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Another first - Brisket!
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Trini_in_Ottawa
Posts: 231
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.
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.
Comments
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good luck, great start to a Saturday._________________________________________________Don't let the truth get in the way of a good story!Large BGE 2006, Mini Max 2014, 36" Blackstone, Anova Sous Vide
Green Man GroupJohns Creek, Georgia -
Thank you - love the smell of bbq in the morning!
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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
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Thank you. Brian's Butcher and Deli, pass Ikea in the back. Awesome customer service, prices and meat.paqman said:Looks good! Where did you purchase your brisket?
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Did you have to place a special order?Trini_in_Ottawa said:
Thank you. Brian's Butcher and Deli, pass Ikea in the back. Awesome customer service, prices and meat.paqman said: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 -
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.
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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
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good call.
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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.
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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 amazingKeepin' It Weird in The ATX FBTX
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Thank you!The Cen-Tex Smoker said: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
I will - I thought I had read that pencil size slices were prefered. It was all devoured at any rate
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Trini_in_Ottawa said:
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.Keepin' It Weird in The ATX FBTX -
Aahhh, ok, the point is thick, flat thin.
Will do -
Trini_in_Ottawa said: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 )Keepin' It Weird in The ATX FBTX -
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!
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Trini_in_Ottawa said: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 )Keepin' It Weird in The ATX FBTX -
Nice to hear that you experienced Eggers still face challenges - I guess that keeps things fresh
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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
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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
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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. -
Looks awesome! Curious, what did you marinate the brisket in, before cooking?
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Thanks much. Black pepper, salt, garlic powder, onion powder, chili and paprika - rubbed with vegetable oil, then put on brisket overnight in fridge.FLbobecu said:Looks awesome! Curious, what did you marinate the brisket in, before cooking?
I followed the recipe from "Amazing Ribs.com" basically.
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