Big Green Egg - EGGhead Forum - The Ultimate Cooking Experience...
Who’s ready for September? We’re ready as ever for football season! Check out our tailgating page for recipes that are great to bring to a tailgate, or cook at home if you’re entertaining friends during a game. Either way they’re sure to become a fan favorite! We couldn’t forget about Labor Day...we have recipes and cook out ideas to celebrate the long weekend no matter what you’re doing. And lastly, be sure to cook up a batch (or five) of bacon for National Bacon Day! We can’t wait to fall into cooler weather with you!

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

Brisket At The Chicken Ranch - The Movie



  • Hey Spring Chicken,

    I like your set-up! How maqny hours did you cook it and at what temp? (dome and internal?)
  • Thanks. I planned to cook it about 11 to 12 hours @ 225° grid temp (285° dome temp)using an adjustible rig with the point on top and flat on the bottom. I wanted to take it off about 4:30 and start slicing at 4:44.

    But about midnight I said to heck with it and lit the Egg and set the Guru at about 210°. I waited until about 1:15 AM and put the brisket on direct from the frig. I figured the lower temperature would allow me some extra time to get some sleep.

    Well, I finally got about an hour's sleep from 7:00 to 8:00 Am only to be awakend to go to the hospital for a scan. I quickly checked the Egg. The point was already at 179° so I took it off, wrapped it in foil and a towel and put it in the cooler.

    The flat was just coming out of plateau at 168° so I lowered the Guru to abut 195° and rushed to the hospital. Three hours later the flat was holding steady at 190° and did so for another five hours until I took it off. That's about 15 hours total.

    We started slicing shortly afterward.

    Next time I'll put it on about 6:00 AM @ 225° grid and take it to 190°.

    I just had too much other stuff going on this time.

    I thought it was a bit dry but others thought it was good. Did have a nice flavor though.

    Spring "Sleep Has Its Limits" Chicken
  • I held off as long as I could considerin that I had the video camera in my hand! Lucky for me Spring Hen took over for a few minutes and I jumped right in there! It was really good and the rub was perfect. I checked the pantry when I got home and found that I too had a bag of the Texas Wild rub compliments of Village Idiot. I think it will be perfect on beef ribs. Gotta go shopping.

    The brisket was wonderful (even had a bite for breakfast) and the movie was once again a masterpiece!

    Thanks to you and Hen for a special evening.
Sign In or Register to comment.