Big Green Egg - EGGhead Forum - The Ultimate Cooking Experience...
Who’s ready for football and tailgating? We are! Check out our tailgating page for recipes that are great to bring to a tailgate, or cook at home if you’re entertaining friends during a game. If you need an easy breakfast recipe, these Sticky Buns are the way to go. If you’re looking for a fan favorite with bacon, try these Double Pork Sliders. We can’t wait to kick off another fall full of tasty food!

Coming to Atlanta for EGGtoberfest? Big Green Egg headquarters has moved - come visit our new showroom and check out the museum and culinary center too! 3786 DeKalb Technology Parkway, Atlanta, GA 30340 - NOTE we are CLOSED on Saturday OCT 10th for EGGtoberfest.

Brisket disappointing

Spring ChickenSpring Chicken Posts: 9,723
edited 8:23AM in EggHead Forum
My brisket took eleven hours @ 220° to 230° to 187° internal and it was disappointing. Tender but disappointing. This time I used my own rub concoction. I tried to keep salt to a minimum. Apparently that is not a good idea. It tasted bland, like it needed a salt kicker. Anyway, it was pretty while cooking and my Egg purred like a well tuned engine the whole time. This disappointment was strictly my fault. Well, that an the fact that my horoscope said I was going to screw up today. That's why they make tomorrows.[p]Spring Chicken
Spring Texas USA


  • Spring Chicken,
    Add a great q' sauce, or chop it for mexican dishes. I bet you won't be di****ointed. It will also make a great substitute for browned ground beef in your favorite recipes. I always smoke mine pretty heavy with hickory and pecan. I apply a heavy rub that's got lots of salt and sugar in it. Great bark. I prefer it to steak.[p]SS

  • nikkignikkig Posts: 514
    Still Smokin',
    I agree. If it's not too good by itself, doctor it up. One of our favorite ways for leftover london broil is to marinate it for fajitas. [p]How'd you get the stars in the title??[p]~nikki

  • nikkig, My favorite for di****ointments is to stew the shredded meat with LOTS OF GARLIC and make gyros! Very fine with too much tzaziki(sp), feta cheesa and onions. Man I think I like the dis****oinments as much as the successes!

  • mollysharkmollyshark Posts: 1,519
    Spring Chicken,[p]I don't think I've found ANYTHING that tops Elder Ward's brisket rub. One recipe is great for a good size brisket..halve it for a smaller one or it is overwhelming. Only has 4 T of kosher salt for a full size brisket which really isn't bad (I don't do salt well either). You have to have a little salt in there. Just brings out...something.[p]You'll find something yum to do with that brisket. I even found those inedible bottom round roasts end up being fine when cut in chunks for a nice meat salad (have Atkins, will travel ;-D)[p]mShark
  • nikkig,
    It's my privacy control on Norton Firewall. i must have that letter combination marked as a private thing. Usually it only gets me on my zip code. SS

  • MarvinMarvin Posts: 515
    Spring Chicken,
    We also did a brisket yesterday. All worked as you described producing a brisket (6 #'S)at 199 deg after 6 1/2 hrs at 235. In contrast to yours, our flavors were great, but I should have pulled it at 190: just a bit dry. Great bark and smoke ring from a 50/50 mixture of DP's Cowlick and Charcrust's terriyaki ginger. Smoke came from two handfuls of dry JD barrel chips. Looking forward to the next one; I'm sure that you are too.

Sign In or Register to comment.