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Brisket

I'll do a brisket probably once every 3-4 months. I almost always get mine from Wal Mart; they're cheap (<$2/lb), look decent, and convenient. However, this week, I was doing my shopping at Sprouts, and they had their briskets on sale at $1.99/lb. It was a little bit smaller than I'm used to (7-9#), but they looked really good. What caught my eye was that it had a different stamp on it as opposed to the others I've purchased - the ones from Sprouts all said Cedar River Farms. 

I'm not very familiar with different farms, or brands of meat, but I would imagine the quality of a Sprouts, Central Market, etc. would be a bit better than those of your normal grocery store. 

So, the verdict after having done this one from Cedar River Farms, oh man. Infinitely better. And I always thought I had the brisket thing figured out and it couldn't get much better, but this brisket trumped any others I've done. Despite the absence of a smoke ring, it was tender, moist, just overall excellent. So if you see any Cedar River Farms briskets, get them. Unless they're out after I make it back to empty my local Sprouts of them. 
photo.JPG 1.7M
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Comments

  • SGHSGH Posts: 11,886
    Fine job sir!!! Enjoy

    Location- Just "this side" of Biloxi, Ms.

    Status- Standing by.

    Arsenal-Just a small wore out and broken down Weber kettle. No other means to cook at all.
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  • henapplehenapple Posts: 13,527
    Home run
    Green egg, dead animal and alcohol. The "Boro".. TN 
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  • GoVolsGoVols Posts: 180
    Nice looking brisket.
    Tim Rickman,Tn.
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  • Philly35Philly35 Posts: 531
    Looks juicy!
    NW IOWA
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  • jaydub58jaydub58 Posts: 1,424
    The word that pic brings to mind is yummmmmmmmmmmmmm!
    John in the Willamette Valley of Oregon
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  • CRF is a Colorado company I think. Saw their products only once at a speciality store in north Seattle. The quality was excellent. The brisket was under $2 per pond, I bought a 10 pounder to add to my St Bernard's diet. She never saw it, we ate it. 
    Buy all you can!
    Delta B.C. - Vee-Gan: old Indian word for poor hunter. 
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  • Nice Job. 
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  • JohnMcJohnMc Posts: 76
    Beautiful. I was in my WallyWorld today and they only had select packers at $2.89/lb. Couldn't believe that much for select. Never saw anything in there but choice before.
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  • GriffinGriffin Posts: 6,755
    Looks very moist. I might have to see if our Sprouts has them at that price.

    Richardson, Texas

    Griffin's Grub or you can find me on Facebook

    The Supreme Potentate, Sovereign Commander and Sultan of Wings

     

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  • dldawes1dldawes1 Posts: 1,088
    You would have to put this food porn in front of me while I'm out of town and unable to fix one for myself  !!!!!!!!!!!

    Looks great....I haven't found me an eggcellent source for my briskets yet.


    Donnie Dawes - Carrollton, KY  

    1-XLBGE, 1-Beautiful wife, 1 XS Yorkie

    IF IT AIN'T MOVIN', SMOKE IT !!!!!


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  • SmokeyPittSmokeyPitt Posts: 5,815
    edited February 2014
    That looks really good!  I have not heard of sprouts before, but it looks like they have a few in GA. 

    <edit>
    Oops...it looks like there are 4 stores but they are all "coming soon" in GA.


    Which came first the chicken or the egg?  I egged the chicken and then I ate his leg. 

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  • Great smoke ring, nice bark and very juicy. I'd eat it.
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  • Very nice looking brisket. I just picked up a CAB flat this weekend to give it a try. Hopefully it turns out better than the choice packers that I have been doing.
    Pure Michigan
    Large BGE, Medium BGE, Weber Performer.
    If dogs don't go to heaven, when I die I want to go wherever they went
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  • AviatorAviator Posts: 1,519
    Wow. If only I can make brisket like that. Good job! =D>

    ______________________________________________ 

    Large and Small BGE, and a baby black Kub.

    And all the toys to make me look like a Gizmo Chef.

    >:)

    Chattanooga, TN.

     

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  • Thanks to all for the comments and the views! Really great community here; didn't expect anything but a "Cool, good job." but got much more. Thanks again.

    I put my maverick in at the middle of the meat, and it hit 198* after about 11.5 hours, with the egg staying steady all throughout at 235-250 range. That was at about 9am unfortunately, so I FTC'd for about 3 hours until noon - and it was all kinds of juicy, tender, and delicious. So good that I picked up another one from said location. I can't help but think that the CRF had something to do with this being better/different than any other I've done, even though the method was identical. 
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  • lousubcaplousubcap Posts: 5,894
    Late to the party-but most eggcellent cook.  I'm sure it was great.
    Louisville
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