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Fathers Day Brisket - Question

SO I'm going to make my first run at a brisket on Sunday.  If ever there is a day to sit around in the back yard all day and watch a temp gauge it has to be Father's Day!

While on the road this week I spent like 5 hours last night talking to this ol' timer competition BBQ smoker guy in the bar.  Getting his brisket strategy etc.
He is cooking on a huge firebox style smoker so I know it will be different performance than the egg.

So here's my question:

Does anybody here do a method where you smoke for a few hours then cover it in a foil tin covered for the rest of the cook time?  Or does the egg (like I imagine) keep it so moist that there is no reason to start covering it?


  • TexanOfTheNorthTexanOfTheNorth Posts: 3,915
    edited June 2013
    @BBQFlowerBasket, fortunately, there's a simple, straightforward answer to your question.  :))

    Ok, I apologize for playing with you. You're going to get just about every option there is... wrap, don't wrap, spritz, mop, use foil, use butcher paper, etc.

    For what it's worth (probably not much) I've tried all of the above over the years but I'll be doing my first brisket on my egg this weekend too. I'm planning on just using some salt and pepper rub and will not wrap, spritz, mop or otherwise do anything with the brisket once I put it on the egg; until it's done and I FTC it.

    Good luck with your's and hope you enjoy your Father's Day!
    Well, "spa-Peggy" is kind of like spaghetti. I'm not sure what Peggy does different, if anything. But it's the one dish she's kind of made her own.
    Aurora, Ontario, Canada
  • EggcelsiorEggcelsior Posts: 11,860
    The latter is correct. I find no need to cover it.
  • I love TexanofTheNorth's answer!

    Comp guys are cooking for a different reason than you. They are looking for 4 or 5 perfect slices to turn in and they throw the rest out. In my book if you put in a foil pan covered, you are making a roast, not a bbq brisket.

    Lot of ways to skin a cat but I like just smoke and spice. No wrap, mop, spritz, spray, or looking for 18 hours or more. Most people who wrap are using the big smoker rigs and that is a whole different way to cook. You need to wrap in that environment to keep the brisket moist. It's not necessary in the egg unless you are cooking over 300. Then you would do it to protect the bark.

  • Hey thanks guys!!  That's what I was thinking and telling the guy.  Definitely feeling that the egg would keep things nice and moist.

    So the only brisket I could find was this little trimmed thing ~2lbs at the local store.  I realized afterwards I should have gone to Costco but after 4 local stores I was done.

    What is the strategy for something so small?
  • TexanOfTheNorthTexanOfTheNorth Posts: 3,915
    Maybe grind it up and cook 4 burgers.
    Well, "spa-Peggy" is kind of like spaghetti. I'm not sure what Peggy does different, if anything. But it's the one dish she's kind of made her own.
    Aurora, Ontario, Canada
  • sorry to tell you this but you can't do a 2lb trimmed flat for BBQ. You may be able to do Travis's old method and braise it but I would go to plan b and cook something else. 

  • Thats kind of what I figured.  It was cheap so just a little experiment.  I have a couple racks of pork ribs that are going to be the days main attraction.

    So the pork ribs came out great.  Brisket was actually edible.
  • danv23danv23 Posts: 562

    A little late, but see link.  Learn it, live it, you'll love it.

    The Dude: Yeah, well, you know, that's just, like, your opinion, man.

    Walter Sobchak: [shouting] Has the whole world gone crazy? Am I the only one around here who gives a **** about the rules? Mark it zero!

    Cumming, GA
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