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And so it begins... first brisket!
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Comments
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@aviator... did you let it cool?Green egg, dead animal and alcohol. The "Boro".. TN
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Well it finished a bit earlier than I expected, but I think I've got a winner. I'll find out in a few hours.
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yep- that looks awesome. Look how fat that point is! You are going to be eating right today.Keepin' It Weird in The ATX FBTX
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TxAg93 said:Well it finished a bit earlier than I expected, but I think I've got a winner. I'll find out in a few hours.Keepin' It Weird in The ATX FBTX
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It was a 50/50 blend between Bubba's BBQ Multipurpose Beef Rub and Zach's Brisket Rub. I also added some turbinado sugar in it to help with the bark.
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yeah, mine usually look like they fell out of the sky while blowing out windows over Russia. I kind of like that red color though.Keepin' It Weird in The ATX FBTX
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I pulled it off at 188 since the probe test said it was ready (perhaps because it was USDA choice?). Another hour or two more on the egg might have resulted in a comparable space rock. I don't know. I'm looking forward to slicing it to see what type of smoke ring I got.
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_________________________________________________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 -
Mine too.PROUD MEMBER OF THE WHO DAT NATION!!!!! Stuck in Dallas.......
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TxAg93 said:I pulled it off at 188 since the probe test said it was ready (perhaps because it was USDA choice?). Another hour or two more on the egg might have resulted in a comparable space rock. I don't know. I'm looking forward to slicing it to see what type of smoke ring I got.Don't worry about the smoke ring too much. I never get them unless I manipulate it. last brisket I did was one of the best I've ever done. zero smoke ring. None of the great brisket places down here ever have them. It's all show (even though it looks cool). Those guys at eggs by the bay have awesome smoke rings on theirs but they do it the same way I do. I wonder if it's climate/humidity or something.Keepin' It Weird in The ATX FBTX
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Well I made the rookie mistake, had to step away for a couple errands, when I left at 180, got back to 199, the tenderness test was good, so I pulled it, but it definitely looks dry, from the looks of things I should of checked it a 180... it is wrapped and resting so we will see when I cut it, but the first attempt looks like i fell short of the mark. Forgot to get pick before I wrapped it, but believe me your not missing anything... Looks like chopped brisket sandwiches are in my future.McAlester, Ok. Large and Mini Egg
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I bet it'll still be great.
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TxAg93 said:Well it finished a bit earlier than I expected, but I think I've got a winner. I'll find out in a few hours.
Looks good TxAg93!McAlester, Ok. Large and Mini Egg -
@The Cen-Tex Smoker What rub do you use?
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okienine said:Well I made the rookie mistake, had to step away for a couple errands, when I left at 180, got back to 199, the tenderness test was good, so I pulled it, but it definitely looks dry, from the looks of things I should of checked it a 180... it is wrapped and resting so we will see when I cut it, but the first attempt looks like i fell short of the mark. Forgot to get pick before I wrapped it, but believe me your not missing anything... Looks like chopped brisket sandwiches are in my future.Keepin' It Weird in The ATX FBTX
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TxAg93 said:@The Cen-Tex Smoker What rub do you use?I've tried them all. It's the best I've found for brisket. It can be really salty though so don't cake it on like you can with some rubs. makes a great sweet sticky smoky barkI really like Salt Lick too but they use a lot of Cayenne and one bottle can be crazy hot while the next is perfect. They don't have the best QC. It's crap shoot with them so I've stopped buying it.Keepin' It Weird in The ATX FBTX
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okie- they are rarely, if ever, done at 180 so you didn't screw it up.Keepin' It Weird in The ATX FBTX
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@TheCenTexSmoker Have you tried the Grand Champion rub by Texas BBQ Rub? Curious about it.
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The Cen-Tex Smoker said:TxAg93 said:I pulled it off at 188 since the probe test said it was ready (perhaps because it was USDA choice?). Another hour or two more on the egg might have resulted in a comparable space rock. I don't know. I'm looking forward to slicing it to see what type of smoke ring I got.Don't worry about the smoke ring too much. I never get them unless I manipulate it. last brisket I did was one of the best I've ever done. zero smoke ring. None of the great brisket places down here ever have them. It's all show (even though it looks cool). Those guys at eggs by the bay have awesome smoke rings on theirs but they do it the same way I do. I wonder if it's climate/humidity or something.I got a pretty good smoke ring here in Ga._________________________________________________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 -
TxAg93 said:@TheCenTexSmoker Have you tried the Grand Champion rub by Texas BBQ Rub? Curious about it.come to think of it, I still have some of that grand champ left. I don't think enough to do a whole brisket. I say go for it though. It's really good quality stuffKeepin' It Weird in The ATX FBTX
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@JRWhitee looks good!
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@Cen-Tex thanks. The wife would probably not prefer the sweet rub as much as I would (we are still talking brisket right?). Anyways, thanks for the 4-1-1.
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doing my first one today too. It is small, about 5 lbs. Anyone know if I should put on tonight about 11 or just early in the morning being so small? Its marinating in fridge now so i think it will keep until tomorrow
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@jbva-go with the AM but depending on your dome temp expect around 2hrs/#. And given the new intelligence from C-T's blind luck after the FTC let it cool for a while.
BTW-@ C-T I found me a boutique butcher shop-had packers at (are you ready...) $9.99/#-yup you read that right. Took a big pass and told them to sell those around the Derby to the high-rollers from TX.
>-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. -
@jbva- just depends on when you want to eat and at which temp you are planning to cook.You can easily do them in an hr per lb at 275-300 and more like 1.5-2 hrs per lb at 225 ish. Either way you should be able to get it done tomorrow and I think it would be less stressful on your first if you didn't feel like you needed to get out of bed to check on it.Keepin' It Weird in The ATX FBTX
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What happened when C-T let it cool in the FTC???
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lousubcap said:
@jbva-go with the AM but depending on your dome temp expect around 2hrs/#. And given the new intelligence from C-T's blind luck after the FTC let it cool for a while.
BTW-@ C-T I found me a boutique butcher shop-had packers at (are you ready...) $9.99/#-yup you read that right. Took a big pass and told them to sell those around the Derby to the high-rollers from TX.
>-Keepin' It Weird in The ATX FBTX -
sorry but i am new, what is FTC?
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