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

Want to see how the EGG is made? Click to Watch

Tips for tender brisket

AustinTxEggMan
AustinTxEggMan Posts: 15
in Beef
All,

Been a while since I've posted.  I tried my 1st small brisket today... 4.38 lbs and using the BBQ Digi q DX2 to manage temp.  Seasoned the brisket in the refrigerator all night, then took out in the morning to warm to room temp.  Got the egg set at 240 grate temp per the Digi q - didn't move all day.  Brisket went in around 11:10a, came out 8:15pm.  Still a bit tough --- internal tempt was 195-197 when removed.  Wrapped in foil and resting..

Honestly -- meat seems a bit dry if you can believe it.  I only cooked the flat.  this piece seems nice and flexible when i purchased, so I was optimistic.

I've never been really pleased with the tenderness of my briskets.  Flavor is great.. but looking for perfection.  Any tips? 

Standard set up - Large BGE, set up for indirect, drip pan (no water), grill temp 240.

Thanks and am looking forward to hearing everyone's thoughts!
· Share on FacebookShare on Twitter

Comments

  • danv23
    danv23 Posts: 956
    Boom.


    The Dude: This is a very complicated case, Maude. You know, a lotta ins, lotta outs, lotta what-have-you's. And, uh, lotta strands to keep in my head, man. Lotta strands in old Duder's head. Luckily I'm adhering to a pretty strict, uh, drug regimen to keep my mind, you know, limber.

    Walter Sobchak: Nihilists! *uck me. I mean, say what you want about the tenets of National Socialism, Dude, at least it's an ethos. 

    Cumming, GA

    Eggs - XL, L, Small

    Gasser - Blaze 5 Burner

    · Share on FacebookShare on Twitter
  • SG329
    SG329 Posts: 5

    Sorry for the very late reply to your post.I'm very new to this type of cooking. May I ask what your preferred charcoal is ?

     

    Loves me some brisket

    :))

     

    Denny.

    · Share on FacebookShare on Twitter
  • Mama Roneck
    Mama Roneck Posts: 386
    Rule number 1 (and right at the start of @danv23 's post: start with a good brisket.  I know it's circular logic, but you'd be hard pressed to get good results from a small flat.  Needs to be a big floppy packer (flat and point) - at least 12 pounds.  Unfortunately, they're hard to find (at least inexpensively) here in NY. 
    Mamaroneck
    · Share on FacebookShare on Twitter
  • boatbum
    boatbum Posts: 1,273
    Mama Roneck said:
    Rule number 1 (and right at the start of @danv23 's post: start with a good brisket.  I know it's circular logic, but you'd be hard pressed to get good results from a small flat.  Needs to be a big floppy packer (flat and point) - at least 12 pounds.  Unfortunately, they're hard to find (at least inexpensively) here in NY. 

    +1

    Next step is cook till its done.


     

    Cookin in Texas
    · Share on FacebookShare on Twitter
  • danv23
    danv23 Posts: 956
    Preferred Lump is Ozark Oak

    The Dude: This is a very complicated case, Maude. You know, a lotta ins, lotta outs, lotta what-have-you's. And, uh, lotta strands to keep in my head, man. Lotta strands in old Duder's head. Luckily I'm adhering to a pretty strict, uh, drug regimen to keep my mind, you know, limber.

    Walter Sobchak: Nihilists! *uck me. I mean, say what you want about the tenets of National Socialism, Dude, at least it's an ethos. 

    Cumming, GA

    Eggs - XL, L, Small

    Gasser - Blaze 5 Burner

    · Share on FacebookShare on Twitter

Categories