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.

Proud of my brisket yesterday.

I am a student of the brisket.   Continuing my journey one step at a time!

pecan wood splinters with lump , 250 - near 10 hours, platesetter up, water pan,  went to 160 internal and then foiled ....temp  prob and fork twisted loosely about 195 degrees.  foil/towel/ice chest for 1 hour and then sliced.  Very pleased.

Best thing I have learned.  You have to wait it out.  Don't be cut short by any timeframe (like dinner at a certain time).  Pad yourself extra 3-4 hours lead time before you want to eat.   It can stay in the cooler just fine for that time.

Love the black crust from the pecan wood.  (I think it is makes it darker than other woods???)




  • FoghornFoghorn Posts: 6,496
    You should be proud.  Good job. 

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

    San Antonio, TX

  • StlScottStlScott Posts: 77
    Looks great - and it's making me hungry! What does your rub consist of?

  • RandallBRandallB Posts: 67

    Rub is Butt Rub

    Also, this was fat side DOWN.

    I hate I waited this late in the summer to do a brisket.

  • Looks great - did you get this at Costco?  Local market?
    Large BGE
    Lexington, SC
  • hapsterhapster Posts: 7,445
    Nice looking brisky...
  • JRWhiteeJRWhitee Posts: 4,496
    Nice job, I love to hear when briskets turnout good.

    Large BGE 2006, Mini Max 2014, 36" Blackstone, Anova Sous Vide
    Green Man Group 
    Johns Creek, Georgia
  • GriffinGriffin Posts: 7,674
    Good job. I think we are all students of the brisket and learn a bit more each time we try one.

    Rowlett, Texas

    Griffin's Grub or you can find me on Facebook

    The Supreme Potentate, Sovereign Commander and Sultan of Wings


  • radamoradamo Posts: 372
    Did you make just a flat?  Only asking because of all the "warnings" not to make just a flat. That looks beautiful and I am dying to try one.

    Long Island, NY
  • RandallBRandallB Posts: 67

    It came from Sams Club (like Costco).  I think it was $4-4.50 a pound.  I am pretty sure it is a FLAT.  I am just not too technical on the cuts and packaging.  About 75% of the length of it looked thick enough with the fat on.

    I have had luck with putting a lot of smoke to it at the start and wrap in foil at around 160 degrees internal.  I am sure I read that on this forum somewhere.  Then watch meat temp and start probing at 195 degrees.  Don't remove until it is easy to twist fork (ignore your watch).  This was the first time I wrapped in the cooler afterwards.

    Jump in there and give it a try.  Just be make sure you have plenty of time to let it go all the time it needs.  I usually let the pork butt go overnight, but I like the brisket in that I can usually do it early morning to evening without having to go late hours.

  • radamoradamo Posts: 372
    Yeah, I do butts overnight.  If you have it wrapped after you reach 160, do you keep a probe in it?  So you know when it gets to like 190-195 to check it with the fork?  
    Long Island, NY
  • RandallBRandallB Posts: 67

    Yes, keep probe in.  Mine is the spike with a long wire.  Wire hangs out of foil and shuts in lid.

    My family is ready for another already.

    I think I will slather in mustard first next time, and also get more pecan wood prepared perfectly well before cooktime.

    Looks good......I'm hoping to try brisket very soon.  The bark looks amazing!!!

    Charlotte, NC
  • What is the con of using the Texas Crutch (foil)?  I never have.
  • krameskrames Posts: 61
    That is a B-E-A-utiful brisket! How much did it weight? Did you inject?
Sign In or Register to comment.
Click here for Forum Use Guidelines.