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Brisket

PCO3PCO3 Posts: 50
edited November -1 in EggHead Forum
I was watching the Food Network the other week and they had their BBQ marathon on. One thing I noticed was one of the restaurants featured actually sears the brisket before slo n lo cooking. I thought, what the heck and gave it a try. While they need to do this to help with moisture retention because they are not using the earthen cooker such as the BGE I thought it might improve my brisket. Plus it gave me a reason to fire up the gasser. Well, I think my brisket came out more juicy. I am interested to see other's opinions.

Comments

  • Nature BoyNature Boy Posts: 8,295
    PCO3,
    That is interesting. Not positive, but have heard from several good sources that while searing does cause a reaction that creates a unique and wonderful flavor, it does not seal in any juices. [p]I was also under the impression that searing might inhibit further smoke penetration, and would be curious what you thought of the smoke flavor that you got.[p]Trying different things is the best way to learn. Did you noticed an enhanced flavor in the crust from the sear?
    Happy freedom weekend.
    Chris

    DizzyPigBBQ.com
    Twitter: @dizzypigbbq
    Facebook: Dizzy Pig Seasonings
  • StubbyQStubbyQ Posts: 156
    Only one problem with that. After you get the egg to nuclear temps it takes forever to get it back down.[p]You want to know a secret?[p]The key to juicy, tender brisket is time, and lots of it. I use a Guru and cook a 10 lb to 185° for about 12-14 hours at 225°. It takes time to break down the collegen. I have tried several techniques for brisket but this is the best (IMHO). [p]You can actually see the brisket hit the collegen level, set there for a long time and then break through it.

  • PCO3PCO3 Posts: 50
    Nature Boy,
    Will let you know after BBQs tonight and tomorrow. The flavor is great but the smoke ring (pink ring) is not as prevalent.

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