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Brisket Question

I haven't tried a brisket on the bge yet, but I figured now is a good time to try. I know from reading the forum to choose one that will bend in the middle, but most if these didn't really bend. I figured for 2.99 lb it is worth a shot. What's the best way to season and prep?

Comments

  • nolaeggheadnolaegghead Posts: 11,713
    Remove the hard fat, trim all fat to 1/4", salt and pepper. 
    ______________________________________________
    This is my signature line just so you're not confused.
    Large and Medium BGE, two turntables and a microphone, my friend.
    New Orleans, LA - we know how to eat 

  • nolaeggheadnolaegghead Posts: 11,713
    Use oak for smoke :D
    ______________________________________________
    This is my signature line just so you're not confused.
    Large and Medium BGE, two turntables and a microphone, my friend.
    New Orleans, LA - we know how to eat 

  • RezeggerRezegger Posts: 29
    Thanks Nola! What temp do you set it at? I'm ready for some Who Dat
  • nolaeggheadnolaegghead Posts: 11,713
    I just put one on, about 15 minutes ago.  I'm aiming for 250 grate.  I'm at 260 grate right now, but I'm not messing with it for a while, let it stabilize.  My DigiQ is acting funky, so I broke out a Maverick I've had for about 6 months but never used. 

    WHO DAT!
    ______________________________________________
    This is my signature line just so you're not confused.
    Large and Medium BGE, two turntables and a microphone, my friend.
    New Orleans, LA - we know how to eat 

  • nolaeggheadnolaegghead Posts: 11,713
    So you're up around Jackson, MS?  Yeah, you a Saints fan.... :D
    ______________________________________________
    This is my signature line just so you're not confused.
    Large and Medium BGE, two turntables and a microphone, my friend.
    New Orleans, LA - we know how to eat 

  • RezeggerRezegger Posts: 29
    That's right. I live around the reservoir area. I've been a Saints fan as long as I can remember.....I may even have a bag or 2 still laying around.
  • nolaeggheadnolaegghead Posts: 11,713
    Hahaha...cool.  I looked up the Krogers where you bought your brisket.   I had to squeeze the brisket to get the lid closed....big 14 pounder.  Looks like it settled down at 252.  Doesn't really matter that much, just want it to be in the 225-300 range so I can wake up in the morning and have it still cooking...adjust temp from there.
    ______________________________________________
    This is my signature line just so you're not confused.
    Large and Medium BGE, two turntables and a microphone, my friend.
    New Orleans, LA - we know how to eat 

  • Watch over trimming the fat on the flat side. Watch bbq with franklin on YouTube.
  • fiver29fiver29 Posts: 386
    I have a 15 lb brisket on right now. Went on last night at midnight. I followed dr. BBQ Texas style brisket in his latest cookbook. Will post results later.
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    Cleveland, 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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