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.

Brisket help.

waltinvawaltinva Posts: 36
edited July 2012 in Beef
We want to try brisket.  All we could find were flats in the 4.5 to 5 lb. range.  I bought what I thought were the best two. Tried to get an even thickness but all of them tapered down pretty thin at one end.  Cooking time?  Everything I have read seems geared to a larger cut of meat.  We have had the xl bge for a couple of months now and love it. Any help greatly appreciated.


  • ncbbqncbbq Posts: 257
    I was in the same boat. I wanted to try brisked and only found flats in that range. I've done three and they got progressively better but still not where I want it. There have all been edible though which is a good thing. A lot of the brisket pro's on here say it is very difficult to get great results with these small flats. From my experience I am inclined to agree with them. With that said I think my last one was 4 lbs and took 6 or 7 hours at a 225 - 250 dome temp range. Time is just an estimate and you need to look for an internal temperature of 195 - 200. They also say that the temperature is also another guideline and using a probe to test tenderness is the ultimate way to test for doneness. Since I have limited experience I went mainly on temperature in my prior attempts (which may be my problem). Definitely give those small flats a try. All of the ones I have done have been decent to good, just not great. I would be interested to hear your results. Also hopefully some of the more experienced brisket cooks here will offer some additional advice. What little I know I've learned from them and trial and error. Eventually I want to get a whole packer just been afraid to ruin a big chunk of meat.

    I wrote up what I did on my latest attempt in another thread if you are interested.
  • bookswbooksw Posts: 304
    like ncbbq I am also a brisket newbie and I will say that patience is the word.  You can't be on a time schedule- After its cooked you wrap it in heavy duty aluminum foil and then a bath towel and place that in a warmed up cooler for at least an hour or even several hours so that is where your wiggle room is with the time.  I made one for my daughters 8th grade graduation dinner.  We had guests coming over at 7 PM and we had to be at the graduation at 4 PM.  I put a 6 lb flat on my large BGE at 10:30 the night before and it did not get up to temperature until a little after 3 PM.  Part of that is because the fire went very low in the middle of the night for 2-3 hours and part of that is because we had a very long stall.  What I keep reading and hearing is that patience is the key word (sometimes alternating with bourbon) and don't be too much of a planner- consider it a learning experience!  There is tons on this site to read about brisket so I would say read read read and then relax and have fun and let the meat lead you.  My daughter and I are going to try a packer next week!
    Charleston, SC

    L/MiniMax Eggs
  • lousubcaplousubcap Posts: 16,792
    edited July 2012

    The above posts capture all the challenges with brisket-especially a flat.  I always figure at least 2 hrs/# at a calibrated dome of 250-270*F. What follows are a few great links-

    Check these sites for more info;
    All the info you will ever need.

    BTW- some will basically braise the flat on the BGE-search that topic and you should find a thread by travisstrick that has yielded great results.  All in 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.