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Quick Brisket Question

tikigrillertikigriller Posts: 1,377
Putting one on tomorrow night for Sunday. Want to get one more practice run in before Christmas SRF Brisket dinner. 

Any benefit to trimming and rubbing tonight instead of just an hour or so before putting it on?  Would
it be a bad thing to do?
Just bought an Egg?  Here is what you get to look forward to now:

Plate Setter, FlameBoss 200, Spider, PSWOO-CI, Additional Rig Shelf for dome cooking, Thermapen, iGrill2, Cast Iron, Blackstone, Cooking Accessories for the Blackstone, Cover for the Egg and the Blackstone, shopping for Rub like a fine wine or IPA, and a new fascination with lump and what brand is the best-all to be debated every Friday Night.  Next desires-Joetisceriie, Adjustable Rig, Grillmates, table and more eggs

Livermore, California
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Comments

  • shuckershucker Posts: 483
    I always trim and rub brisket 8 hours or so before it hits the smoker.  Dont know if there's any benefit to it but it doesnt seem to hurt. 

    Shucker
    Eastern North Carolina
    Go Pirates!

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    L & MM BGE/Blackstone 36" Griddle/Pit Barrel Cooker/QDS/Shirley Fab 50" Patio/BQ Grills Hog Cooker/Stump's Classic/Weber 22" OTG


  • dldawes1dldawes1 Posts: 2,140
    You'll get different answers, but with my schedule, I'm usually a rub and cook guy. They always turn out excellente' !

    Donnie Dawes - RNNL8 BBQ - Carrollton, KY  

    TWIN XLBGEs, 1-Beautiful wife, 1 XS Yorkie

    I'm keeping serious from now on...no more joking around from me...Meatheads !! 


  • buzd504buzd504 Posts: 2,538
    I don't think it matters much one way or the other.  I expect variations in individual pieces of meat will have more of a difference from cook to cook moreso than when you trim and season.
    NOLA
  • DoubleEggerDoubleEgger Posts: 11,909
    You'll get the a better smoke ring if you go directly from the fridge to the egg if you're into that sorta thing. 
  • tikigrillertikigriller Posts: 1,377
    Ok. 

    Sounds like if if I feel like doing it tonight, go for it, but it won't make much of a difference if I decide to just get sloshed instead. 

    Leaning towards getting sloshed. 
    Just bought an Egg?  Here is what you get to look forward to now:

    Plate Setter, FlameBoss 200, Spider, PSWOO-CI, Additional Rig Shelf for dome cooking, Thermapen, iGrill2, Cast Iron, Blackstone, Cooking Accessories for the Blackstone, Cover for the Egg and the Blackstone, shopping for Rub like a fine wine or IPA, and a new fascination with lump and what brand is the best-all to be debated every Friday Night.  Next desires-Joetisceriie, Adjustable Rig, Grillmates, table and more eggs

    Livermore, California
  • buzd504buzd504 Posts: 2,538
    Ok. 

    Sounds like if if I feel like doing it tonight, go for it, but it won't make much of a difference if I decide to just get sloshed instead. 

    Leaning towards getting sloshed. 
    Why can't you do both?
    NOLA
  • I would rub it sooner rather than later

    NW IA

    2 LBGE, 1 SBGE, 22.5 WSM, 1 Smokey Joe

  • tikigrillertikigriller Posts: 1,377
    buzd504 said:
    Ok. 

    Sounds like if if I feel like doing it tonight, go for it, but it won't make much of a difference if I decide to just get sloshed instead. 

    Leaning towards getting sloshed. 
    Why can't you do both?
    I just may! Will depend on how sloshed I am after putting up the Christmas tree
    Just bought an Egg?  Here is what you get to look forward to now:

    Plate Setter, FlameBoss 200, Spider, PSWOO-CI, Additional Rig Shelf for dome cooking, Thermapen, iGrill2, Cast Iron, Blackstone, Cooking Accessories for the Blackstone, Cover for the Egg and the Blackstone, shopping for Rub like a fine wine or IPA, and a new fascination with lump and what brand is the best-all to be debated every Friday Night.  Next desires-Joetisceriie, Adjustable Rig, Grillmates, table and more eggs

    Livermore, California
  • XLentEGGXLentEGG Posts: 433
    fwiw.... I usually trim my brisket then double wrap it in plastic wrap. I then inject it with " beef, better than bullion . fridge overnight. unwrap , rub, and on it goes while still stone cold. 
    More meat please !! :-)
  • tikigrillertikigriller Posts: 1,377
    XLentEGG said:
    fwiw.... I usually trim my brisket then double wrap it in plastic wrap. I then inject it with " beef, better than bullion . fridge overnight. unwrap , rub, and on it goes while still stone cold. 
    Oh now I am ready for Sunday indeed!!!!!
    Just bought an Egg?  Here is what you get to look forward to now:

    Plate Setter, FlameBoss 200, Spider, PSWOO-CI, Additional Rig Shelf for dome cooking, Thermapen, iGrill2, Cast Iron, Blackstone, Cooking Accessories for the Blackstone, Cover for the Egg and the Blackstone, shopping for Rub like a fine wine or IPA, and a new fascination with lump and what brand is the best-all to be debated every Friday Night.  Next desires-Joetisceriie, Adjustable Rig, Grillmates, table and more eggs

    Livermore, California
  • DMWDMW Posts: 12,463
    I usually trim early, just because I shouldn't be playing with knives around the time the brisket goes on. I usually rub just before putting it on, because rubbing my meat after a few, or many, drinks poses no danger to myself.
    My Facebook Page where I document my cooking
    Morgantown, PA

    XL BGE - S BGE - KJ Jr - HB Legacy - BS Pizza Oven - 30" Firepit - King Kooker Fryer -  PR72T - 18.5" WSM - WSJ - BS 17" Griddle - XXL BGE - Akron Jr - BS SS36" Griddle
  • tikigrillertikigriller Posts: 1,377
    DMW said:
    I usually trim early, just because I shouldn't be playing with knives around the time the brisket goes on. I usually rub just before putting it on, because rubbing my meat after a few, or many, drinks poses no danger to myself.
    I'll make sure to have my socks and pillow case close by......
    Just bought an Egg?  Here is what you get to look forward to now:

    Plate Setter, FlameBoss 200, Spider, PSWOO-CI, Additional Rig Shelf for dome cooking, Thermapen, iGrill2, Cast Iron, Blackstone, Cooking Accessories for the Blackstone, Cover for the Egg and the Blackstone, shopping for Rub like a fine wine or IPA, and a new fascination with lump and what brand is the best-all to be debated every Friday Night.  Next desires-Joetisceriie, Adjustable Rig, Grillmates, table and more eggs

    Livermore, California
  • DMWDMW Posts: 12,463
    DMW said:
    I usually trim early, just because I shouldn't be playing with knives around the time the brisket goes on. I usually rub just before putting it on, because rubbing my meat after a few, or many, drinks poses no danger to myself.
    I'll make sure to have my socks and pillow case close by......

    Those are for after you are finished, not when you start.
    My Facebook Page where I document my cooking
    Morgantown, PA

    XL BGE - S BGE - KJ Jr - HB Legacy - BS Pizza Oven - 30" Firepit - King Kooker Fryer -  PR72T - 18.5" WSM - WSJ - BS 17" Griddle - XXL BGE - Akron Jr - BS SS36" Griddle
  • YukonRonYukonRon Posts: 12,232
    Rub drink cook drink pull, wrap cooler, drink.
    Then serve
    "Knowledge is Good" - Emil Faber

    XL and MM
    Louisville, Kentucky
  • tikigrillertikigriller Posts: 1,377
    You're all wrong. You said to Rub before drink. My garage beverage refrigerator is never passed when arriving home from anywhere without snagging beer. And time really makes no difference, drink before rub is required. 
    Just bought an Egg?  Here is what you get to look forward to now:

    Plate Setter, FlameBoss 200, Spider, PSWOO-CI, Additional Rig Shelf for dome cooking, Thermapen, iGrill2, Cast Iron, Blackstone, Cooking Accessories for the Blackstone, Cover for the Egg and the Blackstone, shopping for Rub like a fine wine or IPA, and a new fascination with lump and what brand is the best-all to be debated every Friday Night.  Next desires-Joetisceriie, Adjustable Rig, Grillmates, table and more eggs

    Livermore, California
  • I am tuned in on this! Never done a brisket before but I can't wait to try. I can't even find one where I live. 
    Sumter. South Carolina
    Bring Your Broom, Cuz it's a mess
    Medium BGE, Weber Genesis, Weber Kettle
    2 Pugs (Muffins and Poundcakes)




  • YukonRonYukonRon Posts: 12,232
    You're all wrong. You said to Rub before drink. My garage beverage refrigerator is never passed when arriving home from anywhere without snagging beer. And time really makes no difference, drink before rub is required. 
    Technicality based on proximity. Never hold u in brisket court, should there be a sober judge.
    "Knowledge is Good" - Emil Faber

    XL and MM
    Louisville, Kentucky
  • Might be a little late but imho it depends on the salt content of the rub.  More salt means earlier application dissolve and work it's capillary action into the meat.  You can keep it in the fridge while doing this.  There is likely debate on whether the egg needs the salt solution for moistness but ultimately imho if you are putting salt on it should be earlier not later
    Large BGE
    BBQ Guru DigiQ II

    Martensville, Saskatchewan Canada
  • tikigrillertikigriller Posts: 1,377
    Not too late at all. Just finished dinner. Gonna clean and move on to the brisket. Entering mental numbness but in a fascinating way, so it should benefit the entertaining value of trimming. 


    Just bought an Egg?  Here is what you get to look forward to now:

    Plate Setter, FlameBoss 200, Spider, PSWOO-CI, Additional Rig Shelf for dome cooking, Thermapen, iGrill2, Cast Iron, Blackstone, Cooking Accessories for the Blackstone, Cover for the Egg and the Blackstone, shopping for Rub like a fine wine or IPA, and a new fascination with lump and what brand is the best-all to be debated every Friday Night.  Next desires-Joetisceriie, Adjustable Rig, Grillmates, table and more eggs

    Livermore, California
  • I usually let the wife trim, them I rub it, then we go to dinner, then the meat goes in the egg and I go to sleep, no pun intended.... 
    Large BGE, Adjustable Rig, Small BGE, 2 BBQ Guru's, 18" WSM, Rockwood, Stage 3 Roush Mustang, beautiful 2 year old daughter and a hot wife... 

    Las Vegas, Nevada!
  • tikigrillertikigriller Posts: 1,377
    Jameson19 said:
    I usually let the wife trim, them I rub it, then we go to dinner, then the meat goes in the egg and I go to sleep, no pun intended.... 
    I was hoping for such a different ending then going to sleep. 
    Just bought an Egg?  Here is what you get to look forward to now:

    Plate Setter, FlameBoss 200, Spider, PSWOO-CI, Additional Rig Shelf for dome cooking, Thermapen, iGrill2, Cast Iron, Blackstone, Cooking Accessories for the Blackstone, Cover for the Egg and the Blackstone, shopping for Rub like a fine wine or IPA, and a new fascination with lump and what brand is the best-all to be debated every Friday Night.  Next desires-Joetisceriie, Adjustable Rig, Grillmates, table and more eggs

    Livermore, California
  • Hahaha me too...

    I'd like to see the results if you rub hours before putting meat in the egg. I just grabbed 2 briskets and 2 pork shoulders at Costco tonight. Putting them on Sunday night for the Monday potluck at work. It's gonna feel weird when I drag a cooler full of meat in the office and tell everyone to go away from my desk
    Large BGE, Adjustable Rig, Small BGE, 2 BBQ Guru's, 18" WSM, Rockwood, Stage 3 Roush Mustang, beautiful 2 year old daughter and a hot wife... 

    Las Vegas, Nevada!
  • @tikigriller egg on a burger is the way to go. Totally approve of such! The runnier the yolk the better
    Large BGE, Adjustable Rig, Small BGE, 2 BBQ Guru's, 18" WSM, Rockwood, Stage 3 Roush Mustang, beautiful 2 year old daughter and a hot wife... 

    Las Vegas, Nevada!
  • nolaeggheadnolaegghead Posts: 26,657
    I am tuned in on this! Never done a brisket before but I can't wait to try. I can't even find one where I live. 
    Maybe you're not looking in the right places, where about do you reside, sir?
    ______________________________________________
    This is my signature line just so you're not confused.  Love me or hate me, I am forum Marmite.
    Large and Medium BGE, Kamado Joe Jr, Akorn Jr, smoker with a 5k btu AC, gas grill, fire pit, pack of angry cats, two turntables and a microphone, my friend.  Registered republican.
    New Orleans, LA - we know how to eat 

  • tikigrillertikigriller Posts: 1,377
    Jameson19 said:
    @tikigriller egg on a burger is the way to go. Totally approve of such! The runnier the yolk the better
    Yep!  This yolk broke. Bummer but still great!  Used Butt Rub for the seasoning. Man was it good!
    Just bought an Egg?  Here is what you get to look forward to now:

    Plate Setter, FlameBoss 200, Spider, PSWOO-CI, Additional Rig Shelf for dome cooking, Thermapen, iGrill2, Cast Iron, Blackstone, Cooking Accessories for the Blackstone, Cover for the Egg and the Blackstone, shopping for Rub like a fine wine or IPA, and a new fascination with lump and what brand is the best-all to be debated every Friday Night.  Next desires-Joetisceriie, Adjustable Rig, Grillmates, table and more eggs

    Livermore, California
  • Still the best burger condiment!
    Large BGE, Adjustable Rig, Small BGE, 2 BBQ Guru's, 18" WSM, Rockwood, Stage 3 Roush Mustang, beautiful 2 year old daughter and a hot wife... 

    Las Vegas, Nevada!
  • tikigrillertikigriller Posts: 1,377
    Trimmed wild mildly sloshed may not have been a good idea.  About a half inch slice. 


    Just bought an Egg?  Here is what you get to look forward to now:

    Plate Setter, FlameBoss 200, Spider, PSWOO-CI, Additional Rig Shelf for dome cooking, Thermapen, iGrill2, Cast Iron, Blackstone, Cooking Accessories for the Blackstone, Cover for the Egg and the Blackstone, shopping for Rub like a fine wine or IPA, and a new fascination with lump and what brand is the best-all to be debated every Friday Night.  Next desires-Joetisceriie, Adjustable Rig, Grillmates, table and more eggs

    Livermore, California
  • nolaeggheadnolaegghead Posts: 26,657
    You're supposed to trim the brisket.
    ______________________________________________
    This is my signature line just so you're not confused.  Love me or hate me, I am forum Marmite.
    Large and Medium BGE, Kamado Joe Jr, Akorn Jr, smoker with a 5k btu AC, gas grill, fire pit, pack of angry cats, two turntables and a microphone, my friend.  Registered republican.
    New Orleans, LA - we know how to eat 

  • tikigrillertikigriller Posts: 1,377
    Tell ya one thing. Costco might have great prices per lb., but you are paying 2.69 a lb.  for a lot of fat!!

    rubbed and back in the fridge. 


    Just bought an Egg?  Here is what you get to look forward to now:

    Plate Setter, FlameBoss 200, Spider, PSWOO-CI, Additional Rig Shelf for dome cooking, Thermapen, iGrill2, Cast Iron, Blackstone, Cooking Accessories for the Blackstone, Cover for the Egg and the Blackstone, shopping for Rub like a fine wine or IPA, and a new fascination with lump and what brand is the best-all to be debated every Friday Night.  Next desires-Joetisceriie, Adjustable Rig, Grillmates, table and more eggs

    Livermore, California
  • @Jameson19.  We do it reverse.  The wife rubs.  I get some, I mean I trim.  The meat definitely goes into the egg.  Again and again.  Dinner can happen. It's all about positioning both meats. 
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