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Still My Nemesis

ColtsFanColtsFan Posts: 4,508
4th attempt at a packer. I just can't get to where I am completely happy with it. I think it needed to go more as the center of the flat wasn't nearly as good as the end. It read 205 in the thickest part of the flat with the Thermapen. 

Nevertheless, I'm set for brisket chili when fall comes in a few months. :) 

~ John - https://www.instagram.com/hoosier_egger
1-XL BGE, 2-LG BGE, KJ Jr, Ardore Pizza Oven, King Disc 
Bloomington, IN - Hoo Hoo Hoo Hoosiers!

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Comments

  • lousubcaplousubcap Posts: 21,772
    Looks great and a nice ring as well.  Don't know how it probed in the thick part of the flat but unless it is probing "like buttah" it needed more time.  That's the key to the brisket finish-line.  Sometimes not all of the flat will get with the program but if you get a great majority with the buttah feel, declare victory.  Give it around 15-20 mins on a cooling rack then FTC (at least 2 hours if time permits) until ready to slice on demand.  FWIW-
    Louisville; "indeterminate Jim" here; L&S BGE's, PBC, Lang 36; burnin wood in the neighbourhood. # 38 for the win.  Life is too short for light/lite beer!
  • ColtsFanColtsFan Posts: 4,508
    Thanks for the advice @lousubcap. I'll get there one day... Maybe. Never had something kick my a$$ so many times. Perhaps SV is the next attempt. 
    ~ John - https://www.instagram.com/hoosier_egger
    1-XL BGE, 2-LG BGE, KJ Jr, Ardore Pizza Oven, King Disc 
    Bloomington, IN - Hoo Hoo Hoo Hoosiers!

  • GymGym Posts: 366
    How long on the egg after the sv bath?
  • lousubcaplousubcap Posts: 21,772
    @ColtsFan - always remember, "the friggin cow drives the cook."
    Louisville; "indeterminate Jim" here; L&S BGE's, PBC, Lang 36; burnin wood in the neighbourhood. # 38 for the win.  Life is too short for light/lite beer!
  • tarheelmatttarheelmatt Posts: 9,849
    Did you pull at 205 and immediately wrap in foil?

    You use choice, prime,  or better?
    ------------------------------
    Thomasville, NC
    My YouTube Channel - The Hungry Hussey
    Instagram
    Facebook
    My Photography Site
  • posterposter Posts: 698
    Gym said:
    How long on the egg after the sv bath?
    About 4 hours after [email protected] works well for me
  • ColtsFanColtsFan Posts: 4,508
    @tarheelmatt Costco Prime. Wrapped in paper at 165. Pulled at 205, FTC for 2 hours 
    ~ John - https://www.instagram.com/hoosier_egger
    1-XL BGE, 2-LG BGE, KJ Jr, Ardore Pizza Oven, King Disc 
    Bloomington, IN - Hoo Hoo Hoo Hoosiers!

  • tarheelmatttarheelmatt Posts: 9,849
    ColtsFan said:
    @tarheelmatt Costco Prime. Wrapped in paper at 165. Pulled at 205, FTC for 2 hours 
    Didn't answer my question.  

    Did you immediately pull and wrap in foil for FTC?
    ------------------------------
    Thomasville, NC
    My YouTube Channel - The Hungry Hussey
    Instagram
    Facebook
    My Photography Site
  • GoooDawgsGoooDawgs Posts: 1,059
    Or.... a wise old sage once said to wait until the POINT is 205 and to forget the flat.  ;) 

    Fyi - the brisket is my nemesis as well.
    Milton, GA 
    XL BGE & FB300
  • Dave in FloridaDave in Florida Posts: 1,157
    ~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~

    Welcome to the Swamp.....GO GATORS!!!!
  • pgprescottpgprescott Posts: 13,165
    Im a hieratic, I both inject with Butchers prime injection and I wrap them @155-160. Good luck. 
  • ColtsFanColtsFan Posts: 4,508
    ColtsFan said:
    @tarheelmatt Costco Prime. Wrapped in paper at 165. Pulled at 205, FTC for 2 hours 
    Didn't answer my question.  

    Did you immediately pull and wrap in foil for FTC?
    Sorry. Yes, immediately wrapped it in foil
    ~ John - https://www.instagram.com/hoosier_egger
    1-XL BGE, 2-LG BGE, KJ Jr, Ardore Pizza Oven, King Disc 
    Bloomington, IN - Hoo Hoo Hoo Hoosiers!

  • lousubcaplousubcap Posts: 21,772
    @ColtsFan -  Think you answered a big contributor to your end product with the immediate wrap and pack (FTC) step.  With the mass of meat you will get carry-over cooking that leads to drying out the flat.  Give it 15-20 minutes on a cooling rack before you FTC next time-should make a noticeable difference.  FWIW-
    Louisville; "indeterminate Jim" here; L&S BGE's, PBC, Lang 36; burnin wood in the neighbourhood. # 38 for the win.  Life is too short for light/lite beer!
  • ColtsFanColtsFan Posts: 4,508
    lousubcap said:
    @ColtsFan -  Think you answered a big contributor to your end product with the immediate wrap and pack (FTC) step.  With the mass of meat you will get carry-over cooking that leads to drying out the flat.  Give it 15-20 minutes on a cooling rack before you FTC next time-should make a noticeable difference.  FWIW-
    Ah...Rookie move.
    ~ John - https://www.instagram.com/hoosier_egger
    1-XL BGE, 2-LG BGE, KJ Jr, Ardore Pizza Oven, King Disc 
    Bloomington, IN - Hoo Hoo Hoo Hoosiers!

  • FoghornFoghorn Posts: 7,939
    ColtsFan said:
    lousubcap said:
    @ColtsFan -  Think you answered a big contributor to your end product with the immediate wrap and pack (FTC) step.  With the mass of meat you will get carry-over cooking that leads to drying out the flat.  Give it 15-20 minutes on a cooling rack before you FTC next time-should make a noticeable difference.  FWIW-
    Ah...Rookie move.
    No. That's part of the senior level brisket curriculum.  Not brisket 101. 

    XL BGE, Klose BYC, ProQ Excel, Weber Kettle, Firepit, Grand Turbo gasser, and a portable Outdoor Gourmet gasser for tailgating

    San Antonio, TX

  • tonyledtonyled Posts: 536
    Im a hieratic, I both inject with Butchers prime injection and I wrap them @155-160. Good luck. 
    injecting with beef broth upped my game too and i still havent wrapped one yet
  • tarheelmatttarheelmatt Posts: 9,849
    ColtsFan said:
    ColtsFan said:
    @tarheelmatt Costco Prime. Wrapped in paper at 165. Pulled at 205, FTC for 2 hours 
    Didn't answer my question.  

    Did you immediately pull and wrap in foil for FTC?
    Sorry. Yes, immediately wrapped it in foil
    Hope I didn't come off too rough. Didn't mean to. When I read what I asked, it wasn't friendly. 
    Sorry about that. 

    Appears you over cooked via FTC. Let that bad boy sit, in the open, on a rack a while, then wrap for FTC. I'll start to see when the IT starts creating down a bit then wrap. 

    ------------------------------
    Thomasville, NC
    My YouTube Channel - The Hungry Hussey
    Instagram
    Facebook
    My Photography Site
  • ColtsFanColtsFan Posts: 4,508
    ColtsFan said:
    ColtsFan said:
    @tarheelmatt Costco Prime. Wrapped in paper at 165. Pulled at 205, FTC for 2 hours 
    Didn't answer my question.  

    Did you immediately pull and wrap in foil for FTC?
    Sorry. Yes, immediately wrapped it in foil
    Hope I didn't come off too rough. Didn't mean to. When I read what I asked, it wasn't friendly. 
    Sorry about that. 

    Appears you over cooked via FTC. Let that bad boy sit, in the open, on a rack a while, then wrap for FTC. I'll start to see when the IT starts creating down a bit then wrap. 

    No worries
    ~ John - https://www.instagram.com/hoosier_egger
    1-XL BGE, 2-LG BGE, KJ Jr, Ardore Pizza Oven, King Disc 
    Bloomington, IN - Hoo Hoo Hoo Hoosiers!

  • saluki2007saluki2007 Posts: 5,173
    I would say you haven been graced with some excellent knowledge above.  I am in no ways saying give up on trying to nail a brisket (I'm still trying).  But to change it up and get that brisket taste give plate ribs a try.  A lot easier to nail those and you get a very close result as brisket.
    Large and Small BGE
    Morton, IL

  • lousubcaplousubcap Posts: 21,772
    Just to keep the friggin cow in the rightful place of control, I did a Costco prime last week (no access to any other quality grade packers around here that I have found) and it was one of my better outcomes.  Definitely nailed it and I have had lesser results with SRF Black.  
    Now the disclaimer; I never track the adult supervisory beverages with a brisket (or any other cook) so there is an outlier variable that may have been at play.  Above all, back on the cow and have fun. ;)
    Louisville; "indeterminate Jim" here; L&S BGE's, PBC, Lang 36; burnin wood in the neighbourhood. # 38 for the win.  Life is too short for light/lite beer!
  • pgprescottpgprescott Posts: 13,165
    tonyled said:
    Im a hieratic, I both inject with Butchers prime injection and I wrap them @155-160. Good luck. 
    injecting with beef broth upped my game too and i still havent wrapped one yet
    Good to hear. The professional injections have phosphates in them which are magic when it comes to retaining moisture. It's a kin to corn starch on chicken skin IMO. I am by no means an expert like some of the previous posters, just a hack for sure.
  • JohnInCarolinaJohnInCarolina Posts: 17,493
    I would say you haven been graced with some excellent knowledge above.  I am in no ways saying give up on trying to nail a brisket (I'm still trying).  But to change it up and get that brisket taste give plate ribs a try.  A lot easier to nail those and you get a very close result as brisket.
    This is a really good suggestion.  Plate ribs are just as much fun to do and much easier to nail.
    "A generation of the unteachable is hanging upon us like a necklace of corpses." - George Orwell 

    "I've made a note never to piss you two off." - Stike

    Living large in the 919
  • lousubcaplousubcap Posts: 21,772
    @JohnInCarolina - you are definitely correct with the plate ribs and the brisket on a stick outcome with a much easier run to the finish-line.   As has been beaten to death, the variables of the brisket cook with every hunk of cow makes each cook a challenge to deliver the goods.  That's the most enjoyable part of the whole thing for me.  It's definitely not a guaranteed outcome.  I find working the cook to declare and deliver victory is much more rewarding.
    Just an opinion and we all know what those are worth...    
    Louisville; "indeterminate Jim" here; L&S BGE's, PBC, Lang 36; burnin wood in the neighbourhood. # 38 for the win.  Life is too short for light/lite beer!
  • Ozzie_IsaacOzzie_Isaac Posts: 10,102
    edited July 2017
    I have never cooked a brisket I was happy with.  Including two SRF blacks.  The SRFs pushed me off the cliff, mine were no better than Costco prime in flavor or texture (wife liked Costcos better)  I've decided to give up and move on.  No more briskets in my future.

    Don't take this as a knock on SRF.  The brisket whisperers swear by them, so I am sure I just have zero clue as to what I am doing.
    If it is worth doing, it is worth overdoing.

    XL, Medium, Minimax, Mini, Blackstone, WSM
  • JohnInCarolinaJohnInCarolina Posts: 17,493
    I have never cooked a brisket I was happy with.  Including two SRF blacks.  The SRFs pushed me off the cliff, mine were no better than Costco prime in flavor or texture (wife liked Costcos better)  I've decided to give up and move on.  No more briskets in my future.

    Don't take this as a knock on SRF.  The brisket whisperers swear by them, so I am sure I just have zero clue as to what I am doing.
    I've probably smoked as many SRFs as I have non-SRFs.  By far the best briskets I've done on my own were SRFs.  By the same token, I've also done some SRFs I really wasn't all that happy with.  So take it for what it's worth, which is not much.

    I just think if you really want to get good at smoking briskets, you've got to just accept that it's going to require a lot of practice.   I think you also probably need to accept that the BGE is actually pretty far from the ideal device for these things.  
    "A generation of the unteachable is hanging upon us like a necklace of corpses." - George Orwell 

    "I've made a note never to piss you two off." - Stike

    Living large in the 919
  • Well said JIC. I do love the short rib idea. Done in 5-6 hours instead of 15+. Great beef bbq flavor and they just look badass when they are done. 

    Brisket is a funny deal. If you don't live in an area that has a lot of good brisket, It's hard to know what to even compare it to. You have to do a lot of them and eat a lot of it at good places before you even know what good is.
    Keepin' It Weird in The ATX
  • FockerFocker Posts: 8,364
    edited July 2017
    I have never cooked a brisket I was happy with.  Including two SRF blacks.  The SRFs pushed me off the cliff, mine were no better than Costco prime in flavor or texture (wife liked Costcos better)  I've decided to give up and move on.  No more briskets in my future.

    Don't take this as a knock on SRF.  The brisket whisperers swear by them, so I am sure I just have zero clue as to what I am doing.

    You do have a clue, and know what you're doing.

    I have never coughed up the coin for a SRF, but after aging my first subprimal, came to the same conclusion in 2013. (my last documented brisket cook)

    Never understood the forum fascination with SRF, or the terrible brisket cut as a whole?  I know it's a Texas thing, but why struggle making chicken salad, with chicken sh!t, beating your head against the brisket wall?

    For less than SRF money, you can buy a PR, age it, and smoke roast.  Haven't looked back Oz.  ;)

    Brandon
    Quad Cities
    "If yer gonna denigrate, familiarity with the subject is helpful."

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