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First Time Brisket - Going Big (and hopefully not home)
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Thanks! Was thinking AR so that if I need to tend to the lump, it's easy to just lift the whole thing. Hope it fits! Have foil covered brick ready in case it is needed.Two Large Eggs, 6 gal Cajun Fryer, and a MiniMax in Charlotte, NC - My New Table
Twitter: @ Bags
Blog: TheJetsFan.com -
@HofstraJetI've got mine trimmed (14.5lbs pre trim-didn't need to trim much). Having trouble downloading pics. Looks very similar to yours. I'm going to use AR, I've got it on the grid (in fridge) and it is still almost to big. You'll may need to put yours on a foiled brick to fit on a Large. (you should test now). I'm putting it on at around midnight. Rubbed with S&P, using oak and a bit of hickory. Going 230 grid/250 dome. Best of luck to you!
Small & Large BGE
Nashville, TN
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Small & Large BGE
Nashville, TN
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In addition to the brick or crunching it accordion style, make sure you foil protect the thin part of the flat for a few hours til shrinkage takes over. I find that trick helps even out the flat cook. YMMV-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.
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It's on the egg and it fits. I used the AR. No bricks required.
Lump up to top of fire ring with some hickory chunks mixed in
Foil wrapped round stone on bottom of AR
Foil balls holding up foil wrapped drip tray
BGE grid on top of AR
Brisket on BGE grid
Monitoring temps with FlameBoss 200 and BBQ Guru CyberQ. The FB has the fan connected. I put the probe clips right next to each other and there is about a 20* difference in grate temp (FB is lower). FB matches dome temp so I'm glad that one has the fan connected. Holding steady around 250. I put the CyberQ in because it sends me text message and email alarms so that if something goes wrong in the middle of the night, it will wake me. FB can't do that.
Two Large Eggs, 6 gal Cajun Fryer, and a MiniMax in Charlotte, NC - My New Table
Twitter: @ Bags
Blog: TheJetsFan.com -
Brisket is in the stall. So far, so good.
Two Large Eggs, 6 gal Cajun Fryer, and a MiniMax in Charlotte, NC - My New Table
Twitter: @ Bags
Blog: TheJetsFan.com -
Enjoy the ride!
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Mine is cooking a little faster. (smaller). I'm at 170 IT. I may have an extended rest as I don't plan to serve until 4:30. It is looking pretty awesome!
Small & Large BGE
Nashville, TN
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smokeyj said:
Crap. What am I going to do with 999 more blue hair nets?
More importantly, @Raymont and @ HofstraJet, keep the updates and pics coming.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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I peeked. Temp is 158 and climbing. Will start probing at 170. Hope an 8-9 hour FTC works since dinner is at 7-8. I have good coolers (Igloo Extreme).
Two Large Eggs, 6 gal Cajun Fryer, and a MiniMax in Charlotte, NC - My New Table
Twitter: @ Bags
Blog: TheJetsFan.com -
Dude....that looks awesome!Ellijay GA with a Medium & MiniMax
Well, I married me a wife, she's been trouble all my life,
Run me out in the cold rain and snow -
Beautiful color on that luscious hunk of cowLBGE - I like the hot stuff. The big dry San Joaquin Valley, Clovis, CA
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A thing of beauty right there.
And with a well preped cooler your FTC window will make your time-frame.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've now wrapped in butcher paper and back on. Smells fantastic around here!Small & Large BGE
Nashville, TN
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Looking real good.
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I'm about to wrap in pink butcher paper as well. At 164. Made simple breakfast this morning on the other egg.
Two Large Eggs, 6 gal Cajun Fryer, and a MiniMax in Charlotte, NC - My New Table
Twitter: @ Bags
Blog: TheJetsFan.com -
I could go for some of that breakfast about now. Looking good brother.
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. -
Now that I wrapped, can I still insert the temperature probe through the paper or does that defeat the purpose?
Two Large Eggs, 6 gal Cajun Fryer, and a MiniMax in Charlotte, NC - My New Table
Twitter: @ Bags
Blog: TheJetsFan.com -
HofstraJet said:Now that I wrapped, can I still insert the temperature probe through the paper or does that defeat the purpose?
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. -
I like the probes and clips. The digi q ones were not great hell the clip was lost after my first cook because it does not even clip (fit sucked) on a standard grid.
great job so far.Seattle, WA -
You got this. It will be exceptional. I have nothing to add (I'm a heretic anyhow, I separate point and flat) except to say that brisket looks fantastic.
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Temp is 190 and I think it's done. It probes "like buttah" at the side of the thickest part of the flat towards the middle of the brisket, but other parts not so much. Is that normal?Two Large Eggs, 6 gal Cajun Fryer, and a MiniMax in Charlotte, NC - My New Table
Twitter: @ Bags
Blog: TheJetsFan.com -
Sometimes a part of the flat will be stubborn and not "get loose" when every other part of the hunk of beef is finished. If you have a great majority of the flat with the "feel" I would pull it and let it sit on a cooling rack for around 15-20 mins before slicing on demand or FTC for later. If probing like buttah in only a small area of the flat then let it run for around 20-30 mins and check again. You are now in a subjective space but SRF has a fairly wide finish window. FWIW-
Hopefully the brisket gods will be along to provide better insights...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. -
HofstraJet said:Temp is 190 and I think it's done. It probes "like buttah" at the side of the thickest part of the flat towards the middle of the brisket, but other parts not so much. Is that normal?Ellijay GA with a Medium & MiniMax
Well, I married me a wife, she's been trouble all my life,
Run me out in the cold rain and snow -
Thanks. It's now in the cooler with a few foil wrapped warm bricks wrapped in the lower towel. Butcher paper wrapped brisket on top of that and then another towel on top. Didn't wrap brisket in its own towel. Cooler was pre-warmed with hot water. Should be fine until dinner in a few hours. Thanks everyone for the support. Will post the money shots tonight.
Here's a shot of how the lump burned. The right side was burned through much more than the left. Point was on the right side.
Two Large Eggs, 6 gal Cajun Fryer, and a MiniMax in Charlotte, NC - My New Table
Twitter: @ Bags
Blog: TheJetsFan.com -
Standing for the home-run show in a few hours. Enjoy the eats as I'm sure you will. And don't go down the burnt ends road with the point-it's the best part.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.
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Was the juiciest, best tasting brisket anyone had ever had. I understand why you would use this for competition. It was a hit. I did not do burnt ends but should have. The point tasted great but would have been even better with more time on egg to render more. I had same issue as @HofstraJet the end of flat was still tight, but everywhere else probed butter. I had it FTC in cooler for 6+ hours and it still came out plenty hot. Not much smoke ring, but flavor was spot on.Small & Large BGE
Nashville, TN
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@Raymont - great result right there. Congrats-wish I was messing with brisket today. Enjoy.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.
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It was very good, despite not passing the pull test. Not sure if that means it was undercooked or overcooked. Also, it got cold really fast - not sure if that's normal or due to extended FTC time (5 hours). Everyone enjoyed it. Looking forward to my next one. Thanks everyone for the help and guidance.
Two Large Eggs, 6 gal Cajun Fryer, and a MiniMax in Charlotte, NC - My New Table
Twitter: @ Bags
Blog: TheJetsFan.com
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