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5.5 pound briskett

mustgrillmustgrill Posts: 141
edited February 2012 in EggHead Forum
I have a brisket flat that I am going to low and slow on my egg. This is my frist try on the BGE? I was thinking 225 for 15 hours or till it reaches 180 to 190? I will be using a simple blonde rub. How does the temp thing sound? OMG can't wait to hear from Stike. I would like to hear how yall would do a 5.5# brisket flat?
Located in Western North Carolina


  • tnbarbqtnbarbq Posts: 248
    I usually smoke at 250 and take the mear closer to 200.  But I think you will end up with a very nice brisket.  Post pics!
    Mid TN. Hangin' in the 'Boro. MIM Judge
  • Do you wrap your's in foil during the cook?
    Located in Western North Carolina
  • Do you wrap your's in foil during the cook?
    I have done with and without foil. Makes no meaningful difference. I quit doing it.
    Be careful, man! I've got a beverage here.
  • Here is my Brisket, Rub is 1/4c salt, 1/4c raw sugar, 1/4c fesh cracked pepper, 1 tbl garlic powder. Let set in refrig for 10 hours then low and slow for 12 to 15 hours 225 or 250.
    Located in Western North Carolina
  • lousubcaplousubcap Posts: 16,773

    I only have access to flats and they run 5-8#'s. 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, time permitting. Then open the foil and let the brisket rest for around 15-20 minutes (juices redistribute) before slicing.
    Been lucky so far.
    Check these sites for more info; <?xml:namespace prefix = o ns = "urn:schemas-microsoft-com:office:office" />
    All the info you will ever need. Enjoy the journey-good eats at the finish line.


    Louisville;  L & S BGEs, PBC, Lang 36; Burnin' wood in the neighbourhood. # 38 for the win.  Life is too short for light/lite beer.  
  • Thats the reason for my temp 225 then it's 2.5 to 3 /lb. I will video and post on youtube Sunday PM. after all is said and done.
    Located in Western North Carolina
  • Well it good and taste great. Thanks for your tips and good advice my first briskett is a wondeful treat. We'll have it tonight with cole slaw bread and some NC style BBQ vinegar sauce.  Turned out great.
    Located in Western North Carolina
  • Looks good!! Just did one like that myself yesterday, first one I've ever done. It was 6.5 lbs, put it on at 225. Thank God I gave it some planning ahead of time, because it took 18hrs just to get to 187. Had to pull it at that temp so we could eat before 10. Let it sit in foil and towels for an hour, then rested uncovered for 30 minutes. Still turned out really good. I was hoping to make burnt ends, but since it took dang near 3 hrs per pound....... maybe on the next one. ill probably go for 250 degrees, and pull closer to 200 my next atempt.
  • No reason to go lower than 250.
  • lousubcaplousubcap Posts: 16,773
    @mustgrill-congrats on a great looking cook.  Enjoy that meteortie and keep notes for the next one...Brisket (even flats) becomes habit forming-my favorite BGE adventure.
    Louisville;  L & S BGEs, PBC, Lang 36; Burnin' wood in the neighbourhood. # 38 for the win.  Life is too short for light/lite beer.  
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