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

First brisket

jstewart12a
jstewart12a Posts: 144
in EggHead Forum
In honor of the kickoff of college football I'm doing my first brisket. It's just a simple 3 lb flat with some Dale's Seasoning rubbed with a mixture of salt, pepper, garlic powder, paprika and cayenne. 
1 LBGE. Winder, GA
· Share on FacebookShare on Twitter

Comments

  • onedbguru
    onedbguru Posts: 1,648
    its a good start!!!
    · Share on FacebookShare on Twitter
  • jstewart12a
    jstewart12a Posts: 144
    Also should mention that after the brisket is done I'll throw on some wings. 
    1 LBGE. Winder, GA
    · Share on FacebookShare on Twitter
  • feef706
    feef706 Posts: 853
    Good start for sure.

    Keep us posted on the finished product, flats are less forgiving than a packer as it doesn't have the fatty point to keep it moist. Good luck!
    · Share on FacebookShare on Twitter
  • jstewart12a
    jstewart12a Posts: 144
    Brisket is coming a long nicely. Just added the wings. Went with some Texas Pete Buffalo Wing Sauce and some Lemon Pepper. 
    1 LBGE. Winder, GA
    · Share on FacebookShare on Twitter
  • GATraveller
    GATraveller Posts: 8,207
    edited September 2016
    Awesome! 

    "Social media gives legions of idiots the right to speak when they once only spoke at a bar after a glass of wine, without harming the community [...] but now they have the same right to speak as a Nobel Prize winner. It's the invasion of the idiots."
                                                                                  -Umberto Eco

    2 Large
    Peachtree Corners, GA
    · Share on FacebookShare on Twitter
  • bhedges1987
    bhedges1987 Posts: 3,201
    Next time try a full brisket! Good looking meal though!

    Kansas City, Missouri
    Large Egg
    Mini Egg

    "All we have to decide is what to do with the time that is given to us" - Gandalf


    · Share on FacebookShare on Twitter
  • jstewart12a
    jstewart12a Posts: 144
    Turned out pretty good. Went with the smaller flat because it was not only my first one but it's also just me and my wife and I didn't want to waste a nice big brisket.
    1 LBGE. Winder, GA
    · Share on FacebookShare on Twitter
  • toogoodootgr
    toogoodootgr Posts: 27
    I've never done one either. My wife just told me she bought one for this weekend, and it sounds like she bought a flat (by the size and price). It will only be for the two of us, but I have zero experience with one. Any advice on seasoning, temp, and time would be greatly appreciated. We will be stuck at home all weekend with this storm moving in (hurricane matthew), so I might as well cook. I would hate to cook that whole thing and then it taste like dirt. Thanks in advance for the help.
    Irmo, SC
    · Share on FacebookShare on Twitter
  • lousubcap
    lousubcap Posts: 37,031
    @toogoodootgr - welcome aboard and enjoy the journey.  Before posting a separate thread to get out from this older post, give the search function here a look.  Chances are you will be overwhelmed by the quantity of information.  There are many ways too get there-but since I'm here, what follows is the Cliff's Notes (do they still exist) version of the process:

    1.  A good trim of the hard fat ala Franklin.

    2.  Rub of your choice.

    3.  Air gapped drip pan.

    4.  Stable fire at your desired cook temp with plenty of lump.

    5.  Waiting for the "feel" in the thickest part of the flat to declare victory.  And not worrying if some of the flat doesn't probe as it should.

    6.  Paying no attention to the point.

    7.  Giving the cow around a 15-20 min rest if you FTC (stop the carryover cook).

    8.  Recognizing that the cow drives the cook.

    9.  Enjoying and adapting to the cook as it evolves.

    FWIW-

    Louisville; Rolling smoke in the neighbourhood.  Life is too short for light/lite beer!  Seems I'm livin in a transitional period. CHEETO (aka Agent Orange) makes Nixon look like a saint.  
    · Share on FacebookShare on Twitter

Categories