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.

Brisket Help

thewindwardeggthewindwardegg Posts: 15
edited 6:21PM in EggHead Forum
So I promised to bring smoked brisket to a holiday party that is tonight. Due to circumstances beyond my control I wasnt able to get it on the Egg until 8:30 this morning. Its a 9.6 lb whole brisket.

I have the Egg at about 300 now trying to speed it up. Do I dare go higher? Any thoughts, tips on bringing this speed brisket in on time?

Comments

  • BigABigA Posts: 1,157
    what time is the party? 300 isnt to high, i know there are a lot of people that do high heat brisket. you can try this site out. http://playingwithfireayoundsmoke.blogspot.com/1996/03/brisket.html
  • The Party is at 7:00. Thanks for the link.
  • vidalia1vidalia1 Posts: 7,092
    Let the brisket get to an internal of 160...wrap it in Hvy Duty af...no broth or juice....put it back on at 300-325 until it sticks fork tender...probably about 2 hours after wrapping...save the juice and defat it...take leftover juice & brush on the sliced brisket for a great flavor & glazing effect....

    Will you have time to do burnt ends???
  • HatchHatch Posts: 149
    At 300 I would add water to the drip pan from time to time. I find it makes a big difference at that temp.

    Since steam carries a lot more energy than dry air at the same temp. it will also help speed the cook up.
  • bubba timbubba tim Posts: 3,216
    Sorry,no help here. I am old school. Low N Slow.
    Next time, try this http://bubbatim.com/Bubba_s_Brisket.php

    Good luck tonight..
    SEE YOU IN FLORIDA, March 14th and 15th 2014 http://www.sunshinestateeggfest.com You must master temp, smoke, and time to achive moisture, taste, and texture! Visit www.bubbatim.com for BRISKET HELP
Sign In or Register to comment.
Click here for Forum Use Guidelines.