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1st brisket with pics. I'll take it!

I just finished my first brisket. 16# untrimmed, choice packer. I put it on last night around 6:30 in the evening. I went indirect, legs up, Hickory chunk (against recommendations but it was what I had), between 205-225 for a little over 12 hours until internal hit 195. I was shooting for 200 but fire went out so I called it good. FTC for 3 hours then served lunch. I could definitely stand some improvement on my carving skills but I was very pleased with the tenderness. It wasn't dried out at all. I suppose I should chalk it up to beginners luck but I am pleased with my first attempt and now anxious to try again. That is by far the most nervous/intimidated for a cook I have been yet. Very fun! I love the Egg!!

Any advice for future cooks much appreciated!
LBGE 2013, SBGE 2014, Mini 2015
Columbus IN
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Comments

  • shtgunal3shtgunal3 Posts: 2,902
    Sure looks good. I haven't done a brisket yet but I see one in my near future.

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     LBGE,SBGE, and a mini makes three......Sweet home Alabama........ Stay thirsty my friends .

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  • Charlie tunaCharlie tuna Posts: 2,191

    That looks good, plenty of moisture too!  Why do you think you ran out of lump??? 

    PS: You need to put a few layers of foil around your probe cables -- all that cable that is inside the egg.  That area directly exposed to the lump below can far exceed the temperature rating of the probe cables.  Also route your cables over that area directly about the PS leg for even more protection.  And this foil will last for months, it is cheap compared to buying new probes..

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  • JRWhiteeJRWhitee Posts: 2,569
    Nice Job! Cen-Tex will want to know how you got a smoke ring on your first Brisket... ^:)^
                                                                        
    _________________________________________________

    Large BGE 2006, Mini Max 2014 
    Founding Member of the Green Man Group cooking team.
    Johns Creek, Georgia




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  • @Charlie thanks for the advice. I will wrap probes from here on out.

    I really don't know why it burnt out. I just did a clean burn before this cook and filled with new lump. There was a little around the outer edge that never burned but that was definitely disappointing after reading some of the 16 and 20 hour cooks others have done. My vents were barely cracked and temp stayed low the whole time.

    @JR - I used all the advice taken from Cen-Tex and the others to make sure I had it pretty cold when it started and smoking heavy!
    LBGE 2013, SBGE 2014, Mini 2015
    Columbus IN
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  • That is one fine looking Brisket and now my wife want's me to do one, Good luck in the future
     
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     1 Weber Kettle
     1 Weber Weber Smokey Mountain 18"
     1 Long Horn Off Set
     1 Bradley Smoker
     1 Weber Silver Gasser
     1 Weber Smokey Joe Small
     1 Orange Thermapen
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  • johnkitchensjohnkitchens Posts: 2,799
    Your brisket looks very tasty. I haven't tried one yet. 

    Why should you have not used hickory chunk? What should you have used?
    image
    Louisville, GA - 2 Large BGE's
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  • Nice work! Looks really good. Congrats



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  • Plano_JJPlano_JJ Posts: 448

    Nice, hope my first packer comes out like that. I'm still jackin up flats.

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  • @John from reading yesterday, Oak is preferred for a brisket.

    Thanks all! I attribute any successes on the Egg to this forum and the knowledge I have gained from everyone's posts.

    http://eggheadforum.com/discussion/1149786/the-great-brisket-controversy#latest
    LBGE 2013, SBGE 2014, Mini 2015
    Columbus IN
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  • nolaeggheadnolaegghead Posts: 12,866
    That does look good
    ______________________________________________
    This is my signature line just so you're not confused.
    Large and Medium BGE, Kamado Joe Jr., smoker with a 5k btu AC, gas grill, fire pit, pack of angry cats, two turntables and a microphone, my friend.
    New Orleans, LA - we know how to eat 

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  • Awsome, thats a keeper. 
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  • The Cen-Tex SmokerThe Cen-Tex Smoker Posts: 12,310
    edited March 2013
    It's not that you shouldn't use Hickory. it's fine. It's just oak on brisket is money. I've used mesquite, pecan, hickory and others but oak is where it's at. It actually makes a huge difference. Oak has a "vanilla" or "butter" quality to it (think oaked wines and bourbons) that really comes through in beef. I would cook one with whatever I had if I didn't have oak...............but I always have oak 


    :D

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  • johnkitchensjohnkitchens Posts: 2,799
    I have never cooked with Oak. Now I know!
    image
    Louisville, GA - 2 Large BGE's
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  • Plano_JJPlano_JJ Posts: 448
    Love oak, puts off a great smoke.
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  • I will definitely be adding oak to the arsenal next trip to the store.
    LBGE 2013, SBGE 2014, Mini 2015
    Columbus IN
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  • EggHeadinFloridaEggHeadinFlorida Posts: 426
    edited March 2013
    I cooked my first Brisket yesterday. It was only 2 lbs. Im proud to say that it tasted like sh*t! I cooked indirect heat at 250deg, after 5 hours, the internal temp was only 149deg, then the temp came down to 140deg. Grill was still holding at 250deg +/-.. So I had to take it off indirect heat, and place it on direct heat at 300deg for about 30-45min. The temp went up to 180deg. I took it off, and wrapped it in alum foil. After about 20min or so, I went to cut it and upon eating it, I had to spit it out. Needless to say I am a little more cautious on following a reciepe.. But your Brisket looks 100000 better than mine did :)
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