Welcome to the EGGhead Forum - a great place to visit and packed with tips and EGGspert advice! You can also join the conversation and get more information and amazing kamado recipes by following Big Green Egg to Experience our World of Flavor™ at:
Facebook  |  Twitter  |  Instagram  |  Pinterest  |  Youtube  |  Vimeo
Share your photos by tagging us and using the hashtag #BigGreenEgg.

Want to see how the EGG is made? Click to Watch

Need tips for 1st prime brisket

loco_engr
loco_engr Posts: 5,846
in EggHead Forum
plan on putting this bad boy on tomorrow morning

aka marysvilleksegghead
Lrg 2008
mini 2009

Henny Youngman:
I said to my wife, 'Where do you want to go for our anniversary?' She said, 'I want to go somewhere I've never been before.' I said, 'Try the kitchen.'
Bob Hope: When I wake up in the morning, I don’t feel anything until noon, and then it’s time for my nap
· Share on FacebookShare on Twitter

Comments

  • Ozzie_Isaac
    Ozzie_Isaac Posts: 22,125
    loco_engr said:
    plan on putting this bad boy on tomorrow morning

    When they say "trimmed" what do they mean?  It looks like they trimmed the point off and all the fat.  What does the underside look like?

    I would rather light a candle than curse your darkness.

    · Share on FacebookShare on Twitter
  • lousubcap
    lousubcap Posts: 37,853
    Looks like a flat right there.  You say "1st prime brisket", if you have done other briskets in the past, the process regardless of the cut is the same.  
    If this is your first brisket then give this link a look as it has gotten solid reviews:
    https://biggreenegg.com/recipes/brisket-flat/  FWIW-
    Louisville; Rolling smoke in the neighbourhood.  Life is too short for light/lite beer!  Seems I'm livin in a transitional period. CHEETO (aka Agent Orange) makes Nixon look like a saint.  
    · Share on FacebookShare on Twitter
  • WeberWho
    WeberWho Posts: 11,602
    It looks like they cut off all the fat. I wonder if injecting might help it from drying out since the fat was removed? It might get a little tricky if they removed all the fat. 

    It would would make a good mix for burgers. 
    "The pig is an amazing animal. You feed a pig an apple and it makes bacon. Let's see Michael Phelps do that" - Jim Gaffigan

    Minnesota
    · Share on FacebookShare on Twitter
  • hoosier_egger
    hoosier_egger Posts: 6,876
    WeberWho said:
    It looks like they cut off all the fat. I wonder if injecting might help it from drying out since the fat was removed? It might get a little tricky if they removed all the fat. 

    It would would make a good mix for burgers. 

    That was my initial thought. Grind it into burgers.
    ~ John - Formerly known as ColtsFan  - https://www.instagram.com/hoosier_egger
    XL BGE, LG BGE, Med BGE, BGE Chiminea, Ardore Pizza Oven
    Bloomington, IN - Hoo Hoo Hoo Hoosiers!

    · Share on FacebookShare on Twitter
  • DainW
    DainW Posts: 159
    edited March 2021
    I’ve never cooked just a flat before, but if I was going to cook just the flat, I would definitely inject and probably wrap in foil rather than butcher paper, with a little of the leftover injection thrown in the wrap for good measure. Pretty easy to dry out a flat, even when cooking a whole packer so anything you can do to preserve moisture is going to be critical. 
    · Share on FacebookShare on Twitter
  • loco_engr
    loco_engr Posts: 5,846
    Ozzie_Isaac said:
    loco_engr said:
    plan on putting this bad boy on tomorrow morning

    When they say "trimmed" what do they mean?  It looks like they trimmed the point off and all the fat.  What does the underside look like?
    The underside 
    aka marysvilleksegghead
    Lrg 2008
    mini 2009

    Henny Youngman:
    I said to my wife, 'Where do you want to go for our anniversary?' She said, 'I want to go somewhere I've never been before.' I said, 'Try the kitchen.'
    Bob Hope: When I wake up in the morning, I don’t feel anything until noon, and then it’s time for my nap
    · Share on FacebookShare on Twitter
  • WeberWho
    WeberWho Posts: 11,602
    edited March 2021
    loco_engr said:
    Ozzie_Isaac said:
    loco_engr said:
    plan on putting this bad boy on tomorrow morning

    When they say "trimmed" what do they mean?  It looks like they trimmed the point off and all the fat.  What does the underside look like?
    The underside 
    That's super slick if that's how it comes. What's the thickness of the fat? 
    "The pig is an amazing animal. You feed a pig an apple and it makes bacon. Let's see Michael Phelps do that" - Jim Gaffigan

    Minnesota
    · Share on FacebookShare on Twitter
  • SmokeyPitt
    SmokeyPitt Posts: 10,490
    Whatever it is the marbeling is pretty impressive. That might be more forgiving than your average flat. 

    My brisket anatomy isn't that strong so I am still not sure what we are looking at. It looks like they took a whole brisket and trimmed away much of the fat and remove most (if not all) of the point.

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

    · Share on FacebookShare on Twitter
  • loco_engr
    loco_engr Posts: 5,846
    WeberWho said:
    loco_engr said:
    Ozzie_Isaac said:
    loco_engr said:
    plan on putting this bad boy on tomorrow morning

    When they say "trimmed" what do they mean?  It looks like they trimmed the point off and all the fat.  What does the underside look like?
    The underside 
    That's super slick if that's how it comes. What's the thickness of the fat? 
    too late for me to answer that, already smoked but if I guessed I'd say 1/4"
    aka marysvilleksegghead
    Lrg 2008
    mini 2009

    Henny Youngman:
    I said to my wife, 'Where do you want to go for our anniversary?' She said, 'I want to go somewhere I've never been before.' I said, 'Try the kitchen.'
    Bob Hope: When I wake up in the morning, I don’t feel anything until noon, and then it’s time for my nap
    · Share on FacebookShare on Twitter
  • loco_engr
    loco_engr Posts: 5,846
    SmokeyPitt said:
    Whatever it is the marbeling is pretty impressive. That might be more forgiving than your average flat. 

    My brisket anatomy isn't that strong so I am still not sure what we are looking at. It looks like they took a whole brisket and trimmed away much of the fat and remove most (if not all) of the point.
    Yep, I have to agree . . . I was so excited to finally have the opportunity to go to a Costco since I moved close to KC KS, that I overlooked the lack of the point.
    aka marysvilleksegghead
    Lrg 2008
    mini 2009

    Henny Youngman:
    I said to my wife, 'Where do you want to go for our anniversary?' She said, 'I want to go somewhere I've never been before.' I said, 'Try the kitchen.'
    Bob Hope: When I wake up in the morning, I don’t feel anything until noon, and then it’s time for my nap
    · Share on FacebookShare on Twitter
  • loco_engr
    loco_engr Posts: 5,846
    finished flat
    rubbed w/gunpowder rub & DP cowlick . . . great flavor IMHO
    PDGFWIWF

    aka marysvilleksegghead
    Lrg 2008
    mini 2009

    Henny Youngman:
    I said to my wife, 'Where do you want to go for our anniversary?' She said, 'I want to go somewhere I've never been before.' I said, 'Try the kitchen.'
    Bob Hope: When I wake up in the morning, I don’t feel anything until noon, and then it’s time for my nap
    · Share on FacebookShare on Twitter

Categories