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
Cinco de Mayo Brisket Flat
Options
Smokehouse33
Posts: 185
Hey guys...making my first brisket! Super excited! It's a 7 pound flat from Costco. I'm an hour in and it seems like it's cooking a bit faster then I like. It's at 136 degrees already. I'm cooking at 250 dome. Should I be worried? Or let it ride? Comments
-
Let it ride baby! Sit back and enjoy the magic!I've slow smoked and eaten so much pork, I'm legally recognized as being part swine - Chatsworth Ca.
-
Let it ride!! You can FTC it if it finishes early.
Large - Mini - Blackstone 17", 28", 36"
Cumming, GA -
Thanks guys!
-
Remember to show us pics when it is done!
Louisville, GA - 2 Large BGE's -
-
-
LBGE 2013 & MM 2014Die Hard HUSKER & BRONCO FANFlying Low & Slow in "Da Burg" FL
-
Riding the stall! -
...with a delicious Rumble IPA from the Great Divide!
-
So if you're dome temp is at 255-ish your grill temp might be up to 25 degrees less (or not). If this is true, it may take some time to get past the stall if you're running near 225 at the grill, even though it is a 7 pound flat. Not that this is a problem, just be prepared to wait it out.
LG BGE, KJ Jr, Smokin Bros. Premier 36 and Pizza Party Bollore -
-
@Smokehouse33 I am trying so hard to like you, but you are cooking and drinking a beer while I am stuck in the office. It is getting hard to like you. Very hard.Louisville, GA - 2 Large BGE's
-
Since you are having such an enjoyable afternoon, what follows is the light reading about the stall:
http://amazingribs.com/tips_and_technique/the_stall.html Quiz later
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. -
@mahenryak I'm planning to serve around 9ish(Est) shes been on for about 4 1/2 hours...I was hoping to let it ride till 8 then FTC till I'm ready to serve. I didn't want to use the "Texas Crutch" so I'm hoping I'll get there. Thanks for the help!
-
@lousubcap Thanks for the article! Great read!
-
@johnkitchens I feel your pain! I always work weekends so I feel the same way when I'm stuck at work!
-
Just hit 180 internal...should I foil at 185? And ride it till its probes like butter?
-
You could ride it naked or if your happy with the color and bark as it sits wrap it up in butchers paper nit foil if you can help it. I personally don't wrap mine during the cooking/smoke process on the egg.LBGE 2013 & MM 2014Die Hard HUSKER & BRONCO FANFlying Low & Slow in "Da Burg" FL
-
Thanks @NPHuskerFL! We enjoyed the "Ride Sally Ride" video! Should go till 200-203 degrees. I just probed it and it was still a bit tough.
-
@Smokehouse33 when you probe with your TP check in multiple spots. But, always in the thickest area of the flat (obviously yours is a flat only
). And probe top to bottom not sideways if that makes sense. @cazzy gave me that advice a while back and probing that way gives a better indication than on the side or at an angle. LBGE 2013 & MM 2014Die Hard HUSKER & BRONCO FANFlying Low & Slow in "Da Burg" FL -
I did not know that. On those really big thick chicken breasts I probe from the side because it is easier to tell that it is really right in the middle.NPHuskerFL said:And probe top to bottom not sideways if that makes sense. @cazzy gave me that advice a while back and probing that way gives a better indication than on the side or at an angle.
So this is incorrect?Louisville, GA - 2 Large BGE's -
@johnkitchens I don't think it would be detrimental on poultry only because the muscle fibers are different.LBGE 2013 & MM 2014Die Hard HUSKER & BRONCO FANFlying Low & Slow in "Da Burg" FL
-
Awesome!!! Thanks @NPHuskerFL
-
Thanks Blake. So this is a brisket thing then?Louisville, GA - 2 Large BGE's
-
Anytime my friend! What sides are ya rolling with? GF involved in the cook?LBGE 2013 & MM 2014Die Hard HUSKER & BRONCO FANFlying Low & Slow in "Da Burg" FL
-
She was there for support and baby sitting while I picked up some groceries. We're making bacon Mac and cheese, grilled romaine lettuce...then some Guac and refried beans since its cinco de mayo.
-
@johnkitchens I believe it would hold true on any primal or subprimal beef cut. Maybe @cazzy @SGH @The Cen-Tex Smoker @nolaegghead will chime in and expound.LBGE 2013 & MM 2014Die Hard HUSKER & BRONCO FANFlying Low & Slow in "Da Burg" FL
-
Sounds like a winner to me! @Smokehouse33
LBGE 2013 & MM 2014Die Hard HUSKER & BRONCO FANFlying Low & Slow in "Da Burg" FL -
It is a packer thing because you're susceptibile to probing the layer of fat that is in between the point and the flat. Doing so would give you a false reading as fat cooks much faster.NPHuskerFL said:@johnkitchens I believe it would hold true on any primal or subprimal beef cut. Maybe @cazzy @SGH @The Cen-Tex Smoker @nolaegghead will chime in and expound.Just a hack that makes some $hitty BBQ.... -
Looks great! I saw the brisket flats at Costco as well. Can't wait to see the money shot.Lg & MM BGE, Humphrey’s Battle Box | Palatine, Illinois
Woke up my girlfriend with this beauty!
https://youtu.be/h1FRrZD2y9Y
Categories
- All Categories
- 182.7K 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
- 164 Lamb
- 2.4K Pork
- 1.5K Poultry
- 30 Salads and Dressings
- 320 Sauces, Rubs, Marinades
- 543 Seafood
- 175 Sides
- 121 Soups, Stews, Chilis
- 35 Vegetarian
- 100 Vegetables
- 313 Health
- 293 Weight Loss Forum