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:
Want to see how the EGG is made? Click to Watch
Facebook | Twitter | Instagram | Pinterest | Youtube | Vimeo
Share your photos by tagging us and using the hashtag #BigGreenEgg.
Share your photos by tagging us and using the hashtag #BigGreenEgg.
Want to see how the EGG is made? Click to Watch
First brisket on new BGE
Renatboost
Posts: 26
First off, wish I could post picture from my iPhone!
Went to the local butcher that does my County Fair animals. Found a beautiful 12lb brisket wish some nice marbling.
Put some on a nice rub overnight and just got it on the grill. Low and slow! Thinking about 18hrs, give or take!
We will see! Can't wait!
Nice science experiment with a peace of meat that was more than the kiddos allowance combined (maybe I'm a cheap scape)!
Went to the local butcher that does my County Fair animals. Found a beautiful 12lb brisket wish some nice marbling.
Put some on a nice rub overnight and just got it on the grill. Low and slow! Thinking about 18hrs, give or take!
We will see! Can't wait!
Nice science experiment with a peace of meat that was more than the kiddos allowance combined (maybe I'm a cheap scape)!
Comments
-
12 lbs is a big brisket, lets see some pics.
-
@renatboost. You can post with iPhone. Get the photobuket app, upload pics, at the copy the HTML and then paste into comment field here. That's what I dothebearditspeaks.com. Go there. I write it.
-
About 16 hrs, foil wrapped at 190deg into cooler for 2hrs! Kids say it is the best meat they have ever had! Love it! -
Thanks for the photobucket info! Great rub I always use and yellow mustard. Slow and steady overnight about 240 dropping to 215 and when I woke got it back up to about 235. Stalled for a few hours at 170 and then went right to 190 and off it came. I have my Stoker ordered and can't wait to use it next time for a long smoke!
Beginners luck! -
It looks great. I will be doing my first brisket this Sunday!
-
I am hooked on my new BGE!
First week with the BGE.....chops, pork butt and brisket. Week isn't over yet! -
Looks great. I've had my egg since just before Christmas, I've cooked just about everything. My Maverick 732 will be here Thursday, Friday night the brisket goes on about 10:00. Looking forward to it.
_________________________________________________________________________________________
Johnson, Navin R... Sounds like a typical bastard.
Belmont, NC
-
I am glad it came out good for you, I"ve never used a stoker, I just use my meat thermometer. I cook at 250deg and go for it. after 3yrs. still going strong.
-
Nice looking brisket... grats on your first one.Large and Small BGE * www.quelfood.com
-
Looks yummy man, nice work and pics.
"Entrepreneurs are simply those who understand that there is little difference between obstacle and opportunity, and are able to turn both to their advantage."
-
Congrats!! Looks great!
Only 3 things in life matter. Family, Steelers and my BGE!! -
I bought that same meat thermometer from Walmart the first day I got my Egg. I still use it to this days on some cooks and it keeps on trucking.
"Hold my beer and watch this S##T!"
LARGE BGE DALLAS TX.
-
I still use it as a backup temp.....just in case.
I use a stoker for most long cooks and it's there just in case!
Categories
- All Categories
- 183.2K EggHead Forum
- 15.7K Forum List
- 460 EGGtoberfest
- 1.9K Forum Feedback
- 10.4K Off Topic
- 2.2K EGG Table Forum
- 1 Rules & Disclaimer
- 9K Cookbook
- 12 Valentines Day
- 91 Holiday Recipes
- 223 Appetizers
- 517 Baking
- 2.5K Beef
- 88 Desserts
- 167 Lamb
- 2.4K Pork
- 1.5K Poultry
- 32 Salads and Dressings
- 320 Sauces, Rubs, Marinades
- 544 Seafood
- 175 Sides
- 121 Soups, Stews, Chilis
- 37 Vegetarian
- 102 Vegetables
- 314 Health
- 293 Weight Loss Forum