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brisket in 8 hours?
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TonyA
Posts: 583
i didn't look at the weight trimmed. But it's a full packer and I didn't trim much. 250 dome. Went on at 8am. 4am my son wakes up. I check the iGrill ... 204. Dome temp still 250. I ftc'd and going back to bed. Breakfast is going to be interesting
Comments
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@TonyA I've never had one finish that quickly but sounds like breakfast is going to be kicked up a notch.
If you can, make some hash with it. I try and use the shredded potatoes, but any will do. I think you have be pleasantly surprised!
Lastly, instead of using the moist tender portions of the flat/point. Try and use a part that is a little dryer, the oil from cooking the potatoes will help moisten it back up and you won't feel like you're wasting the good parts either.Large BGE - McDonald, PA -
Check your thermos folks. Especially if you are just digging out of 8 feet of snow. 40 deg off...
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Brisket is a funny creature. I once did a 13 pound packer in 7 hours at 240 with an accurate thermometer. It was great. Just early.
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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All is well... Although I will say this. If there was an award for no smoke ring. I would win it.
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Conventional wisdom says don't sweat the smoke ring. With that being said, the next time I do a brisket I'm going to use much more smoke wood almost like one would in an offset smoker and see what happens to the appearance and taste.
Most importantly, that food looks fantastic. Well done sir.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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thanks foghorn. There is what id say the right amount of smoke flavor here. I have a drum smoker that delivers a great smoke ring but many folks find the direct cooked flavor acrid. I was happy to get back out there.
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I did a 18 pounder in 7 hours but I did it at high heat intentionally. My last three briskets were all high heat 300 to 350 degrees and I'm pretty sure I won't go back to L&S for my briskets.Dearborn MI
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Even as a reheat, I would say the quick cook worked out just fine.
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Had about 1/4 thick smoke ring on this one. High heat with pecan and cherry.Dearborn MI
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yeah ... mine there is pecan and apple... love pecan ... i've been playing around with airflow .. trying to get more oxygen into the egg ... really closing down the top vent and opening the bottom .. nothing seems to change it much. What do you use for charcoal?
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If you promise not to tell all the guys that say its a sin and it won't work I just started using the same charcoal in my egg that I use in my WSM..... Kingsford Competition Briquettes...........Yep I said it, Briquettes. LOL...........Ive only used it for my last two cooks which were both briskets.Dearborn MI
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KenfromMI said:If you promise not to tell all the guys that say its a sin and it won't work I just started using the same charcoal in my egg that I use in my WSM..... Kingsford Competition Briquettes...........Yep I said it, Briquettes. LOL...........Ive only used it for my last two cooks which were both briskets.XL, WSM, Coleman Road Trip Gas GrillKansas City, Mo.
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Interesting ... briquettes do form a better smoke ring than lump .. i don't remember the science ..
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@Ladeback69 , you think briquettes burn fast? I haven't tried them in my egg with a L&S yet but I can get 18 hours out of them in my 18in WSM depending on the wind. How long can you get out of lump in you egg? I like them because I never get the VOC smell from them like lump as well. I have Rockwood lump I use as also. I also have an after market fire grate someone on here recommended. I can remember the name of it off hand though. Before each cook I just reach my hand through the access door and wiggle my fingers in the grate and knock down the extra ash.Dearborn MI
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KenfromMI said:@Ladeback69 , you think briquettes burn fast? I haven't tried them in my egg with a L&S yet but I can get 18 hours out of them in my 18in WSM depending on the wind. How long can you get out of lump in you egg? I like them because I never get the VOC smell from them like lump as well. I have Rockwood lump I use as also. I also have an after market fire grate someone on here recommended. I can remember the name of it off hand though. Before each cook I just reach my hand through the access door and wiggle my fingers in the grate and knock down the extra ash.
I take it your 18 hour cook on the WSM was doing the warm season. You would go through more when its cold. Give the egg a try, but remember you don't need a water pan like in the WSM when doing a L&S.XL, WSM, Coleman Road Trip Gas GrillKansas City, Mo. -
Ive used lump for L&S on my large egg. I just meant I never tried a L&S in it with briquettes yet to see the difference in length of burn.Dearborn MI
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Do you just keep adding your fresh lump on top of the partially burned lump in your egg? I also found with the WSM its not so much the outside temperature as it is the wind that consumes fuel. I used it year round for 9 years before receiving my egg. The egg definitely isn't bothered as much by wind for sure.Dearborn MI
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"Do you just keep adding your fresh lump on top of the partially burned lump in your egg?"
Yes.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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