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First Brisket success story!!
anton
Posts: 1,813
Woke up at 4 am this morning, already had cleaned egg, loaded firebox with Royal Oak, and pre- soaked pecan and hickory chunks and had them at the side, lit fire and settled in at 230 F.I use a med egg with a woo and 10" stone for indirect set-up. I then added chunks and let initial burnoff occur. I had rubbed brisket the night before with evoo, Kosher salt, pepper, meat magic and and wrapped in plastic, set in fridge.
I Put brisket on and left it alone for 10 hrs, periodically checking temp with Thermapen. When internal hit 170F, I removed from grill put in foil wrap with 1/2 cup strong dark roast coffee and sliced shallots. I returned to egg until internal temp of 205F ( approx 1 1/2 hrs), then I rested in towel for 30 mins, sliced and served with veggie salad and tots. Meat took on great smoke flavor, pulled apart like buttah, and was juicy. Total cook time was 11 1/2 hrs, brisket was only 4 1/2 lbs before cooking. I am pretty sure I had a flat, but any body who can tell me otherwise , please do.
I Put brisket on and left it alone for 10 hrs, periodically checking temp with Thermapen. When internal hit 170F, I removed from grill put in foil wrap with 1/2 cup strong dark roast coffee and sliced shallots. I returned to egg until internal temp of 205F ( approx 1 1/2 hrs), then I rested in towel for 30 mins, sliced and served with veggie salad and tots. Meat took on great smoke flavor, pulled apart like buttah, and was juicy. Total cook time was 11 1/2 hrs, brisket was only 4 1/2 lbs before cooking. I am pretty sure I had a flat, but any body who can tell me otherwise , please do.
Using a MBGE,woo/w stone,livin' in Hayward California," The Heart Of The Bay "
Comments
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Looks good . It feels good to be successful sometimes.2-XLs ,MM,blackstone,Ooni koda 16,R&V works 8.5 gallon fryer,express smoker and 40" smoking cajun
scott
Greenville Tx -
Congratulations on your first brisky..Certainly looks Awesome from here. \:D/Greensboro North Carolina
When in doubt Accelerate.... -
My guests argued over who was taking some home, that was the best compliment!
Using a MBGE,woo/w stone,livin' in Hayward California," The Heart Of The Bay " -
It looks great. Cool idea with the dark coffee wrap. I'm sure the flavor was excellent with brisky.Which came first the chicken or the egg? I egged the chicken and then I ate his leg.
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Bravo!!! Looks like a great cook! And when the guests fight over the food, you should be proud of the job you've done.MSV Chill Spot
Chester County, PA
http://egginwithedward.blogspot.com/
http://edwardhardingphotography.zenfolio.com/ -
That looks great! I'm no brisket expert, but that's definitely the flat. Looks from one pic that they left just a smidgen of point above the fat line in the middle, which is what I had on the Sams Club flat I did last week. See the separation here - mine had more of the point left on, unbeknownst to me beforehand. Great cook!!It's an obsession, but it's pleasin'
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Looks fantastic, better than my first attempt. One of these days I'm going to have to give brisket another shot. My problem is the list of things to cook gets bigger and bigger every day.XL BGE, LG BGE, and a hunger to grill everything in sight!!!Joe- Strongsville, OH
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@Dragonwmatches, thanks, the label was vague , it said, "whole untrimmed brisket", and that's all.I am seeking out a packer that I can fit on my med egg for next brisky cook now!! Yours looks fantastic, I want the lean and the juicy!!
Using a MBGE,woo/w stone,livin' in Hayward California," The Heart Of The Bay " -
Java Brisky... I like B-)
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Well done first timer!Lovin' my Large Egg since May 2012 (Richmond, VA) ... and makin' cookbooks at https://FamilyCookbookProject.com
Stoker II wifi, Thermapen, and a Fork for plating photo purposes -
anton said:@Dragonwmatches, thanks, the label was vague , it said, "whole untrimmed brisket", and that's all.I am seeking out a packer that I can fit on my med egg for next brisky cook now!! Yours looks fantastic, I want the lean and the juicy!!
Yeah, I really will need to look at it closely beforehand next time. The grains go different directions, so really I should have removed the point and cut it separately.It's an obsession, but it's pleasin'
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