Big Green Egg - EGGhead Forum - The Ultimate Cooking Experience...
Who’s ready for September? We’re ready as ever for football season! Check out our tailgating page for recipes that are great to bring to a tailgate, or cook at home if you’re entertaining friends during a game. Either way they’re sure to become a fan favorite! We couldn’t forget about Labor Day...we have recipes and cook out ideas to celebrate the long weekend no matter what you’re doing. And lastly, be sure to cook up a batch (or five) of bacon for National Bacon Day! We can’t wait to fall into cooler weather with you!

Big Green Egg headquarters has moved - come visit our new showroom and check out the museum and culinary center too! 3786 DeKalb Technology Parkway, Atlanta, GA 30340

Helping a friend

A friend asked me to smoke a brisket flat for his Superbowl party tonight.  I'm definitely not a brisket expert but I told him I would give it a shot.  So, last night I wiped the flat with some EVOO and rubbed with Red Eye Express and put it in the fridge.  I got up at 7 this morning and fired up the egg and the brisket went on at 8.  The plan is to smoke it until it hits an IT of around 195 then FTC until the game.  I'm guessing that if it is done too early I will have him put in his oven at the lowest possible temp until game time.  This is a real possibility since I'm already at an IT of 165. 

Once the brisket is done, I will be making some curry inspired meatballs.  2 pounds hamburger, 1 pound venison breakfast sausage, Dizzy Pig Curryish, egg, and panko.  Hoping for the best for both attempts because my friends are expecting something amazing off the egg.  I guess I have set the bar pretty high with my previous cooks.  The only downside of being an Egg owner.  Anyways, here are a few pix of my progress and my helper for the day...Hopefully more to come later.

 

003.JPG 1.7M
002.JPG 530.4K
020.JPG 1.6M

Comments

  • six_eggsix_egg Posts: 625
    my $.02. I would just leave the brisket in FTC. I think the oven even at 165 might dry it out. If you FTC it will be fine for hours.

    XLBGE, LBGE 

    Texarkana, TX

  • Nice looking flat and that doggie is a cutie!
    Cherry Hill, NJ
  • cazzycazzy Posts: 8,335
    edited February 2014
    Niiice! So if I get this right, you're cooking for his party and your party? If so, you're a better friend than I am lol
    Just a hack that makes some $hitty BBQ....
  • KempyKempy Posts: 188
    Nice looking flat and that doggie is a cutie!

    Thanks.  Every year a group of us go in and buy some cows.  I get a quarter every year.  This year we switched ranchers and butchers.  We are very pleased with the results.  The butcher especially.  The briskets we bought were all trimmed to perfection.  1/4 inch thick on the cap.  I can't say enough good things about the job they did.

    As far as the pup, yeah, she is a cutie but she's definitely a hand full.  Only 12 weeks old and into everything.

  • KempyKempy Posts: 188
    cazzy said:
    Niiice! So if I get this right, you're cooking for his party and your party? If so, you're a better friend than I am lol

    No, I'm going to his party.  The brisket is his contribution, the meatballs are mine.

    Up to 176 degrees already.  I need a stall.

  • henapplehenapple Posts: 14,689
    Don't stop at any temp...pull when it's really tender. That might be 206.
    .
    Green egg, dead animal and alcohol. The "Boro".. TN 
  • KempyKempy Posts: 188
    henapple said:
    Don't stop at any temp...pull when it's really tender. That might be 206. .
    Yes.  I should have said I will start checking around 195.
  • ScottborasjrScottborasjr Posts: 3,135
    edited February 2014
    I've pulled a brisket at about 188 before, and it was great. Pulled one at 208 before, it was great too
     Brisket is by far the most finnicky piece of meat there is in my opinion.  Just keep an eye on it and good luck. 

    I raise my kids, cook and golf.  When work gets in the way I'm pissed, I'm pissed off 48 weeks a year.
    Inbetween Iowa and Colorado, not close to anything remotely entertaining outside of football season. 
  • KempyKempy Posts: 188
    Early afternoon update.  IT is 182.  Looks and smells amazing.  My first attempt at using Jack Daniels wood chips.  I'm really liking the smoke they produce. My helper has been enjoying the cook, but she needed a break.imageimage
    007.JPG 2.2M
    006.JPG 2.1M
  • KempyKempy Posts: 188
    The brisket was a huge success!  Everybody was very impressed.  Here it is sliced.image
    010.JPG 2.3M
  • Mattman3969Mattman3969 Posts: 5,027
    The smoke ring is redonkulous!!! Looks really good.

    -----------------------------------------


    2008 -Large BGE. 2013- Small BGE and 2015 - Mini. Henderson, Ky.
  • KempyKempy Posts: 188
    The smoke ring is redonkulous!!! Looks really good.
    Yes.  This was by far my best brisket.  It somewhat made up for the poor performance by the Broncos tonight.
  • henapplehenapple Posts: 14,689
    Great cook...cute dog.
    Green egg, dead animal and alcohol. The "Boro".. TN 
Sign In or Register to comment.