Big Green Egg - EGGhead Forum - The Ultimate Cooking Experience...
National BBQ Month sure was tasty! We hope you got to try just as many new BBQ recipes as we did and some old favorites as well. If not, you can find all our BBQ recipes here and try them out all summer long. One of our favorites was Dr. BBQ’s Spare Rib Surprise and Ted Reader’s Rum Injected Sweet Potatoes. As the weather’s heating up, use your EGG for a cool treat-Ice Cream Sandwiches! Keep an eye out for some Father’s Day recipes from chefs & their dads, coming soon!

Big Green Egg headquarters has moved - come visit our new showroom and check out the museum and culinary center too! 3786 DeKalb Technology Parkway, Atlanta, GA 30340

Brisket time

I've got a 15 lbs whole brisket. I need it for supper Saturday, football time!, but I have to work Friday night so putting it on around 5 pm Friday. What kind of time am I looking at. Just to low as possible and correct when I get home 14 hours later


_______________________________________________

LBGE & SBGE (big momma and pat)
·

Comments

  • FoghornFoghorn Posts: 2,400

    My last 14.5 pounder only took 7 hours at a grid temp of 240... hopefully, you don't have the unusual brisket that cooks really fast.

    As you know, others will tell you that it can take up to 2 hours per pound so you could be looking at 30 hours - although that can be shortened by rasing the temp when you get home.

    So, given your schedule, I would do just what you suggest.  Get the egg stabilized as low as possible (220 or so) and put the meat on as late as possible before leaving for work.  I would also put it on cold - essentially straight from the refrigerator. It should take a long time for the meat to get much above 190 when the cooking temp is only 220. 

    Then - as you already suggested - adjust as needed when you get home in the morning.

    Good luck. 

    XL BGE, Klose BYC, ProQ Excel, Weber Kettle, Firepit, Grand Turbo gasser, and a portable Outdoor Gourmet gasser for tailgating

    San Antonio, TX

    ·
  • EggcelsiorEggcelsior Posts: 11,186
    I agree with Foghorn. I was in the same boat with my last 12 pounder. Put it on at midnight and woke up with a butter-tender brisket at 0600. Pray to the brisket gods!

    P.S. HOORAY shift work. I don't miss those days. Have a zombish Saturday!
    ·
  • Sounds good guys.

    @eggcelsior
    It's awful. I worked days for the last 4 years. And then had 730-1530 in the cath lab. Talk about a routine!! Now swing shift in er is yup a zombie life ;)
    But it's only a season.


    _______________________________________________

    LBGE & SBGE (big momma and pat)
    ·
  • Cook it at 275-300 and put it on around 6-7am Saturday morning.
    ·
  • @foghorn
    What happened???


    _______________________________________________

    LBGE & SBGE (big momma and pat)
    ·
  • Habenero Monterey Jack. Smells amazing.

    Photobucket Pictures, Images and Photos


    _______________________________________________

    LBGE & SBGE (big momma and pat)
    ·
  • FoghornFoghorn Posts: 2,400

    Just like @Eggcelsior, I had a perfectly cooked brisket at 0600 and a party at 1900.  I put it in the refrigerator for most of the day and warmed it in foil before I sliced it at the party.  Everybody loved it and wants me to do it again....

    @TexasCrane may have the right answer for you.  I just haven't done a brisket that I purposefully cooked at 275 - 300 in an effort to avoid the overnight cook so I can't personally recommend it.  I've done it with pork butts and it works great. 

    XL BGE, Klose BYC, ProQ Excel, Weber Kettle, Firepit, Grand Turbo gasser, and a portable Outdoor Gourmet gasser for tailgating

    San Antonio, TX

    ·
  • I've done a good many turbo butts and no problem there,  I just can't afford a squirley turbo brisket after I've worked all night and then have to nap, and then have a deadline for supper. 


    _______________________________________________

    LBGE & SBGE (big momma and pat)
    ·
  • FoghornFoghorn Posts: 2,400
    Makes sense.

    XL BGE, Klose BYC, ProQ Excel, Weber Kettle, Firepit, Grand Turbo gasser, and a portable Outdoor Gourmet gasser for tailgating

    San Antonio, TX

    ·
  • bud812bud812 Posts: 1,408
    Good luck.

    Not to get technical, but according to chemistry alcohol is a solution...

    Large & Small BGE

    Stockton Ca.

    ·
  • SmokeyPittSmokeyPitt Posts: 6,375
    I have maintained 200 degrees grid temp using a controller for several hours.  I'm not sure if I would go quite that low if you are not there to monitor it.  Maybe go for like 210?   I'm assuming you will be using the party Q for the cook right?


    Which came first the chicken or the egg?  I egged the chicken and then I ate his leg. 

    ·
  • @smokeypitt
    Yes. I'd have just enough time to "stabilize" and throw the controller on.


    _______________________________________________

    LBGE & SBGE (big momma and pat)
    ·
Sign In or Register to comment.