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Had to be a home body this fine Mother's Day weekend. Sooooo. Brisket it is.

Well my wife had a procedure done for kidney stones Thursday and has not been reacting to all her medications well. They all make her dizzy and sleepy and so this was another opportunity for me to Bbq something since I knew I would be home most the weekend playing Nurse and super dad with the kids.

Anyhow finally after being traumatized a year ago about a dry piece of brisket I sucked it up and decided to do a go with brisket again. I was inspired by Griffins' old school basic cook. Picked up a 10lb choice packed at Costco and used half and half salt and fresh cracked pepper and added paprika thinking it would contribute to the smoke ring color but that was a fail. Anyone know how to get that perfect red smoke ring for brisket?

I used about 4-5 chunks of hickory and jack Daniels oak chips blended in with royal oak for my fuel filled up about 1/2 way up the fire ring. Meat was on at 630pm last night at 235-250 grid. Reached IT of 198 at 930am. Instant read thermo slipped in and out like butter. Separated the flat from the point immediately foiled the flat for 30 plus minutes and attempted to make burnt ends with the point.

Diced up the point added half and half butt rub and Henry's pecan rub with some BBQ sauce and placed back in the egg for another 3 hours at 275. First time ever trying it and I'm not sure what it is supposed to taste like but it was very smoky and full of flavor kind of like a very meaty beef jerky. My son liked it and he's usually my tester. Here are the pics. First time ever posting a cook and decided to give it a try. Thanks Griffin for the inspiration. I also made the accompanying sauce as well and it turned out good. This time not dry. Hehe
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Comments

  • TjcoleyTjcoley Posts: 3,409
    Great looking Brisket. Hope your wife recovers quickly. She will be in thoughts and prayers.
    __________________________________________
    It's not a science, it's an art. And it's flawed.
    - Camp Hill, PA
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  • SocalcajudoSocalcajudo Posts: 132
    Thanks so much Tjcoley
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  • WiltOnTiltWiltOnTilt Posts: 102
    Great work, I have never tried the burnt ends either. Could you taste the bbq sauce and rub on the ends? How do you know how long to keep the ends on there? Thanks!
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  • FoghornFoghorn Posts: 2,036
    It looks like you nailed it.  Congratulations.

    XL BGE, Klose BYC, ProQ Excel, Weber Kettle, Firepit, Grand Turbo gasser, and a portable Outdoor Gourmet gasser for tailgating

    San Antonio, TX

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  • SocalcajudoSocalcajudo Posts: 132
    @wiltontilt. The seasoning and the saw you kind of taste. Nothing too distinct. As far as cooking, I just made sure that the ends that were grey prior to recooking turned a little more brown. I found the recipe from this forum.
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  • Little StevenLittle Steven Posts: 26,951
    Damn! Everybody can cook a brisket except me :((

    Steve 

    Caledon, ON

     

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