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Prime Brisket
I picked up this Prime USDA brisket at Sam's last week for $3.69 per pound. Started with my normal homemade rub and sprinkled onto a rub down of Worchester. Put on the large egg at 250 dome with a mix of pecan and navel orange wood. Went for a little over 12 hours for this 11 pounder (Trimmed), then foiled with nothing else and into the cooler until supper time 2 hours later. This was by far the best brisket I have cooked. It was crazy moist, you could squeeze the flat slices and ring out moisture. The burnt ends were a symphony in your mouth. It was 330 am when I went outside so I forgot to take a picture of the beast on the egg. Plated it up with some fresh steamed out of the garden green beans.
Slice:
Burnt End!
Plated:
Dessert: Knock You Naked Brownies
NW IA
2 LBGE, 1 SBGE, 22.5 WSM, 1 Smokey Joe and Black Stone
Comments
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That is a Symphony...Congratulations on a great result..I thought that Dessert was going to spill onto my keyboard..Awesome and well done..
<:-PGreensboro North Carolina
When in doubt Accelerate.... -
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Thanks @johnmitchell even the next morning when I snatched a cold burnt end for my lunch box it was still moist and amazing.
NW IA
2 LBGE, 1 SBGE, 22.5 WSM, 1 Smokey Joe and Black Stone
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Thanks @RAC it was
NW IA
2 LBGE, 1 SBGE, 22.5 WSM, 1 Smokey Joe and Black Stone
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Wow- that is outstanding! The brownies look great as well. My wife loves brownies. I will report back if they live up to the title .Which came first the chicken or the egg? I egged the chicken and then I ate his leg.
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@SmokeyPitt - Thanks, the inlaws were sittting at the table with us when we ate them and even later in the evening they still not live up to their name. I think the wife was already beyond satisfied after the burnt end and then the brownies. That and it was a litlle hard to breath with the tad overeating that took place.
NW IA
2 LBGE, 1 SBGE, 22.5 WSM, 1 Smokey Joe and Black Stone
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Looks phenomenal! Nice work.L x2, M, S, Mini and a Blackstone 36. She says I have enough now....eggAddict from MN!
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Those brownies make my mouth water!!XL, Small, Mini & Mini Max Green Egg, Shirley Fab Trailer, 6 gal and 2.5 gal Cajun Fryers, BlueStar 60" Range, 48" Lonestar Grillz Santa Maria, Alto Shaam 1200s, Gozney Dome, Gateway 55g Drum
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Thanksminniemoh said:Looks phenomenal! Nice work.
NW IA
2 LBGE, 1 SBGE, 22.5 WSM, 1 Smokey Joe and Black Stone
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Me too!@Thatgrimguy said:Those brownies make my mouth water!!
NW IA
2 LBGE, 1 SBGE, 22.5 WSM, 1 Smokey Joe and Black Stone
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Looks outstanding! Wish my recent brisket had turned out half that good. If you don't mind me asking, what temp did you pull it at?XL BGE
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@SPRIGS Thanks Starting at 185 for tenderness checking at 5 degree increments until it probed with very little resistance as it will continue to cook in the cooler. This one probed tender at 203.
NW IA
2 LBGE, 1 SBGE, 22.5 WSM, 1 Smokey Joe and Black Stone
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Fantastic looking brisket! Those burnt ends :-OLarge - Mini - Blackstone 17", 28", 36"
Cumming, GA -
@fence0407 Thanks
NW IA
2 LBGE, 1 SBGE, 22.5 WSM, 1 Smokey Joe and Black Stone
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That looks incredible. I really need to figure out when to do my first brisket.LBGEMenasha, WI
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Thanks @jerryb78, I would say,...,....... Saturday
NW IA
2 LBGE, 1 SBGE, 22.5 WSM, 1 Smokey Joe and Black Stone
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@Brisket_Fanatic - do you separate the tip from the flat and cook the burnt ends differently, or do you cook it all the same and separate when the whole thing is done? Nice job by the way, great pics.
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Thanks @SpartanPride This time left the flat and the point intact until done and time to eat. You can definitely separate and render out more fat from the point or cut up and mix with some BBQ sauce and smoke another hour.
NW IA
2 LBGE, 1 SBGE, 22.5 WSM, 1 Smokey Joe and Black Stone
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@Brisket_Fanatic If we weren't heading out of town on Sunday I probably would. No way am I abandoning those leftovers! It'll have to wait a couple weeks, but that'll give me some time to see if one of the butchers around here will order me a prime.LBGEMenasha, WI
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Had prime tenderloin from Costco last week...it was definitely more moist than choice. Could you tell that much of a difference with brisket?
Joliet, IL
Large, Mini, Stoker, Smobot -
Daaaaayyyyuuuum! You knocked that outta the park#1 LBGE December 2012 • #2 SBGE February 2013 • #3 Mini May 2013A happy BGE family in Houston, TX.
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I could definitely tell the difference in the meat, both by looks and taste.Grillinois said:Had prime tenderloin from Costco last week...it was definitely more moist than choice. Could you tell that much of a difference with brisket?
NW IA
2 LBGE, 1 SBGE, 22.5 WSM, 1 Smokey Joe and Black Stone
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@caliking Thanks!
NW IA
2 LBGE, 1 SBGE, 22.5 WSM, 1 Smokey Joe and Black Stone
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gotta dig a fantastic brisket......very nicetwww.ceramicgrillstore.com ACGP, Inc.
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Thanks T!
NW IA
2 LBGE, 1 SBGE, 22.5 WSM, 1 Smokey Joe and Black Stone
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I had to look at this thread with a user name like @Brisket_Fanatic - it looks awesome.
I'm a newb and brisket is my biggest fear so trying to learn as much on this site before taking the plunge. Can someone point me to some pics of the different parts of the brisket described commonly please? Point, flat, where the burnt ends are harvested?
Jacksonville FL -
looks great good way to impres the in lawsTrenton ON 1 mbge for now
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@Dobie here are a couple sites to look at.
http://playingwithfireandsmoke.blogspot.com/1996/03/brisket.html?m=1
http://bubbatim.com/Bubba_s_Brisket.php?no_redirect=true
Any questions just askNW IA
2 LBGE, 1 SBGE, 22.5 WSM, 1 Smokey Joe and Black Stone
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@cook861 Thanks they are used as guinea pigs regularly
NW IA
2 LBGE, 1 SBGE, 22.5 WSM, 1 Smokey Joe and Black Stone
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Thank you @Brisket_Fanatic those pages are what I needed.
Jacksonville FL
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