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my first brisket
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![Rick's Tropical Delight](https://secure.gravatar.com/avatar/0d350c1246e4652300d359efa6c5687c/?default=https%3A%2F%2Fvanillicon.com%2F30b719bf72ab65ba15613440176e006d_200.png&rating=g&size=200)
Rick's Tropical Delight
Posts: 816
![firstbrisket2-011.jpg](http://i143.photobucket.com/albums/r151/RicksTropicalDelight/biggreenegg/brisket/firstbrisket2-011.jpg)
![firstbrisket-030.jpg](http://i143.photobucket.com/albums/r151/RicksTropicalDelight/biggreenegg/brisket/firstbrisket-030.jpg)
![firstbrisket-035.jpg](http://i143.photobucket.com/albums/r151/RicksTropicalDelight/biggreenegg/brisket/firstbrisket-035.jpg)
with a large egg and a stoker, how could i go wrong?[p]equal parts dizzy pig dizzy dust and turbinado sugar as the dp website instructs.
<img src=http://my.erinet.com/~pnsonr/aargh.gif>
Comments
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Rick's Tropical Delight,[p]I guess, why all the 'CSI' probes?
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Jeeves,
the first one didn't seem to be working right, so i stuck it with a few more.[p]and that was cow lick, not dust.
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Rick's Tropical Delight,[p]kewl, I have all sorty of DP spices that I haven't used yet. I have a brisket on right now that I'm waiting on.. and watching the Cowboys whip up on the Bear.... Time to go take some pics. I have the guru Competitor, but I am using it only to monitor Pit temp.[p]-Jeeber
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Rick's Tropical Delight,
Just kidding! I can't make a good brisket to save my life. -RP
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Rick's Tropical Delight,
Were you roasting some garlic? I've always wanted to do that....I've seen Emeril I think it was roast garlic and squeeze a clove onto a cracker. Looked good to me.
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AZRP,
Wondering why???? My first ones sucked but that could have been due to the fact that I had a little to much "V" and way over cooked them.[p]My best one I did had two butts over them on the extend grid. This one came out great.[p]I hope to do another one soon now that my local butcher can get packers for me.[p]Oh hell,
Give it another shot. Always nice to work with butts. (:~[p]Cheers,
Bordello
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AZRP,
My post below should have said at the end....[p]Oh hell,
Give it another shot. Always nice to work with butts over brisket, maybe give it a try. (:~[p]Sorry about that. Gee, no V tonight.[p]Cheers,
Bordello[p]
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Rick's Tropical Delight,[p]Sure looks nice...[p]Kent
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Rick's Tropical Delight,
SWEET!
Ross
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yes sir... elephant garlic and a shallot. i put them all on top of the brisket then foiled it and flipped it over so the fat cap was on top and the juices ran and puddled around the garlic and shallot. then a rest of about two hours in the cooler. looks like i need to practice the slicing part to get rid of the knife marks though..........[p]did you compete at sharonville?
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AZRP,
to tell you the truth... i'm not sure how they are supposed to be since this was my first.[p]all i know is i've never tasted anything like this and the neighbors said "very good" so i reckon i done good. *grin*[p]heck... the egg and the stoker did it all, who am i kidding!
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Rick's Tropical Delight,
Looks great. I'm not a brisket fan but enjoy the challange of making a difficult chunk-o-meat into something good to eat. I'm sure yours was as good as it gets.
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Rick's Tropical Delight,[p]Beautiful picture, Rick. Well composed, perfect lighting. To hell with the knife marks - I didn't even really notice them until you pointed them out.[p]TRex
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Nice - I don't think you need to change your cutting one bit.
Ya know, but first couple briskets were great. As I experiment more with different rubs, they are getting worse...
I guess that's part of noting which rubs work best.
Did you do fat up or down? How much fat was on before and after?
-Jeeves -
Nice - I don't think you need to change your cutting one bit.
Ya know, but first couple briskets were great. As I experiment more with different rubs, they are getting worse...
I guess that's part of noting which rubs work best.
Did you do fat up or down? How much fat was on before and after?
-Jeeves -
Rick's Tropical Delight,
Nice - I don't think you need to change your cutting one bit.[p]Ya know, but first couple briskets were great. As I experiment more with different rubs, they are getting worse...[p]I guess that's part of noting which rubs work best.[p]Did you do fat up or down? How much fat was on before and after?[p]-Jeeves
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Rick's Tropical Delight,[p]Great job Rick. That looks really nice![p]John
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Rick's Tropical Delight,
No, I don't think we will ever do that contest as the turn in day is Sunday.
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Rick's Tropical Delight,
Great looking brisket. AZ
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Jeeves,
fat down, indirect with plate setter. fat up in the foil in the cooler for the rest.[p]i'm not sure i get the next question... the same fat was there after except what melted.
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