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An awesome brisket

WessBWessB Posts: 6,937
edited 9:38PM in EggHead Forum
<p />I just added yesterdays brisket cook to the "Cooks" section of my website. This thing was some damn fine eatin.....Enjoy the pics as much as we enjoyed the eats...[p]Wess


  • WessB,
    Does that ever look great, I would kill for some of those leftovers for a sunday afternoon snack

  • AppleApple Posts: 49
    WessB, Now that is a thing of beauty. Competition quality for sure. When is someone going to invent smellavision? Nice job Wess. Steve & julie.
  • ronbeauxronbeaux Posts: 988
    That is a good looking brisket indeed!!

  • WessBWessB Posts: 6,937
    LOL...I just did exactly that..barely warmed, but still just as flavorful.[p]Wess

  • WessBWessB Posts: 6,937
    Thanks Steve...I appreciate the comments.[p]Wess

  • WardsterWardster Posts: 1,006

    Looks great Wess...

    Apollo Beach, FL
  • WessBWessB Posts: 6,937
    Trust tasted way better than it looked.[p]Wess

  • WessB, man that looks mighty fine. Glad to see your trip to the Texas last spring is paying off....LOL! tom
  • UGAVETUGAVET Posts: 577
    Dang, Makes me wish i would have thawed that flat i have in the freezer yesterday. Guess i will have to settle for Ribeyes tonite.

  • WessB,[p]Great looking meat!!! I'll be checking out your site for recipe.
  • Earl JEarl J Posts: 11
    What cooking temp did you use? It really looks good![p]Earl

  • BENTEBENTE Posts: 8,337

    happy eggin


    Anderson S.C.

    "Life is too short to be diplomatic. A man's friends shouldn't mind what he does or says- and those who are not his friends, well, the hell with them. They don't count."

    Tyrus Raymond Cobb

  • WessB,[p]This is a great looking hunk of barbeque. Nice job![p]Joe

  • CornfedCornfed Posts: 1,324
    WessB,[p]Dang. Very nice. That cow did not die in vain.[p]Cornfed
  • WessB, considering weight and from pic, your brisket appears to be a flat -- right? At what grate temp were you cooking?

  • gdenbygdenby Posts: 5,836
    WessB,[p]I'll agree with everyone, that's a fine looking brisket. I'm going to save the image for future reference. But you say it was better tasting than looking. Your site says you made up the injection.Think that might have been why it was so good? Or did everything just work better than usual?[p]gdenby

  • WessB,[p]That is one fine piece of work. Darn, what else can one say other than I hope I can get one to come out half that good. Enjoy and thanks for all you additons to the forum. AZ
  • WessB,[p]Was your flat in a cryovac or was it on styrofoam in the case??? I was at costco in Atlanta, asked the butcher for a 'whole brisket in a cryovac', b/c I wanted a packer cut brisket. [p]What he brought me was a flat only, in cryovac, and they charged me 2.79/lb!. The flat had no fatcap, minimal silverskin, minimal fat. I think that they trim off the silverskin and fat, then put in on styrofoam for 3.99/lb.[p]just curious.
  • WessBWessB Posts: 6,937
    at least leave an e mail addy in your are basically invisible by your post with a name that isnt profiled and you leave no e mail ady asociated withyour for what you have offered...I have replied enough....costcoboy...I dont talk to the non existent[p]Wes

  • WessBWessB Posts: 6,937
    Earl J,
    the website details that explicitly....guess you asked before you looked..go figure

  • WessB,[p]Wow, do you give lessons?
    Great job man, two thumbs and two big toes Up![p]Uncle Phil

  • Looks good Wess. Great smoke ring.
    What charcoal, chips/chunks did you use?[p]Mike

  • WessBWessB Posts: 6,937
    Michael B,
    I used BGE lump and a couple of chunks of hickory...Thanks..[p]Wess

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