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What happened??? Brisket Overdone.

fatwfatw Posts: 7
edited July 2013 in EggHead Forum
First packer cut brisket. 11lbs+. Put it on at 10:30 last night expecting 12-15 hours. Smoked at 240-250. Checked the Egg temp (did not check the brisket temp) at 11pm, 1am, 3am, and 5am. All good. Woke up at 6:30 and inserted the meet thermometer - 207 degrees!!! Looks like its ruined. What the heck happened?
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Comments

  • travisstricktravisstrick Posts: 4,747
    Why do you think it's ruined?
    Be careful, man! I've got a beverage here.
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  • TexanOfTheNorthTexanOfTheNorth Posts: 2,750
    Sorry to hear that @fatw. You can't do a brisket (really almost any cook) without monitoring the internal temp of the meat. Unfortunately, you've had to learn the hard way.
    ---------------------------------------------------------------------------------
    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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  • ChubbsChubbs Posts: 4,666

    I have cooked some over 207IT. Why do you think it is ruined. Some are done in 190s some may go to 210. In my experience, every one is slightly different. Also, check the temp in more than one place.

    Columbia, SC --- LBGE 2011 -- MINI BGE 2013
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  • fatwfatw Posts: 7
    Thanks guys. Maybe it's not ruined - though at best the brisket I had planned for dinner at 5ish tonight is ready for breakfast. It's wrapped in foil/towels in a cooler right now. What's the best way to tell if its ok or if I need to start working on a plan b for dinner?
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  • gdenbygdenby Posts: 4,399
    Its probably not ruined, but may have gone beyond its sweet spot. I'd suppose just a touch drier than desirable. I'd add a little of Stubb's original sauce to compensate. Or, take a 1/4 cup of good beef broth, heat, and dissolve a packet of gelatin in it. Add another 1/4 cup, and brush the slices.
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  • fatwfatw Posts: 7
    edited July 2013
    Agree Texan. Should have had the temp probe in. Just never imagined it would be ready that soon.
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  • fiver29fiver29 Posts: 422
    I agree with Travis. It's probably not ruined. You will have to heat it back up a touch later.
    -------------------------------------------------------------------------------
    Strongsville, Ohio

    Yes.  I own a blue egg!  Call Atlanta if you don't believe me!
    [I put this here so everyone knows when I put pictures up with a blue egg in it]

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  • fatwfatw Posts: 7
    edited July 2013
    How did it cook so quickly? Does at surprise you guys? BGE site says 8-14 lb packer cut will take 14-18 hrs.
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  • BoilereggerBoileregger Posts: 322
    I've got a ~13lb-er on right now, only 10 hrs in at 250 grate and its at 187. I think it is going to be done 3-4 hrs earlier than planned, so you're not alone. That's BBQ I guess!
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  • ChubbsChubbs Posts: 4,666

    Did you calibrate your thermometer? Maybe it was cooking hotter than you thought.

     

    Columbia, SC --- LBGE 2011 -- MINI BGE 2013
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  • TexanOfTheNorthTexanOfTheNorth Posts: 2,750
    fatw said:
    How did it cook so quickly? Does at surprise you guys? BGE site says 8-14 lb packer cut will take 14-18 hrs.
    Just have a look at any of the dozen or so threads in the last day or two that talk about "fast" cooking briskets. It's not just you. Maybe it's somehow related to global warming?  :-?
    ---------------------------------------------------------------------------------
    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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  • boatbumboatbum Posts: 1,273

    #1   Its not ruined. 

    #2   There may be some places that are cooked more than you desire, dig around, I bet you can find a quantity of meat that is not as done.

    #3   For those areas that are a bit more done, chop well, mix in sauce and have sandwiches.

    Cookin in Texas
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  • fatwfatw Posts: 7
    Thanks boatbum. Any suggestions on how to have it warm for dinner 8 hrs from now?
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  • fatwfatw Posts: 7
    Just cut into it. It's actually pretty good. Putting it in the fridge bc dinner is not for 7 hrs. What's the best way to re-heat later?
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  • ParallelParallel Posts: 411

    fatw said:
    Just cut into it. It's actually pretty good. Putting it in the fridge bc dinner is not for 7 hrs. What's the best way to re-heat later?
    I would vacuum pack it in slices and put the unopened packs in boiling water to reheat.

    Every time my elbow bends my mouth flies open.
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  • boatbumboatbum Posts: 1,273
    I have put in a pan, with some beef broth, seal tightly with foil and warm up in a 300 degree oven.  
    Cookin in Texas
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  • More towels. It will stay hot for dinner. Do not slice it. It will be fine and 207 is just fine. My guess is you were measuring in the point. I bet it's perfect.

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  • fatwfatw Posts: 7
    Thx Cen Tex. I'll remember that for next time. Didn't know how long it will last, so I put it in the fridge to be safe. I think I'll reheat whole, in the foil on the Egg and then slice.
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