Big Green Egg - EGGhead Forum - The Ultimate Cooking Experience...
We hope everyone’s enjoying the first few days of summer. For us, the weather heating up means one thing - the EGG’s gonna be busy! Whether you’re making stuffed burgers for a backyard grill out, some brats before a baseball game or searing a steak for dinner on the patio, we hope you’re doing it with full flavor and having fun all the while!

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

Beef Brisket

Capt. RichCapt. Rich Posts: 153
edited 5:30AM in EggHead Forum
I'm attempting top do my first Beef Brisket today. I started the cook a bit after 4:00Am, trying to keep temperature at 230 degrees. Low & slow is the montra. Anyway, I plan to cook for at least 10 hours or till internal temperature is around 180-185. I'll then wrap in foil with some beef broth, place in a cooler for a couple of hours. Plan on serving dinner at 6:30 tonight. I'll also be doing some baked beans, with some cole slaw on the side.
My question for serving the brisket is which is the best way slice it up, and serve that way, or slice it, and make sandwiches.
Open for some suggestions, and of course pictures will follow later today.
Season with Dizzy Pig Cow Lick 7.65 lb Brisket


  • 500500 Posts: 1,641
    Slice against the grain, thin but not shaved, is how I would cut it. Served on it's own with a little BBQ sauce on the side. Savor it in all it's glory.
    Large BGE; Midlothian, Virginia
    I like Pig Butts and I can not lie.
    "Barbecue is a journey, one meal at a time."
  • edbroedbro Posts: 297
    I prefer it sliced and served with sauce on the plate. But, sandwiches are good also.

    The only time I serve it as a sandwich is if it gets a little dried out. Then, chopping it up with BBQ sauce works wonders.
  • EggSimonEggSimon Posts: 422
    Not sure, but looks like ya have a brisket flat, right ?

    If this is only a flat, than slice agains the grain, what the others said.

    If it´s a wohle packer, I suggest to separate the flat and point muscles. Slice the flat, as written.

    ya can chop the point, makes excellent sammies. Or ya can cut in it 1 /2 inch cubes, add a bit rub and bbq sauce and place it again the smoker for a few hours. This process makes burnt ends. They tastes fantastic...

    Nevermind which way ya go, slice the flat on piece after the other. Not the whole flat in the beginning. A brisket dries out very fast.

    Good look and don´t forget pics of the finished brisket !
  • Mark0525Mark0525 Posts: 1,225
    Would love to see pics of the finished product!!! Good luck
  • BordelloBordello Posts: 5,926
    At about 180 or so you should try the fork test to see if it's tender. Stick a fork in and a slight twist, it should go in easy and twist without much effort.

    If it's not easy to put the fork in and twist it's not ready.

    Sounds good.

  • sheashea Posts: 7
    how do you keep it at 230
Sign In or Register to comment.