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I suck at brisket on the BGE
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Chopped brisket sammiches will take care of the end-result, no worries.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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RooCeleste said:travisstrick said:Never buy a brisket under 10lbs. You are wasting your time otherwise.
Go go to H-E-B and get a fat packer. Cook it between 200 and 400 until its soft. It's really that easy.bigalsworth said:so the problem is that it is taking longer than you think it should? how does that equate to it being ruined? be patient, it will get there eventually and should taste fine. Everything I cook takes longer than what most people post about, I have just cooked enough with my egg to know this and start earlier. The best part about starting early is that if something does happen and you finish early you just FTC and you are good to go. I don't think you are doing anything wrong, only being impatient.Large BGEBBQ Guru DigiQ IIMartensville, Saskatchewan Canada -
I'd prolly just sell the egg. And the house because it's associated with the egg. And maybe the car.
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Seriously, packers are $1.97 at heb. The flats are $4 or $5/lb.
The small packers are like $25-$30.Be careful, man! I've got a beverage here. -
@bigalsworth - that's the key to any large protein cook. Aim to finish somewhere early in the FTC window and then go from there. And as you note, takes all the stress out of trying to time anything.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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Wolfie51sb said:My opinion is if your goal is to put something on the BGE knowing it will be done in exactly x hours, then you're correct, you should not cook brisket. It sounds by the tone of your posts that you've already resigned yourself to believing this latest effort isn't going to be good. Why put yourself through the angst?
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The quality of my life/food, improved immensely when I quit brisket in 2013.
So many better options. My opinion does stink, but I would take an aged subprimal from Sam's at $8/lb over the magical packers many are fond of, all day. Not sure, but I think the subprimal is cheaper as well.
Nola is right.
Life is too short, to settle for a sh!tty cut.
Trimming a packer, speaks volumes, about what you're dealing with.
Don't walk, run.BrandonQuad Cities
"If yer gonna denigrate, familiarity with the subject is helpful." -
RooCeleste said:Wolfie51sb said:My opinion is if your goal is to put something on the BGE knowing it will be done in exactly x hours, then you're correct, you should not cook brisket. It sounds by the tone of your posts that you've already resigned yourself to believing this latest effort isn't going to be good. Why put yourself through the angst?Large BGEBBQ Guru DigiQ IIMartensville, Saskatchewan Canada
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RooCeleste said:Photo Egg said:Take some time and read through some of the posts on this forum. You will see amazing foods off all kinds being made. If your food is not coming out the way you like, sorry, but it's not the fault of the Egg. The Egg is only a cooker. You still have to have the skills ang knowledge to use it. Just like buying a fast does not make you a skilled rare car driver.
And if you live in Texas you should know 3 pounds of meat is not a brisket. It's a small roast and very hard to cook because it is probably a small part of the leaner cut known as the "flat".
Take some time and read a little bit about how to cook a brisket. Buying an Egg or any cooker does not make you a pit master. Buying a Guru only helps you hold and tells temps. You still have to undestand cook times for what you are cooking.
Please don't give up before you give yourself time to learn and ENYOY cookin.
And I DO read these posts ad nauseum, for years, and I even got step-by-step instructions on how to do this today from a guy who uses the Egg regularly and who wins BBQ cookoffs here in Austin. I have cooked for decades and I understand cook times/heat and the differences in different meats. I followed instructions to a tee .....and still, after over 2 hours per pound, the thing wasn't anywhere near 190*.
We just pulled it off, wrapped it in butcher paper, and will see what it's like in a bit. I'm sure my dog will enjoy it, fully cooked or not!Thank you,DarianGalveston Texas -
Cut bait. Make chili. With beans.
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RooCeleste said:I'm about ready to throw my second attempt at brisket in the trash. We bought the BBQ Guru after being assured that it would make doing a good brisket so easy. Yeah, right. I didn't buy the Egg to simply heat hotdogs and wood fired pizzas but it's looking like that's all it can be used for.
We put a 3 pound brisket on at 225 degrees, with a temperature food probe in and the Guru installed. After almost 4 hours of cooking, the meat temperature had been holding at 155 degrees for over an hour and would NOT go higher. We upped the temp on the Guru to 240 degrees and finally the meat has gone up to 165, but it's been holding there for almost another hour.
How long is it going to take to cook 3 pounds of brisket? We are now looking at 5.5 hours. And we're in Texas where it was 75 degrees today so it's not like the weather caused problems.
Any ideas? Thanks!
It's worth noting that it sounds like you didn't quite know what to expect going into this cook. My advice is to do your research ahead of cooking to ensure the best results possible. -
theyolksonyou said:I'd prolly just sell the egg. And the house because it's associated with the egg. And maybe the car."I've made a note never to piss you two off." - Stike
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I think you oughta cook at a little higher temp. My egg LOVES 275 degrees and I pretty much do all my low and slows at that temp.
Little Rock, AR
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We are all jerks here (well, I am at least). But don't turn your back on this forum over a few wisecracks. I promise you if you get help here it will pay off and you will cook better Brisket over time. The learning curve can be steep but it's the journey not the destination that's valuable."I've made a note never to piss you two off." - Stike
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RooCeleste said:They/Them
Morgantown, PA
XL BGE - S BGE - KJ Jr - HB Legacy - BS Pizza Oven - 30" Firepit - King Kooker Fryer - PR72T - WSJ - BS 17" Griddle - XXL BGE - BS SS36" Griddle - 2 Burner Gasser - Pellet Smoker -
My egg seems to cook best at 275 as well._________________________________________________Don't let the truth get in the way of a good story!Large BGE 2006, Mini Max 2014, 36" Blackstone, Anova Sous Vide
Green Man GroupJohns Creek, Georgia -
I say cover it with beer and honey. As long as you have your Guru you're golden!
Carry on!------------------------------
Thomasville, NC
My YouTube Channel - The Hungry Hussey
Instagram
Facebook
My Photography Site -
tarheelmatt said:I say cover it with beer and honey.
Little Rock, AR
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Ask for advice on the forum, they said.
People there are nice, they said.
"I've made a note never to piss you two off." - Stike -
Here goes a run away train again....Charlotte, NC - Large BGE 2014, Maverick ET 733, Thermopen, Nest, Platesetter, Woo2 and Extender w/Grid, Kick Ash Basket, Pizza Stone, SS Smokeware Cap, Blackstone 36"
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Little Rock, AR
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Biggreenpharmacist said:tarheelmatt said:I say cover it with beer and honey.------------------------------
Thomasville, NC
My YouTube Channel - The Hungry Hussey
Instagram
Facebook
My Photography Site -
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Seems like there was a hymn when I was a kid about beer and honey flowing.
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Maybe it was milk.
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Thomasville, NC
My YouTube Channel - The Hungry Hussey
Instagram
Facebook
My Photography Site -
RooCeleste said:Wolfie51sb said:My opinion is if your goal is to put something on the BGE knowing it will be done in exactly x hours, then you're correct, you should not cook brisket. It sounds by the tone of your posts that you've already resigned yourself to believing this latest effort isn't going to be good. Why put yourself through the angst?
What is the meat temperature when you pulled it?
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