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hotfoot
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As we round out National BBQ Month, we hope you’ve gotten to try some new recipes that will keep you cooking all summer long. Check out our Smoking Basics Publication. For delicious recipes, try Justin Moore’s BBQ Shrimp, Greg Bate’s BBQ Dr. Pepper Chicken, Bobby Flay’s Chicken Thighs or Dr. BBQ’s new Maple Brined Pork Chops. Need dessert? Finish off your meal with some Planked Twinkies. Get ready for some fun summer happenings!

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

lousubcap

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  • Re: MDSH is doing something new.......

    You are in for a real eggsperience on the BGE.  Given the size, you may have to toss it over a brick or inverted rib rack to fit.  Just make sure none of it is exposed to direct heat.
    There are more brisket thread suggestions than you need but here is a great primer video:

    BBQ with Franklin: The Brisket - YouTube and the related links will get you home.

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  • Re: MDSH is doing something new.......

    Given your above pics of that hunk of beef I would look at how to trim the brisket as it looks like a whole lot of fat.  At 13 lbs you still may have to accordion it or brick it to initially fit w/o any to the direct heat source.  
    Tip-slice a small piece off the flat perpendicular to the run of the flat grain before you toss it on the BGE.  That way you know how to slice once you decide to slice and consume the meteorite.
    I love brisket cooks (not from Texas) as they are about the most fun going-get the-set-up right and pay attention to the "probes like buttah" feel and you are home free.  BTW since I'm on a roll- slice and eat the point-don't go down the burnt ends road.  FWIW-

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  • Re: MDSH is doing something new.......

    Sorry to fire again but the synapses are slowing down-go with fat cap down to help with heat protection for the cook.  And it really is about the feel-given a prime packer I would start checking the thickest part of the flat (ignore the point as the heavy fat content will protect it for the duration) at around 185 *F but go until it probes like "buttah" .  And that could be in the 180's or the low 200's-just make sure your thermos (whatever you use are calibrated).  I truly enjoy a brisket cook-the most fun you can have with the BGE :peace: 
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  • Re: Married men on here, does your wife support or (roll their eyes) regarding your addiction?

    SWMBO and I spend a lot of time in the parallel universe so she's fine with it eggcept when the occasional cook runs way long and the adult beverages lead the charge.  :)
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  • Re: First Shot at Wings

    Wings and the BGE-what a set-up.  Looks great.  The flavor profiles are about end-less.  
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