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Memorial Day Brisket...Travis Style...

Chilling outside enjoying the smells and anticipation of my first Brisket cook.... Decided on Travis Recipe.http://eggheadforum.com/discussion/1138233/brisket-how-i-do-it/p1
Greensboro North Carolina
When in doubt Excelerate....

Comments

  • henapplehenapple Posts: 14,670
    The last flat I cooked for a family I went travis style. Good stuff.
    Green egg, dead animal and alcohol. The "Boro".. TN 
  • johnmitchelljohnmitchell Posts: 2,413
    This is why the Egg is an Awesome cooking machine...6 hours in and haven't done a thing..2 hours to go..Shooting for 205 F internal...
    Greensboro North Carolina
    When in doubt Excelerate....
  • pasoeggpasoegg Posts: 264

    I would like to see some pics of the final product - been meaning to try one doing it this method....where did u get the brisket??

    "it is never too early to drink, but it may be too early to be seen drinking"

    Winston-Salem, NC

  • johnmitchelljohnmitchell Posts: 2,413
    pasoegg said:

    I would like to see some pics of the final product - been meaning to try one doing it this method....where did u get the brisket??

    Pics to follow... Bought at Costco Greensboro..
    Greensboro North Carolina
    When in doubt Excelerate....
  • johnmitchelljohnmitchell Posts: 2,413
    Just pulled at 205 Internal Thermapen went in like butter..Final plating to follow..I am so stoked as it looks and smells awesome..
    Greensboro North Carolina
    When in doubt Excelerate....
  • henapplehenapple Posts: 14,670
    Nice job
    Green egg, dead animal and alcohol. The "Boro".. TN 
  • travisstricktravisstrick Posts: 4,861
    Looks darn good. I'm glad it worked well for you.
    Be careful, man! I've got a beverage here.
  • Mattman3969Mattman3969 Posts: 4,996
    Looks like you nailed it!! Good job.

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


    2008 -Large BGE. 2013- Small BGE and 2015 - Mini. Henderson, Ky.
  • pasoeggpasoegg Posts: 264

     was it fall apart tender??  did the basting liquid add to the taste you think??  did you follow the Travis method all the way??

    "it is never too early to drink, but it may be too early to be seen drinking"

    Winston-Salem, NC

  • Miked125Miked125 Posts: 278
    pasoegg said:

     was it fall apart tender??  did the basting liquid add to the taste you think??  did you follow the Travis method all the way??

    ANSWER THE QUESTION!?!?! It looks great though. How was the smoke taste? I
  • SpringramSpringram Posts: 426
    For a brisket flat, the Travis Method is foolproof. And darn tasty, I might add.


    Springram
    Spring, Texas
    LBGE and Mini
  • pretzelbpretzelb Posts: 156
    edited May 2014
    Looks great. Is that a flat? Looks like it might be a full brisket. 

    I would think the liquid would dry up but seems like that isn't an issue in your photos. I am also worried about the pan leaking in the middle of a cook but you didn't use a disposable one so that solves that issue. I like how there is no wrapping in foil. I wonder if it takes longer because of that or does the liquid help keep the temps moving through the stall. 

    I might try this next time. 
    XL egg owner, home brewer, jogger, coffee roaster, gamer 
  • johnmitchelljohnmitchell Posts: 2,413
    pasoegg said:

     was it fall apart tender??  did the basting liquid add to the taste you think??  did you follow the Travis method all the way??

    It was very tender, (melt in your mouth) but still held together for slicing..You could definitely taste the baste,which was great.(next time I will try the original rather than the hot and spicy)..Yes I followed exactly as the recipe called for.
    This was a Flat but with all the fat still on. This is a foolproof way to end up with a mouthwatering Brisket.. I used a mixture of Apple, Cherry and a little Pecan for smoke..It had a great smoke flavor.. 
    Greensboro North Carolina
    When in doubt Excelerate....
  • henapplehenapple Posts: 14,670
    The last one I cooked I went l&s for 3 hours with heavy smoke then to the Travis method. There's a reason the thread has 3 million views.
    Green egg, dead animal and alcohol. The "Boro".. TN 
  • pasoeggpasoegg Posts: 264
    I'm ready to take a big swing at one of these....just hope mine looks as tasty as the pictures in this thread...if not - I will get @johnmitchell to cater if for me....he can FTC it over to my house....

    "it is never too early to drink, but it may be too early to be seen drinking"

    Winston-Salem, NC

  • SpringramSpringram Posts: 426
    pasoegg said:

     was it fall apart tender??  did the basting liquid add to the taste you think??  did you follow the Travis method all the way??

    It was very tender, (melt in your mouth) but still held together for slicing..You could definitely taste the baste,which was great.(next time I will try the original rather than the hot and spicy)..Yes I followed exactly as the recipe called for.
    This was a Flat but with all the fat still on. This is a foolproof way to end up with a mouthwatering Brisket.. I used a mixture of Apple, Cherry and a little Pecan for smoke..It had a great smoke flavor.. 
    I prefer the original marinade myself.


    Springram
    Spring, Texas
    LBGE and Mini
  • FoghornFoghorn Posts: 2,738
    henapple said:
    The last one I cooked I went l&s for 3 hours with heavy smoke then to the Travis method. There's a reason the thread has 3 million views.

    Your bacon picture probably had 3 million views.  That doesn't make it good.

    XL BGE, Klose BYC, ProQ Excel, Weber Kettle, Firepit, Grand Turbo gasser, and a portable Outdoor Gourmet gasser for tailgating

    San Antonio, TX

  • henapplehenapple Posts: 14,670
    Someone must like it...
    Green egg, dead animal and alcohol. The "Boro".. TN 
  • nolaeggheadnolaegghead Posts: 15,360
    If you google image search "henapple bacon" you're all over the first page of hits.  Most businesses pay good money for that "exposure".  hizzah!
    ______________________________________________
    This is my signature line just so you're not confused.
    Large and Medium BGE, Kamado Joe Jr., smoker with a 5k btu AC, gas grill, fire pit, pack of angry cats, two turntables and a microphone, my friend.
    New Orleans, LA - we know how to eat 

  • AquacopAquacop Posts: 468
    I have had my Egg since last July and haven't attempted a Briskett yet, I will give you one guess whats going on this weekend, that looks awesome.
    LBGE 2013 Located in Savannah, Georgia
  • GaryLangeGaryLange Posts: 284
    That looked very good! I can see the juice in the meat even in the picture.
  • henapplehenapple Posts: 14,670
    Drool baby...
    Green egg, dead animal and alcohol. The "Boro".. TN 
  • KenfromMIKenfromMI Posts: 742
    How much smoke flavor did it have being in so much braising liquid?
    Dearborn MI
  • johnmitchelljohnmitchell Posts: 2,413
    KenfromMI said:
    How much smoke flavor did it have being in so much braising liquid?
    Not as much as I had hoped for, but I was kinda expecting that..I tried to use a shallow dish to expose as much of the meat as possible.. My wife said the smoke taste was quite strong. So go figure.. All in all a great recipe..
    Greensboro North Carolina
    When in doubt Excelerate....
  • KenfromMIKenfromMI Posts: 742
    My buddy does his flats kinda this way (he just puts them in raw and uses the rendered fat and the juices no marinade) and says everyone likes them. He has never tried any other way. I just look at it as braising and not really BBQ'ng. I may try my next one placing in a pan when the flat gets around 160 degrees or so and finishing with some left over injection.
    Dearborn MI
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