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Long overdue...I finally have a cook thread for you

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Comments

  • cazzycazzy Posts: 7,733
    caliking said:

    You're right... That is a terrible brisket. Send the rest over to me for disposal, so you don't have to suffer it any more.

    Seriously though, I wish my briskets looked like yours. I'll take a couple of sammies!

    Lol...I really think it just rested too long for my liking. The flavor was spot on...just wasn't good as my last brisket so I guess I set the bar too high. Lol
    Just a hack that makes some $hitty BBQ...
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  • so what didnt you like about it?Texture?

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  • cazzycazzy Posts: 7,733

    so what didnt you like about it?Texture?

    The texture on some of the point resembled mush and even though I cut across the grain.

    The flat wasn't as tender as was it was last time so I missed my mark a tad. I'm still trying to determine if the butcher wrap added anything. I will try again though because it didn't hurt anything either.

    The funny thing is, each person at it without sauce (was on table) and cleaned their plates, so it wasn't bad by any means.

    What is your sweet spot for rest (how long)? I assume you always rest, correct? I honestly usually don't unless I finish early.
    Just a hack that makes some $hitty BBQ...
    ·
  • cazzy said:
    so what didnt you like about it?Texture?
    The texture on some of the point resembled mush and even though I cut across the grain. The flat wasn't as tender as was it was last time so I missed my mark a tad. I'm still trying to determine if the butcher wrap added anything. I will try again though because it didn't hurt anything either. The funny thing is, each person at it without sauce (was on table) and cleaned their plates, so it wasn't bad by any means. What is your sweet spot for rest (how long)? I assume you always rest, correct? I honestly usually don't unless I finish early.

    I bet it was the wrap. The brisket I made in Salado was rested 5 hours and it was money. Ive done several 5-6 hour holds and they have all been awesome. I have found that most crutched brisket is mushy. I'm sure there is a science to it but it's above my pay grade. No wrap, no inject, no spray.....I find the simpler I keep it, the better it is. . Franklin cooks hot (like 325) so he wraps to protect the bark from scorching once it looks right to him.

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  • cazzycazzy Posts: 7,733


    cazzy said:

    so what didnt you like about it?Texture?

    The texture on some of the point resembled mush and even though I cut across the grain.

    The flat wasn't as tender as was it was last time so I missed my mark a tad. I'm still trying to determine if the butcher wrap added anything. I will try again though because it didn't hurt anything either.

    The funny thing is, each person at it without sauce (was on table) and cleaned their plates, so it wasn't bad by any means.

    What is your sweet spot for rest (how long)? I assume you always rest, correct? I honestly usually don't unless I finish early.




    I bet it was the wrap. The brisket I made in Salado was rested 5 hours and it was money. Ive done several 5-6 hour holds and they have all been awesome. I have found that most crutched brisket is mushy. I'm sure there is a science to it but it's above my pay grade. No wrap, no inject, no spray.....I find the simpler I keep it, the better it is. . Franklin cooks hot (like 325) so he wraps to protect the bark from scorching once it looks right to him.

    I prolly was, my last one was insane and I followed more normal technique. Simple, simple, simple. I know it's not good to mess up a good thing, but I just like experimenting. The texture in the some of the point was unlike any I have made so you're probably right.



    Just a hack that makes some $hitty BBQ...
    ·
  • cazzy said:
    cazzy said:
    so what didnt you like about it?Texture?
    The texture on some of the point resembled mush and even though I cut across the grain. The flat wasn't as tender as was it was last time so I missed my mark a tad. I'm still trying to determine if the butcher wrap added anything. I will try again though because it didn't hurt anything either. The funny thing is, each person at it without sauce (was on table) and cleaned their plates, so it wasn't bad by any means. What is your sweet spot for rest (how long)? I assume you always rest, correct? I honestly usually don't unless I finish early.

    I bet it was the wrap. The brisket I made in Salado was rested 5 hours and it was money. Ive done several 5-6 hour holds and they have all been awesome. I have found that most crutched brisket is mushy. I'm sure there is a science to it but it's above my pay grade. No wrap, no inject, no spray.....I find the simpler I keep it, the better it is. . Franklin cooks hot (like 325) so he wraps to protect the bark from scorching once it looks right to him.
    I prolly was, my last one was insane and I followed more normal technique. Simple, simple, simple. I know it's not good to mess up a good thing, but I just like experimenting. The texture in the some of the point was unlike any I have made so you're probably right.

    i like to play around with it too but i've had crutched brisket abd found it mushy. i've had Franklin's too and it's really good so there is something to it. maybe needs to be crutched when cooked hotter? I dunno. for now, i'm good without it

    ·
  • cazzycazzy Posts: 7,733


    cazzy said:


    cazzy said:

    so what didnt you like about it?Texture?

    The texture on some of the point resembled mush and even though I cut across the grain.

    The flat wasn't as tender as was it was last time so I missed my mark a tad. I'm still trying to determine if the butcher wrap added anything. I will try again though because it didn't hurt anything either.

    The funny thing is, each person at it without sauce (was on table) and cleaned their plates, so it wasn't bad by any means.

    What is your sweet spot for rest (how long)? I assume you always rest, correct? I honestly usually don't unless I finish early.




    I bet it was the wrap. The brisket I made in Salado was rested 5 hours and it was money. Ive done several 5-6 hour holds and they have all been awesome. I have found that most crutched brisket is mushy. I'm sure there is a science to it but it's above my pay grade. No wrap, no inject, no spray.....I find the simpler I keep it, the better it is. . Franklin cooks hot (like 325) so he wraps to protect the bark from scorching once it looks right to him.
    I prolly was, my last one was insane and I followed more normal technique. Simple, simple, simple. I know it's not good to mess up a good thing, but I just like experimenting. The texture in the some of the point was unlike any I have made so you're probably right.







    i like to play around with it too but i've had crutched brisket abd found it mushy.
    i've had Franklin's too and it's really good so there is something to it. maybe needs to be crutched when cooked hotter? I dunno. for now, i'm good without it

    So, at a minimum, how long do you rest yours for?
    Just a hack that makes some $hitty BBQ...
    ·
  • U_tardedU_tarded Posts: 1,263
    edited April 2013
    @cazzy what kind of knife did you get? i've been looking for a long slicer but I have no idea what to get.  
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  • EggcelsiorEggcelsior Posts: 11,150
    U_tarded said:

    @cazzy what kind of knife did you get? i've been looking for a long slicer but I have no idea what to get.  

    I was about to ask the same question. Is that a Forschner?

    ·
  • cazzycazzy Posts: 7,733
    edited April 2013
    It's a Victorinox 12-Inch Granton Edge. I really like it, especially for the price point.

    http://www.amazon.com/gp/product/B0000CFDB9?ie=UTF8&force-full-site=1&ref_=aw_bottom_links
    Just a hack that makes some $hitty BBQ...
    ·
  • U_tardedU_tarded Posts: 1,263
    @cazzy what kind of knife did you get? i've been looking for a long slicer but I have no idea what to get.  
    I was about to ask the same question. Is that a Forschner?
    thats what my first guess was and thats what i've been eyeing but I am so tired of crappy knives and the only decent kitchen store here only carries wustoff and henkles and they are wicked over priced so I'm stuck to shopping online.
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  • cazzycazzy Posts: 7,733
    Apparently Victorinox used to be named Forschner.
    Just a hack that makes some $hitty BBQ...
    ·
  • EggcelsiorEggcelsior Posts: 11,150
    That's an awesome deal on that knife. It's 15 bucks more on other sites. I've had my eyes on it.
    ·
  • U_tardedU_tarded Posts: 1,263
    cazzy said:
    It's a Victorinox 12-Inch Granton Edge. I really like it, especially for the price point. http://www.amazon.com/gp/product/B0000CFDB9?ie=UTF8&force-full-site=1&ref_=aw_bottom_links
    thanks man, now to sneak it into the kitchen without being noticed>>>>>>>
    ·
  • cazzycazzy Posts: 7,733
    edited April 2013
    U_tarded said:


    cazzy said:

    It's a Victorinox 12-Inch Granton Edge. I really like it, especially for the price point.

    http://www.amazon.com/gp/product/B0000CFDB9?ie=UTF8&force-full-site=1&ref_=aw_bottom_links

    thanks man, now to sneak it into the kitchen without being noticed>>>>>>>

    Ah, usually I'll ship it to my work in that scenario. :P

    Just a hack that makes some $hitty BBQ...
    ·
  • The Cen-Tex SmokerThe Cen-Tex Smoker Posts: 12,482
    edited April 2013
    cazzy said:
    cazzy said:
    cazzy said:
    so what didnt you like about it?Texture?
    The texture on some of the point resembled mush and even though I cut across the grain. The flat wasn't as tender as was it was last time so I missed my mark a tad. I'm still trying to determine if the butcher wrap added anything. I will try again though because it didn't hurt anything either. The funny thing is, each person at it without sauce (was on table) and cleaned their plates, so it wasn't bad by any means. What is your sweet spot for rest (how long)? I assume you always rest, correct? I honestly usually don't unless I finish early.

    I bet it was the wrap. The brisket I made in Salado was rested 5 hours and it was money. Ive done several 5-6 hour holds and they have all been awesome. I have found that most crutched brisket is mushy. I'm sure there is a science to it but it's above my pay grade. No wrap, no inject, no spray.....I find the simpler I keep it, the better it is. . Franklin cooks hot (like 325) so he wraps to protect the bark from scorching once it looks right to him.
    I prolly was, my last one was insane and I followed more normal technique. Simple, simple, simple. I know it's not good to mess up a good thing, but I just like experimenting. The texture in the some of the point was unlike any I have made so you're probably right.

    i like to play around with it too but i've had crutched brisket abd found it mushy. i've had Franklin's too and it's really good so there is something to it. maybe needs to be crutched when cooked hotter? I dunno. for now, i'm good without it
    So, at a minimum, how long do you rest yours for?

    1-3 hours but I've gone way longer and they seem to do hold up perfectly. Like I said above, The "Salado Brisket" was like 5-6 and the texture was awesome

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  • travisstricktravisstrick Posts: 4,805
    "The Salado Brisket"? 


    Thats it! I'm outta here!!!!!!!!!!!!!!!!!!!!!!!!
    Be careful, man! I've got a beverage here.
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  • cazzycazzy Posts: 7,733

    "The Salado Brisket"? 



    Thats it! I'm outta here!!!!!!!!!!!!!!!!!!!!!!!!
    Damn Travis...that good huh? Better than yours?
    Just a hack that makes some $hitty BBQ...
    ·
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