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Newbie needs brisket advice
Trixie_Belle
Posts: 163
Hey all! I'm cooking brisket this Saturday for 12. How many pounds should I buy? It it possible to cook 2 on the same rack of the large egg? Please offer suggestions. Thank you!!
BGE novice...A Southern Belle living in Seattle.
Comments
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As far as the size of brisket, it kind of depends on the appetite of those eating and how many sides you are having as well. I would recommend at least a 15 pound brisket due to loss from both trimming and shrinkage during the cooking process. I would go even bigger if it was me, but 15 pounds pre trim weight would be my minimum. As far as how many per grid, you will be hard pressed to get more than one on the grid of a large BGE without some serious over lapping and encroaching. Not saying it can't be done, but it's just not practical nor ideal.
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First brisket serving 12 this Saturday?
You're a brave woman.
Gittin' there... -
Do you have an idea as to what size briskets are available in Seattle? Can you get whole packers or just flats? I know our selection here in the Toronto area can be hit or miss.
As previous posted said it would depend on appetites and what else you might be serving.---------------------------------------------------------------------------------Well, "spa-Peggy" is kind of like spaghetti. I'm not sure what Peggy does different, if anything. But it's the one dish she's kind of made her own.____________________Aurora, Ontario, Canada -
FearlessTheEggNoob said:First brisket serving 12 this Saturday?
You're a brave woman.BGE novice...A Southern Belle living in Seattle. -
What about the 2 layer cooking thing? Put one flat on each layer?BGE novice...A Southern Belle living in Seattle.
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Would it be possible to do 2 pork butts on the same grill?BGE novice...A Southern Belle living in Seattle.
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Trixie_Belle said:Would it be possible to do 2 pork butts on the same grill?Trixie_Belle said:What about the 2 layer cooking thing? Put one flat on each layer?
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I would look for a full packer at around 15 pounds like @TheManBehindTheMask, said. It should fit on your large and you get the leaner flat with the fatty point. I would also cook between 250 and 275. That will get you close to about a pound per hour. Good luck.XL, WSM, Coleman Road Trip Gas GrillKansas City, Mo.
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Ladeback69 said:I would look for a full packer at around 15 pounds like @TheManBehindTheMask, said. It should fit on your large and you get the leaner flat with the fatty point. I would also cook between 250 and 275. That will get you close to about a pound per hour. Good luck.
BGE novice...A Southern Belle living in Seattle. -
Trixie_Belle said:So I checked with 2 well-respected butcher shops. No packer. They only have untrimmed brisket and flats.
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TheManBehindTheMask said:Trixie_Belle said:So I checked with 2 well-respected butcher shops. No packer. They only have untrimmed brisket and flats.BGE novice...A Southern Belle living in Seattle.
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Terminology will definitely vary from one region/butcher to another---------------------------------------------------------------------------------Well, "spa-Peggy" is kind of like spaghetti. I'm not sure what Peggy does different, if anything. But it's the one dish she's kind of made her own.____________________Aurora, Ontario, Canada
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2 butts on a large works just fine. Had really nice bark also.
Mckinney, TX
LBGE--AR with Rig extender
Mini Max -
@Trixie_Belle, have you trimmed a brisket before? If not you mostly want to trim the hard fat off and leave about a 1/4" on the bottom. There may be some silver skin and you will want to remove that to. If it looks like this it is what most of us call a full packer that has the point and flat together.
XL, WSM, Coleman Road Trip Gas GrillKansas City, Mo. -
No problem at all getting 2 butts on a large if you can't find your brisket. One butt 8 lbs or more will feed 12 people no problem...but I always cook at least 2 and have freeze the leftovers.Which came first the chicken or the egg? I egged the chicken and then I ate his leg.
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Ladeback69 said:@Trixie_Belle, have you trimmed a brisket before? If not you mostly want to trim the hard fat off and leave about a 1/4" on the bottom. There may be some silver skin and you will want to remove that to. If it looks like this it is what most of us call a full packer that has the point and flat together.BGE novice...A Southern Belle living in Seattle.
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Eggingaround said:2 butts on a large works just fine. Had really nice bark also.BGE novice...A Southern Belle living in Seattle.
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Trixie_Belle said:Ladeback69 said:@Trixie_Belle, have you trimmed a brisket before? If not you mostly want to trim the hard fat off and leave about a 1/4" on the bottom. There may be some silver skin and you will want to remove that to. If it looks like this it is what most of us call a full packer that has the point and flat together.XL, WSM, Coleman Road Trip Gas GrillKansas City, Mo.
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