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:

Facebook  |  Twitter  |  Instagram  |  Pinterest  |  Youtube  |  Vimeo
Share your photos by tagging us and using the hashtag #EGGhead4Life.

In Atlanta? Come visit Big Green Egg headquarters, including our retail showroom, the History of the EGG Museum and Culinary Center!  3786 DeKalb Technology Parkway, Atlanta, GA 30340.

Briskett ideas please

dfbdfb Posts: 1
edited 11:02AM in EggHead Forum
have been doing mostly pork butts the last couple of cooks - but want to try to expand a bit and try a beef briskett - anyone care to share a recipe or two - including should I inject(with what - I have heard beef broth works well to keep it moist) - any rubs? serving sauce? what dome temp, meat temp to shoot for?

You get the idea - I have no idea what to do with this cut of meat. Thanks for the help.


  • civil eggineercivil eggineer Posts: 1,547
    I recently did a 12 pound packer cut. Had to cut it in half to get it in my medium egg. Applied rub night before, cooked 15 hours indirect at 250 dome temp above drip pan. Pulled at 185 internal temp and placed in cooler for 1 hour rest. Very good and moist, so much so had to chill it so I could cut it without it falling apart.
  • thirdeyethirdeye Posts: 7,428
    Take a look at my brisket page.....It is found in the BEEF section of my site. It really doesn't answer a lot of questions but by looking at techniques I use (or discuss), it will give you enough information to sketch in a game plan you may want to try.

    If nothing else, it may spark some questions you had not thought of yet. The link is below my sig....
    Happy Trails

    Barbecue is not rocket surgery
  • gdenbygdenby Posts: 6,083
    Here's a trick that might help fit a bigger brisket into a medium. If you have a V-Rack, and invert it. Drape the meat over that. Alternatively (I believe madmax mentioned this) take a big empty can, like a pineapple juice can, cleaned of paper label, and drape the meat over that. As the meat cooks and shrinks, it can be taken off the rack or can, and laid flat.
  • Pork Butt MikePork Butt Mike Posts: 2,584
    Here is one that was awsome, great flavor and very moist.
    Good luck let us know how you make out.
  • BENTEBENTE Posts: 8,337
    i used thirdeye's sit for direction on my brisket's... here is a slaw recepie that is really good as a side to your beef...

    Slaw, Pineapple, BigMista's

    Smokey,Looks good, I've always liked salads with grapefruit or Mandarin orange slices.Here is a pineapple slaw that is tasty too. It's really good with Chinese stick ribs or barbecued pork.~thrideye~

    1 head cabbage, shredded
    1 can pineapple chunks (SAVE THE JUICE)
    1/2 cup apple cider vinegar
    1 Tbs blackpepper
    1 Tbs salt
    1 Tbs brown sugar

    Put the cabbage in a bowl. Add the pineapple (I like to give it a rough chop first). Mix the vinegar with 1/4 cup of the pineapple juice. Add the rest of the ingredients and mix well. Pour over the cabbage and pineapple. Toss. Eat.

    Recipe Type

    Recipe Source
    Source: BGE Forum, Thirdeye, 02/24/07

    when i make it i use some red bell peppers in it

    happy eggin


    Anderson S.C.

    "Life is too short to be diplomatic. A man's friends shouldn't mind what he does or says- and those who are not his friends, well, the hell with them. They don't count."

    Tyrus Raymond Cobb

  • Ike WittIke Witt Posts: 195
    Take a look at this website

    My egg dealer did a brisket last weekend using the
    Ancho and Chipotle Brisket Bath. Great flavor, I bought
    a bottle and have since tried it on flatirons and a tri tip with great results.

    I believe SmokeyD did a post on it a few days might do a search for that. He also posted a brine recipe.

    good luck

Sign In or Register to comment.
Click here for Forum Use Guidelines.