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 Cook - 5lb brisket

mpascoe54
mpascoe54 Posts: 5
in EggHead Forum
My first cook on the Large BGE. Like a rookie I overshot the 225 degree mark and cooked at ~290 the entire time. But foiled at four hours and it came out fine. 
· Share on FacebookShare on Twitter

Comments

  • JohnInCarolina
    JohnInCarolina Posts: 32,840
    Nice slices there!  Looks like you got some good bark and a decent smoke ring.  I'm assuming this was just a flat based on the weight.

    Enjoy!

    "I've made a note never to piss you two off." - Stike
    · Share on FacebookShare on Twitter
  • Theophan
    Theophan Posts: 2,654
    mpascoe54 said:
    My first cook on the Large BGE. Like a rookie I overshot the 225 degree mark and cooked at ~290 the entire time. But foiled at four hours and it came out fine. 
    I think 225° is too low anyway, for a BGE.  Maybe for a stick burner it's best, but a whole lotta folks on this forum just find that everything is better at 250° or above.  For me, I'm aiming for 250°-275° on a "low and slow."

    Looks to me like you did it JUST right!!!  A great cook -- congratulations!

    :)
    · Share on FacebookShare on Twitter
  • lousubcap
    lousubcap Posts: 34,129
    Welcome aboard and enjoy the journey.  Above all, have fun.
    Great first post and way to jump into the brisket end of the pool.  Nailed the cook.  Congrats.  
    Regarding the BGE, don't know your size but most have a sweet-spot in the 240-260*F range where they settle.  You can run lower and sometimes all is well and other times-not so fast (all independent of a controller).  Eggsperiment and enjoy.
    Louisville; Rolling smoke in the neighbourhood. # 38 for the win.  Life is too short for light/lite beer!  Seems I'm livin in a transitional period.
    · Share on FacebookShare on Twitter
  • mpascoe54
    mpascoe54 Posts: 5
    So I'm cooking another brisket and just jumped on to see if anyone has actually had success keeping the cooker at 225. Thanks everyone for the comments. I'll aim for the 240-260 range. Pictures later.
    · Share on FacebookShare on Twitter
  • lousubcap
    lousubcap Posts: 34,129
    @mpascoe54 - I have success right down to the 180's-200*F range when drying peppers in the fall.  Now, if I needed that control for a cook I have no doubt it would be a hose job.  Just go with where the BGE settles and enjoy the ride.
    Louisville; Rolling smoke in the neighbourhood. # 38 for the win.  Life is too short for light/lite beer!  Seems I'm livin in a transitional period.
    · Share on FacebookShare on Twitter
  • jtcBoynton
    jtcBoynton Posts: 2,814
    The 225º is a number that is often repeated as "the" temp for low & slow. Why is not clearly understood and worthy of a separate discussion.  Eggs are more stable at higher temps although some can maintain 225º under certain conditions.  There are no discernable differences in results between 225º and 250º cooks.
    Southeast Florida - LBGE
    In cooking, often we implement steps for which we have no explanations other than ‘that’s what everybody else does’ or ‘that’s what I have been told.’  Dare to think for yourself.
     
    · Share on FacebookShare on Twitter

Categories