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Super fast prime packer test for Nola Brisket camp
I cooked it at 350 except for the 15 minutes the temp Spiked to 700 (oops) Didn't seem to hurt it but we will see.
I wrapped it in paper at 178 where it stalled at around 2 and it ripped through the stall and was done by 3
At 192-195.
This thing was jiggly all over and done in 5 hours on the nose. On the egg at 10 am and in a cooler at 3. 195 and soft as butter all over with a serious case of the jiggles. Really excited to see how this turns out. If I could cook great Briskets in 5-6 hrs I would be thrilled. I have my doubts but this one looks and feels great. Pics to follow and maybe another jiggle video if I'm feeling froggy.
Comments
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Standing by anxiously my friend. Hoping it works as I'm trying it in a few hours myself.
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. -
I'm not going to wrap though. Gambling on the water bath letting me push the temp into the 400 degree arena for the stall. We shall see.
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. -
Anxiously awaiting sliced pics. I will become a brisket head if they can be done in five hours!!
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@fusionhq
They can be my friend. I may not can pull it off consistently but there are folks who certainly can.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. -
I'm interested to learn.
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fusionhq said:I'm interested to learn.
me too. Let's see where this one goes.Keepin' It Weird in The ATX FBTX -
The best brisket I have ever made was bought at Walmart and cooked at 350 until done. I'm no brisket whiz but it was pretty awesome in my book. I' m sure yours will turn out great too..especially with a fine piece of meat like that.XL,L,SWinston-Salem, NC
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SGH said:I'm not going to wrap though. Gambling on the water bath letting me push the temp into the 400 degree arena for the stall. We shall see.
I wasn't either but the bark was getting a little darker than I like around the edges so I wrapped it to protect the bark. Water may help that too. It was cruising through without the wrap, just didn't want it to harden up too much.Keepin' It Weird in The ATX FBTX -
@fusionhq
I don't like using ugly words but I'm forced to here. Go to kickassbbq and read about the high heat method for brisket that was perfected and made famous by brother Mixon. Sorry for the profanity above but that is the name of the sight sadly.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. -
Looking forward to the sliced pictures.L x2, M, S, Mini and a Blackstone 36. She says I have enough now....eggAddict from MN!
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minniemoh said:Looking forward to the sliced pictures.Keepin' It Weird in The ATX FBTX
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Standing by and counting down.
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. -
29,28,27... Oh the hell with it- cut that bad boy upGreensboro, NC
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Damn- this was really, really good. I would have no issues serving this to anyone. Super juicy point and flat and the texture was spot on.
This is way above expectations for me. The only thing I would note is that it was not very smoky. This has happened with my last 2 low And slows too though so not sure what's going on there. Might need to buy some new oak.
Either way, this was really good and done in 5 hrs!
<imgKeepin' It Weird in The ATX FBTX -
I surrender. You win brother Tex.
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. -
Damn...what great bark for 5 hours. That sammich looks off the chain!!!!
Homemade pickles?Just a hack that makes some $hitty BBQ.... -
OMG! Great Brisket in 5 hours? I must try this. Ovewrnight cooks are difficult for me.LBGE/Weber Kettle/Blackstone 36" Griddle/Turkey Fryer/Induction Burner/Royal Gourmet 24" Griddle/Cuisinart Twin Oaks/Pit Boss Tabletop pellet smoker/Instant Pot
BBQ from the State of Connecticut!
Jim -
We make homemade pickles but I always use Claussen on my bbq sammiches. Something about them that I love with BBQ. That was franklins Texas style sauce too. It was a killer sandwich.cazzy said:Damn...what great bark for 5 hours. That sammich looks off the chain!!!!
Homemade pickles?
Dude- this brisket was tight. I am really happy to have pulled this off. Just to know I can do this in 5 hrs for a 13lb brisket blows my mind a little. Against everything I ever thought was possible.
The pics don't do it justice- the cooler is full of liquid and the cutting board was overflowing. Not fat- just very moist.
Keepin' It Weird in The ATX FBTX -
When you have your choice between lucky and good, take lucky every time. I gather that you used the thickest part of the flat probe test to "declare victory" or just the jiggle feel? Regardless, I have never been above around 290-300*F for a cook but may go there now. That said, with the SRF I think I would slow-down a little just because. Thanks for the write-up and enjoy @Nolaegghead's party...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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Glad you nailed brother Tex. I hope to replicate your results.
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. -
=P~ =D>
___________________________________
LBGE,SBGE, and a Mini makes three......Sweet home Alabama........ Stay thirsty my friends .
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I had a maverick in the thick part of the flat after I wrapped it. Once it hit 190, I jabbed it for feel with my Thermapen. It was gooey and jiggly when I pulled it.lousubcap said:When you have your choice between lucky and good, take lucky every time. I gather that you used the thickest part of the flat probe test to "declare victory" or just the jiggle feel? Regardless, I have never been above around 290-300*F for a cook but may go there now. That said, with the SRF I think I would slow-down a little just because. Thanks for the write-up and enjoy @Nolaegghead's party...
I would slow roll the SRF as well but I'm going to put it on at like 10 am and hope it's ready by 7-8. This was done at 3. Crazy that it was so good with that hot of a cook. Never would have thought.Keepin' It Weird in The ATX FBTX -
Yeah, it's against how I roll too but I'd be interested in giving it a try. I can imagine prime helps with hot and fast so that may be the key.The Cen-Tex Smoker said:
We make homemade pickles but I always use Claussen on my bbq sammiches. Something about them that I love with BBQ. That was franklins Texas style sauce too. It was a killer sandwich.cazzy said:Damn...what great bark for 5 hours. That sammich looks off the chain!!!!
Homemade pickles?
Dude- this brisket was tight. I am really happy to have pulled this off. Just to know I can do this in 5 hrs for a 13lb brisket blows my mind a little. Against everything I ever thought was possible.
The pics don't do it justice- the cooler is full of liquid and the cutting board was overflowing. Not fat- just very moist.
I'll have to give those pickles a try on my next brisket sammich.
Great job! Still impressed with your bark.Just a hack that makes some $hitty BBQ.... -
Nice work Cen-Tex.-----------I feel a whole lot more like I do now than I did when I got here.
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Great minds think a like brother Tex. Or so they say.
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. -
The bark was money. If it had more smoke it could have been top 5. It was really good.
Yeah, it's against how I roll too but I'd be interested in giving it a try. I can imagine prime helps with hot and fast so that may be the key. I'll have to give those pickles a try on my next brisket sammich. Great job! Still impressed with your bark.Damn...what great bark for 5 hours. That sammich looks off the chain!!!! Homemade pickles?
We make homemade pickles but I always use Claussen on my bbq sammiches. Something about them that I love with BBQ. That was franklins Texas style sauce too. It was a killer sandwich. Dude- this brisket was tight. I am really happy to have pulled this off. Just to know I can do this in 5 hrs for a 13lb brisket blows my mind a little. Against everything I ever thought was possible. The pics don't do it justice- the cooler is full of liquid and the cutting board was overflowing. Not fat- just very moist.Keepin' It Weird in The ATX FBTX -
Wow.,,, just WOW
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I know you are done but can you say "jiggle" a few more times?
My wife is out of town......Philly - Kansas City - Houston - Cincinnati - Dallas - Houston - Memphis - Austin - Chicago - Austin
Large BGE. OONI 16, TOTO Washlet S550e (Now with enhanced Motherly Hugs!)
"If I wanted my balls washed, I'd go to the golf course!"
Dennis - Austin,TX -
The Cen-Tex Smoker saidThe bark was money. If it had more smoke it could have been top 5. It was really good.-----------I feel a whole lot more like I do now than I did when I got here.
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lakewade said:Nice work Cen-Tex.
Thanks buddy- just wanted to see if I could pull this off so we could stay out all night in NOLA Friday instead of babysitting a brisket. Not that there is anything wrong with that, just figured if we could go get weird on bourbon AND cook good brisket the following day that would be a win-win as we say in corporate america.... Are you cooking down there or just drinking? I think we should throw down some beef ribs too. BTW- I used the Robert Rodriguez brisket video you sent me as my inspiration for this cook. it worked but i went even faster.Keepin' It Weird in The ATX FBTX
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