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We hope everyone enjoyed their Fourth of July weekend and is excited for more warm weather grilling! This week, we’ll be making these two burgers: Stuffed Portobello Mushroom and Caribbean Chicken, and also eating lots of these Ice Cream Sandwiches in honor of National Ice Cream Month! It's time to think about getting out to one of the many #EGGfests around the country - see a list here

Finally did a brisket

LDRLDR Posts: 152

All my cooks had been fairly short before this attempt.  I had a 5.5# CAB choice flat from Edwards. The rub was 2 parts coarse black pepper, 2 parts kosher salt, and 1 part granulated garlic.  I used Ozark Oak mixed with four good sized hickory chunks on an LBGE.  Platesetter was legs up and had a drip pan with some apple juice.

Time and grate/meat temps were
8:15     255   61 (start)
9:15     264 133
10:15   259 156
11:15   270 163
12:15   268 171
1:15     262 172
2:15     257 178
3:15     261 194
4:30     270 203
pulled to FTC at 4:30 and sliced at 5:45

It came out alright, and pretty moist, but seemed a bit salty.  However, it disappeared quickly.  I'll have to hunt down some Byron's for the next one. I also think I'd pull it a few degrees sooner next time.

I also got a chance to use my new FoodSaver v3820.  It worked very well.

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