Welcome to the EGGhead Forum - a great place to visit and packed with tips and EGGspert advice! You can also join the conversation and get more information and amazing kamado recipes by following Big Green Egg to Experience our World of Flavor™ at:
Want to see how the EGG is made? Click to Watch
Facebook | Twitter | Instagram | Pinterest | Youtube | Vimeo
Share your photos by tagging us and using the hashtag #BigGreenEgg.
Share your photos by tagging us and using the hashtag #BigGreenEgg.
Want to see how the EGG is made? Click to Watch
Brisket & foil on bge
Options
Comments
-
Just cook it on the egg indirect at 250* dome temp until it's done.
-
Don't know who told you that or why. Dumbest thing I have ever heard. I still think ur trolling. Wrap in WATER?
Mike -
If you aren't trolling you should know we do not cook to time. We cook to temp.
Having said that a 12 pound brisket won't be anywhere near done in 8 hours, especially at 220 degs. Sounds like whomever told you this is either using a offset or a gasser or you are just trying to stir up crap.
You want an honest answer or are you just trying to stir up crap..
All the latter does is get the stink on you.. -
Yep. And who needs to "refuel" after only 8 hrs cooking?
-
CW, would an offset take less time for something like a brisket? I just assumed that given equivalent temps, that the cooking time would be the same. I have an offset but have never tried brisket: I'm too afraid it would come out dry.
-
No, but most offset Q'r will foil the briskets after the plateau and will cook them at 220 degs. They never use water in the foil.
Anyone who has cooked briskets on the BGE knows that 220 degs is too low.
What makes me think Troll is I don't know any decent Q'r that will put a brisket foiled in the oven. Especially using water. -
-
Vance, give the brisket a try even if you do a flat only. I have got some very good results and well worth doing. As good or better than a lot of BBQ restaurants.
It is a lot of meat for the wife and I. An egg goal for me is to get some results like I have seen posted here.
Kent -
Celtic Wolf wrote:Anyone who has cooked briskets on the BGE knows that 220 degs is too low.
Really? I was reading Bubba Tim's brisket blog and he does his at 215* grid. Should I be rethinking my overnight cook Thursday night?
http://bubbatim.com/Bubba_s_Brisket.php -
215 GRID is ok. 220 DOME is not.. Remember unless specified we talk DOME temps here.
-
Kent, is it much easier to do just the flat? I thought I might just go for broke and try a whole brisket. I keep telling the crew we should try one but there is only a couple days left before the holiday and no one will commit to a menu, except I do have a request for more wings!(No one EVER requested I cook anything twice before I got the BGE.) If I have enough hours available I would like to do a brisket. If I do, expect a couple of emails before I fire it up. :laugh:
-
This post has gotten me to thinking I will try another packer for the 4th. I'll be happy to help to the extent I can.
BTW, I am probably need some help with the pepper we were talking about, but that will be a few more weeks.
Kent -
I'll get that ball rolling whenever you say.
-
Dude, I have been smoking brisket for 39 years and have owned my first BGE for 14! Whoever told you to wrap in foil with water, is full of $iht! Min 1.5 hrs per pound at a min. Most of us told you, when you first posted with the foil and water in the oven thang, that you needed to rethink your cook. I sent you a link to my web page that has great info on how to do a brisket cook. If you are for real, register your handle and take pics and contribute. I will be among the first to welcome and help you. If you come into this forum with other intentions, then just go away.
Can YOU feel me dog?SEE YOU IN FLORIDA, March 14th and 15th 2014 http://www.sunshinestateeggfest.com You must master temp, smoke, and time to achive moisture, taste, and texture! Visit www.bubbatim.com for BRISKET HELP -
like this?
8 hours at 250-280 dome
-
precisely like that....luv ya man
-
man those pictures bring back some fond memories of a really good friend i remember... and wish i seen more of him
happy eggin
TB
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
-
The Egg will cook for 20+ hours on a single load of lump at those temps. Why would you have to re-load lump?
-
Eddie, notice the non-registered poster and no replies. A definite trouble maker.
-
He posted earlier today too.
-
That would make him a persistant trouble maker. We have a few registered of those types also.... :P
-
I hear ya, hows the temps down there?
-
Temps are fair, but boy is it wet.
-
I guess you are talking about the humidity. :laugh: It was really nice here today,we got some good rain yesterday. :woohoo:
Categories
- All Categories
- 182.7K EggHead Forum
- 15.7K Forum List
- 459 EGGtoberfest
- 1.9K Forum Feedback
- 10.3K Off Topic
- 2.2K EGG Table Forum
- 1 Rules & Disclaimer
- 9K Cookbook
- 12 Valentines Day
- 91 Holiday Recipes
- 223 Appetizers
- 516 Baking
- 2.4K Beef
- 88 Desserts
- 163 Lamb
- 2.4K Pork
- 1.5K Poultry
- 30 Salads and Dressings
- 320 Sauces, Rubs, Marinades
- 543 Seafood
- 175 Sides
- 121 Soups, Stews, Chilis
- 35 Vegetarian
- 100 Vegetables
- 313 Health
- 293 Weight Loss Forum