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My little brisket

mEGG_My_DaymEGG_My_Day Posts: 1,270
edited January 12 in EggHead Forum
Y’all ever been to Trader Joe’s??.  I went to one today for the first time (and if y’all know anything about Memphis, going from my home in midtown to Germantown is a nightmare) .   So I’m looking around and find these packaged ‘briskets’.  No grading, no distinguishing point verse flat - nothing.  It looks like the the briskets have been arbitrarily cut and packaged, I find one that giggles pretty good and looks like a point so I buy it.  When I opened it up it looks like I got a bit of both.  I have no idea the quality. 



Ill post results tomorrow, good or bad 
Memphis, TN 

LBGE, SBGE, Hasty-Bake Gourmet, (Akron was gifted to a friend)

Comments

  • mEGG_My_DaymEGG_My_Day Posts: 1,270
    For the record. I’m guessing this becomes chilli
    Memphis, TN 

    LBGE, SBGE, Hasty-Bake Gourmet, (Akron was gifted to a friend)
  • I think I would have passed as I have better options locally but let us know how it turns out. You may have stumbled onto a gem. I'll take a look next time I'm in Trader Joes which is about once a week.
    Marshall in Beautiful Fruit Cove, FL.
    MiniMax 04/17
    Unofficial BGE MiniMax Evangelist
    Facebook Big Green Egg MiniMax Owners Group


  • LegumeLegume Posts: 9,722
    I think I would have passed as I have better options locally but let us know how it turns out. You may have stumbled onto a gem. I'll take a look next time I'm in Trader Joes which is about once a week.
    But it’s precut into smaller brisket bits for you already ?
    Austin, TX
  • Legume said:
    I think I would have passed as I have better options locally but let us know how it turns out. You may have stumbled onto a gem. I'll take a look next time I'm in Trader Joes which is about once a week.
    But it’s precut into smaller brisket bits for you already ?
    That may save my thumb.  =) I sliced it through the side all the way to the thumbnail and that sucker still hurts
    Marshall in Beautiful Fruit Cove, FL.
    MiniMax 04/17
    Unofficial BGE MiniMax Evangelist
    Facebook Big Green Egg MiniMax Owners Group


  • mEGG_My_DaymEGG_My_Day Posts: 1,270
    I put a light coating of Dizzy Pig Red Eye on it and off we go . .. we shall see 
    Memphis, TN 

    LBGE, SBGE, Hasty-Bake Gourmet, (Akron was gifted to a friend)
  • LegumeLegume Posts: 9,722
    I like the red eye - haven’t bought that in a while but one of my DP faves.
    Austin, TX
  • lousubcaplousubcap Posts: 19,436
    What's the worst that can happen-you have a protracted cook and then are eating brisket...sounds like a winner to me.  If the cow follows his pork cousin then expect this cook to take well longer than you have experienced in the cook temp hrs/lb you have seen with the packers.  The prior is just a guess but I find it holds for smaller pork butts. 
    Regardless, enjoy the adventure and follow-on eats. 
    Louisville;  L & S BGEs, PBC, Lang 36; Burnin' wood in the neighbourhood. # 38 for the win.  Life is too short for light/lite beer.  
  • mEGG_My_DaymEGG_My_Day Posts: 1,270
    lousubcap said:
    What's the worst that can happen-you have a protracted cook and then are eating brisket...sounds like a winner to me.  If the cow follows his pork cousin then expect this cook to take well longer than you have experienced in the cook temp hrs/lb you have seen with the packers.  The prior is just a guess but I find it holds for smaller pork butts. 
    Regardless, enjoy the adventure and follow-on eats. 
    I think you’re onto something @lousubcap.  Been on for about 1.5 hours per pound and sitting at IT of 171.  Started egg at 250, but bumped up to 275 an hour ago.  Also, I had some leftover alder mixed in the lump from a salmon cook, and I was too lazy to clean it out.  So we have an alder and pecan smoked part of a brisket.  I’ll report back with the results.
    Memphis, TN 

    LBGE, SBGE, Hasty-Bake Gourmet, (Akron was gifted to a friend)
  • mEGG_My_DaymEGG_My_Day Posts: 1,270
    IT at 196 - looking good, but not probing tender yet .. 


    Memphis, TN 

    LBGE, SBGE, Hasty-Bake Gourmet, (Akron was gifted to a friend)
  • SmokeyPittSmokeyPitt Posts: 10,197
    Interesting that it shows it was USDA inspected but no grade...not sure if that means below Select grade. Not a bad looking hunk of cow though. 


    Which came first the chicken or the egg?  I egged the chicken and then I ate his leg. 

  • pgprescottpgprescott Posts: 11,981
    According to the instructions you have overshot that ideal IT of 170-195. LOL 170! 😂
  • WoodchunkWoodchunk Posts: 911
    Interesting that it shows it was USDA inspected but no grade...not sure if that means below Select grade. Not a bad looking hunk of cow though. 
    It means that the producer did not pay extra to have it graded after the mandatory usda inspection
  • mEGG_My_DaymEGG_My_Day Posts: 1,270
    Here is the verdict.  This ended kinda weird.  I had to be somewhere and it was at 202, but still not probing tender everywhere.  But I had to pull it, so I did.  Foiled it and into a cooler.  I was hoping the carryover would get it there.  I came home three hours later.  There looked like no reasonable way to slice it whole, so I separated the flat and point pieces.  This is where it gets strange.  The flat was great - moist and tender.  The point however, wasn’t very good. Not tender and still a bunch of that chewy fat, not the good melt in your mouth fat.  We ate most of the flat.  I guess I’ll braise that point and see if I can get it to an acceptable ingredient for Chili. 
    Memphis, TN 

    LBGE, SBGE, Hasty-Bake Gourmet, (Akron was gifted to a friend)
  • lousubcaplousubcap Posts: 19,436
    @mEGG_My_Day Way to give it a go.  That flat looks great, nice ring as well. Since it ate well it was a success.  I am a bit surprised about the point but you know the saying...
    BTW-about how long did it take? 
    Louisville;  L & S BGEs, PBC, Lang 36; Burnin' wood in the neighbourhood. # 38 for the win.  Life is too short for light/lite beer.  
  • mEGG_My_DaymEGG_My_Day Posts: 1,270
    @lousubcap - thanks - it took about 7 hours. I’m surprised about the point as well.  But this was such a strange butchering job, I may have the point and flat mixed up. Oh well - the edible parts were tasty. 
    Memphis, TN 

    LBGE, SBGE, Hasty-Bake Gourmet, (Akron was gifted to a friend)
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