Big Green Egg - EGGhead Forum - The Ultimate Cooking Experience...
We’re feeling pretty super, how about you? The big game is fast approaching, and while we love football, we love an excuse to invite people over and cook even more! You too can cook like a champion with recipes from Dr. BBQ’s NFL Gameday Cookbook: Grilled Tuna Sandwiches from Seattle and Baked Brie from New England. Who’s going to win? You’ll have to cook both to find out.

The 17th Annual EGGtoberfest was amazing - here are the highlights Click Here

Finally, awesome brisket!

hugewineohugewineo Posts: 49
edited November 2013 in EggHead Forum

After no less than 5 mediocre briskets I finally did it right.  This baby was moist, tender, great smoke ring, great smoke flavor.  A nice change from ho hum kinda dry just ok that I have been doing over and over.  Differences:

 

Prime 11 lb packer, vs Choice 8 lb flats and packers of the past.

Homemade rub went on last night for overnight sleep in the fridge

Injected with broth based injection about 30 min before putting it on this morning.

Put the brisket on still cool from the fridge, which I think is why I had a nice defined smoke ring.

Cook was done at 225.  Temp fluctuated throughout the day from anything from 195-260 but majority was 225

Wrapped once it stalled (internal temp was at 153) unwapped at 195.  Internal temp went back down to about 180 before creeping back up.  Tented from there on out

Cooked until the thermometer pierced ALL parts of the brisket easily and without resistance.  This ended up being between 205-210 internal temp

Mopped a couple times after back on without wrap.

 

 

 

Comments

Sign In or Register to comment.