Big Green Egg - EGGhead Forum - The Ultimate Cooking Experience...
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

First Beef Brisket

My Egg is coming up on a year old and while I've done lots of pork, chicken, tri-tip, etc. I've never done a brisket. Until today. Actually an overnighter starting yesterday around 7:30 pm. I'm very happy with the results of my first attempt. Got a 16 pound packer from Smart and Final. Had to trim about 6" of flat off so it would fit the Egg. With that and the excess fat trimmed it was actually about 10 - 11 pounds going on. Smoke was provided from my oak treasury from the large oak that collapsed nearby a month ago. 15.25 hrs at +/- 240 degrees. I did catch the temp creeped up to 270 at 2 am so had to make an adjustment. For a moment I thought it would be done to early when it hit 191 internal at 7:30 this morning. Turned out the stall was just starting and the temp dropped in short order to 182. Stalled for about three hours. Pulled it off at an internal of 196 - 205 depending where I stuck it with the Thermapen.
LBGE - July 2012
Valencia, CA

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