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 to Experience our World of Flavor™ at:
Facebook  |  Twitter  |  Instagram  |  Pinterest  |  Youtube  |  Vimeo
Share your photos by tagging us and using the hashtag #BigGreenEgg.

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

Rookie brisket question

Texifornian
Texifornian Posts: 23
edited November -0001 in EggHead Forum
I did my first brisket on the Egg the other day. I was running a little short on lump so it was hard to maintain temp toward the end, but it ranged from 180 to 250. It turned out great and mega-juicy, but it was a little lacking in the smoke flavor. I threw about 3 handfuls of soaked hickory chips on the coals before I put the brisket on, and it was giving off a lot of smoke. I'm wondering if I would've been better off using wood chunks and if so, how much should I use for an average size brisket on an XL Egg? ... Thanks
· Share on FacebookShare on Twitter

Comments

  • 2Fategghead
    2Fategghead Posts: 9,624
    Texifornian, I don't do brisket cooks very often but, I do a lot of butt cooks. On a butt cook I fill my egg full of lump to the fire ring and have about 6 hickory chunks scattered in the lump. If I had any suggestions for you it would be for you to try some cherry chunks on your next brisket but not over do it. Then if you think you can stand more smoke flavor add even more on the next cook. Even if you egg is not smoking it can still be giving off smoke flavor you just can't see it. Good luck. :) Tim
    · Share on FacebookShare on Twitter
  • Smokin' Stogies
    Smokin' Stogies Posts: 177
    Tex,

    I have an xl and have found that three chunks placed at 2, 6 and 10 oclock work best, buried in the lump. No need to soak as they will smoke long. The chips burn up pretty quickly and you want a longers smoking cycle to get the beautiful ring to your brisket. I usually light in 3 spots as well, fairly close to the chunks so that I can maintain a burn, if you only light in one spot you may get a vertical burn and it may not reach the chunks. Also, I fill to the top of the fire ring. Stock up on lump. You will see many posts here about doing so and also about places starting to not carry lump through the winter. This way you will always have some on hand. I usually keep a few hundred lbs. some have pallets worth. Sounds like you got it pretty much right if it was juicy and tender. Let us know how it works out with chunks for you.

    Cheers,

    Smokin'Stogies

    Smokin'Stogies in Exton, Pa with my wife and our four dogs; Sully and Boo the Newfoundlands, Murphy the Irish Setter and Alli the Beagle/Lab mix. 

    Eggers Prayer-

    Our egg, which art in sizes, hallowed be thy smoke, thy will be grilled, at home as it is at eggfest. Give us this clay our daily brisket and forgive us our rubs, as we forgive those who gas grill against us, and lead us not to flashback but deliver us from overnighters. For thine is the grill, the smoke, the egg. Let's eat!

    · Share on FacebookShare on Twitter
  • Grandpas Grub
    Grandpas Grub Posts: 14,226
     
    Congratulations on your egg and welcome to the forum.

    I try to use chunks if at all possible. I have stopped soaking the chips or chunks.

    Here are a couple of links that should be of help for you.

    Smoking Woods

    and

    Tips & FAQ's

    GG
    · Share on FacebookShare on Twitter
  • tnels
    tnels Posts: 75
    I bury several chunks as I'm layering the charcoal Elder Ward-style. I light (dump from chimney starter) in the 12-4-8 positions and, after the fire is established, place a larg chunk directly next to one of the lit spots.
    · Share on FacebookShare on Twitter

Categories