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Memorial Day Weekend Brisket Cook: Who's with me? Rules are simple....
Comments
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For the win
Here's the data:
Size Egg:LBGE Charcoal: Rockwood Wood: JD Oak Chunks
Store: Costco Grade: Prime
Weight: (post-trim) 12.2 lbs Price: $2.89/lb
Temp: between 250-280*F on the dome-calibrated
Rub: homemade S&P with bourbon smoked paprika and garlic applied over a layer of cheap yellow mustard and pickle juice.
Injected with: N/A
Trimming –generally follow Franklin guide
Time you put it on: 0700 (EDT) Time you took it off: 1615 (EDT)
Fap: Down
Ran nekked entire cook Foiled at what temp N/A
FTC? Yes How long FTC ~ 150 minutes.
Drip pan: air-gapped empty Added to drip pan N/A
Special notes- cook time again around 0.75 hrs/lb. Friggin cow! Rested for about 25 mins before wrap and pack.
Three pics:
That's all I've got-time to climb into some bourbon.
Great fun-again thanks to @westernbbq for organizing this.
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. -
This thread is epic. I love that some folks who have never cooked a brisket before are coming out of the woodwork do them. Keep the great briskets 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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FTC for an hour.
Born and raised in NOLA. Now live in East TN. -
RECAP
prime grade, trimmed, Oak Ridge Special Ops rub, no injection, drip pan to catch drippings only, on at 10:30, off at 4:30 (6 hours cook time), dome temp between 250-300, pecan cherry and hickory wood, Rockwood lump, wrapped in butcher paper at 165 IT, done at 205 IT, fat cap up, spritzed with water every 30 min. until the wrap, Large Green Egg, adjustable rig, 5lb flat.
Born and raised in NOLA. Now live in East TN. -
Philicious said:RECAP
prime grade, trimmed, Oak Ridge Special Ops rub, no injection, drip pan to catch drippings only, on at 10:30, off at 4:30 (6 hours cook time), dome temp between 250-300, pecan cherry and hickory wood, Rockwood lump, wrapped in butcher paper at 165 IT, done at 205 IT, fat cap up, spritzed with water every 30 min. until the wrap, Large Green Egg, adjustable rig, 5lb flat.
@Philicious, that right there is money. And your technique sounds very similar to mine. Butcher paper and fat side up are the crucial pieces to the puzzle that is brisket.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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My first brisket cook. Thanks for the inspiration!
12 lb. choice packer from local butcher. Trimmed to 1/4". Centex's rub. Royal oak lump. Pecan, apple, hickory chunks. Adjustable rig with dry drip pan. 250 degrees steady. Fat cap up on at 11:00 pm. Wrapped in paper at 3:30 am at 165 degrees. Probed like buttah at 203 degrees at 6 am. Cooked much faster than I expected. FTC until 3:45 pm when sliced. I need a better knife. Enjoyed by all! The FTC was too long, but still edible eats.
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Size Egg Large
Charcoal Royal Oak Wood Oak/Cherry
Store Norman Bros. /Miami Grade Choice
Weight 8 lbs. Price too much
Temp 240
Rub Lanes BBQ Brisket Rub Injected with n/a
Trimming instructions
Time you put it on 4:30 a.m. Time you took it off 4:00 pm
Fat cap Down
Paper wrapped at 170 (conclusion of stall) pulled off at 195
FTC? yes, Paper wrapped How long FTC 3 hrs.
Drip pan? Yes Added to drip pan Water
Special notes: First brisket ever. Although I ordered a whole brisket, I received a cryovac flat from the market - very disappointing. Stall was 4 hours. I'd rate this a 7 out of 10. Next time, I'll leave on to 205 and thinner rub coating. Pleased, but would try again w/ a prime, whole, to see difference.
2 Large BGE, MiniMax, Miami, FL -
Ok. Brisket fail.
Prime grade from costco. 2.89 per pound
12lbS before trimming
Platesetter with raised drip pan No liquid
Rockwood lump with oak chunks filled to Platesetter
275 dome for entire cook
Time on 9pm
Time off when I woke up 7am
Temp when pulled off 215
Let rest until 145
Dry & tough
Three slices were salvageable
No wrapping
Rub was salt and pepper
Fat cap down
Large egg
No injection
Should have run it at 225.
Can't believe it cooked that quick
I have never experienced one at less than 18 hours.
Large, Medium, MiniMax, & 22, and 36" Blackstone
Grand Rapids MI -
Dinner party with neighbors tonight. One, was heading to the Gulf for fishing, pushed it back one day to attend. Have maybe 1 lb left over from a 13.4 start. The slightest and smallest of us all, pounded down on brisket. Maybe 75 pounds with rocks in her pockets, ate about 3.5 pounds, by herself. Amazing. Sent some home with her. The rest, will go in vegetable beef soup, this week. Wonderful evening, fabulous dinner party.
"Knowledge is Good" - Emil Faber
XL and MM
Louisville, Kentucky -
Noone around me sells a brisket worth a damn. So i just put 18 pounds of pork shoulder on instead.
2 LBGE, Blackstone 36, Jumbo Joe
Egging in Southern Illinois (Marion)
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Such a great conversation. Thanks to @westernbbq
My brisket is on nowGrilling year round in Orlando, FL on a large BGE & Santa Maria -
Love seeing everybody's cooks and the descriptions, which have been a big help as I planned for my first-ever brisket, which went on about 9 p.m. Will post finish pics and details tomorrow.Stillwater, MN
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StillH2OEgger said:Love seeing everybody's cooks and the descriptions, which have been a big help as I planned for my first-ever brisket, which went on about 9 p.m. Will post finish pics and details tomorrow.Grilling year round in Orlando, FL on a large BGE & Santa Maria
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milesvdustin said:Noone around me sells a brisket worth a damn. So i just put 18 pounds of pork shoulder on instead.
The upside is that you have an easier journey. More adult beverages for you.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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HoosierBBQ said:StillH2OEgger said:Love seeing everybody's cooks and the descriptions, which have been a big help as I planned for my first-ever brisket, which went on about 9 p.m. Will post finish pics and details tomorrow.Stillwater, MN
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Foghorn said:milesvdustin said:Noone around me sells a brisket worth a damn. So i just put 18 pounds of pork shoulder on instead.
The upside is that you have an easier journey. More adult beverages for you.2 LBGE, Blackstone 36, Jumbo Joe
Egging in Southern Illinois (Marion)
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After 2 20lb briskets
3 rounds of wings
and 2 dozen ears of corn I just dropped some pork in the ol'egg. What a weekend so far!! Love it!!
Happy egg'n everyone!
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CheeseheadinAZ said:After 2 20lb briskets
3 rounds of wings
and 2 dozen ears of corn I just dropped some pork in the ol'egg. What a weekend so far!! Love it!!
Happy egg'n everyone!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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Slightly random question- do you all use the 18" butcher paper or do you need the 24"?
Greensboro, NC -
I use 24" because that's what they had and I got a 1000 ft roll of it. With that being said, I think 18" would work for most mortal briskets. If you are planning on cooking a 38 pounder like some around here you may want bigger paper.
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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Foghorn said:I use 24" because that's what they had and I got a 1000 ft roll of it. With that being said, I think 18" would work for most mortal briskets. If you are planning on cooking a 38 pounder like some around here you may want bigger paper.(now only 16 stone)
Joule SV
GE induction stove
Gasser by the community pool (currently unavailable)
Scale (which one of my friends refuses to use)
Friends with BGEs and myriad other fired devices (currently unavail IRL)
Occasional access to a KBQ and Webber Kettle
Charcuterie and sourdough enthusiast
Prosciuttos in an undisclosed locationAustin, TX -
Tropical depression Bonnie made it a little tough but we had a great family meal!
Summerville, SC -
lousubcap said:For the win
Here's the data:
Size Egg:LBGE Charcoal: Rockwood Wood: JD Oak Chunks
Store: Costco Grade: Prime
Weight: (post-trim) 12.2 lbs Price: $2.89/lb
Temp: between 250-280*F on the dome-calibrated
Rub: homemade S&P with bourbon smoked paprika and garlic applied over a layer of cheap yellow mustard and pickle juice.
Injected with: N/A
Trimming –generally follow Franklin guide
Time you put it on: 0700 (EDT) Time you took it off: 1615 (EDT)
Fap: Down
Ran nekked entire cook Foiled at what temp N/A
FTC? Yes How long FTC ~ 150 minutes.
Drip pan: air-gapped empty Added to drip pan N/A
Special notes- cook time again around 0.75 hrs/lb. Friggin cow! Rested for about 25 mins before wrap and pack.
Southlake, TX and Cowhouse Creek - King, TX. 2 Large, 1 Small and a lot of Eggcessories. -
Okay here's mine! Hey - a separate thread for the SRF drawing might help...
Size Egg: Large
Charcoal: Royal Oak Wood: Hickory and some cherry
Store: Sam's Grade: Cert. Angus Choice
Weight: 9.3 lbs Price: $4.77/lb
Temp: 275
Rub: 1 part Turbinado, 1 part salt, 2 parts DP Game On
Injected with: nada
Trimming instructions: just a bit of fat cap to even it out
Time you put it on: 9am Time you took it off: 5:30pm
Fat cap Up X Down
Foiled at what time: 3pm Foiled at what temp: 165
FTC? Yes How long FTC: 1 hour
Drip pan? Yes Added to drip pan: nada
Lovin' my Large Egg since May 2012 (Richmond, VA) ... and makin' cookbooks at https://FamilyCookbookProject.com
Stoker II wifi, Thermapen, and a Fork for plating photo purposes -
Here's the data:
Size Egg: XLBGE
Charcoal: Royal Oak
Wood: Chunked Mesquite
Store: Costco Grade: Select
Weight: (post-trim) 11.29 lbs Price: $1.69/lb
Temp: 285*F on the dome-calibrated; Pitmaster IQ set to 275* grate temp
Rub: S&P with Fiesta Brand Brisket Rub on top of yellow mustard
Injected with: N/A
Trimming: Followed the Franklin book
Time put on: 900PM (CDT) Time you took it off: 930AM
Fap: Down
Butcher paper wraped at 175
Drip pan: Water
Added to drip pan N/A
Special notes: spritzed with Apple Coder Vinegar
i forgot to take pics. Hopefully I'll remember when we slice it later. -
Don't forget @EggObsessed chili if you have any leftovers! http://itsmyrub.com/award-winning-smoked-brisket-chili/
Southlake, TX and Cowhouse Creek - King, TX. 2 Large, 1 Small and a lot of Eggcessories. -
Size Egg:LBGE
Charcoal: royal oak/simple truth
Wood: Texas Red Oak Chunks
Store: HEB
Grade: Prime
Weight: (post-trim) 10.7lbs
Price: $3.37/lb
Temp: between 255-280*F on the dome-calibrated
Rub: 1/3 each DP Dizzy Dust Coarse Grind, DP Cow Lick, Turbinado Sugar
Injected with: N/A
Trimming –generally follow Franklin guide
Time you put it on: 2030 CDT
Time you took it off: 0915 (CDT)
Fap: Down
Ran nekked entire cook
Foiled at what temp N/A
FTC? Yes How long FTC ~ 6 hrs
Drip pan: air-gapped empty
Added to drip pan N/A
Special notes- cook time just over 1hr/lb. temp dropped overnight down to 230 dome. Bumped back up to 265ish by 7:30 am. Rested for about 25 mins before wrap.
Here are are the pre-FTC pics. More to come. -
@Texag06ish are all the data point questions coming from a software program. I've been keeping my info in a spiral notebook. Looks like there may be a better way?
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kl8ton said:Ok. Brisket fail.
Prime grade from costco. 2.89 per pound
12lbS before trimming
Platesetter with raised drip pan No liquid
Rockwood lump with oak chunks filled to Platesetter
275 dome for entire cook
Time on 9pm
Time off when I woke up 7am
Temp when pulled off 215
Let rest until 145
Dry & tough
Three slices were salvageable
No wrapping
Rub was salt and pepper
Fat cap down
Large egg
No injection
Should have run it at 225.
Can't believe it cooked that quick
I have never experienced one at less than 18 hours.
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