Big Green Egg - EGGhead Forum - The Ultimate Cooking Experience...
Are you happy it’s finally National BBQ Month? While we like to BBQ year round, May is our favorite because the whole country is celebrating delicious food. If you’re new to cooking BBQ on your EGG, check out our Smoking Basics Publication...if not, proceed to some of our favorite recipes! We love Dr. BBQ’s Coffee Rubbed Brisket, Famous Dave’s Sticky Ribs and Virginia Willis’ Pulled Pork. Pair with this cheesy favorite for a winning way to start off May!

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

Yeah You Right...

Ya Heard Me?



My first brisket and I nailed it, with the exception of it taking longer than I had anticipated, but I remained calm and served the point (which finished two hours before the flat) to my guest first and then brought out the flat for a second round.

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Of course, I know that one day I'll end up with a brisket that isn't like this one was, but I'll just make burnt ends with the whole thing if need be... LOL.


Every time my elbow bends my mouth flies open.
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Comments

  • Nicely done

    I raise my kids, cook and golf.  When work gets in the way I'm pissed, I'm pissed off 48 weeks a year.
    Inbetween Iowa and Colorado, not close to anything remotely entertaining outside of football season. 
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  • Thank you. I'm wondering if the point being done before the flat is common or a fluke... anybody have this happen before?

    Every time my elbow bends my mouth flies open.
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  • hapsterhapster Posts: 6,694
    I think it is actually a fairly common occurrence.
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  • Okay, thanks.

    Here are a couple of pictures of the flat that took so long to cook.

    image

    image

    Every time my elbow bends my mouth flies open.
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  • nolaeggheadnolaegghead Posts: 13,812

    Parallel said:
    Thank you. I'm wondering if the point being done before the flat is common or a fluke... anybody have this happen before?
    Yes...it's counter intuitive, but it happens. I always check the thickest part of the flat for tenderness.  The point can take some overcooking because it's loaded with fat.
    ______________________________________________
    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 

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