Big Green Egg - EGGhead Forum - The Ultimate Cooking Experience...
It’s almost football season, so we’re perfecting our favorite tailgating and homegating recipes! Whether you like hamburgers, wings, brats, ribs or something cooked with beer, we have everything you’ll need for the perfect tailgate party. We always like inviting friends to join our tailgates because the EGG is about community and having fun, so make sure if you’re inviting company you make extra - the food will be gone before you know it! Don't forget dessert, either!

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PCO3PCO3 Posts: 50
edited 7:33PM 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.


  • Nature BoyNature Boy Posts: 8,354
    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.
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  • 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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