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 time!

GQuizGQuiz Posts: 701
35 mph winds.. Low 40's... Is this Texas? Perfect night to do up about 30 lbs of brisket. Trying simple approach, salt and pepper with hickory chips. We'll see...

XL BGE; Schertz TX by way of Stow OH. #egghead4life


  • SkiddymarkerSkiddymarker Posts: 8,347
    Good Luck, outside temp won't bother the egg, you on the other hand might need some help keeping warm, I'd switch from beer to bourbon. 
    Delta B.C. - Move over coffee, this is job for alcohol!
  • GQuizGQuiz Posts: 701
    Already sipping on some Canadian whiskey... Pike Creek. Too bad it's a school night. Stuff tastes real good tonight.

    XL BGE; Schertz TX by way of Stow OH. #egghead4life
  • Plano_JJPlano_JJ Posts: 448
    I'd be interested in the outcome of this cook, doing one this weekend
  • sumoconnellsumoconnell Posts: 1,422
    Looks great!  I'm going simple this weekend to.  Any injections?  I assume just salt'n'peppa.

    Interested in outcome too.  Hopefully the Pike Creek didn't get the best fo you :)

    Austin, Texas.  I'm the guy holding a beer.
  • GQuizGQuiz Posts: 701
    Stalled at 154, then 169. 12 hours on Egg. Have to get to work, so I foiled and stuck in the oven at 325. Major foul... yes. Bbut I have to shower out the smoke and make a living. The lid stayed shut with grate temp of 235-250 for 10 hours. Neil let you know how it tasted.

    XL BGE; Schertz TX by way of Stow OH. #egghead4life
  • lousubcaplousubcap Posts: 16,763
    @GQuiz-based on historical brisket behavior, with your grate temp I always plan for around 1.75-2 hrs/#.  And some run short and some run long but using that as a guide can give you a good guesstimate as to when it/they will finish.  If running faster, the FTC gets you to the slice and eat time-if slow, then dialing up the temp will help punch it home.  Just an observation-YMMV-enjoy the finished product.
    Louisville;  L & S BGEs, PBC, Lang 36; Burnin' wood in the neighbourhood. # 38 for the win.  Life is too short for light/lite beer.  
  • cazzycazzy Posts: 9,064
    Awesomeness right here. This type of thread makes me want a XL.

    What time are you coming home from work? Foiled in the oven at 325 kinda scares me if I'm being honest. If you're working a 8 hour day, you may come back to some overdone brisket.
    Just a hack that makes some $hitty BBQ....
  • GQuizGQuiz Posts: 701
    I'm serving it for lunch at work. I figured 10 hours for 3 8 pounders. I put them in the oven to get them over 200, FTC'd them and brought them to work. We'll see how they taste.

    XL BGE; Schertz TX by way of Stow OH. #egghead4life
  • cazzycazzy Posts: 9,064
    Oh, ok...I'm following now! Good stuff! Everyone will love it!!
    Just a hack that makes some $hitty BBQ....
  • YEMTreyYEMTrey Posts: 5,666
    Must have been good!
    XL, Mini Max, and a 22" Blackstone in Cincinnati, Ohio

  • FoghornFoghorn Posts: 6,468
    edited May 2013

    It's going... going...     GONE!  IT'S OUTA HERE!  A HOME RUN!


    XL BGE, Klose BYC, ProQ Excel, Weber Kettle, Firepit, Grand Turbo gasser, and a portable Outdoor Gourmet gasser for tailgating

    San Antonio, TX

  • GriffinGriffin Posts: 7,673 had that thing loaded up. Welcome to the K.I.S.S. Brisket Club. We don't need no stinking injections, marinades or fancy rubs round these parts!

    Rowlett, Texas

    Griffin's Grub or you can find me on Facebook

    The Supreme Potentate, Sovereign Commander and Sultan of Wings


  • cazzycazzy Posts: 9,064
    edited May 2013
    That's awesome! When you're sold out of meat, you know you're doing something right!!
    Just a hack that makes some $hitty BBQ....
  • Plano_JJPlano_JJ Posts: 448
    Cool, how long and what temp?
  • GQuizGQuiz Posts: 701
    12 hours on Egg at 250. Meat stalled, so I did one hour in oven, wrapped in foil to get internal temp to 202-205. Used hickory chunks interspersed through Stubbs Lump. Best results yet.

    XL BGE; Schertz TX by way of Stow OH. #egghead4life
Sign In or Register to comment.
Click here for Forum Use Guidelines.