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Grass Fed Brisket

TexanOfTheNorthTexanOfTheNorth Posts: 2,750
Okay, after a bit of confusion with a new meat supplier I was trying, I picked up a 13lb. grass-fed packer yesterday evening. I was planning on a 15+ hour cook so I put the brisket on around midnight last night and went to bed with the Maverick hooked up and a grid temp of around 260. I woke up this morning around 5 as the grid temp had fallen to the 220 threshold I had set. I was surprised to see that the IT on the brisket was already over 180. I bumped the grid temp up a bit and it only took a couple of hours for the IT to reach 190. I had the hi-temp grid warning set for 275 so, I know it never got that high during the night. The IT reached 194 around 7:30ish and stayed there until around 9:00 and then jumped up a degree or two. I probed the brisket in multiple locations (both flat and point) and met no resistance going in or out so I figured I better get it FTC'd. While I expected some variation in the cook time for a grass-fed brisket (my first) and a grain-fed brisket, I was not expecting the cook time to be as short as it was. I left the internal meat probe in the brisket while it is FTCing so that I can monitor the IT. I guess we'll eat whenever it's dropped down to the 140 range. Hopefully that will be closer to (an early) dinner time tonight.

I'll update with results once I see how it turned out.

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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.
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Aurora, Ontario, Canada

Comments

  • SpaightlabsSpaightlabs Posts: 591
    Looks great. Be interested to hear your eval on the flavor of the grass fed.
  • TexanOfTheNorthTexanOfTheNorth Posts: 2,750
    Okay, we ate the brisket around 6:00pm. Sorry, no pics as I had left my phone downstairs in my office. 

    The brisket's IT was still near 150 after a little over 7 hrs of FTC. The brisket had a great bark and a respectable fire ring. The flavor was fantastic. Unfortunately, the flat was a little on the dry side; although the point was very moist. I think I probably left the brisket on an hour or two too long due to the fact that I just couldn't believe it could actually have been ready after only a little over 7 hours on the egg.

    I think I might try doing another one but going with something under 10 lbs. Now that I know how much shorter the cook time can be I'll be better prepared. 
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    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
  • MickeyMickey Posts: 15,243
    Still good idea to check gauges.
    Salado TX Egg Family: 2 Large and a very well used Mini, just added a Mini Max 5th Salado EggFest is March 14, 2015 http://saladoeggheadgathering.blogspot.com

  • awesome. I think you are going to have a hard time getting a grass fed flat moist anyway. I think you did it just right. 

  • TexanOfTheNorthTexanOfTheNorth Posts: 2,750
    Just heated up a few slices with a little sauce and am enjoying a sandwich at this very moment... very tasty.

    I actually chopped about 1/2 of the brisket last night and have it in the freezer, I'm sure it will make some great sandwiches too!
    ---------------------------------------------------------------------------------
    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
  • Little StevenLittle Steven Posts: 26,681
    I'm going to do a post about this in a minute but my butcher has 70+ day aged prime ribeye right now for $9.99 if you are interested

    Steve 

    Caledon, ON

     

  • TexanOfTheNorthTexanOfTheNorth Posts: 2,750
    I'm actually getting ready to make my own setup for dry ageing some prime rib. It was one of the reasons. Have you had the 70+ day aged before. I was looking at doing mine for 45 or so.
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    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
  • Little StevenLittle Steven Posts: 26,681
    I'm sorry, they are wet aged, I said dry aged out of habit. I may pick up a primal from him today and dry age it for a couple of months. I have gone as long as 100 before. 45 to 60 days seems to be about the best in my experience. No shorter though.

    Steve 

    Caledon, ON

     

  • TexanOfTheNorthTexanOfTheNorth Posts: 2,750
    I'm sorry, they are wet aged, I said dry aged out of habit. I may pick up a primal from him today and dry age it for a couple of months. I have gone as long as 100 before. 45 to 60 days seems to be about the best in my experience. No shorter though.
    Actually, I see that you didn't actually write "dry" aged so that was my mistake.
    ---------------------------------------------------------------------------------
    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
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