Welcome to the EGGhead Forum - a great place to visit and packed with tips and EGGspert advice! You can also join the conversation and get more information and amazing kamado recipes by following Big Green Egg to Experience our World of Flavor™ at:
Want to see how the EGG is made? Click to Watch
Facebook | Twitter | Instagram | Pinterest | Youtube | Vimeo
Share your photos by tagging us and using the hashtag #BigGreenEgg.
Share your photos by tagging us and using the hashtag #BigGreenEgg.
Want to see how the EGG is made? Click to Watch
Going to try my first beef brisket
Options
TEH68
Posts: 62
New to the forum but had a small BGE several years. Bought a LBGE this month and want to try doing a brisket for New Year's Day football.
Anyone have any tips or suggestions? Looks like salt and pepper on the brisket, indirect with a drip pan at 250 for 14-18 hours for a 13 pound brisket. Internal temp of 195? Then wrap in foil and towles and place in a cooler for a couple of hours.
One thing that's been a bit of an adjustment from my small is using enough charcoal for my large. How much should I use in my large for the brisket?
Thanks.
Large, Small & Mini. Marietta, GA
Go DAWGS!!
Comments
-
Welcome!
Fill the fire box all the way, you'll have plenty of lump. Sounds like you have the rest under control - good luck!+++++++++++++++++++++++++++Austin, Texas. I'm the guy holding a beer. -
I'd fill it at least part way up into the fire ring. It may or may not be done at an IT of 195. I'd recommend that you start probing it for tenderness when the IT reaches 195 in the thickest part of the flat. You want that probe to go in with very little resistance. Most of the briskets I've cooked reach this in the 200-205 range but I've had a couple that held up the fight until about 210.XL, Large, Small, Mini Eggs, Shirley Fabrication 24x36 Patio, Humphrey's Weekender, Karubecue C-60, MAK 1-Star General, Hasty Bake Gourmet, Santa Maria Grill, Webers: 14" WSM, 22.5" OTG, 22.5" Kettle Premium, WGA Charcoal, Summit S-620 NG
Bay Area, CA -
Good advice above. How much lump. Reminds me of Ron Whites bit about the pilot asking everyone's weight to see how much fuel to put in...Fill 'er up.
:((Green egg, dead animal and alcohol. The "Boro".. TN -
Especially for long cooks, fill it at least to the fire ring. You can always shut it down an use leftover lump for the next cook...and doing so is easier than running out and having to disassemble (remove grates and plate setter) to add more lump mid-cook.
-
Fill it to the top of the fire ring and you will have plenty of fuel. set your temp relax and have a brew or ten.....Corpus Christi, Texas. LBGE x 2, Weber Smoky Joe, and Aussie Walk-About
-
Texansurf said:Fill it to the top of the fire ring and you will have plenty of fuel. set your temp relax and have a brew or ten.....
BrianFairview, Texas -
TEH68-Sounds like you got your information and it looks like you are just up the road from me. Where are you getting your lump? What brand are you using?~Go DAWGS!!Atlanta, GA - LBGE -
-
Thanks everyone for great advice.@Acorn, I still just use the BGE charcoal and pick it up at a BGE dealer in East Cobb and in Roswell.Large, Small & Mini. Marietta, GA Go DAWGS!!
-
I always load my LBGE up to the top of the fire ring and then add in my wood chunks for smoke. OFF TOPIC> should be a good game. GBR!!!LBGE 2013 & MM 2014Die Hard HUSKER & BRONCO FANFlying Low & Slow in "Da Burg" FL
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