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first brisket curiosity
Comments
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How did it slice and taste? That is the real test.
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How'd it go?Green egg, dead animal and alcohol. The "Boro".. TN
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I have gone that hot on flat and kept it there until butta. Was not overdone - or at least not overdone for me. Great flavor and tender.
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LBGE, Adjustable Rig, Spider, High-Que grate, maverick ET-732, Thermapen,
Garnerville, NY -
It turned out good, I guess. It did not slice like I expected. The end of flat was pretty rough. I ended up pulling the whole thing apart like a butt. I ftc for about 8 hours after because it got done way before I expected then put it in oven for 45 minutes on 210. It was good, don't get me wrong but I want to be able to slice it (maybe it was knife). Is there anyway to get the whole slab to cook consistent throughout?
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It turned out good, I guess. It did not slice like I expected. The end of flat was pretty rough. I ended up pulling the whole thing apart like a butt. I ftc for about 8 hours after because it got done way before I expected then put it in oven for 45 minutes on 210. It was good, don't get me wrong but I want to be able to slice it (maybe it was knife). Is there anyway to get the whole slab to cook consistent throughout?
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I have had to take them as high as 211 before they were tender. One way to help them cook even is to put the point toward the back of the egg as it is hotter there and the point will hold up much better than the flat. If you are using a oval stone this trick wont work. If you are using plate setter it will help alot. Hope this helps my friend.
Location- Just "this side" of Biloxi, Ms.
Status- Standing by.
The greatest barrier against all wisdom, the stronghold against knowledge itself, is the single thought, in ones mind, that they already have it all figured out. -
With brisket it just depends.....sometimes u can try all the tips but you won't get anywhere.
Its all in the meat.Seattle, WA -
SkinnyV said:With brisket it just depends.....sometimes u can try all the tips but you won't get anywhere. Its all in the meat.I agree. Sometimes you can do everything right and it still doesn't turn out how you want it to.One of my greatest challenges is to check temp/tenderness and then wait a half hour or more before I check again. I tend to get very impatient at the end and want to check it every 15 minutes. When I get impatient and check too often, all the heat (and moisture) gets out of the egg and it takes even longer to get to my desired result.Patience happens to be a virtue that I seem to lack...Don't be afraid. Just start the learning curve. I think brisket is a rite of passage that has to be earned. That means there will be a few less than stellar performances before you get the "Oh My God is that good!" Also, you will likely be your own worst critic.L x2, M, S, Mini and a Blackstone 36. She says I have enough now....eggAddict from MN!
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Instead of opening the egg to check, I use my wireless meat thermometer. Probe is in the meat constantly measuring the temp, transmitter unit sends signal to receiver unit in the house. Dual probe allows me to see the internal meat temp as well as the air temp inside the egg. This coming weekend I'm going to smoke my first plain brisket. Normally I'm smoking a corned beef brisket making Pastrami.
Large BGE in a Sole' Gourmet Table
Using the Black Cast Iron grill, Plate Setter,
and a BBQ Guru temp controller.
Medium BGE in custom modified off-road nest.
Black Cast Iron grill, Plate Setter, and a Party-Q temp controller.
Location: somewhere West of the Mason-Dixon Line -
Did you FTC? What was your prep...injected, rub, etc. I've smoked close to 11-15 flats since Sept '13 and I have had consistent crowd pleasing results. I like full packers as well especially for the point burnt ends. Oh ya! Got a flat in the deep freeze right now and ya got me wanting to break it out :-).LBGE 2013 & MM 2014Die Hard HUSKER & BRONCO FANFlying Low & Slow in "Da Burg" FL
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