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18,500 posts, 69 years old and 1st brisket

turbo’ed Costco Prime

Salado TX Egg Family: 3 Large and a very well used Mini, added a Mini Max (I'm good for now). 

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Comments

  • Large BGE and MMX, both with platesetter and cast iron grid. Superpeel for pizza, iDevice for temperature.
    Cooking on the large in deepest, darkest England since Oct 2015. MMX added to the family Mar 2016.
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    | My food blog ... BGE and other stuff http://www.thecooksdigest.com
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  • Ozzie_IsaacOzzie_Isaac Posts: 8,794
    Was it worth the wait?
    If it is worth doing, it is worth overdoing.

    XL, Medium, Minimax, Blackstone Griddle
  • lousubcaplousubcap Posts: 16,771
    Now that's a forum cherry pop right there.  And resides in Texas as well.  Congrats on finally jumping into the deep end of the pool.  
    Louisville;  L & S BGEs, PBC, Lang 36; Burnin' wood in the neighbourhood. # 38 for the win.  Life is too short for light/lite beer.  
  • MickeyMickey Posts: 18,738
    Was it worth the wait?
    Will not cut into it till tonight. Brought to Dallas. But it did probe like butter!
    Salado TX Egg Family: 3 Large and a very well used Mini, added a Mini Max (I'm good for now). 

  • Ozzie_IsaacOzzie_Isaac Posts: 8,794
    Mickey said:
    Was it worth the wait?
    Will not cut into it till tonight. Brought to Dallas. But it did probe like butter!
    As @SGH always says .... "standing by for the finish"
    If it is worth doing, it is worth overdoing.

    XL, Medium, Minimax, Blackstone Griddle
  • EggcelsiorEggcelsior Posts: 14,013
    69? Nice.
  • MickeyMickey Posts: 18,738
    Mickey said:
    Was it worth the wait?
    Will not cut into it till tonight. Brought to Dallas. But it did probe like butter!
    As @SGH always says .... "standing by for the finish"
    Thinking 200 in oven for an hour
    Salado TX Egg Family: 3 Large and a very well used Mini, added a Mini Max (I'm good for now). 

  • "If the world is something you accept rather than interpret, then you're susceptible to the influence of charismatic idiots." - NdGT

    "The truth is, these are not very bright guys, and things got out of hand." - DT


  • thetrimthetrim Posts: 5,662
    The cow drives the cook.  Hope you didn't f' it up!
    =======================================
    XL 6/06, Mini 6/12, L 10/12, Mini #2 12/14 MiniMax 3/16
    Tampa Bay, FL
    EIB 6 Oct 95
  • Photo EggPhoto Egg Posts: 7,903
    Looks great Mickey...

    Thank you,
    Darian

    Galveston Texas
  • texaswigtexaswig Posts: 2,226
    Costco prime for the win! Best brisket for the money. Looks good. 
    Scott
    Greenville ,Tx

    Xl bge with woo2 and ajustable rack
  • The point looks like it was trying to bail out 

    2 LBGE, Blackstone 36, Akorn Jr

    Egging in Southern Illinois (Marion)

  • FearlessTheEggNoobFearlessTheEggNoob Posts: 760
    edited November 2017
    Looks great!

    Myself, I like to leave more fat on the trim. I find it helps to have that moisture available when serving a reheat.
    Gittin' there...
  • MickeyMickey Posts: 18,738
    edited November 2017
    Looks great!

    Myself, I like to leave more fat on. It helps to have that moisture available when serving a reheat.
    Now you tell me! So damn proud of myself for the cutting job on the fat. Number 2 brisket will have more fat. You are so right especially if having to hold overnight. I think it would have been just fine if eating within a few hours (keeping in butt box). The fridge is not your friend to hold a brisket. 
    Salado TX Egg Family: 3 Large and a very well used Mini, added a Mini Max (I'm good for now). 

  • MickeyMickey Posts: 18,738
    Was it worth the wait?
    No! Thought it was so hard, so long. Wished I had done this year's ago. 
    Salado TX Egg Family: 3 Large and a very well used Mini, added a Mini Max (I'm good for now). 

  • Hawg FanHawg Fan Posts: 1,463
    Nice work Mickey.  The Cosco Prime brisket is a good candidate for turbo with its high fat content.  And yeah, leaving a fat cap helps.

    Any road will take you there if you don't know where you're going.

    Terry

    Tulsa, OK
  • MickeyMickey Posts: 18,738
    Next time cut out all the hard fat and leave the fat cap. Correct?
    Salado TX Egg Family: 3 Large and a very well used Mini, added a Mini Max (I'm good for now). 

  • MickeyMickey Posts: 18,738
    The point looks like it was trying to bail out 
    I cut all the hard fat (after watching Franklins video on trim) and just left a small attachment to the point. Worried it would come apart. 
    Salado TX Egg Family: 3 Large and a very well used Mini, added a Mini Max (I'm good for now). 

  • lousubcaplousubcap Posts: 16,771
    Great result and awakening right there, especially with the protracted hold and resurrection.  You did yourself and the state quite proud.  Fork placement for the win.  Congrats.  Time to go again.  

    Louisville;  L & S BGEs, PBC, Lang 36; Burnin' wood in the neighbourhood. # 38 for the win.  Life is too short for light/lite beer.  
  • Mickey said:
    Next time cut out all the hard fat and leave the fat cap. Correct?
    Why not try that one time. In my experience most of the layer over the flat renders, and all can be trimmed later if you like.
    Gittin' there...
  • FearlessTheEggNoobFearlessTheEggNoob Posts: 760
    edited November 2017
    Caveat: im cooking creekstone's now that Franklin is rebuilding. So that's different. 
    Gittin' there...
  • calikingcaliking Posts: 11,118
    Mickey's doing brisket? There goes the neigborhood...

    #1 LBGE December 2012 • #2 SBGE February  2013 • #3 Mini May 2013
    A happy BGE family in Houston, TX.
  • MickeyMickey Posts: 18,738
    edited November 2017
    caliking said:
    Mickey's doing brisket? There goes the neigborhood...
    You are soooo safe until i buy my first curry  
    Salado TX Egg Family: 3 Large and a very well used Mini, added a Mini Max (I'm good for now). 

  • YukonRonYukonRon Posts: 12,242
    That was funny
    "Knowledge is Good" - Emil Faber

    XL and MM
    Louisville, Kentucky
  • bluebird66bluebird66 Posts: 2,031
    Awesome cook!
    Large Egg with adjustable rig, Kick Ash Basket and various Weber's
    Floyd Va

  • pgprescottpgprescott Posts: 10,535
    Real nice cut there @Mickey. Nice and thick flat. Well done sir. 
  • JRWhiteeJRWhitee Posts: 4,496
    Looks great Mickey. I thought you guys boiled your briskets.  =)
                                                                        
    _________________________________________________

    Large BGE 2006, Mini Max 2014, 36" Blackstone, Anova Sous Vide
    Green Man Group 
    Johns Creek, Georgia
  • Well you are 1 brisket cook ahead of me....  looks great
    Charlotte, NC - Large BGE 2014, Maverick ET 733, Thermopen, Nest, Platesetter, Woo2 and Extender w/Grid, Kick Ash Basket, Pizza Stone, SS Smokeware Cap, Blackstone 36"
  • MickeyMickey Posts: 18,738
    Well you are 1 brisket cook ahead of me....  looks great
    Do it! Turbo was good and easy (getting a Prime brisket was probably 90%). Will do more now and do them all Turbo

    Salado TX Egg Family: 3 Large and a very well used Mini, added a Mini Max (I'm good for now). 

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