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Brisket Help

Good evening to all I am going to try my first brisket tomorrow and was looking for pointers. Also trying to figure out what cut of brisket I have, as it came with the 1/4 cow I bought last year. I think it is a flat cut but I'm not sure what the top piece is. Any help would be greatly appreciated. I think I'm going to try the Travis method, does anyone have a short cut to the steps? Thanks

If all goes well my local Walmart has full packers for 2.69 lb and I would love to do one.

Comments

  • FiremanyzFiremanyz Posts: 792
    Bump
  • travisstricktravisstrick Posts: 4,895
    Here is the LINK 

    I'm not sure what cut you have there but it looks a little big to be only a flat. My best guess is a packer. 


    Be careful, man! I've got a beverage here.
  • FiremanyzFiremanyz Posts: 792
    Thanks I have looked at the packers at the store and they don't look like this. This is more tall than long like the packers I have seen. To me it looks like a flat with extra meat on top not sure.
  • travisstricktravisstrick Posts: 4,895
    post some more pics of it. 
    Be careful, man! I've got a beverage here.
  • that's a flat. is there a fat cap on the other side or is all the fat trimmed off?
    Keeping it Weird in the ATX
  • FiremanyzFiremanyz Posts: 792
    Here are two close up pics of each side out of the package. It is about 5lbs how long do you think it will take following Travis' method?

    Thanks
  • Firemanyz said:
    Here are two close up pics of each side out of the package. It is about 5lbs how long do you think it will take following Travis' method? Thanks

    thats the way i would do it. it's too trimmed to do it thetraditional way. how thick is it?
    Keeping it Weird in the ATX
  • FiremanyzFiremanyz Posts: 792
    It's about 1 1/2 to about 2 1/2. If I had to describe I would say looking at the end it looks like bacon. If that makes sense.
  • FiremanyzFiremanyz Posts: 792
    Side pic
  • FiremanyzFiremanyz Posts: 792
    I way over shot my temp warming the grill up. It is at 420 and I want 300. Would it be a mistake to put it on at that temp and let it cool off while it cooks?

  • Firemanyz said:
    I way over shot my temp warming the grill up. It is at 420 and I want 300. Would it be a mistake to put it on at that temp and let it cool off while it cooks?
    not really but it will go faster. I do stuff like that all the time. Once you know it's solidly on the way down, just put it on and it will lower it even faster


    Keeping it Weird in the ATX
  • That is a strange looking brisket but it appears all the parts are there. I'm interested in how it turns out. If it was grass fed, the braise will do it a lot of good anyway. Grass fed can be funky but once braised they are as good as anything else. We try to eat it when we can but never for bbq.


    Keeping it Weird in the ATX
  • FiremanyzFiremanyz Posts: 792
    Yes it's is grass fed. Since I only got a quarter cow maybe they cut the packer in half a strange direction to give it the odd shape. It's coming along quickly as I put it on a lt noon and IT in the thickest part is 190 and in the thinist is 198. Torn on what to do though I have to leave for about 45 min. I did not think it would be close to done at the time I needed to leave. Any suggestions?
  • Take it off now. Double wrap in foil, wrap that in a few towels and out that in a cooler for 4-6 hours as needed.
    Keeping it Weird in the ATX
  • FiremanyzFiremanyz Posts: 792
    Thanks for all the help it turned out great. The leftover juice in the bottom was AWSOME.
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