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Brisket Cooked Way Too Fast - Looking for Advice
Comments
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SmokinPacificNW said:I put my 14-lb choice packer on last night at 10PM and it is sitting at 180 right now after just over 12.5 hours. FYI, my dome thermometer was reading the same (or very close) as my grid thermometer until I put the brisket on. The dome thermometer has been reading about 100* lower than the grid thermometer ever since. Not sure, but I'm guessing the dome thermometer isn't reading correctly because the brisket is too close to the probe (brisket is on the top of the AR extender). Would have been much hotter at the grid level had I been relying on the dome thermometer..."I've made a note never to piss you two off." - Stike
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So this was a mixed bag, unfortunately.I'm pretty sure that @SGH's method worked quite well. The brisket was plenty moist nearly ten hours later. In fact, it was way too moist. So much so that it was very difficult to slice. I basically ended up cubing it in places.I don't think that had as much to do with leaving it in the oven as it did the fact that the brisket had cooked so quickly. @cazzy was right about the texture on this one. A lot of the fat simply hadn't rendered out. I'd be curious to know if that's often what happens with "turbo" briskets. Either that, or I just had one with way too much fat in the first place. I had trimmed quite a bit off, but I think I still left too much on in places. What can I say, it was the middle of the night and I just wanted to get it on the BGE and get some sleep.I just got one pic - I'll post it here in a bit if I can get photobucket to cooperate.The good news is that the company loved it. We nearly finished the whole thing between 7 people and a few kids. Kids liked it too!"I've made a note never to piss you two off." - Stike
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Here's a pic of it all (mostly) on the plate:"I've made a note never to piss you two off." - Stike
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It looks great from here. I held one in my oven set to 170 degrees for 6-7 hours and it fell apart. It was good...but it was pulled/cubed instead of sliced. I used the maverick and my oven was cycling between 170-184 degrees so I think that was too hot.Which came first the chicken or the egg? I egged the chicken and then I ate his leg.
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SmokinPacificNW said:I put my 14-lb choice packer on last night at 10PM and it is sitting at 180 right now after just over 12.5 hours. FYI, my dome thermometer was reading the same (or very close) as my grid thermometer until I put the brisket on. The dome thermometer has been reading about 100* lower than the grid thermometer ever since. Not sure, but I'm guessing the dome thermometer isn't reading correctly because the brisket is too close to the probe (brisket is on the top of the AR extender). Would have been much hotter at the grid level had I been relying on the dome thermometer...---------------------------------------------------------------------------------Well, "spa-Peggy" is kind of like spaghetti. I'm not sure what Peggy does different, if anything. But it's the one dish she's kind of made her own.____________________Aurora, Ontario, Canada
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TexanOfTheNorth said:SmokinPacificNW said:I put my 14-lb choice packer on last night at 10PM and it is sitting at 180 right now after just over 12.5 hours. FYI, my dome thermometer was reading the same (or very close) as my grid thermometer until I put the brisket on. The dome thermometer has been reading about 100* lower than the grid thermometer ever since. Not sure, but I'm guessing the dome thermometer isn't reading correctly because the brisket is too close to the probe (brisket is on the top of the AR extender). Would have been much hotter at the grid level had I been relying on the dome thermometer...At 14 lbs, the brisket took up nearly every millimeter of a large CGS oval grid and I was using the oval ceramic stone for indirect. Not sure if that played a factor. I plan to double check my thermometers again before my next cook just in case.
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Does anybody see a problem with a 7lb (before cook) brisket being ftc for 6 hours? I double wrapped it in foil, wrapped in a blanket, and placed in a cooler.Cooking on a XL BGE from Allendale, Mi.
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@johnInCarolina - where'd you find a packer like that around here? Online?1 LBGE in Chapel Hill, NC
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It was easy. I just met the owner of Q-Shack at the Bruce Springsteen concert (not a joke).CarolinaCrazy said:@johnInCarolina - where'd you find a packer like that around here? Online?
"I've made a note never to piss you two off." - Stike -
@JohnInCarolina - that's awesome! But a little disappointing for me...1 LBGE in Chapel Hill, NC
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CarolinaCrazy said:@JohnInCarolina - that's awesome! But a little disappointing for me..."I've made a note never to piss you two off." - Stike
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CarolinaCrazy said:@JohnInCarolina - that's awesome! But a little disappointing for me...
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I know. It started with me talking to him about how hard it is to find good packers in the triangle area. They are currently getting theirs from the midwest, and he offered to sell me a few from his stock.JohnInCarolina said:CarolinaCrazy said:@JohnInCarolina - that's awesome! But a little disappointing for me...
I haven't been there to look, but my Father-in-law always talks up the meat quality and selection at Red & White.LBGE
Pikesville, MD
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tarheelmatt said:CarolinaCrazy said:@JohnInCarolina - that's awesome! But a little disappointing for me..."I've made a note never to piss you two off." - Stike
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I had something similiar happen. Put the packer of similar size on at 8AM this morning and it's already hit 170F and only been 4 hours. The temps been holding steady at ~275F per Thermoworks ThermoQ with probe attached about 3" above the brisket.
I went ahead and wrapped it... really surprised how fast it's cooking.South of Nashville - BGE XL - Alfresco 42" ALXE - Alfresco Versa Burner - Sunbeam Microwave -
SonVolt said:I had something similiar happen. Put the packer of similar size on at 8AM this morning and it's already hit 170F and only been 4 hours. The temps been holding steady at ~275F per Thermoworks ThermoQ with probe attached about 3" above the brisket.
I went ahead and wrapped it... really surprised how fast it's cooking.
170 internal is around the temp it will stall, sometimes the stall can be 2 hours. Patience with brisket is required, or more beer.BrianFairview, Texas -
brimee said:SonVolt said:I had something similiar happen. Put the packer of similar size on at 8AM this morning and it's already hit 170F and only been 4 hours. The temps been holding steady at ~275F per Thermoworks ThermoQ with probe attached about 3" above the brisket.
I went ahead and wrapped it... really surprised how fast it's cooking.
I do realize that. I used the search function instead of starting a brand new thread.South of Nashville - BGE XL - Alfresco 42" ALXE - Alfresco Versa Burner - Sunbeam Microwave -
John broke the record for time holding a brisket in the oven. 4-1/2 years.
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Tampa Bay, FL
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thetrim said:John broke the record for time holding a brisket in the oven. 4-1/2 years.
"I've made a note never to piss you two off." - Stike -
Cooked a bit fast, but still came out super moist and tender. Can't complain.
South of Nashville - BGE XL - Alfresco 42" ALXE - Alfresco Versa Burner - Sunbeam Microwave -
I have a crazy theory that if something is cooking too fast, lowering the temperature might just retard the cook time. I know...crazy balls, but that's how I roll.______________________________________________I love lamp..
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SonVolt said:Cooked a bit fast, but still came out super moist and tender. Can't complain.
Location- Just "this side" of Biloxi, Ms.
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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. -
nolaegghead said:I have a crazy theory that if something is cooking too fast, lowering the temperature might just retard the cook time. I know...crazy balls, but that's how I roll.
It was more of an observation, not a plea for help. Either way, it turned out about as acceptable a brisket can on an egg I suppose.South of Nashville - BGE XL - Alfresco 42" ALXE - Alfresco Versa Burner - Sunbeam Microwave
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