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My first brisket (and post)

BigKRexBigKRex Posts: 7
edited September 2013 in Beef
Got a LBGE about a month ago, so far I've done ribs, spatchcock chicken, and pork loin, all with fantastic results (thanks in no small part to this great community!). Decided to try a brisket for poker game tonight. For my sanity I'm trying a faster cook at 300 F, starting at 6 AM. Hope to have it ready by 6 PM (will be checking every couple hours). 

http://imgur.com/a/e30jU (album with descriptions, updated throughout cook)

Some of my previous cooks: http://imgur.com/a/jUF1

Start:
image
(finish to come!)
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Comments

  • Chris_WangChris_Wang Posts: 1,253
    Good luck! What wood are you using for smoke?

    Ball Ground, GA

    ATL Sports Homer

     

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  • GriffinGriffin Posts: 6,982
    Off to a promising start. Salt and pepper rub only?

    Richardson, Texas

    Griffin's Grub or you can find me on Facebook

    The Supreme Potentate, Sovereign Commander and Sultan of Wings

     

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  • @Chris_Wang: Thanks! I threw a few chunks of hickory in there.

    @Griffin: Yep, I figure start simple, and if I think it could use some flavor I can add some to the next one.
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  • RACRAC Posts: 1,498
    Good luck and welcome aboard!

    Ricky

    Spring, TX

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  • GriffinGriffin Posts: 6,982
    Salt and pepper has become my go to for brisket. Save all those other spices for something else, a good brisket don't need no extra help, IMHO.

    Richardson, Texas

    Griffin's Grub or you can find me on Facebook

    The Supreme Potentate, Sovereign Commander and Sultan of Wings

     

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  • Get yourself a remote thermometer. It makes keeping track of your cook so much simpler and eliminates the need to open the egg to check temps.
    ---------------------------------------------------------------------------------
    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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  • Looking good. Salt and pepper is a good choice. Last two, I've settled into Amazing Ribs Cow Crust. The paste rub seems to result in good bark. 
    Delta B.C. - Vee-Gan: old Indian word for poor hunter. 
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  • Update, 4 hours in: Egg holding strong at 300 F, meat at 155 F.

    image
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  • What's in the pan?
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  • @cul-de-sac-er: just water and juices
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  • henapplehenapple Posts: 14,595
    Damn that gasket is nice... =))
    Green egg, dead animal and alcohol. The "Boro".. TN 
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  • BigKRexBigKRex Posts: 7
    edited September 2013
    Ugh-oh, coal was almost all used up when I checked after six hours  :(( Added more, and really having trouble getting it back to temperature (it had dropped to 250 when I added coals, and was down to 200 30 minutes later). I think I screwed up by dumping the bottom of the bag on, maybe the little pieces are choking the air?

    Edit: yep, I gave the coals a good stir and it heated right back up as usual. Couple lessons learned there. Guess I'll just have less FTC time, not really a disaster.
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  • She's done (well, main cook anyways), and looking great! Final egg temp was 320 (creeped up over last two hours) and meat internal was 200. I chopped the point up and put it back on the grill for burnt ends and FTC'd the flat, where it will be for 1-2 hours.
    image
    image
    You better believe I munched on a few of those pieces, wonderful! 
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  • BigKRexBigKRex Posts: 7
    edited September 2013
    Serving...
    image
    Honestly is was a bit dry, but had a wonderful smokey flavor, and looked amazing. Everyone loved it, and I'm happy it turned out pretty well despite the midday scare. Think I'll do a low slow cook for the next one, can't wait!

    P.S. I was very happy with the S&P rub.
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  • Looks good from here.  Nice smoke ring.  If everyone liked it then it is a success.
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    Welcome to the Swamp.....GO GATORS!!!!
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