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I suck at brisket on the BGE
Comments
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theyolksonyou said:@tarheelmatt I thinks you subbed the wrong one.------------------------------
Thomasville, NC
My YouTube Channel - The Hungry Hussey
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tarheelmatt said:theyolksonyou said:@tarheelmatt I thinks you subbed the wrong one.
Little Rock, AR
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Be careful, man! I've got a beverage here.
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God forgives you but I do not.Be careful, man! I've got a beverage here.
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Pslams are sweaty..... moms spaghetti https://www.youtube.com/watch?v=ItMJtA8vfpw
Be careful, man! I've got a beverage here. -
I watch alot of YouTube videos, it helps. There some great brisket videos on YouTube.Ewa Beach, Hawaii
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I can't believe it's only January 1."I've made a note never to piss you two off." - Stike
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g37 said:I watch alot of YouTube videos, it helps. There some great brisket videos on YouTube.
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I am getting so hot, I want to take my robe off.
Be careful, man! I've got a beverage here. -
Since I'm planning on starting the second day of the year hungover, I'm thinking of disrobing in the style of @SGH
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travisstrick said:I am getting so hot, I want to take my robe off."I've made a note never to piss you two off." - Stike
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Biggreenpharmacist said:tarheelmatt said:I say cover it with beer and honey.Chicago, IL - Large and Small BGE - Weber Gasser and Kettle
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I moved to Texas this year. Boston Butt was my go to, but the great prices for Brisket challenged me to start doing Brisket. I recently caught it in sale for $1.69 a pound. I have found Brisket to be not nearly as difficult as I was led to believe. So, here is what I would recommend.
1. As someone earlier wrote thickness determines cook time and not weight.
2. The grade of beef matters. Select is difficult to get tender. Go for Choice or Prime.
3. As someone else wrote the flat is more challenging than the point. I am almost positive you are cooking a flat. At 225 I wouldn't expect to finish in less than five hours. Baby Backs take five hours and Spare Ribs take Six at 225 so 5 hours for a flat is not unreasonable. Wrapping them and a brisket can make them more tender and speed up cook time.
4. There is something called the stall which usually starts somewhere between 160 and 180 internal meat temperature. Occasionally you can have two stalls or it will start sooner or even later. You can identify the stall when the internal meat temperature is barely moving and especially when it continues to fluctuate up and down a degree. The evaporating water is creating a cooling effect. Wrapping the meat eliminates the cooling process. -
@travisstrick thank you for the YouTube choir. I missed church today and that made up for it. Hey ya!Chicago, IL - Large and Small BGE - Weber Gasser and Kettle
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Be careful, man! I've got a beverage here.
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Is that R2D2?
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Be careful, man! I've got a beverage here.
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"I've made a note never to piss you two off." - Stike
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travisstrick said:They/Them
Morgantown, PA
XL BGE - S BGE - KJ Jr - HB Legacy - BS Pizza Oven - 30" Firepit - King Kooker Fryer - PR72T - WSJ - BS 17" Griddle - XXL BGE - BS SS36" Griddle - 2 Burner Gasser - Pellet Smoker -
Perry Como singing, Setlla And Ella Pantomime. (RIP ella)Be careful, man! I've got a beverage here.
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JohnInCarolina said:
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theyolksonyou said:JohnInCarolina said:They/Them
Morgantown, PA
XL BGE - S BGE - KJ Jr - HB Legacy - BS Pizza Oven - 30" Firepit - King Kooker Fryer - PR72T - WSJ - BS 17" Griddle - XXL BGE - BS SS36" Griddle - 2 Burner Gasser - Pellet Smoker -
My first 3 briskets I did were terrible. I had given up on them for a few years when I finally went back to them. I think at that time I finally was confident in my ability to smoke meat. That brisket turned out great I finally sat back and trusted my thermometer and cooked it to 200. I didn't believe it would be tender and it was. After that cook I finally felt what it was like to have a brisket that was truly done. So then my next cook was even better. Now I just use the thermometer to get me close so then I know to go check on it. I pull based on feel now.
my flat always is terrible though. Haven't quite figured that out. -
RooCeleste said:...I didn't buy the Egg to simply heat hotdogs and wood fired pizzas but it's looking like that's all it can be used for.
On the other hand, though, if you look around this forum much at all, you'll see that the reality is that there are TONS of things the Egg is great for. In fact, many people would say that's its real strength, that it's not necessarily the best in everything, or maybe even anything, but that it's incredibly versatile and can do many kinds of cooking really, really well.
If you read this forum much, you'll also realize that brisket is one of the most difficult things to smoke, and that brisket flat is especially difficult to do well, and that's probably on ANY smoker! My sense of it is that if what you want is to smoke brisket that compares to great Texas BBQ pits, an offset stick burner is better than a BGE. But you have to "feed and care for" that stick burner every hour, hour after hour after hour after hour during the cook, whereas the BGE tends to be amazingly stable in temp control, and you never have to add more fuel during a cook. Plus the BGE can do a lot of things quicker and easier than a stick burner.
I have two BGEs, a Medium and a Large, and I'm happy as clams! And I've cooked some brisket flats that I thought were really tasty, but I have to say that I live in NC, not Texas, and if Aaron Franklin were nearby, or some of the other GREAT Texas BBQ places, I might not be so impressed with my brisket, either, I don't know. I like my brisket flats better than any BBQ brisket I've ever had in a BBQ place in NC, though!
Relax. Take your time. Maybe focus on some things other than what most people agree is the hardest, most challenging thing to cook on the BGE (i.e., brisket) for a while. Come back to brisket when you've cooked a bunch of wonderful stuff on the BGE and you have more experience and more confidence.
I've cooked on several other charcoal grills and a gas grill, and I never LOVED it until my wife bought my my first Big Green Egg. I LOVE my BGEs!!! I think they're amazing! I'm not one of the better cooks on this forum, but here are a few of my own cooks that I really loved, and you'll see that they're not just heating up hot dogs -- lots of variety here:
Korean chicken strips
Bourbon-Glazed Ribs
Gulf Coast Shrimp
My Wife's Favorite Chicken
Steak with Braai Rub
Eastern European Grilled Meats -
DMW said:theyolksonyou said:JohnInCarolina said:
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Back to the OP. Buy a packer.
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