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Today was a brisket day and a tale of temperature

StormbringerStormbringer Posts: 1,675
edited April 2 in EggHead Forum
I arose at 06:00 to get the Large fired up for our brisket. I placed a couple of alder chunks into the lump and fired it up, then went inside and examined the brisket. It was ... big. I followed @lousubcap advice and used bricks to use the space but even then I was a tight fit. 

The dome temp gauge read 225F when I layered the brisket in. The FB read ... oh, something else that was higher. But the dome temp gauge it always right. 

After about 4 hours the meat hit 150F so I prepared for the stall. Also the meat had shrunk so I removed the bricks. 

The stall was all of an hour then it started to rise again. I wrapped it in butchers paper and the internal temperature kept on rising by 7 hours it had hit 195F. Didn’t sound right. The FB temp was up to 285F but the dome temp read 225F. Something was amiss. It shouldn’t be this quick.

I took the dome temp gauge from the MMX and plugged it into the large. Lo and behold that gauge rocketed to 275F. Damn. I looked closely at the large’s temp gauge. 

It was bent. Damn again. I unwrapped the brisket the IT went back down to 185. I added some cold fire bricks into the large to absorb the heat to get the temp down. It worked. Another two hours to hit 195F again then wrapped for 1.5 hours.

The result:



Pretty happy. The brisket had too much fat trimmed off by the butcher next time I’ll ask to leave the fat on so I can get some insulation on it.

Thanks for the advice Loufrank. 😂
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.co.uk
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Comments

  • JohnInCarolinaJohnInCarolina Posts: 19,793
    I’d hit it.
    "A generation of the unteachable is hanging upon us like a necklace of corpses." - George Orwell 

    "I've made a note never to piss you two off." - Stike

    The other ahole

    Living large in the 919
  • lousubcaplousubcap Posts: 23,375
    Great result right there.  And way to adapt to quite the audible with the temperature.  Great call with the cold bricks.  I would crush that and you nailed the ring as well.
    Related, I don't have the clip on the inside of the thermo.  I space it using a wine cork (no worries finding those for you...) on the outside primarily so I don't impale it on any protein.  If concerned with spacing I will give it the eyeball thru the dome to make sure it is clear.
    Louisville; "indeterminate Jim" here.  Rolling smoke in the neighbourhood. # 38 for the win.  Life is too short for light/lite beer!
  • dbCooperdbCooper Posts: 782
    Looks to be a great result, more impressive given the obstacles you had to overcome.  Nice.
    LBGE, LBGE-PTR, 22" Weber, Coleman 413G
    Great Plains, USA
  • loco_engrloco_engr Posts: 4,591
    yummy looking brisky
    way to adlib with the bricks
    aka marysvilleksegghead, moved to Basehor,KS 2/26/2021
    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

  • nolaeggheadnolaegghead Posts: 36,250
    Looks good.  Ask the butcher to leave at least a quarter inch of fat over the muscle (6-7mm) or better yet, trim it yourself where you can get it exactly where you like it. 

    I'm not sure I fully understand why you wanted to drop the temp so fast (with the bricks).  Under 300F isn't an outlier temp to cook a brisket and that seems like a lot of work.

    You could just let it ride (me) or pull the meat out for a spell before putting back in a cooler egg.
    ______________________________________________
    Large and Medium BGE, Kamado Joe Jr, Akorn Jr, big effin' pellet smoker, gas grill, fire pit, FireDisk, pack of angry cats, two turntables and a microphone, my friend.  Registered republican.
    New Orleans, LA - we know how to eat 
    Stike's troll account



  • StormbringerStormbringer Posts: 1,675
    Looks good.  Ask the butcher to leave at least a quarter inch of fat over the muscle (6-7mm) or better yet, trim it yourself where you can get it exactly where you like it. 

    I'm not sure I fully understand why you wanted to drop the temp so fast (with the bricks).  Under 300F isn't an outlier temp to cook a brisket and that seems like a lot of work.

    You could just let it ride (me) or pull the meat out for a spell before putting back in a cooler egg.
    I was trying to do it by the book, only the second time I've cooked a brisket. Good to know that I've got more scope on the temp. 
    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.
    --------------------------------------------------------------
    | My food blog ... BGE and other stuff http://www.thecooksdigest.co.uk
    --------------------------------------------------------------


  • StormbringerStormbringer Posts: 1,675
    lousubcap said:
    Great result right there.  And way to adapt to quite the audible with the temperature.  Great call with the cold bricks.  I would crush that and you nailed the ring as well.
    Related, I don't have the clip on the inside of the thermo.  I space it using a wine cork (no worries finding those for you...) on the outside primarily so I don't impale it on any protein.  If concerned with spacing I will give it the eyeball thru the dome to make sure it is clear.
    I do this with the temp gauge in the MMX for the exact reason that you stated. When I get a new gauge for the large, I'll do the same.

    Footnote: SMWBO (aka Mrs Stormbringer) pointed out that we do have the space for an XL :D. Now considering trading in the large for an XL. The MMX is our powerhouse for the two of us, the only time I use the large now is to cook really big things. So ... might as well go XL. 
    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.
    --------------------------------------------------------------
    | My food blog ... BGE and other stuff http://www.thecooksdigest.co.uk
    --------------------------------------------------------------


  • lousubcaplousubcap Posts: 23,375
    @Stormbringer - in every cloud there is a silver lining.  Strike while the iron is hot.  
    Louisville; "indeterminate Jim" here.  Rolling smoke in the neighbourhood. # 38 for the win.  Life is too short for light/lite beer!
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