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Briskett Hour 14 still in Plateau

4Runner4Runner Posts: 1,423
edited November -1 in EggHead Forum
This is my second brisket and I was worried she w/b ready at 8 this am how quickly the internal temp shot up during the first 3hours.. Man was I wrong. She has been hanging between 155 - 162 for the last 5 hours or so. It actually went up to 161 then back down to 150s before starting to climb again. Grate has been around 220 although now it is at 250. This is an 11.5# partial trimmed choice brisket from my local butcher. Can't wait for Mothers Day dinner!! Will post pics later.
Joe - I'm a reformed gasser-holic aka 4Runner Columbia, SC Wonderful BGE Resource Site: http://www.nakedwhiz.com/ceramicfaq.htm and http://www.nibblemethis.com/
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Comments

  • 'Q Bruddah'Q Bruddah Posts: 739
    You got a good cook on. Patience is a virtue. I haven't done brisket so I won't offer any advice.
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  • texasAUtigertexasAUtiger Posts: 154
    Well my 8.5 lb brisket took 19 hrs so be patient. And whatever you do---even if it means eating much later than you had panned---please do not skip the very important part of foiling and resting the brisket. This is fundamentally important to a tender product, IMO.
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  • 4Runner4Runner Posts: 1,423
    Patience is a virtue. I will not forget the rest.

    I'm through the Plateau successfully and now at 177 internal with a grate at 250 as I'm passing hour 16 now. Sure smells good and the bark looks delicious.
    Joe - I'm a reformed gasser-holic aka 4Runner Columbia, SC Wonderful BGE Resource Site: http://www.nakedwhiz.com/ceramicfaq.htm and http://www.nibblemethis.com/
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  • 4Runner4Runner Posts: 1,423
    Almost to hour 20...internal at 185.
    Joe - I'm a reformed gasser-holic aka 4Runner Columbia, SC Wonderful BGE Resource Site: http://www.nakedwhiz.com/ceramicfaq.htm and http://www.nibblemethis.com/
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  • texasAUtigertexasAUtiger Posts: 154
    Talk to us 4Runner... or are you too busy enjoying that deliciousness? ;)
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  • 4Runner4Runner Posts: 1,423
    Just over 20 hours at a low internal temp of approx 193. The point was like butter but the flat still had some resistance. Time was up though as the family was hungry so I pulled and rested for 45 mins or so. It was (still is) delicious. We can’t wait for leftovers tonight. The family liked it better than the Boston Butt. I sliced it last night but might go chopped tonight.

    It came out better than that last one I did but I still don’t have juice flowing as I slice so I’m still a bit dry. When I chop I will mix some point and flat together to balance it out.

    As for the dryness, my grate for this first 12 hours or so was about 210-215 or so. I then went to 225 and finished the last couple of hours at 275. I never use water but I did keep my drip pan full throughout the smoke this time. Also, for the last 5 hours or so I spritzed it with apple juice/apple cider vinegar mixture. Any ideas on what else I can do to combat dryness?
    Joe - I'm a reformed gasser-holic aka 4Runner Columbia, SC Wonderful BGE Resource Site: http://www.nakedwhiz.com/ceramicfaq.htm and http://www.nibblemethis.com/
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  • ibandaibanda Posts: 435
    I did my first brisket cook this weekend, went 19 hours at 250° on a 12# packer. The flavor was very good, but the flat was a little drier than I would have liked. I'm looking for the same answer, how to keep a little more moisture.
    "Bacon tastes gooood, pork chops taste gooood." - Vincent Vega, Pulp Fiction
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  • 4Runner4Runner Posts: 1,423
    Mine was 11.5# and I was at 210 for more than half the smoke....I guess that added to my time a bit. I see them slice it on Pitmasters and with every slice juice is ooozing out. Maybe they don't let it rest to give that juice effect on TV.

    The point was like a bbq pot roast. Regardless of the flat, it was a huge hit!
    Joe - I'm a reformed gasser-holic aka 4Runner Columbia, SC Wonderful BGE Resource Site: http://www.nakedwhiz.com/ceramicfaq.htm and http://www.nibblemethis.com/
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