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15.5# Brisket - Start Time Advice
4Runner
Posts: 2,948
Plan on 250 the entire cook and we would like to eat it for dinner tomorrow night say between 6-7. What time would you all start the cook today? I'm think around 8 tonight. I know it's just a guess but I would appreciate your thoughts. Thanks.
Joe - I'm a reformed gasser-holic
aka 4Runner
Columbia, SC
Wonderful BGE Resource Site: http://www.nakedwhiz.com/ceramicfaq.htm
and http://www.nibblemethis.com/ and http://playingwithfireandsmoke.blogspot.com/2006/02/recipes.html
What am I drinking now? Woodford....neat
What am I drinking now? Woodford....neat
Comments
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I personally would put it on at midnight. I think you'll finish around 2 or 3 if you throw it on at 8pm.
That's how I roll though...I know some aren't willing to put meat on that late.Just a hack that makes some $hitty BBQ.... -
250 grid or 250 dome?Just a hack that makes some $hitty BBQ....
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If 250 dome, I'd go with 10pmJust a hack that makes some $hitty BBQ....
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Grid temp per stoker. Thinking a1 hour rest too.Joe - I'm a reformed gasser-holic aka 4Runner Columbia, SC Wonderful BGE Resource Site: http://www.nakedwhiz.com/ceramicfaq.htm and http://www.nibblemethis.com/ and http://playingwithfireandsmoke.blogspot.com/2006/02/recipes.html
What am I drinking now? Woodford....neat -
Another option is I start at 8 @225 or the over night portion. Then kick it up 250-275 to finish. Thanks for the comments.Joe - I'm a reformed gasser-holic aka 4Runner Columbia, SC Wonderful BGE Resource Site: http://www.nakedwhiz.com/ceramicfaq.htm and http://www.nibblemethis.com/ and http://playingwithfireandsmoke.blogspot.com/2006/02/recipes.html
What am I drinking now? Woodford....neat -
With a stoker and measured at the grid, I think you'll definitely finish ahead of schedule.
Cen has me convinced and I now aim for a 1 hour minimum rest. Your plan B should work though...let it run though the night at 225 and bump it up to 250 in the morning. It seems like 8pm is your preference so that's probably your best approach.Just a hack that makes some $hitty BBQ.... -
Got it. I'm going to push it an hour. Yea, I was trying to get a few hours in before I fall asleep. Might hit the Starbucks and stay up til midnight. Go crazy. Lol. Thanks again. Pics to followJoe - I'm a reformed gasser-holic aka 4Runner Columbia, SC Wonderful BGE Resource Site: http://www.nakedwhiz.com/ceramicfaq.htm and http://www.nibblemethis.com/ and http://playingwithfireandsmoke.blogspot.com/2006/02/recipes.html
What am I drinking now? Woodford....neat -
Turned out great. Took exactly 20 hours and 22 minutes to reach 203. Ran at 225 for the first 16 hours or so and then 250 for the balance. Might just trust it and go with 250 for the entire cook next time. I finished with some baked black beans so the Egg ran for a total of 24 hours ending the last hour at 325. I used up all my lump. Perfect ending. Could of pics.Joe - I'm a reformed gasser-holic aka 4Runner Columbia, SC Wonderful BGE Resource Site: http://www.nakedwhiz.com/ceramicfaq.htm and http://www.nibblemethis.com/ and http://playingwithfireandsmoke.blogspot.com/2006/02/recipes.html
What am I drinking now? Woodford....neat -
Looks freaking awesome! Great smoke ring!Just a hack that makes some $hitty BBQ....
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Sweet cook, looks great.
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This was my 3rd or 4th brisket in 5 years and the family all agreed the best one yet. No sauce is the key around my house. I used 3rd Eye's rub and injection and loved it!Joe - I'm a reformed gasser-holic aka 4Runner Columbia, SC Wonderful BGE Resource Site: http://www.nakedwhiz.com/ceramicfaq.htm and http://www.nibblemethis.com/ and http://playingwithfireandsmoke.blogspot.com/2006/02/recipes.html
What am I drinking now? Woodford....neat -
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Well done... I am jealous!
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Look out Cen-Tex there's a new kid in town ! Awesome looking Brisket ! Congratulations !Ova B.
Fulton MO -
Thanks but I'm just a hack that can follow others direction. The Egg did most of the heavy lifting too. . Another question for the group. I was going to freeze a portion of the brisket (point and partial flat) to take to the beach with us next week. To reheat, I was just going to add some beef broth in a pain and cover at 250 in the oven.. after it thaws that is. Any issues with this? Might chop up the rest for this as well. Thanks again.Joe - I'm a reformed gasser-holic aka 4Runner Columbia, SC Wonderful BGE Resource Site: http://www.nakedwhiz.com/ceramicfaq.htm and http://www.nibblemethis.com/ and http://playingwithfireandsmoke.blogspot.com/2006/02/recipes.html
What am I drinking now? Woodford....neat
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