Big Green Egg - EGGhead Forum - The Ultimate Cooking Experience...
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 at:

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

Facebook  |  Twitter  |  Instagram  |  Pinterest  |  Youtube  |  Vimeo
Share your photos by tagging us and using the hashtag #BigGreenEgg.

First time brisket coming up. Any help welcome!

leemschuleemschu Posts: 601
I’m going to try to make a brisket for Saturday. I’m planning on trimming excess fat off, lathering in mustard and rub the night before. Cook at 250, foil at like 160. Then FTC after 205. Any other suggestions?

also I know it depends on the size I end up with but how long should I expect for the typical packer?
Dyersburg, TN

Comments

  • lkapigianlkapigian Posts: 8,355
    @lousubcap

    My only advise, enjoy and dont overthink it....start earlier thank you think , they like rest


    Visalia, Ca

    LGBE- Pit's by Klose Trailer -Stumps XL Stretch - Custom Santa Maria-Modified HD Offset Smoker Reverse Flow- FatStack Smoker FS120 coming soon FatStack 500- Blackstone 36 Blackstone 22 - Custom Cold Smoke House and a lonely Brinkman Vertical Smoker
  • dmouratidmourati Posts: 1,097
    I'd skip the mustard, not needed in my experience.
    Mountain View, CA
  • nolaeggheadnolaegghead Posts: 38,558
    Use mustard, overthink it and procrastinate.  Much more fun and challenging.
    ______________________________________________
    No cooking devices other than an Easy-Bake oven with a 75 watt incandescent light bulb.
    Virus downloading.....(*beep...bleep...whirrr...whirrr*)
    Download Complete.



  • kl8tonkl8ton Posts: 3,720
    Large, Medium, MiniMax, & 22, and 36" Blackstone
    Grand Rapids MI
  • Looks like you have great plan ! I use mustard as well to bind the rub . I like to wrap with butcher paper myself at 170 but foil works ! Enjoy . I'm sure it will be amazing . Mine have usually been about 1 hr per pound at 250-275. What kind of wood do you plan to use for smoking ? 
  • lousubcaplousubcap Posts: 24,695
    @leemschu- PM sent with some brisket info that you may find useful for your cook.  
    Just post away with any questions during the cook as many will readily help.  
    Louisville; "indeterminate Jim" here.  Rolling smoke in the neighbourhood. # 38 for the win.  Life is too short for light/lite beer!
  • SmokeyLosAngelesSmokeyLosAngeles Posts: 65
    edited August 30
    Leave your self more time than you think you need.  Dont put the meat on to early let the black smoke burn off... If its done early the extra time you can leave it in the cooler for a lot longer than you think.

  • Mark_B_GoodMark_B_Good Posts: 882
    Know how to prepare your brisket, trim fat off the widest part ... and leave it on the thinnest part of the brisket (to offer protection from overcooking).  Cook fat side down.

    Cook at 225F. Foil when you see stall (temp not rising that fast ... sooner you recognize that, the better), which can happen at 140F to 160F.  

    Start probing with toothpick once at 195F ... when toothpick goes in with very little resistance (like probing hot fat) ... take it off.

    Wrap in LOTS of towels and in a cooler for at least 1h, then serve
    Napoleon Prestige Pro 665, XL BGE, Lots of time for BBQ!
  • leemschuleemschu Posts: 601
    Thanks guys I appreciate a little nervous but excited!
    Dyersburg, TN
Sign In or Register to comment.
Click here for Forum Use Guidelines.