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First Green Egg Brisket blog

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Comments

  • boatbum
    boatbum Posts: 1,273
    Haven't taken the brisket out of the ice chest yet. Waiting till guests arrive before slicing it. Curious about the smoke ring also - will post pics later.
    Cookin in Texas
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  • Gato
    Gato Posts: 766
    +1 on pics of some sliced brisket
    Geaux Tigers!!!
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  • MaskedMarvel
    MaskedMarvel Posts: 3,512

    ok, time for pics.

    Brisket done -...

     

    image

    Looks like a thing of beauty.  Everytime I think of doing something on the Egg I come back to the brisket.

    Pics soon please....  Congrats on a big successful day!!
    8-D

    Large BGE and Medium BGE
    36" Blackstone - Greensboro!


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  • Chubbs
    Chubbs Posts: 6,929
    Should you pull the pop up timer out of chicken? Just curious on that since I am a newbie. Looks fantastic.
    Columbia, SC --- LBGE 2011 -- MINI BGE 2013
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  • Southern_Smoking
    Southern_Smoking Posts: 1
    I have my first egg being delivered this am and am sitting here drooling.
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  • boatbum
    boatbum Posts: 1,273

    All done - was a fun process from Friday evening through dinner last night.   As you saw earlier - brisket has always been my downfall - no more.   It turned out wonderful.   Yesterday I was thinking about what to do with leftovers - not much left....   Thanks to everyone for the advice.

    Observations/Things I learned.

    - my prior problem with brisket was not cooking it to high enough internal temp.

    - probing with thermometer - huge difference between 195 internal and 205 internal.   You really could feel the differnence in the tenderness of the meat once it was done.

    - cooked 18 hours 20 minutes.  Was low most of the time, brought up the heat after the stall to around 260.

    - After taking the brisket off, was going to cook some more items so I removed the plate setter to check the charcoal level, was almost empty.   Not really any unburned, it had all burned.  Could have held was was left in two hands.   ( note, started the fire 2 hours before the meat went on - so little over 20 hours burn time).

    - smoke ring was kinda there, but nothing like you see in some of the other posts - I have something to work on.

    - Brisket and sausage both came from a place in North Texas, Matador's.   Crazy good sausage, great store if you live in the area.

    -  Mrs boatbum is tired of me sitting outside by the smoker for two days ( hahaha ) - but she loved the results.

    Cookin in Texas
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  • Mike8it
    Mike8it Posts: 468
    Great job!!! It looks delicious. Good thing Sunday is a day of rest, I'm sure you will need some after cooking all that. Thanks for all the posts
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