First Green Egg Brisket blog

boatbum

Have been soliciting input - lots of great advice.    Starting on this great adventure - thought I would post my experience as I go - for any who are interested.   Feel free to offer any advice...    will either use it or not - but will value your input in all cases.

Just got home with the brisket.

 

 

 Got it unwrapped,

 

 

 

 rub on and in the fridge.

 

 

 

 

 

boatbum

Plans are to clean out and load up the egg with lump while I am burning some steaks for dinner on the gasser.  Will stabilize the egg for an hour or two - then put the brisket on around 9 or so tonight.

(taking photo's with my iphone, thinking I might need to resize the photos a bit ???)

Plan on posting progress through the evening - long as the tanquery holds out - if anyone is interested.

 

stevesails

Why not cook the steaks on the Egg? add more lump and shut the vents to your 250 setting.  in two hours it shold be fine.

 

butwhymalemodels

Looks good so far. I'll be reading. Go Frogs!

Oh, and in my opinion...I like to take the meat out of the fridge at least an hour before throwing it on to cook. Might be foolish, but I like to think it helps with an even cook.

boatbum

I like steaks on the egg better. However timing wise probably going to gas them.

Good idea, will have the brisket out for a while.

stike

@butwhymalemodels

taking it out in advance works for steaks and roasts (you might want to give it a couple hours though, because they stay cold internally for a long time).

it's done as you say to even out the cross section of the meat.
but with a brisket, somethng that's going to be cooked slowly, and to 195-200 internal, it won't improve things, because you are pretty much blowing right by 'medium-rare' (or whatever done-ness you are looking for).  another thing that happens with leaving out brisket beforhand (or PP, or ribs, etc.) is that it virtually eliminates (minimizes, anyway) the smoke ring.  i know a smoke ring is flavorless, but i like seeing it there myself. 

gtk10583

Save the tanquery for the steaks. Drink beer during the brisket smoke

IrishDevl

Steaks on the gasser, oh the horror...

boatbum

Steaks done, dinner finished. Didn't do steaks on the egg cause of timings. Cleaned it out, it's loaded. Doing sausage and chicken tomorrow after the brisket comes off.

Fresh cocktail and out to light - start burning the voc's... 7 in Texas, probably get the meat on by 8 or 8:30.

boatbum

Houston we have ignition!
Game time change - Brisket stayin in fridge till time to go on...

boatbum

9pm. Brisket on. Watching downtown abbey rerun with mrs boat bum.

Settling in for the cook. -- maverick hooked up.reading 237 at the grill, 42 on the meat probe.

MaskedMarvel

Boatbum looks great so far. Trust the egg lol.

I want to know the weight of the brisket. Packer trimmed? Just the flat? Where the hell did you get prime brisket for ten bucks? What wood are you using? I might have missed some of this.

Looking forward to some more pics and updates!

8-Damien

boatbum

The number you saw was weight. 5.99 a pound. Local meat market in Plano Texas. They have crazy good sausage also.

I have a couple of hickory sticks and a couple of apple chunks. Haven't quite got the temp level as stable as I want. The wind is building, I think it's hitting the bottom vent. Sitting over watching tv, monitoring the maverick so not too bad.

boatbum

So, did something different for me tonight. Setup a drip pan, but no liquid in it. Different profile between dome and grill temp - much closer together. Also, seems like temp swings faster. In other words, seems like the steaming pan kinda slows down rapid change. Not knowledgeable enough to know which is better -- just an observation.

butwhymalemodels

Good luck, dude. I'm doing my first long burn on Sunday, so I'm getting a kick out of your thread.

boatbum

It's all fun. Kinda getting the temp starting to stabilize. I think one more cocktail and a cigar, the egg might make it through the night without me.

boatbum

Stayed up till about 1, then went to bed.   Woke up at 5, grill temp had fallen to 180.   Either the alarm on the Maverick didnt work or I didnt have it set correctly.  Went out adjusted the bottom vent a bit to give it a little more air.   Got up to 230 on the grill pretty quick and leveled off.   Dont think it hurt anything, meat temp didnt get below 150.

9:18AM currently.   Been on just over 12 hours.  Grill temp 235, meat 163. 

Burned up most of my firewood last night, going to bring a load home.

This picture is when the Brisket went on at 9 last night, right before I closed the lid.   Have not opened the lid since the brisket went on.  (sorry for the quality, flash caused a problem I guess ).

 

butwhymalemodels

When do we eat?

boatbum

11:40. Been on almost 15 hours

Grill 210. Meat 171.

Going out for lunch, then will bring the heat up. No idea how it looks, haven't raised the lid.

stike

bump that to 250 or more if you want.  or youl'l be waiting on that thing  all day

boatbum

I think I will. Just tapped the bottom vent a bit. When your saying 250, do you mean at the grill?
Thanks

IrishDevl

yes, grill.  Food would be a meteorite at 250

Mike8it

Sounds like you are having some serious fun. Keep us updated. Can't wait to see the final results!!!

boatbum

Meat at 178 - I think it's out of the stall. When this comes off, doing some sausage the wrapping the day up with a chicken. Friend is on his way over to "help" smoke this afternoon.

boatbum

Brisket in the ice chest. Came off at 3:20. Pics to follow shortly. Little over 18 hours.
First time I raised the lid was at 195 internal temp. Probed a bit, left on till internal went over 205. Was amazing the difference that made in sliding the probe in.

Sausage is currently on, chicken if prepped to go on when sausage comes off.

I think I am going to like the brisket, it tried to break in half when taking it off.

IrishDevl

I am sure your friend is exhausted from all the help he/she provided.  

boatbum

ok, time for pics.

Brisket done - have finished up a batch of sausages.  Now have a chicken roasting.

 

Bakeman

Looks good boatbum.hope it tastes as good as it looks

butwhymalemodels

Dang, that smells good!

Mike8it

Nice job. Any pics of the sliced brisket? Just want to see if there is a smoke ring. I bet it is delicious

IrishDevl

I can almost taste it...