Welcome to the EGGhead Forum - a great place to visit and packed with tips and EGGspert advice! You can also join the conversation and get more information and amazing kamado recipes by following Big Green Egg to Experience our World of Flavor™ at:
Want to see how the EGG is made? Click to Watch
Facebook | Twitter | Instagram | Pinterest | Youtube | Vimeo
Share your photos by tagging us and using the hashtag #BigGreenEgg.
Share your photos by tagging us and using the hashtag #BigGreenEgg.
Want to see how the EGG is made? Click to Watch
Brisket - my way...
MaskedMarvel
Posts: 3,136
Large BGE and Medium BGE
36" Blackstone - Greensboro!
36" Blackstone - Greensboro!
Comments
-
-
Nice! Are the probes switched?Columbia, SC --- LBGE 2011 -- MINI BGE 2013
-
I am wondering the same thing Chubbs is?
-
Chubbs said:Nice! Are the probes switched?
Large BGE and Medium BGE
36" Blackstone - Greensboro! -
-
Still looks good from here...Columbia, SC --- LBGE 2011 -- MINI BGE 2013
-
-
Looks like a nice piece of meat. Looks good from where I'm sitting.
Steve
XL, Mini Max, and a 22" Blackstone in Cincinnati, Ohio -
Where did you order the brisket from?"I've made a note never to piss you two off." - Stike
-
-
Super fall apart moist inside. Super tough bark outside.
Everything about this guy seemed to be a struggle. Both due to chef oversight as well as entropy.
The reversed probes were just the beginning. I ended up replacing them altogether, as the original ones finally died after many many uses.
I really dialed the temp in perfectly from the beginning this time. That was nice.
Total cook time - 8 hours?!?!!
For a 16 lbs brisket?!?!
Little sleep. FTC for four hours to try and push it back more.
Finally started slicing, but my just sharpened knife will not go through the bark. Basically starts pulling the meat apart. Had to use a disposable serrated blade that just got a new lease on life.
No smoke ring. No discernible smoke flavour. Actually - no real flavour. Weird. I'm a harsh critic and everyone eating likes the meat.
I used an old rub I had laying around instead of my usual. Last time I make that mistake.
This CAB came from US Foods. They are where I get all my briskets. I have a packet coming from some farm in Mt. Airey this weekend. I got a decent deal on that one so it'll be interesting to see the result side by side.JohnInCarolina said:Where did you order the brisket from?
Thanks for checking out the brisket. Back to using my new food saver.
8-Damien
Large BGE and Medium BGE
36" Blackstone - Greensboro! -
I just did a double take. I also get beef from a farm in Mt. Airy but that would be a REALLY long drive from Greensboro to Maryland for you.
-
That bark does look thick. Was there a lot of sugar in your rub? If so maybe it burned and sealed the meat so the smoke couldn't penetrate? Just an idea... Shouldn't happen if you were cooking indirect in the 200s
-
It would 't surprise me if it tasted plenty smokey to everyone except the guy who had spent portions of the previous 8 hours breathing in smoke.
XXL BGE, Karebecue, Klose BYC, Chargiller Akorn Kamado, Weber Smokey Mountain, Grand Turbo gasser, Weber Smoky Joe, and the wheelbarrow that my grandfather used to cook steaks from his cattle
San Antonio, TX
Categories
- All Categories
- 182.7K EggHead Forum
- 15.7K Forum List
- 459 EGGtoberfest
- 1.9K Forum Feedback
- 10.3K Off Topic
- 2.2K EGG Table Forum
- 1 Rules & Disclaimer
- 9K Cookbook
- 12 Valentines Day
- 91 Holiday Recipes
- 223 Appetizers
- 516 Baking
- 2.4K Beef
- 88 Desserts
- 163 Lamb
- 2.4K Pork
- 1.5K Poultry
- 30 Salads and Dressings
- 320 Sauces, Rubs, Marinades
- 543 Seafood
- 175 Sides
- 121 Soups, Stews, Chilis
- 35 Vegetarian
- 100 Vegetables
- 312 Health
- 292 Weight Loss Forum