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
Brisket for the Office
Options
dlk7
Posts: 1,053
We were having a going away lunch for one of our contractors and I was asked to bring a brisket. It was a 15 pound choice packer, prepared with Dizzy Pig coarse grind Dizzy Dust. Smoked at 225 degrees with a few chunks of cherry wood mixed in with the Rockwood charcoal. It took a little over 22 hours to get to "like butter" consistency. Went fast with lots of compliments.
Two XL BGEs - So Happy!!!!
Waunakee, WI
Comments
-
"Went fast with lots of compliments."
No doubt. I suspect this won't be the last time you are asked to bring brisket to work. That looks awesome.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
-
That looks awesome.
Man, that 15 pounder looks tiny on that XL!
Did you have to add lump or did it make it the full 22 hours? Low an slow, can't beat it.
LBGE/Maryland -
I was using rockwood charcoal and at 225 had over two thirds left after 22 hours. I've gone as long as 27 hours on some other larger briskets and still had at least a third left. The XL is extremely efficient on low and slows.
Two XL BGEs - So Happy!!!!
Waunakee, WI
-
That's awesome!"The pig is an amazing animal. You feed a pig an apple and it makes bacon. Let's see Michael Phelps do that" - Jim Gaffigan
Minnesota -
Looks awesome, but I can't wait 22 hours for brisket to get done, that's why I like smoking at 250 to 275. Pound an hour to me is just fine. @dlk7, you have more patience then me. I agree that the XL is efficient when doing low & slows and I usually have a lot leftover on a long cook.XL, WSM, Coleman Road Trip Gas GrillKansas City, Mo.
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