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Brisket - Killed it!

I got a choice packer (15 pounds) from Sam's Club for $2.38 a pound and aged it in the fridge for five weeks.  Did a simple salt and pepper rub and put it on the XL at 225 degrees.  The temp fluctuated quite a bit throughout the cook.  When the internal temp hit 150 degrees, I wrapped it in butcher paper until the IT hit 190 degrees.  It seemed to be pretty probe tender in most places , so I took it off the egg and then wrapped it in aluminum foil and put it in the oven for 2.5 hours before serving.  This was the best brisket I have done - unbelievably juicy and tender.  I don't know why it was so good though - perhaps the brisket itself because it was heavily marbled, or maybe aging it for five weeks, or maybe the butcher paper helped.  Either way, it was great, so I want to encourage everyone to just keep trying.  Picture will follow later today.

A northern Colorado Egghead since 2012!

XL and a Small BGE.

Comments

  • chashanschashans Posts: 418
    Sounds really good!  How was it wrapped while it was in the fridge aging?
    LARGE, MINI BGE    SAN DIEGO, CA            An alcoholic with a barbecuing problem.

  • QDudeQDude Posts: 667
    Just in the cryovac bag that it came in from Sam's.

    A northern Colorado Egghead since 2012!

    XL and a Small BGE.

  • calikingcaliking Posts: 11,130
    Glad to hear that your brisket was a winner. Can you tell us more about the wet aging? Did you literally just leave it cryovaced in the refrigerator for 5 weeks?

    #1 LBGE December 2012 • #2 SBGE February  2013 • #3 Mini May 2013
    A happy BGE family in Houston, TX.
  • QDudeQDude Posts: 667
    Yes I did. Brought leftovers to work today and it declared a winner.

    A northern Colorado Egghead since 2012!

    XL and a Small BGE.

  • grege345grege345 Posts: 3,515
    How did the butcher paper affect the bark
    LBGE& SBGE———————————————•———————– Pennsylvania / poconos

  • danv23danv23 Posts: 814
    What was the "Buy By" date?

    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 - Weber Summit 6 Burner

  • QDudeQDude Posts: 667
    Great bark formed on it. Don't remember the sell by date.

    A northern Colorado Egghead since 2012!

    XL and a Small BGE.

  • TerrebanditTerrebandit Posts: 1,718
    danv23 said:
    What was the "Buy By" date?

    +1 Five weeks in the fridge sounds like a long time! Just curious on how long you can keep them after the expiration date on the package and not get sick.
    Dave - Austin, TX
  • danv23danv23 Posts: 814
    danv23 said:
    What was the "Buy By" date?

    +1 Five weeks in the fridge sounds like a long time! Just curious on how long you can keep them after the expiration date on the package and not get sick.
    Bingo.  I'd love to know cuz I'll sure as hell do it.

    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 - Weber Summit 6 Burner

  • QDudeQDude Posts: 667
    I have kept them in the fridge for 4 weeks in the past with no issues.  I think that 5 weeks was too long though as a small portion of the packer that was not in liquid started to turn gray.  I cut that part off, washed it, and it passed the sniff test.  Everyone who has tried it has said it was the best they have ever had.

    A northern Colorado Egghead since 2012!

    XL and a Small BGE.

  • TerrebanditTerrebandit Posts: 1,718
    How much time had past from the expiration date that' was shown on the label? Do you remember? Thx.
    Dave - Austin, TX
  • QDudeQDude Posts: 667
    There is not an expiration date on these packages, just a sell by date.  I imagine that it was 3-4 weeks beyond that date.  In reading past threads about this, other posters indicated this was not a problem due to the special cryovac packaging. 

    A northern Colorado Egghead since 2012!

    XL and a Small BGE.

  • TerrebanditTerrebandit Posts: 1,718
    Ok, thanks.
    Dave - Austin, TX
  • NsdexterNsdexter Posts: 195
    I've always thought that even wet aging you needed to allow the meat to "breath"? Cryovaked doesn't breath at all does it?
    HFX NS
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