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first brisket curiosity

dbonhamdbonham Posts: 3
Last night I put my first brisket on at 7:45 (12.75 lbs pre trim) with dome reading 240. This morning at 7, it was reading 220. I did not open the top to check meat until 930. I probed thick part of flat and got 195 and it was pretty smooth going in and out, but not buttery. Toward the end of flat, it was closer to 205 and not buttery at all. Just curious about this as I've read that 205 should produce tender meat. I understand its the thinnest cut on the brisket and it makes sense as to why its not buttery. I cooked a total of a 14.25 hours between 220-240 and it seems to me that part is overcooked? Any input??

Comments

  • How did it slice and taste? That is the real test.
  • henapplehenapple Posts: 12,498
    How'd it go?
    Green egg, dead animal and alcohol. The "Boro".. TN 
  • robnybbqrobnybbq Posts: 1,630
    I have gone that hot on flat and kept it there until butta.  Was not overdone - or at least not overdone for me.  Great flavor and tender.

    _______________________________________________________________
    LBGE, Adjustable Rig, Spider, High-Que grate, maverick ET-732, Thermapen,


    Garnerville, NY
  • It turned out good, I guess. It did not slice like I expected. The end of flat was pretty rough. I ended up pulling the whole thing apart like a butt. I ftc for about 8 hours after because it got done way before I expected then put it in oven for 45 minutes on 210. It was good, don't get me wrong but I want to be able to slice it (maybe it was knife). Is there anyway to get the whole slab to cook consistent throughout?

  • dbonhamdbonham Posts: 3

    It turned out good, I guess. It did not slice like I expected. The end of flat was pretty rough. I ended up pulling the whole thing apart like a butt. I ftc for about 8 hours after because it got done way before I expected then put it in oven for 45 minutes on 210. It was good, don't get me wrong but I want to be able to slice it (maybe it was knife). Is there anyway to get the whole slab to cook consistent throughout?

  • SGHSGH Posts: 10,895
    I have had to take them as high as 211 before they were tender. One way to help them cook even is to put the point toward the back of the egg as it is hotter there and the point will hold up much better than the flat. If you are using a oval stone this trick wont work. If you are using plate setter it will help alot. Hope this helps my friend.

    Location- Just "this side" of Biloxi, Ms.

    Status- Slowly going dark and fading into oblivion.

    Arsenal-Just a small wore out and broken down Weber kettle. No other means to cook at all.
  • SkinnyVSkinnyV Posts: 1,964
    With brisket it just depends.....sometimes u can try all the tips but you won't get anywhere.
    Its all in the meat.
    Seattle, WA
  • minniemohminniemoh Posts: 897

    SkinnyV said:
    With brisket it just depends.....sometimes u can try all the tips but you won't get anywhere. Its all in the meat.
    I agree. Sometimes you can do everything right and it still doesn't turn out how you want it to. 

    One of my greatest challenges is to check temp/tenderness and then wait a half hour or more before I check again. I tend to get very impatient at the end and want to check it every 15 minutes. When I get impatient and check too often, all the heat (and moisture) gets out of the egg and it takes even longer to get to my desired result. 

    Patience happens to be a virtue that I seem to lack...

    Don't be afraid. Just start the learning curve. I think brisket is a rite of passage that has to be earned. That means there will be a few less than stellar performances before you get the "Oh My God is that good!" Also, you will likely be your own worst critic.
    L x2, M, S, and Mini. She says I have enough now....
    eggAddict from MN!
  • ZmokinZmokin Posts: 944
    Instead of opening the egg to check, I use my wireless meat thermometer.  Probe is in the meat constantly measuring the temp, transmitter unit sends signal to receiver unit in the house.  Dual probe allows me to see the internal meat temp as well as the air temp inside the egg.  This coming weekend I'm going to smoke my first plain brisket.  Normally I'm smoking a corned beef brisket making Pastrami.
    Large BGE in a Sole' Gourmet Table
    Using the Black Cast Iron grill, Plate Setter,
     and a BBQ Guru temp controller.

    Location: somewhere West of the Mason-Dixon Line
  • NPHuskerFLNPHuskerFL Posts: 6,636
    Did you FTC? What was your prep...injected, rub, etc. I've smoked close to 11-15 flats since Sept '13 and I have had consistent crowd pleasing results. I like full packers as well especially for the point burnt ends. Oh ya! Got a flat in the deep freeze right now and ya got me wanting to break it out :-).
    LBGE 2012, Mini MAX 2014, SS Table and Stoker
    Die Hard HUSKER and BRONCO FAN
    Middleburg, FL
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