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New to the forum and a Brisket Cook
Greetings all,
Long time lurker first time poster. Have had the large egg for about 9 months now and it’s been great. I upgraded from a master built electric smoker. One of thing I couldn’t quite get down that I had dialed in on the electric smoker was a brisket. After about my 5th try on the egg I finally got one to turn out. 14 lb choice brisket from my local supermarket. Just got lucky picking one. Didn’t have to trim hardly and fat off of it with a pretty thick flat and good marbling in the point. Rubbed with salt and pepper and smoked over post oak at 250.
Long time lurker first time poster. Have had the large egg for about 9 months now and it’s been great. I upgraded from a master built electric smoker. One of thing I couldn’t quite get down that I had dialed in on the electric smoker was a brisket. After about my 5th try on the egg I finally got one to turn out. 14 lb choice brisket from my local supermarket. Just got lucky picking one. Didn’t have to trim hardly and fat off of it with a pretty thick flat and good marbling in the point. Rubbed with salt and pepper and smoked over post oak at 250.
Comments
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Looks tasty to me!
XL aka Senior, Mini Max aka Junior, Weber Q's, Blackstone 22, Lion built in, RecTec Mini 300, Lodge Hibachi, Uuni, wife says I have too many grills,,,,how many shoes do you have?
IG --> matt_86m -
Welcome to the madness. Brisket lookin good!
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Looks good!
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Welcome to the forum. Glad you joined. Nice looking meteorite you’ve got there.
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Great looking cook and nice bend to your brisket! Welcome! If you don’t mind me asking, what is your technique with using post oak? Do you bury it before lighting your lump? Drop in on top before you put the brisket on? How do you do it?
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it looks great!____________________Entrepreneurs are simply those who understand that there is little difference between obstacle and opportunity and are able to turn both to their advantage. •Niccolo Machiavelli
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Welcome. Great looking brisketXL & MM BGE, 36" Blackstone - Newport News, VA
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Thanks. For the post oak, I try to go do about a 1:3 ratio of wood to lump. Will start by laying some chunks down, then pour some lump on, then some more chunks, more lump etc. I try to get the wood evenly dispersed throughout the lump. Takes a bit longer for the acrid white smoke to dissipate with that much wood though.Jcl5150 said:Great looking cook and nice bend to your brisket! Welcome! If you don’t mind me asking, what is your technique with using post oak? Do you bury it before lighting your lump? Drop in on top before you put the brisket on? How do you do it? -
Welcome aboard and continue to enjoy the journey. That is coming out of the gate and nailing it. Great cook right there. Congrats.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.
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Welcome to the forum your brisket look perfect thanks for sharing.South of Columbus, Ohio.
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Great cook and welcome aboard.
XXL BGE, Karebecue, Klose BYC, Chargiller Akorn Kamado, Weber Smokey Mountain, Grand Turbo gasser, Weber Smoky Joe, and the wheelbarrow that my grandfather used to cook steaks from his cattle
San Antonio, TX
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Welcome aboard. Your off and running with a great looking cook.Go Gamecocks!!!
1 XL, 1 MM
Smoking in Aiken South Carolina -
Great bark! Nice work!!!3- BGE’s 2(Large) 1(Mini Max)
1- Santa Maria Outfitters Pit -
Welcome! Nice work! Check Costco for their prime briskets a great deal :-)“There are three rules that I live by: never get less than twelve hours sleep; never play cards with a guy who has the same first name as a city; and never get involved with a woman with a tattoo of a dagger on her body.”
Coach Finstock Teen Wolf -
Welcome! That brisket looks great!
Dive in here and post often. A few folks here really know what they are doing. Most (like me) just enjoy cooking and trying to figure it out. Don’t feed the trolls and have fun.Coleman, Texas
Large BGE & Mini Max for the wok. A few old camp Dutch ovens and a wood fired oven. LSG 24” cabinet offset smoker. There are a few paella pans and a Patagonia cross in the barn. A curing chamber for bacterial transformation of meats...
"Bourbon slushies. Sure you can cook on the BGE without them, but why would you?"
YukonRon -
Looks WONDERFUL!
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Coming out swinging, nice cook!
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Looks terrific thanks for sharing.
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