Share your photos by tagging us and using the hashtag #BigGreenEgg.
Want to see how the EGG is made? Click to Watch
Finally, awesome brisket!
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
-
Looks wonderful, well done. I'll have to try one soon - been saying that for 4 years. Ha!Dan, Columbia,Mo.
-
Wow, that looks AWESOME!!! Nice job!!!
-
Looks nice and moist, good job.
-
Nicely done!!! If your hitting it outta the park on 1out 5 briskets you are doing well.MSV Chill Spot
Chester County, PA
http://egginwithedward.blogspot.com/
http://edwardhardingphotography.zenfolio.com/ -
Bravo!#1 LBGE December 2012 • #2 SBGE February 2013 • #3 Mini May 2013A happy BGE family in Houston, TX.
-
Looks greatJoe - I'm a reformed gasser-holic aka 4Runner Columbia, SC Wonderful BGE Resource Site: http://www.nakedwhiz.com/ceramicfaq.htm and http://www.nibblemethis.com/ and http://playingwithfireandsmoke.blogspot.com/2006/02/recipes.html
What am I drinking now? Woodford....neat -
Nice job! I think the key is to keep it on until it probes everywhere like butta.They/Them
Morgantown, PA
XL BGE - S BGE - KJ Jr - HB Legacy - BS Pizza Oven - 30" Firepit - King Kooker Fryer - PR72T - WSJ - BS 17" Griddle - XXL BGE - BS SS36" Griddle - 2 Burner Gasser - Pellet Smoker -
Very nice, love the color on that bark!
NW IA
2 LBGE, 1 SBGE, 22.5 WSM, 1 Smokey Joe
-
Excellent job! All I ever do is packers as well. Gotta have those burnt ends!Cherry Hill, NJ
-
Looks Right to me.2-XLs ,MM,blackstone,Ooni koda 16,R&V works 8.5 gallon fryer,express smoker and 40" smoking cajun
scott
Greenville Tx
Categories
- All Categories
- 182.7K EggHead Forum
- 15.7K Forum List
- 459 EGGtoberfest
- 1.9K Forum Feedback
- 10.3K Off Topic
- 2.2K EGG Table Forum
- 1 Rules & Disclaimer
- 9K Cookbook
- 12 Valentines Day
- 91 Holiday Recipes
- 223 Appetizers
- 516 Baking
- 2.4K Beef
- 88 Desserts
- 163 Lamb
- 2.4K Pork
- 1.5K Poultry
- 30 Salads and Dressings
- 320 Sauces, Rubs, Marinades
- 543 Seafood
- 175 Sides
- 121 Soups, Stews, Chilis
- 35 Vegetarian
- 100 Vegetables
- 313 Health
- 293 Weight Loss Forum