Welcome to the EGGhead Forum - a great place to visit and packed with tips and EGGspert advice! You can also join the conversation and get more information and amazing kamado recipes by following Big Green Egg to Experience our World of Flavor™ at:
Facebook  |  Twitter  |  Instagram  |  Pinterest  |  Youtube  |  Vimeo
Share your photos by tagging us and using the hashtag #BigGreenEgg.

Want to see how the EGG is made? Click to Watch

13 lb packer

Zinger
Zinger Posts: 86
edited November -0001 in EggHead Forum
Cooked a brisket for a lunch I was hosting last week. Thought I would post some pics of the cook.

Started with a good limber piece of meat. I always pick a bendy brisket when choosing which one I'm going to buy.

Brisket1.jpg

Here it is layed out. It was seasoned with DP Cow Lick. Nothing else was done, it wasn't injected with anything.

Brisket2.jpg

At 13 lbs it was to long to fit on the lg laying flat.
An inverted V rack solved the problem though.

Brisket3.jpg

It only took 13 hours to cook at 250 dome temp. It probed like buttah by the time it hit 193.

Brisket4.jpg

Slicing, and getting ready to serve. It turned out goooood B) .

Brisket5.jpg

Thanks for looking.
· Share on FacebookShare on Twitter

Comments

  • 55drum
    55drum Posts: 162
    Looks perfect! ....how come yours appears to slice real nice....mine always disintegrates like pulled pork...I'm gonna try your temp & time next time I cook
    · Share on FacebookShare on Twitter
  • Zinger
    Zinger Posts: 86
    Don't cook to a specific time or temp. Cook it till it is tender. This is best accomplished by checking with a probe such as an ice pick. I start checking around 190. Just give it a poke, and if the probe slides in with little to no resistance it's done. A lot of people compare the feel your looking for to sticking a probe into butter. At this point take it off, wrap in foil, and give a nice rest in a warm place. I like to rest them for at least 2 hours before serving.
    · Share on FacebookShare on Twitter
  • NibbleMeThis
    NibbleMeThis Posts: 2,295
    Job well done! I especially like the last shot with the steam rising up.

    I did a 13 lb brisket and it BARELY fit on my large. I didn't think of using the vrack like that. Will keep that in mind.
    Knoxville, TN
    Nibble Me This
    · Share on FacebookShare on Twitter
  • Carolina Q
    Carolina Q Posts: 14,831
    Zinger, you have done this before, haven't you? :) Nice cook!

    I hate it when I go to the kitchen for food and all I find are ingredients!                                                                                                                                                                                                                           

    Michael 
    Central Connecticut 

    · Share on FacebookShare on Twitter
  • Beaker
    Beaker Posts: 293
    Wow...that looks awesome! Great one.
    · Share on FacebookShare on Twitter
  • Zinger
    Zinger Posts: 86
    Carolina Q wrote:
    Zinger, you have done this before, haven't you? :) Nice cook!

    Yep, Ive cooked a few ;)
    · Share on FacebookShare on Twitter
  • 2Fategghead
    2Fategghead Posts: 9,624
    Great post your brisket looks really good. :P Tim
    · Share on FacebookShare on Twitter
  • Sip & Chat
    Sip & Chat Posts: 32
    Wow!! I'm hungry now. Good job!

    Bob,

    N.Georgia
    · Share on FacebookShare on Twitter
  • Lobicho
    Lobicho Posts: 557
    only 13 hours...
    Patience as my Axl W. Rose would said...
    And you will have results as beautiful as this...
    Congrats
    · Share on FacebookShare on Twitter
  • Zinger
    Zinger Posts: 86
    Lobicho wrote:
    only 13 hours...
    Patience as my Axl W. Rose would said...
    And you will have results as beautiful as this...
    Congrats

    Yes... 13 hrs. In my experience the bigger the hunk of meat, the less time per lb it takes to cook. I have cooked 8 lb flats that took close to 12 hrs. I find when cooking a larger packer 1 hr to 1 hr 15 min a lb is where you need to figure your cooking time at 250 dome.
    · Share on FacebookShare on Twitter
  • eenie meenie
    eenie meenie Posts: 4,394
    Zinger, that's a tasty looking brisket. :) I've never seen a brisket that limber.
    · Share on FacebookShare on Twitter
  • dhuffjr
    dhuffjr Posts: 3,182
    Looks like some good eats for sure.
    · Share on FacebookShare on Twitter
  • EggSimon
    EggSimon Posts: 422
    wow, that looks great !

    suppose ya didn´t wrap the packer during the cook.

    Whats the secret behind that perfect smoke ring ?
    I always don´t reach such a nice smokering in the egg...
    · Share on FacebookShare on Twitter
  • Zinger
    Zinger Posts: 86
    EggSimon wrote:
    wow, that looks great !

    suppose ya didn´t wrap the packer during the cook.

    Whats the secret behind that perfect smoke ring ?
    I always don´t reach such a nice smokering in the egg...

    I wrapped with foil when the brisket was ready with about 3 oz of beef broth. Gave a nice long rest as well. 4 hrs in this case.

    As far as the smoke ring goes... I have read many posts on this forum that you should lite your fire, and let it burn for 30 minutes or so before putting your meat on. I don't agree. Maybe it's the brand of lump I use (Ozark Oak), the amount of wood I use (chunks that would be about the volume of 4 or 5 pool table balls, or the way I lite my egg for a low, and slow(Charcoal chimney filled half way, and allowed to get well lit before emptying into egg).
    I don't get any foul tastes from putting my meat on right after I lite my egg, when the smoke from the wood is going strong. I also move the meat straight from the fridge to the egg (cold meat makes for a better smoke ring). I do what I do, and usually end up with a nice smoke ring, and always end up with meat that has a pleasent smoke flavor.
    · Share on FacebookShare on Twitter
  • Frobozz
    Frobozz Posts: 98
    I've never had any foul tastes or odors from my brisket when I use a modified Minion Method: I light the center of the charcoal with a torch, toss on a chunk of wood (there are other chunks scattered in the charcoal), assemble my offset rig and put the brisket on right then and there. I then bring it up to 250 and stabilize the temp. This has always worked just fine for me.
    · Share on FacebookShare on Twitter

Categories