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Another first - Brisket!

24 hours marinating in the fridge - on the Egg @ 250 at the grill.
Going till 160 internal temperature, then wrapping in foil with beef broth till 205, remove and FTC.
No fixed time to eat, just cooking until it is done.
Luvin Egg livin! :)

Pic is sideways.
image

Comments

  • JRWhiteeJRWhitee Posts: 3,013
    good luck, great start to a Saturday.
                                                                        
    _________________________________________________

    Large BGE 2006, Mini Max 2014
    Green Man Group cooking team.
    Johns Creek, Georgia
  • Thank you - love the smell of bbq in the morning! ;)
  • paqmanpaqman Posts: 2,288
    Looks good! Where did you purchase your brisket?

    ____________________
    Entrepreneurs are simply those who understand that there is little difference between obstacle and opportunity and are able to turn both to their advantage. •Niccolo Machiavelli
  • paqman said:

    Looks good! Where did you purchase your brisket?

    Thank you. Brian's Butcher and Deli, pass Ikea in the back. Awesome customer service, prices and meat.
  • paqmanpaqman Posts: 2,288

    paqman said:

    Looks good! Where did you purchase your brisket?

    Thank you. Brian's Butcher and Deli, pass Ikea in the back. Awesome customer service, prices and meat.
    Did you have to place a special order?

    ____________________
    Entrepreneurs are simply those who understand that there is little difference between obstacle and opportunity and are able to turn both to their advantage. •Niccolo Machiavelli
  • I called a couple days in advance just to make sure they would have when I picked it up last week Friday.
    Kept in fridge for a week to give it extra aging.
    Question - I am at 150 internal temperature already after just under 2 hours - should I still foil? Doesn't seem like it is hitting the stall.
  • paqmanpaqman Posts: 2,288
    It will... be patient :)

    ____________________
    Entrepreneurs are simply those who understand that there is little difference between obstacle and opportunity and are able to turn both to their advantage. •Niccolo Machiavelli
  • :) good call.
  • Not the greatest pics but the finished brisket was extraterrestrial! - "Out of this world"
    Was done @ 4:30 ftc for 2 hours, sliced and served - daughter and her friends were blown away.
    Will have to do this again in a couple weeks.

    image

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  • oh hell yes.Very nice.
    Keeping it Weird in the ATX
  • The Cen-Tex SmokerThe Cen-Tex Smoker Posts: 14,376
    edited August 2013
    you are 98/100ths of the way there. next time try a little bit thinner slices of the flat (maybe half as thick as these). That MAY (hard to improve on what you did today) but MAY get you to the etherial bite of brisket flat we all chase. that looks amazing
    Keeping it Weird in the ATX
  • you are 98/100ths of the way there. next time try a little bit thinner slices of the flat (maybe half as thick as these). That MAY (hard to improve on what you did today) but MAY get you to the etherial bite of brisket flat we all chase. that looks amazing

    Thank you!
    I will - I thought I had read that pencil size slices were prefered. It was all devoured at any rate :)
  • you are 98/100ths of the way there. next time try a little bit thinner slices of the flat (maybe half as thick as these). That MAY (hard to improve on what you did today) but MAY get you to the etherial bite of brisket flat we all chase. that looks amazing
    Thank you! I will - I thought I had read that pencil size slices were prefered. It was all devoured at any rate :)

    That is a common saying. We do cut the point that big (like yours) down here but the flat is usaully around half that thick. Just throwing it out there. I would have devoured all of those slices so don't sweat it. maybe try it a little thinner in the flat on a few slices and see how you like it.
    Keeping it Weird in the ATX
  • Aahhh, ok, the point is thick, flat thin.
    Will do :)
  • Aahhh, ok, the point is thick, flat thin. Will do :)

    Nothing is law- just see if you like it that way. i personally would cut the flat a little thinner and cut the point exactly as you cut that flat. Just throwing it out there.....as a guy who is a wee bit obsessed with brisket :))
    Keeping it Weird in the ATX
  • After today, I can fully understand your obsession - there are so many variables, from the "cut" of meat, the type of rub, wood, time etc. I sometimes think I will never graduate from being a newbie! :)
  • After today, I can fully understand your obsession - there are so many variables, from the "cut" of meat, the type of rub, wood, time etc. I sometimes think I will never graduate from being a newbie! :)

    I hear you. Every time I feel like I'm the man...........I get a little refresher course :))
    Keeping it Weird in the ATX
  • Nice to hear that you experienced Eggers still face challenges - I guess that keeps things fresh :)
  • Nice work Trini! As you said, lot's of variables and nailing it like you did is worth dealing with them all!
    ---------------------------------------------------------------------------------
    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
  • NJ_BBQNJ_BBQ Posts: 109
    Great job! I did my first brisket yesterday as well and can't stop thinking of what I'll do differently for the next one.
    Basking  Ridge, NJ - XL with KAB
  • Thanks guys.
    I will definately be using normal black pepper - the next day it is still dominant. Not unpleasant, but takes a bit away from the smoke.
  • FLbobecuFLbobecu Posts: 309
    Looks awesome! Curious, what did you marinate the brisket in, before cooking? 
  • FLbobecu said:

    Looks awesome! Curious, what did you marinate the brisket in, before cooking? 

    Thanks much. Black pepper, salt, garlic powder, onion powder, chili and paprika - rubbed with vegetable oil, then put on brisket overnight in fridge.
    I followed the recipe from "Amazing Ribs.com" basically.
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