey's Weekender, Karubecue C-60, MAK 1-Star General, Hasty Bake Gourmet, Santa Maria Grill, Webers: 14" WSM, 22.5" OTG, 22.5" Kettle Premium, WGA Charcoal, Summit S-620 NG
Bay Area, CA -
Great results and very creative with the SBGE!Louisville; Rolling smoke in the neighbourhood. # 38 for the win. Life is too short for light/lite beer! Seems I'm livin in a transitional period.
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Beautiful. Nice smoke ring. Got me wanting to do a brisket again.
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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for those who do flats, that's a perfect example of what size and kind of flat to buy, big with some point running along it.....I'd load up plenty on the plate with that one.....very nice.twww.ceramicgrillstore.com ACGP, Inc.
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Looks tastilicious!
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That looks great! I really like the idea using the inverted bowl to drape it over to get it "egg shaped" .Which came first the chicken or the egg? I egged the chicken and then I ate his leg.
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You did that brisket on a small? Nice.
That settles the mini vs small debate for me.
Gittin' there...
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