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Major kudos to FlaPoolman for his brisket

EgginDawgEgginDawg Posts: 747
edited 4:57PM in EggHead Forum
recipe. I have cooked brisket 2 other times with very sorry results. After sampling Pat's in Ocala, I had the opportunity to make my 3rd stab at this yesterday. I am happy to report this was eggceptional!! :) :laugh:
Anyway, I trimmed the brisket and seasoned 1/2 with Cow Lick, the other with Dizzy Dust:
Here they after cooking direct for 3 hours:
Added the "cooking sauce" to each pan:
[img]Coming off the Egg after 4.5 hours:[/img]IMG_0061.jpg
First slices:
Added the warm Au Jus:
Finally, added Big Un's Carnivore to my sandwich: Fantastic! :laugh:


  • FlaPoolmanFlaPoolman Posts: 11,675
    Thanks and glad you liked it. Not conventional but the end result ain't half bad.
  • That does look good I may have to hit the Pool man up for his method. I have a brisket I have been trying to get the time to cook. I know that they are one of the harder cooks. Good job :)
  • "Sparky""Sparky" Posts: 6,024
    Looks great,I'll have to give Pat's recipe a try sometime :woohoo: I've also got plenty of Carnivore sauce :silly: :whistle:
  • MaineggMainegg Posts: 7,787
    It was delish! Neil is still raving over it!
  • BENTEBENTE Posts: 8,337
    wow ted that looks great i am going to do a couple of briskets this weekend.. picked them up today!!! ;)

    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

  • FlaPoolmanFlaPoolman Posts: 11,675
    So easy a poolman can do it :P
    Eddie this way is like cheating a little but foolproof. Perfect if you want to cook ahead and reheat. The one in Ocala was cooked sliced and frozen then reheated for the meat and greet. The recipe is on PBM's web site here.<center>Recipes<center>.php
  • Pat, What is your secret method with the Brisket?
  • FlaPoolmanFlaPoolman Posts: 11,675
    under your 1'st post
  • FlaPoolmanFlaPoolman Posts: 11,675
    I'll have to mail Neil some for that apple wood you sent. How long did that dry? It's better than what I was buying from chigger creek.
  • Big'unBig'un Posts: 5,909
    That looks beautiful Ted, but Cmon, we know Chris did all the cooking. :whistle: Great job Ted!
  • FlaPoolmanFlaPoolman Posts: 11,675
    Todd I think Chris and Rory need to create their own competition team
  • I guess I missed it. Thanks It is suppose to dry up a little this weekend. We have probably had a foot or more of rain in the past two weeks. The wheels on my Egg cart are all Pruny. :laugh: I have been cooking a lot ahead of time and freezing. It is convienent for when time is short or when the Weather is to bad to cook. Pulled pork and the Pork Loins seem to do well in the freezer also. Thanks Pat
  • Smokin' TSmokin' T Posts: 259
    How can one get the recipe including cooking times, rubs and spices for the brisket? Really looks good!!
  • AlwaysGolfAlwaysGolf Posts: 704
    Just like a gator to cheat. :laugh: and take short cuts!!! :laugh:

    Looks great may have to try that one this weekend for the neighborhood bbq this weekend.
  • Big'unBig'un Posts: 5,909
    You may be right! :laugh: :laugh: :evil:
  • Smokin' TSmokin' T Posts: 259
    Thank you Eddie I'll give it a try.
  • Rough crowd :laugh:
  • FlaPoolmanFlaPoolman Posts: 11,675
    Be nice buddy I still have this :ohmy: :laugh: :laugh: :laugh:

  • AlwaysGolfAlwaysGolf Posts: 704
    Hahahahahah :laugh: :laugh: :laugh:
  • Your brisket is looking good on my monitor. I have to agree with everyone on this one--Pat's brisket is some kind of good. I will be trying this one over the weekend. Rain here again tonight and tomorrow; it's starting to be a real drag.
    Aiken, SC. and
    Fancy Gap, Va.
  • We just sent a bunch more your way. Enjoy
  • I am liking the set up D B. I just did a remodel and have about 3K bricks left over for an outdoor fireplace. I was thinking of where the Hearth ends the O/D kitchen starts. Can I see a better pic of your set up?
  • Sure if I can get the picture thing to work right.


    And this is a picture from the other side.


    And the whole thing

    I hope this helps
    Aiken, SC. and
    Fancy Gap, Va.
  • No I got 20 Questions. :laugh: Is hollow or filled and are stones moartered in any way? Looks very nice
  • Eddit the base is filled and the vertical stacked stones are held in place with an adhesive. The counter area between the eggs is made from cap stones that are sitting on a moarter bed and have moarter 3/4" joints.

    Needless to say it has become a favorite spot to hang out. I have a new mini that will be sitting between the large and small just waiting for the weather to break a little.
    Aiken, SC. and
    Fancy Gap, Va.
  • EgginDawgEgginDawg Posts: 747
    Todd, I cooked this while working at home on Wednesday. This is one that anyone can do- foolproof! The carnivore was the perfect finish to the most tender brisket I've cooked.
  • reelgemreelgem Posts: 4,256
    Pat, I just LOVE your brisket. It was one of my favorite things in Ocala. It's so tender and moist and the flavor is's just perfect!! What makes it even better is it's so quick and easy.
    Thanks for the link to the recipe on Pork Butt Mike's website.
  • reelgemreelgem Posts: 4,256
    Teddy, great job on the brisket. That really looks good. I agree with you that Pat's brisket is the BEST!! I had a great time in Ocala with you and Chris. He is a great kid, he's so polite and an amazing chef. Compliments to you on raising him.
    BTW- He's pretty good with the weedburner. :) I still laugh when I think about him trying to light the XL.
  • EgginDawgEgginDawg Posts: 747
    Thanks Anne. I appreciate your kind words about Chris. Needless to say I was a little concerned when he tried to light the weedburner. That toy will not be used at my house.
    Great meeting you and Del and absolutely love the Pineapple Head. I went to the mothership yesterday and bragged to Bobby and the troops about having some. They said they were waiting for theirs. I believe Chris added it to the site Wednesday night. Hope to see you guys in ATL in October.
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