Big Green Egg - EGGhead Forum - The Ultimate Cooking Experience...
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 at:

Facebook  |  Twitter  |  Instagram  |  Pinterest  |  Youtube  |  Vimeo
Share your photos by tagging us and using the hashtag #EGGhead4Life.

In Atlanta? Come visit Big Green Egg headquarters, including our retail showroom, the History of the EGG Museum and Culinary Center!  3786 DeKalb Technology Parkway, Atlanta, GA 30340.

1st brisket

ChubbsChubbs Posts: 6,925
edited January 2012 in Beef
Alright gang. My first low and slow cook. A 7lb USDA select certified Hereford beef brisket. I plan to eat this thing Sunday night. Let's hear it. Give me some advice here. When should I pull it out of the fridge to apply rub, etc. When should I expect to throw on egg and at what temp?
Columbia, SC --- LBGE 2011 -- MINI BGE 2013


  • boatbumboatbum Posts: 1,273
    Doing my first beg brisket tonight.
    Cookin in Texas
  • ChubbsChubbs Posts: 6,925
    Does anyone have any info for me?
    Columbia, SC --- LBGE 2011 -- MINI BGE 2013
  • IrishDevlIrishDevl Posts: 1,390
    Assuming just a flat cut, you can apply rub 24 hrs in advance of cook if you want or a few hours - your choice.  I use yellow mustard to get the rub to stick, but just saw a video where the guy used worcestershire - have never done this.  I think it is safe if you put it on 12 hrs before you eat.  It probably won't take that long, but you can just wrap in foil, towel and cooler after.  I am making a packer brisket (14lbs) for Sunday dinner.  Plan to start tonight at midnight or so and make burnt ends as well.  Carving fat now and will rub now as well.  
  • lousubcaplousubcap Posts: 16,771

    Here is some info and a few good links for lots more on brisket:

    I cook flats and they run 5-8#'s and I see around 1.8-2.1 hrs/# at a calibrated dome of 250*F +/-. I use chips which I disperse throughout the lump load. Wood type, I use cherry but to each his own. 
    After it passes the twisted fork tender test (somewhere around 190-205*F +/-) I do wrap in HDAF with some beef broth and rest in a cooler (with towels) for at least an hour. Then open the foil and let the brisket rest for around 15-20 minutes (juices redistribute) before slicing. If time is an issue-search "fast brisket" and that can cut the time quite a bit.
    Been lucky so far.
    Check these sites; <?xml:namespace prefix = o ns = "urn:schemas-microsoft-com:office:office" />
    All the info you will ever need. Enjoy the journey-


    Louisville;  L & S BGEs, PBC, Lang 36; Burnin' wood in the neighbourhood. # 38 for the win.  Life is too short for light/lite beer.  
Sign In or Register to comment.
Click here for Forum Use Guidelines.