Welcome to the EGGhead Forum - a great place to visit and packed with tips and EGGspert advice! You can also join the conversation and get more information and amazing kamado recipes by following Big Green Egg to Experience our World of Flavor™ at:
Want to see how the EGG is made? Click to Watch
Facebook | Twitter | Instagram | Pinterest | Youtube | Vimeo
Share your photos by tagging us and using the hashtag #BigGreenEgg.
Share your photos by tagging us and using the hashtag #BigGreenEgg.
Want to see how the EGG is made? Click to Watch
The Grasshopper Learns from the Master
Options
CPARKTX
Posts: 2,095
I had the amazing experience of apprenticing under @The Cen-Tex Smoker to cook a brisket today, he was incredibly generous sharing his advice and time.
We we cooked an 11 lbs brisket; cooked in about 6 hours at 275 grate, rested three hours, and was spectacular. Literally not a dry bit on it. There is just no comparison to my previous efforts at brisket. I learned a ton from an acknowledged master, very fun time.
Sorry the the pics don't come close to doing justice to the great result.
We we cooked an 11 lbs brisket; cooked in about 6 hours at 275 grate, rested three hours, and was spectacular. Literally not a dry bit on it. There is just no comparison to my previous efforts at brisket. I learned a ton from an acknowledged master, very fun time.
Sorry the the pics don't come close to doing justice to the great result.
LBGE & SBGE. Central Texas.
Comments
-
Good job!!! I want some...
-
Good day today. Chalk one up for the good guys. Glad it worked out. Had fun spending some time with you and your family today. Tell Spidey and his sidekick the brisket man says hello!Keepin' It Weird in The ATX FBTX
-
The master? Omg...Green egg, dead animal and alcohol. The "Boro".. TN
-
Looks great, and wow that cooked fast.They/Them
Morgantown, PA
XL BGE - S BGE - KJ Jr - HB Legacy - BS Pizza Oven - 30" Firepit - King Kooker Fryer - PR72T - WSJ - BS 17" Griddle - XXL BGE - BS SS36" Griddle - 2 Burner Gasser - Pellet Smoker -
DMW said:Looks great, and wow that cooked fast.Keepin' It Weird in The ATX FBTX
-
Any pearls of wisdom that you acquired from the Master that were different from your prior process that you can share?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.
-
That seems crazy fast 11# @ 6hrs. SRF, Prime or Choice? @The Cen-Tex Smoker I normally go 235℉ on the Stoker. What will going 275℉ do for me VS 235℉?LBGE 2013 & MM 2014Die Hard HUSKER & BRONCO FANFlying Low & Slow in "Da Burg" FL
-
@NPHuskerFL this was a CAB Prime. That was a lot hotter than I normally do...it also turned out a lot better, so I'm sticking with what worked for me.
@lousubcap I learned a ton, but some of the things were: cook a bit hotter (275 grate), use less wood (but oak not pecan), get way more aggressive trimming before cooking, use butcher paper vs foil, and do a much longer rest (this one had three hours and was just right temp to serve).LBGE & SBGE. Central Texas. -
Looks really good!
-
-
@CPARTX- thanks for the info. And that is definitely a home-run. I'm sure you enjoyed the eats!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.
-
I learned that lest we forget, kids are hilarious and the best teachers. Mark's son came running in with a full Spider-Man costume on (with sculpted foam muscles and mask) and asked 20 questions of the weirdo in his home at 7:30 am with a hunk of meat. He then went outside to "look for bugs". I have to say, I was jealous of his unadulterated joy in the little things. I think we could all take a lesson from that. Funny thing is I thought I was going to be the teacher today but a 4 year old kicked my ass at that too.
Keepin' It Weird in The ATX FBTX -
Did you FTC for 3hrs? Was they based on serving time or how did you know 3hr rest was right?They don’t want a population of citizens capable of critical thinking. They don’t want well informed, well educated people capable of critical thinking. They’re not interested in that. That doesn’t help them. That's against their interests. - George Carlin
-
You did learn from the master. My wife says his brisket is the very best anywhere. I agree.Salado TX & 30A FL: Egg Family: 3 Large and a very well used Mini, added a Mini Max when they came out (I'm good for now). Plus a couple Pit Boss Pellet Smokers.
-
@Ozzie_Isaac we loosely wrapped in butcher paper, towels, put in cooler (so FTC with butcher paper instead of foil); Cen-Tex recommended at least an hour of rest, the exact length was driven by when we wanted to eat. At 3 hours it was plenty warm to eat and I could just handle by hand.LBGE & SBGE. Central Texas.
-
Thanks for the clarification. Did you pull right when it probed like butter? Did you let it rest before PTC or ďirectly in cooler after you pulled?They don’t want a population of citizens capable of critical thinking. They don’t want well informed, well educated people capable of critical thinking. They’re not interested in that. That doesn’t help them. That's against their interests. - George Carlin
-
Mickey said:You did learn from the master. My wife says his brisket is the very best anywhere. I agree.Keepin' It Weird in The ATX FBTX
-
@Ozzie_Isaac - I lightly tented it with foil for about 20 minutes before PTC, but that was just so Cen-Tex had a chance to see and not really by design. I'm not sure it mattered.LBGE & SBGE. Central Texas.
-
Ozzie_Isaac said:Thanks for the clarification. Did you pull right when it probed like butter? Did you let it rest before PTC or ďirectly in cooler after you pulled?Keepin' It Weird in The ATX FBTX
-
Any particluar rub .. or was it just salt & pepper?LBGE & MiniOrlando, FL
-
fljoemon said:Any particluar rub .. or was it just salt & pepper?Keepin' It Weird in The ATX FBTX
-
Incredible!
Large Egg with adjustable rig, Kick Ash Basket, Minimax and various Weber's.
Floyd Va -
That's just awesome. To me, this is what makes the forum really special. People willing to not only offer advice on the forum, but literally come over and help in person. I have had the pleasure of meeting brother Tex, he is truly a great person. On a seperate note, the grub looks spectacular.
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. -
Spectacular. That's money right there.#1 LBGE December 2012 • #2 SBGE February 2013 • #3 Mini May 2013A happy BGE family in Houston, TX.
-
Mickey said:You did learn from the master. My wife says his brisket is the very best anywhere. I agree.#1 LBGE December 2012 • #2 SBGE February 2013 • #3 Mini May 2013A happy BGE family in Houston, TX.
-
SGH said:That's just awesome. To me, this is what makes the forum really special. People willing to not only offer advice on the forum, but literally come over and help in person. I have had the pleasure of meeting brother Tex, he is truly a great person. On a seperate note, the grub looks spectacular.LBGE & SBGE. Central Texas.
-
Awesomeness all around
-
That is exactly what I need. I really want to cook a brisket, but I have only had it a few times at a local BBQ joint. It was ok, but not stellar. I have nothing else to compare it to. I would love to cook one with a brisket veteran so I could finally experience brisket nirvana, and then I would have something to aim for every time.Louisville, GA - 2 Large BGE's
-
@johnkitchens it was a great learning experience. You make it to any Eggfests?LBGE & SBGE. Central Texas.
-
CPARKTX said:@johnkitchens it was a great learning experience. You make it to any Eggfests?Louisville, GA - 2 Large BGE's
Categories
- All Categories
- 182.8K EggHead Forum
- 15.7K Forum List
- 459 EGGtoberfest
- 1.9K Forum Feedback
- 10.3K Off Topic
- 2.2K EGG Table Forum
- 1 Rules & Disclaimer
- 9K Cookbook
- 12 Valentines Day
- 91 Holiday Recipes
- 223 Appetizers
- 516 Baking
- 2.4K Beef
- 88 Desserts
- 165 Lamb
- 2.4K Pork
- 1.5K Poultry
- 30 Salads and Dressings
- 320 Sauces, Rubs, Marinades
- 543 Seafood
- 175 Sides
- 121 Soups, Stews, Chilis
- 36 Vegetarian
- 100 Vegetables
- 313 Health
- 293 Weight Loss Forum