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another Brisket attempt . .

NDGNDG Posts: 2,170
edited April 19 in Beef
First, thanks to @lousubcap for sending me a DM a few yrs ago with tips for brikset cook.  I reference it every cook, but never really said thanks . . I am still such a rookie when it comes to brisket, but getting better every cook !!

prime packer from costco, trimmed up (took off 3+ lbs easy), BGE started by placed 5 chunks of post oak with some lump at bottom of firebox, then dropped full raging hot coal chimneys on rockwood lump on top (thought is this creates "cleaner smoke" as oak smoke has to pass through super hot coal before reaching food).  Kept brisket cold this time, season with S&P and little cow lick, on the fat cap down with point in back.  Used thermoworks smoke to monitor, kept around 275F and started to spritz (1/4 ac vinegar, 3/4 h20) after flat started to get a little crispy (then wrapped that part in a little foil to protect even more but as you see from picture below, it was a little dry near eds). 

Not sure how long total cook was, but waited until flat probed "like butter" which was it of 200+ . . bummer was the cook lasted longer than I thought an had family over to eat . . so no FTC, just a 20 min rest in butcher paper . . sorry for long ramble post but it was really good and I always like to document brisket trials here . . thanks again @lousubcap for the tips and please let me know if you see/hear any 'red flags" or have ideas so I can improve next time.  Thanks!

Columbus, Ohio


  • dmchicagodmchicago Posts: 3,095
    That looks delicious!
    Philly - Kansas City - Houston - Cincinnati - Dallas - Houston - Memphis - Austin - Chicago - Austin

    Large BGE.

    "If I wanted my balls washed, I'd go to the golf course!"
    Dennis - Austin,TX
  • Mark_B_GoodMark_B_Good Posts: 812
    That looks amazing! Well done (as in excellent job, not the temperature of the cook, lol).
    Napoleon Prestige Pro 665, XL BGE, Lots of time for BBQ!
  • saluki2007saluki2007 Posts: 5,561
    Hard to find any fault in this. Looks great!
    Large and Small BGE
    Central, IL

  • bubbajackbubbajack Posts: 853
    I drink cheap beer so I can afford good bourbon.

    Salisbury, NC...... XL,L,Mx2,S, MM, Mini BGE, FireDisc x2

    I am locked in a place where now one goes - we have no quarter!
  • lousubcaplousubcap Posts: 24,219
    I would take that every time.  Appreciate the acknowledgment but you did the heavy lifting.  As you well know, every cook is different and presents its own audibles.  Great adaptation along the way.  Congrats.  Nailed the cook.  I am sure all enjoyed!
    Louisville; "indeterminate Jim" here.  Rolling smoke in the neighbourhood. # 38 for the win.  Life is too short for light/lite beer!
  • loco_engrloco_engr Posts: 4,922
    congrats on a great looking cook!
    aka marysvilleksegghead, moved to Basehor,KS 2/26/2021
    Lrg 2008
    mini 2009
    XL 2021
    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
  • dsmcdsmc Posts: 11
    FYI, Kroger has their Briskets for $1.99 this week in their new ad out this morning....I'll be picking up 3 or 4 for the freezer.
  • NDGNDG Posts: 2,170
    bubbajack said:
    Yes in some parts, lol 
    Columbus, Ohio
  • DainWDainW Posts: 159
    Great looking cook man. Making me hungry over here lol. My flats always get a little dry down near the ends as well. Not sure if it’s me leaving them to thin at the end or not enough fat cap or what. I’ve never injected one before but I’m gonna try on the next go around to see if that helps at all. 
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