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18 Hours and Worth the Wait
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Farbuck
Posts: 276
Cooked a 10 lb. brisket low and slow. And I mean slooooooooooow. Pulled it off at 18 hours and it was fantastic. Best thing I've cooked on the Egg so far.
Two Large Eggs; Too Little Time
Newtown Square, PA
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I like what I'm seeing my friend. Excellent job! =D>
Location- Just "this side" of Biloxi, Ms.
Status- Standing by.
The greatest barrier against all wisdom, the stronghold against knowledge itself, is the single thought, in ones mind, that they already have it all figured out. -
Most eggcellent-and since I mis-fired with a few posts on your prior thread, I'm glad for a chance to see the results and appreciate your cook. Nothing better off the BGE than a brisket (and I'm not from Texas). Enjoy the eats-you earned it!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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Man that looks amazing. You nailed it.May want to pop a few extra Niacin tonight! ;-)1 LBGE in Chapel Hill, NC
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Looks Great, how much did it weigh? What temp did you cook it at? What temp did you pull it and did you wrap it or FTC?Charlotte, Michigan XL BGE
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Nice bark, nice smoke ring! Looks like a winner to meXL BGE - Med BGE - Mini BGE - Traeger Pellet GrillsHillsboro OR
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@Grillmagic It weighed 10 lbs; I cooked it between 225 and 250 although overnight that varied a bit, dropping down to about 195 until my Maverick woke me. I pulled it around 190 degrees and thought it wasn't going to be tender because I probed it and it seemed like there was a lot of resistance. Can't explain why because the meat was tender.Two Large Eggs; Too Little TimeNewtown Square, PA
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If you have your choice between lucky and good, take lucky every time. Regardless, a great 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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Looks great!
1MBGE 2006, 1LBGE 2010, 1 Mini Max, Fathers Day 2015
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We're going to have to work on getting you a new saying. :Plousubcap said:If you have your choice between lucky and good, take lucky every time. Regardless, a great cook.
Just a hack that makes some $hitty BBQ.... -
@cazzy-I can only recall so much... >-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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Great looking cook...can't beat a good brisket
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Was it juicy? Looks a bit dry in the pics.Kamado Joe Big Joe, Classic & Junior
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Stunning!XL, JR, and more accessories than anyone would ever need near Olympia, WA
Sandy -
Hell yeah!
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Farbuck said:@Grillmagic It weighed 10 lbs; I cooked it between 225 and 250 although overnight that varied a bit, dropping down to about 195 until my Maverick woke me. I pulled it around 190 degrees and thought it wasn't going to be tender because I probed it and it seemed like there was a lot of resistance. Can't explain why because the meat was tender.
Charlotte, Michigan XL BGE -
@Grillmagic
I'm going to go out on a limb here and say you will be having either loin or tenderloin. Let me know if I called it.Location- Just "this side" of Biloxi, Ms.
Status- Standing by.
The greatest barrier against all wisdom, the stronghold against knowledge itself, is the single thought, in ones mind, that they already have it all figured out. -
SGH said:@Grillmagic I'm going to go out on a limb here and say you will be having either loin or tenderloin. Let me know if I called it.
Charlotte, Michigan XL BGE -
@Grillmagic-Should you be so daring as to do the packer, then I would eliminate the burnt ends and just slice and serve the point. It's the best part of the whole brisket undertaking IMO. And whatever you do, I would stay away from burgers-too labor intensive. FWIW-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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Did you pull it off and wrap it in foil at any point during the cooking process ?
I am guessing this was just a flat ?
Do you know what grade it was ?
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@TomRaz I only wrapped it in foil when I FTCd it for about an hour at the end. It was a packer; the angle of the photo doesn't really show the point and it was choice.Two Large Eggs; Too Little TimeNewtown Square, PA
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@freddyj It was moist-ish. I think it photo'd looking drier than it actually was. I think I posed it too long trying to take the picture. I never was good with candidsTwo Large Eggs; Too Little TimeNewtown Square, PA
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Looks perfectly moist and delicious to me, @Farbuck ! You got any leftovers? If so, brisket nachos will blow your mind. B-)
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Also brisket quesadillas.
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Also brisket quesadillas.
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lousubcap said:@Grillmagic-Should you be so daring as to do the packer, then I would eliminate the burnt ends and just slice and serve the point. It's the best part of the whole brisket undertaking IMO. And whatever you do, I would stay away from burgers-too labor intensive. FWIW-
Charlotte, Michigan XL BGE
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