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And so it begins... first brisket!
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okienine
Posts: 43
Just went on the egg! Pictures to follow...
McAlester, Ok.
Large and Mini Egg
Comments
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May the force be with you!!! I have yet to do a brisket.-----------------------------------------analyze adapt overcome2008 -Large BGE. 2013- Small BGE and 2015 - Mini. Henderson, Ky.
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Just delivered mine. FTC till AM. Am tired and going to bed.
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Large and Small BGE, Blackstone 36 and a baby black Kub.
Chattanooga, TN.
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Good luck!_________________________________________________Don't let the truth get in the way of a good story!Large BGE 2006, Mini Max 2014, 36" Blackstone, Anova Sous Vide
Green Man GroupJohns Creek, Georgia -
Okie, the smell was just close to devine as far as I can tell.
I did the Travis way with the Allegro and pan. Ohhhh! Baby!
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Large and Small BGE, Blackstone 36 and a baby black Kub.
Chattanooga, TN.
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Just FYI as well, Publix carries Allegro.
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Large and Small BGE, Blackstone 36 and a baby black Kub.
Chattanooga, TN.
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Hard to beat brisket. Got a 14 1/2 pound packer on too. It hit the egg about 9pm. Good luck and be patient.
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Fighting to get temp stable right now, keeps wanting to climb on me, we will see how the night goes, may not be much sleep tonight...McAlester, Ok. Large and Mini Egg
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What set up do you have?
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Large egg, using a platesetter brisket on a roast rack setting in the drip pan. Think i just about got it, down to making miniscule changes on the daisy wheel to dial it in.McAlester, Ok. Large and Mini Egg
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Once you dial in the temp, it stays pretty solid. How are you monitoring temp?
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Right now i just have a digital monitor that has readings for food and grill, looking to add a DigiQ in the future. So between the dome gauge and the probe I should be pretty close, dome is holding at 250 right now, at the brisket level running about 240.McAlester, Ok. Large and Mini Egg
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Well at least the payoff will be worth it...McAlester, Ok. Large and Mini Egg
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True that.
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don't sweat the temp swings too much. don't let it get over 300 or under 230ish and you will be fine. if it locks in anywhere in that range for an hour or more, go to bed.Keepin' It Weird in The ATX FBTX
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How long can I hold it in FTC? Internal temp is already hitting 139, it was a big packer figured it would take longer, afraid it is going to be done sooner than I had planned.
McAlester, Ok. Large and Mini Egg -
go to bed and stop watching the temps. trust me on this. just know it will stall out around 160-170 for many hours. It's all part of the magic. seriously, if the egg temp is stable, have a drink (or whatever you like to do if you don't drink) and chillax. if you follow every temp change on your thermo, it will drive you nuts.Keepin' It Weird in The ATX FBTX
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Thanks! It has been pretty stable, I'm gona have to get a remote monitor, would make it much simpler to keep an eye on.McAlester, Ok. Large and Mini Egg
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If I want to do burnt ends do I remove the point before the FTC? I would assume so but just want to make sure...McAlester, Ok. Large and Mini Egg
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Never mind found it with a search...McAlester, Ok. Large and Mini Egg
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GOOD LUCK my Friend..... Nothing more rewarding than Nailing a Brisket cook. Keep us postedPROUD MEMBER OF THE WHO DAT NATION!!!!! Stuck in Dallas.......
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So where are you at with the temps?
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179 IT, I'm guessing another hour or two, but that is pure guess... lolMcAlester, Ok. Large and Mini Egg
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How is yours doing?TxAg93 said:So where are you at with the temps?
McAlester, Ok. Large and Mini Egg -
225 grate 178 internal. I've been in the stall for a couple of hours. Probably be done mid-afternoon at this rate.
Yours sound like it might be done about the same time. The stall can last for quite a while. -
So did you manage to get any shut eye?
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yea, about 1 I shut down, and didnt check it till 7 and it was right where I left it, still cant believe how stable it is once you get it locked in. Going to run a few errands hopefully it will ride a couple more hours.McAlester, Ok. Large and Mini Egg
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Well, I had pulled mine out and FTCed at 205. Sliced it and it is cooked perfectly but slightly over, I think, like CTex says, 200 would have been better. Moist yes. And have a buch of drippins as well.
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Large and Small BGE, Blackstone 36 and a baby black Kub.
Chattanooga, TN.
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okienine said:yea, about 1 I shut down, and didnt check it till 7 and it was right where I left it, still cant believe how stable it is once you get it locked in. Going to run a few errands hopefully it will ride a couple more hours._________________________________________________Don't let the truth get in the way of a good story!Large BGE 2006, Mini Max 2014, 36" Blackstone, Anova Sous Vide
Green Man GroupJohns Creek, Georgia -
With the packer make sure you start the doneness checks based on the flat-the point will run 10*F or so hotter due to the fat content. Once you get to about 190*F in the flat-time to start checking-probe goes in and out like butter in the thickest part of the flat and you are at the finish-line aka "promised land". Enjoy the journey-and listen to Cen-Tex about brisket-he knows of what he speaks...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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