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Fantasy Brisket - a new way...

Greetings friends!!

In honor of a rare day off, I decided to throw a 16 pound packer brisket on the big green egg. Even after trimming I'll bet it was still 15 pounds. And, as with all my briskets, I decided to mix it up a bit this time.

Added an additional big hickory lump when I added the meat. I usually only load cold.

Added three Kingsford briquettes when I added the meat. I usually get a good smoke ring - gonna test out someone's theory here.

And finally...


What's that? I two tiered the SAME BRISKET?!?!!


Yup. I don't think I've seen this here before. I took the trimmed fat and loaded the top of the swing grate (CGW-the best) with self basting non seasoned goodness. What will this accomplish? Prolly more mess. Maybe lost rub washed off as the drippings cascade down. Certainly more mess. But HOPEFULLY some sort of extra flavored slammin' bark that adds another level to the meat.

Only time will tell.

Ill let you know how it turns out.

As an aside, ill be using my Shun chef knife to slice-fresh back from the Shun guys (sharpened/retipped). Got it off a co-worker at the restaurant for $80,shipped it to Shun, and it's back. All the chefs around here use shun btw.


Thanks for reading!
Large BGE -- Greensboro!

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  • FoghornFoghorn Posts: 3,091
    No matter how good or bad this turns out, it's great that you are trying it just to see the results.  Keep us posted. 

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

    San Antonio, TX

  • SmokeyPittSmokeyPitt Posts: 7,863
    edited August 2013
    I like it!  You may have just invented the "MaskedMarvel style brisket".  

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

  • MaskedMarvelMaskedMarvel Posts: 1,407
    Impressed with the look of the bark. Not impressed with the finished fat pieces. Yucko. Might see if they can be converted into dôg treats.

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    Large BGE -- Greensboro!

  • TjcoleyTjcoley Posts: 3,453
    Brisket looks good. If not dog treats for the fat, may be time for a clean burn.  Let us know how it turned out taste wise.  
    It's not a science, it's an art. And it's flawed.
    - Camp Hill, PA
  • nolaeggheadnolaegghead Posts: 17,920
    I'm dying to hear how it came out...... pics of the cut meat!
    This is my signature line just so you're not confused.
    Large and Medium BGE, Kamado Joe Jr., smoker with a 5k btu AC, gas grill, fire pit, pack of angry cats, two turntables and a microphone, my friend.
    New Orleans, LA - we know how to eat 

  • rsmith193rsmith193 Posts: 219
    That looks great! What temp and how long was your cook?
  • portaporta Posts: 88
    "Fantasy Brisket" ha, I love it! Bravo for trying something different.I am requesting some cut meat pics as well.
    68% of statistics are made up on the spot.
  • MaskedMarvelMaskedMarvel Posts: 1,407
    edited August 2013
    Clean burn?  Pssshh...  :p

    It's FTC until my draft Saturday at noon.  This is a brutal league and I'm drafting the two spot - the worst.  I'll pic up after then!

    rsmith193 said:
    That looks great! What temp and how long was your cook?
    I always go for ~225* but went ~250*/275* on this one.  Took a very short 13 hours to hit 195*.

    Large BGE -- Greensboro!

  • lousubcaplousubcap Posts: 8,195
    edited August 2013
    @MaskedMarvel-That is a great looking meteorite-the target visual on a brisket cook.    Good luck with the draft and the eats.
    Louisville;  L & S BGEs 
    Pit Barrel Cooker
  • jaydub58jaydub58 Posts: 1,944
    Really looking forward to report on how this turns out; interesting to see what, if any, influence the melted fat had on the finished product.
    John in the Willamette Valley of Oregon
  • MaskedMarvelMaskedMarvel Posts: 1,407
    edited August 2013
    Well. The verdict is in. Not my best. Definitely not my worst. The smoke ring is minuscule. Not much smoke flavor. Could have used more salt. No need to do the briquette lump trick, IMHO. image The upper tiered fat trick, however.... I've NEVER had a juicier brisket. :) Now, this one had an ENORMOUS point. Larger than the flat. So that may have helped. The Egg is a greasy mess.. But there were juices dripping eagerly out of the meat, even after resting for 12 hours. I tried to catch a drip in the next pic... image Hard to see it.. Anyway. I'll give this guy a 7 out of ten. More rub next time.. Rub on the trimmed fat upper tier. Looking forward to sandwiches and occasional heated up with sauce. Point will go back in for burnt ends in a few days. Should turn out delicious. Thanks for reading friends! 8-D Oh, my draft went as expected, with two immediate trades after the draft giving me a little more hope...
    Large BGE -- Greensboro!

  • jaydub58jaydub58 Posts: 1,944

    Very good pics, thanks for sharing.

    So, I guess the upper-tier fat move is one you will do again?

    John in the Willamette Valley of Oregon
  • MaskedMarvelMaskedMarvel Posts: 1,407
    Definitely doing it again and adding at least s and p to the upper tier fat. Sorry for the weird paragraph formatting. iPad here.
    Large BGE -- Greensboro!

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