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SRF Brisket
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Comments
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caliking said:My +1 to the mix... skip burnt ends and please eat the point this time... slowly... savoring every biteMan, I'm getting tingly about that brisket just thinking about it.
Steve
Caledon, ON
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Too late guys. I slid...yes, once I got it started it literally slid right off into my foil. I wrapped up the flat and added a bit of my reserved injection and it is resting in a warm oven. I cubed up the point, which had some flat in it as well and dropped the chunks in a tin. I hit it with just a touch of S&P and some of the reserved injection and it is covered back on the Egg. Not sure why I chunk first instead of last but it has always worked for us. As for sauce, we don't need no stinkin sauce!Half of us like the sliced the flat and the other half likes the chunked up point (which I'm calling burnt ends).Compared to my last brisket I'm not seeing a smoke ring as defined as that.....but maybe once I slice the flat I will have . Regardless, it tastes outstanding!First picture is right before I pulled it with the flat at 183. The second picture is that last of the point chunking. It was so hard not to just keep popping those things in our mouths.....meat candy.Joe - 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 -
Damn that looks good! I bet cali is locked in his room with his laptop. I seem to remember Cen-Tex didn't get a smoke ring on his.
Steve
Caledon, ON
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That looks mighty tasty. To me, burnt ends usually mean adding sauce and cooking uncovered until the sauce starts caramelizing. But i'm no expert. i would have gladly eaten that pile o' meat!Little Steven said:I love it when you talk dirty :x#1 LBGE December 2012 • #2 SBGE February 2013 • #3 Mini May 2013A happy BGE family in Houston, TX.
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Hell of a ride-glad you enjoyed the whole adventure. Time to win the lottery and "go again"! Thanks for sharing the cook.Louisville; Rolling smoke in the neighbourhood. # 38 for the win. Life is too short for light/lite beer! Seems I'm livin in a transitional period.
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I hate.. err love you. Lol
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Looks great 4 Runner. Eager to see shots of the flat!Just a hack that makes some $hitty BBQ....
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Little Steven said:
Wife and daughter are in Vegas. I'm going to start the moose stock tomorrow. B-)
Wait and see what happens when you start cooking up that moose in Salado...I love it when you talk dirty :xSteve
Caledon, ON
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We are all miserable so yes, it was that good. One of my sons and I loved the burnt ends and my wife and other son preferred the flat. Par for the course in our house. Outstanding eats and would definitely do another SRF anything. The key is free shipping. Pics to follow.Joe - 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 -
finishing shots. damn that was good!Joe - 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 -
@4Runner-when you crack the free-shipping code please share. I can understand "AOG" (act of god) but if you can share the write-off that works on a more frequent basis let us know as I am sure SRF would have a difficult time handling the mass of orders. >-Louisville; Rolling smoke in the neighbourhood. # 38 for the win. Life is too short for light/lite beer! Seems I'm livin in a transitional period.
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So much juice...wow! No shipping to GWN....dammit!
Steve
Caledon, ON
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Ok - I just finished off this brisket tonight. It was just as amazing tonight as it was 4 months ago. Wow. It was so juicy placed it in a zip lock bag in sealed and face down in a vacuum sealer bag. Vacuum sealed and in the freezer. Tonight, I just dropped the bag (thawed) in simmering water. So good. Anyway, all gone and I'm already planning my next one. Good eats.Joe - 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
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