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MY SECOND BRISKET FLAT ON THE BGE
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BBQJIM
Posts: 106
Here we go on another adventure. Bought a 4.5 lb flat this morning and have it rubbed up with Mickeys rub cooked for 2.5 hours at 275F got to 155 internal temp pulled crutched and back on the grill to finish. Then I will cambro that thing for an hour or two then crisp the outside on me BGE direct for a few minutes. Will let you know when finished.
Comments
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Looking good so far.
XXL BGE, Karebecue, Klose BYC, Chargiller Akorn Kamado, Weber Smokey Mountain, Grand Turbo gasser, Weber Smoky Joe, and the wheelbarrow that my grandfather used to cook steaks from his cattle
San Antonio, TX
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Yeah man! Looks like a good one , I do a lot of small flats, love them, when you get those down pat, go get a full packer. I usually do mine at 250F for 5-7 hrs for a 4 lb, FTC for an hour, slice and consume! Show some finish pics!
Using a MBGE,woo/w stone,livin' in Hayward California," The Heart Of The Bay " -
I like what I see thus far. Standing by for the finale my friend.
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. -
Will do Anton, It's getting close. Crutch temp. is at 185. Just a few more to go,
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Thanks Foghorn and SGH will post final product at about 6:00pm west coast time tonight
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Just a tad late. Here's the finished product. Conclusions. Cooked just right so far as tenderness is concerned. Not enough smoke flavor (next time slower and lower) Not enough moisture. Could be the cut of brisket. Over all I'm pleased with the results and will do better next time. Here are some pictures. The plate contains brisket, onion tart, pinto beans/bacon and spinach, onion, pine nut and garlic.
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Looks tasty, but you need to load that plate up.
Steven
Mini Max with Woo stone combo, LBGE, iGrill 2, Plate Setter,
two cotton pot holders to handle PS
Banner, Wyoming -
Looks good. Just threw a 13# on.
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Jus my first heppin
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Looks like a winner to me. Enjoy sir.
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 like that plate, looks delicious man!
Using a MBGE,woo/w stone,livin' in Hayward California," The Heart Of The Bay " -
@SGH man this looks great to me... I really think it's worthy of your seal my good friend.
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Go ahead and try a packer. See what you think. That meal looks good. Bean recipe?Green egg, dead animal and alcohol. The "Boro".. TN
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Henapple, Here ya go. Wash them real good. put them in a 6 to 1 ratio of water to beans. I usually cook one cup of beans for just my wife and I. Cook 2 slices of bacon in the pot you cook the beans in. put the bacon aside. dump the beans and water in the pot and scrape up all the brown bits leaving the bacon fat in the pot and cook beans on simmer for about 2.5 to 3.0 hours or till done. This calls for frequent testing. Crumble bacon and toss in the pot. Of course salt and pepper to taste. I like to cook right away the beans rather than soak or boil and let rest for an hour. Like all the wonderful bean flavor I can get.
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Thanks everyone for your kind words. Inspirational
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@BBQJIM ...thanksGreen egg, dead animal and alcohol. The "Boro".. TN
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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. -
You are 'The Man' @SGH !!!
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I'm not sure about the order but I am sure of the components.
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