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Sunday Audible - Brisket a'la Griffin

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Comments

  • calikingcaliking Posts: 6,419
    The suspense is killing me :)

    #1 LBGE December 2012 • #2 SBGE February  2013 • #3 Mini May 2013
    A happy BGE family in Houston, TX.
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  • Plano_JJPlano_JJ Posts: 448
    My first flat was like that. Had to get Popeye's because it wasnt ready in time. 
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  • bump it dude. You have hours to go if you don't. 275 grid will get you done in an hour or so

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  • and you have at least an hour after it's done before you can slice it and get it in the fridge. Bump it

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  • ScottborasjrScottborasjr Posts: 2,122
    Well damn, it's nearly 11 on the east coast and still haven't seen a finished pic from @hapster.  Maybe I should have hopped on a plane and got him some more Tito's.
    I raise my kids, cook and golf.  When work gets in the way I'm pissed, I'm pissed off 48 weeks a year.
    Inbetween Iowa and Colorado, not close to anything remotely entertaining outside of football season. 
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  • hapsterhapster Posts: 6,175
    I'm a about to throw this stupid ass ate off the giddamn deck. Grid is 260 and the IT is 193.

    Screw this. I'm about to pull the damn thing and fridge it till tomorrow night.
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  • ScottborasjrScottborasjr Posts: 2,122
    Depending on what time you have to get up tomorrow Hap I'd let it go another hour and then FTC it and put it in the fridge tomorrow.  But like I said, no idea what your schedule is for tomorrow.

    I raise my kids, cook and golf.  When work gets in the way I'm pissed, I'm pissed off 48 weeks a year.
    Inbetween Iowa and Colorado, not close to anything remotely entertaining outside of football season. 
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  • cazzycazzy Posts: 6,903
    hapster said:

    I'm a about to throw this stupid ass ate off the giddamn deck. Grid is 260 and the IT is 193.

    Screw this. I'm about to pull the damn thing and fridge it till tomorrow night.

    I hear some people freeze their brisket. Lol.

    Don't sweat it man...it'll be worth it man!
    Just a hack that makes some **** BBQ...
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  • MrCookingNurseMrCookingNurse Posts: 3,880
    cazzy said:

    hapster said:

    I'm a about to throw this stupid ass ate off the giddamn deck. Grid is 260 and the IT is 193.

    Screw this. I'm about to pull the damn thing and fridge it till tomorrow night.

    I hear some people freeze their brisket. Lol.


    =))


    _______________________________________________

    LBGE & SBGE (big momma and pat)
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  • ScottborasjrScottborasjr Posts: 2,122
    Damn that looks tasty, nicely done as always Hap.
    I raise my kids, cook and golf.  When work gets in the way I'm pissed, I'm pissed off 48 weeks a year.
    Inbetween Iowa and Colorado, not close to anything remotely entertaining outside of football season. 
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  • cazzycazzy Posts: 6,903
    Looks great Hap! I have to say though, I wouldn't be able to sleep without making a fresk brisket sammie. I would toss and turn in bed while having nightmares of VI stealing my brisket.
    Just a hack that makes some **** BBQ...
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  • Z_EggineerZ_Eggineer Posts: 563
    Looks good!  Where can I buy simple salt from?  Do you make it like simply syrup?
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  • Charlie tunaCharlie tuna Posts: 2,191
    edited May 2013
    HAP, makin a run to the store this morning for "brisket" makin's, how many of those "ALEC BRADLY NEW YORKERS" will i need ? ;)
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  • SmokeyPittSmokeyPitt Posts: 5,589
    The brisket looks incredible @Hapster.  Sorry it turned out to be one of those cooks that just won't finish...we have all had those! 


    Which came first the chicken or the egg?  I egged the chicken and then I ate his leg wing. 
    2014 Wing King's Apprentice
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  • milesbrown4milesbrown4 Posts: 314
    @Hapster that is one mean brisket.  Must have been a right handed one!
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  • hapsterhapster Posts: 6,175
    Okay.... Got home from work and almost forgot the brisket was in the fridge.

    Fat chance...

    The simple sea salt, course ground pepper, and onion powder was just the right type of spice for this little beast. The oak smoke added just the right amount of taste and smokiness; even the day after when things tend to taste even more smokey.

    Sliced a few slices of it cold and popped in the mic for about a minute. Came out tender and juicy...

    The cook timing could have been better; but I was being stupidly impulsive and paid for it with a longer cook. On the other hand; learned that this might well be my new and only way to do this cut on the egg going forward.

    Thanks for all the encouragement guys...

    Charlie.... It seem like a 2 to 3 stick cook :)
    This is from the flat end, cut cross grain. Might see if there is a little point on it shortly.
    image
    image.jpg 767K
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  • hapster said:
    Okay.... Got home from work and almost forgot the brisket was in the fridge. Fat chance... The simple sea salt, course ground pepper, and onion powder was just the right type of spice for this little beast. The oak smoke added just the right amount of taste and smokiness; even the day after when things tend to taste even more smokey. Sliced a few slices of it cold and popped in the mic for about a minute. Came out tender and juicy... The cook timing could have been better; but I was being stupidly impulsive and paid for it with a longer cook. On the other hand; learned that this might well be my new and only way to do this cut on the egg going forward. Thanks for all the encouragement guys... Charlie.... It seem like a 2 to 3 stick cook :) This is from the flat end, cut cross grain. Might see if there is a little point on it shortly. image
    nice Hap! That looks awesome. Well played



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  • ScottborasjrScottborasjr Posts: 2,122
    Looks great Hap!!  Sometimes the reward for such a frustrating cook comes the next day when you have a damn good meal in less time then it would take to make a peanut butter sandwich. 
    I raise my kids, cook and golf.  When work gets in the way I'm pissed, I'm pissed off 48 weeks a year.
    Inbetween Iowa and Colorado, not close to anything remotely entertaining outside of football season. 
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  • cazzycazzy Posts: 6,903
    Great job Hap! Looks awesome!!
    Just a hack that makes some **** BBQ...
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  • MrCookingNurseMrCookingNurse Posts: 3,880
    Knocked it out hap, just took a few rounds!


    _______________________________________________

    LBGE & SBGE (big momma and pat)
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  • calikingcaliking Posts: 6,419
    Ahhhh... the fruit of labor well spent!

    #1 LBGE December 2012 • #2 SBGE February  2013 • #3 Mini May 2013
    A happy BGE family in Houston, TX.
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  • SmokinDAWG82SmokinDAWG82 Posts: 1,704
    Certainly don't see anything wrong with that! Looks great Hap, Great things are worth waiting for!
    LBGE
    Go Dawgs! - Marietta, GA
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  • GriffinGriffin Posts: 6,697
    Welcome to the K.I.S.S. Brisket Club. We probably had varying done times because I was using a 5.5lb grass fed packer and you were using a 7lb flat, but it looks like you got it done ok in the end. I'd take some of that right about not.

    Richardson, Texas

    Griffin's Grub or you can find me on Facebook

    The Supreme Potentate, Sovereign Commander and Sultan of Wings

     

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  • pineypiney Posts: 463
     Hap looks great as always. I always enjoy the pics of your cooks. I am sure it tastes as good as it looks.
    Lenoir, N.C.
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  • JRWhiteeJRWhitee Posts: 2,556
    Great cook Hap, my first ever brisket a few years ago was a flat and it was shoe leather and have only done packers since. Now that I am armed with some experience and the forum I think I will try another flat. Thanks guys.
                                                                        
    _________________________________________________

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




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  • Charlie tunaCharlie tuna Posts: 2,191
    Now if i could get results like this, i'd be having brisket every week !!  Nice job HAP,,
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