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First brisket advice

Costco had a prime peeled and trimmed 4.5 lb brisket that I picked up and I am looking for advice on how to low and slow this bad boy. It is small but I have never cooked on on the BGE before, wife has always done the pioneer woman recipe in the oven. Please let me know rubs, temps, minutes per pound, etc.... Any and all advice would be greatly appreciated.

Myrtle Beach, SC

Large BGE, platesetter, cast iron grate, ivation meat thermometer

Comments

  • lousubcaplousubcap Posts: 17,947
    Search function for the win.
    Louisville;  L & S BGEs, PBC, Lang 36; Burnin' wood in the neighbourhood. # 38 for the win.  Life is too short for light/lite beer.  
  • northGAcocknorthGAcock Posts: 11,260
    lousubcap said:
    Search function for the win.
    Frank....he is a Clemmy fan. We will probably need to cook it for him. =)
    Columbia, South Carolina with a Medium, MiniMax & a 17" Blackstone

    “Constantly choosing the lesser of two evils is still choosing evil.”
  • SpaightlabsSpaightlabs Posts: 2,003
    edited May 15
    mmmmmmmm, boiled brisket soaked in liquid.  Go get 'em Ree!

    Rub is up to you - whatcha like?  Just salt and pepper (like a ton of it, not a sprinkle) comes out great or you can fancy it up.  Poke around for @Mickey
    coffee rub - it's a winner.

    Temp is up to you too.  Pick a temp you are confident that you can hold for a long time.  You may have a temp that your egg seems to settle in at nicely.  You are going to be shooting for between 195 and 205 IT most likely, but I will let @lousubcap add the gospel regarding what drives the cook - it is likely the most oft-quoted piece of brisket truth ever and applies to multiple questions.

    Minutes per pound.  Well, @lousubcap 's quote applies here too.  It'll be between 40 and 120, just about guarantee it.   =)

    Brisket is more art than science, but one thing is for sure - 60% of the time it works every time.

    Go get a second one, take the first one out for a test cook before you  whip your meat out on the kitchen table and expect wifey to be wowed.   B)
  • lousubcaplousubcap Posts: 17,947
    And the quote: "the friggin cow drives the cook"  and that is the foundational truth with any brisket cook.  Have fun.
    Louisville;  L & S BGEs, PBC, Lang 36; Burnin' wood in the neighbourhood. # 38 for the win.  Life is too short for light/lite beer.  
  • TEXASBGE2018TEXASBGE2018 Posts: 1,530
    lousubcap said:
    And the quote: "the friggin cow drives the cook"  and that is the foundational truth with any brisket cook.  Have fun.

    I can attest to this because this past weekend I had a 4pound Brisket Point take 10 hours to get to 205 Internal Temp.

    Rockwall, Tx    LBGE, 36" Stainless Blackstone Griddle, Contemplating which size Egg to get next. Cast Iron Hoarder.

    "You may all go to Hell and I will go to Texas"- Davy Crockett

  • westernbbqwesternbbq Posts: 2,309
    edited May 17
    1 .salt it and leave in fridge uncovered for 2 days
    2 grind whole peppercorns amd coat it with them
    3 smoke low and slow at 210F for 1.5 hrs per lb
    4 if it probes tight with appx 3 hr left and is stuck at 165, wrap it and crank heat to 275
    5 cook til its jiggly


    If it probes loose and IT is above 175, let er ride for remaining 3 hrs and cook to 195-205




  • wocotiger7wocotiger7 Posts: 23
    Thanks for some guidance and a ton of sarcasm. I rubbed the brisket with dizzy dust and vacuum sealed it and stuck her in the freezer for two weeks, pulled her out and threw her on at 225’. She took just under 10 hours for the 4.5 lbs and I feel like I did alright.

    Myrtle Beach, SC

    Large BGE, platesetter, cast iron grate, ivation meat thermometer

  • KGilma2018KGilma2018 Posts: 63
    Looks good.  I did my first brisket this weekend too.  I feel like I did alright too for a first try, but there is always room for improvement.  
    Franklin, TN
  • pasoeggpasoegg Posts: 420
    nice swing at it for your first try...of course I would expect nothing but a win from a Tiger...it's the coots you gotta watch....what king of blade do I see in the picture?

    "it is never too early to drink, but it may be too early to be seen drinking"

    Winston-Salem, NC

  • lousubcaplousubcap Posts: 17,947
    Way to take it on and bring it home.  Nailing a flat is a bit of a challenge and you excelled.  Congrats.
    Louisville;  L & S BGEs, PBC, Lang 36; Burnin' wood in the neighbourhood. # 38 for the win.  Life is too short for light/lite beer.  
  • logchieflogchief Posts: 1,351
    Good looking cook, nice job.  Tip for next time put in a disposable drip pan or make one out of H/D foil.  All that grease on the plate setter will eventually have to run off into the coals for a nasty grease fire that would ruin that great piece of cow.  Plus keep the plate setter clean.  I just use foil.
    LBGE - I like the hot stuff.  The big dry San Joaquin Valley, Clovis, CA 
  • wocotiger7wocotiger7 Posts: 23
    Thanks everyone! @pasoegg it’s a shun.

    Myrtle Beach, SC

    Large BGE, platesetter, cast iron grate, ivation meat thermometer

  • Looks good to me. My husband wants me to cook him one. You are giving me inspiration. 
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