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

First Green Egg Brisket blog

boatbum
boatbum Posts: 1,273
edited January 2012 in EggHead Forum

Have been soliciting input - lots of great advice.    Starting on this great adventure - thought I would post my experience as I go - for any who are interested.   Feel free to offer any advice...    will either use it or not - but will value your input in all cases.

Just got home with the brisket.

 

 

 Got it unwrapped,

 

 

 

 rub on and in the fridge.

 

 

 

 

 

imageimageimage
Cookin in Texas
· Share on FacebookShare on Twitter
«1

Comments

  • boatbum
    boatbum Posts: 1,273

    Plans are to clean out and load up the egg with lump while I am burning some steaks for dinner on the gasser.  Will stabilize the egg for an hour or two - then put the brisket on around 9 or so tonight.

    (taking photo's with my iphone, thinking I might need to resize the photos a bit ???)

    Plan on posting progress through the evening - long as the tanquery holds out - if anyone is interested.

     

    Cookin in Texas
    · Share on FacebookShare on Twitter
  • stevesails
    stevesails Posts: 990

    Why not cook the steaks on the Egg? add more lump and shut the vents to your 250 setting.  in two hours it shold be fine.

     

    XL   Walled Lake, MI

    · Share on FacebookShare on Twitter
  • butwhymalemodels
    butwhymalemodels Posts: 267
    edited January 2012

    Looks good so far. I'll be reading. Go Frogs!

    Oh, and in my opinion...I like to take the meat out of the fridge at least an hour before throwing it on to cook. Might be foolish, but I like to think it helps with an even cook.

    A muslim, a socialist and an illegal immigrant walk into a bar 

    Blogging: Never before have so many with so little to say said so much to so few.

    · Share on FacebookShare on Twitter
  • boatbum
    boatbum Posts: 1,273
    I like steaks on the egg better. However timing wise probably going to gas them.

    Good idea, will have the brisket out for a while.
    Cookin in Texas
    · Share on FacebookShare on Twitter
  • stike
    stike Posts: 15,597
    edited January 2012
    @butwhymalemodels

    taking it out in advance works for steaks and roasts (you might want to give it a couple hours though, because they stay cold internally for a long time).

    it's done as you say to even out the cross section of the meat.
    but with a brisket, somethng that's going to be cooked slowly, and to 195-200 internal, it won't improve things, because you are pretty much blowing right by 'medium-rare' (or whatever done-ness you are looking for).  another thing that happens with leaving out brisket beforhand (or PP, or ribs, etc.) is that it virtually eliminates (minimizes, anyway) the smoke ring.  i know a smoke ring is flavorless, but i like seeing it there myself. 
    ed egli avea del cul fatto trombetta -Dante
    · Share on FacebookShare on Twitter
  • gtk10583
    gtk10583 Posts: 77
    Save the tanquery for the steaks. Drink beer during the brisket smoke :)
    · Share on FacebookShare on Twitter
  • IrishDevl
    IrishDevl Posts: 1,390
    Steaks on the gasser, oh the horror...
    · Share on FacebookShare on Twitter
  • boatbum
    boatbum Posts: 1,273
    Steaks done, dinner finished. Didn't do steaks on the egg cause of timings. Cleaned it out, it's loaded. Doing sausage and chicken tomorrow after the brisket comes off.

    Fresh cocktail and out to light - start burning the voc's... 7 in Texas, probably get the meat on by 8 or 8:30.
    Cookin in Texas
    · Share on FacebookShare on Twitter
  • boatbum
    boatbum Posts: 1,273
    Houston we have ignition!
    Game time change - Brisket stayin in fridge till time to go on...
    Cookin in Texas
    · Share on FacebookShare on Twitter
  • boatbum
    boatbum Posts: 1,273
    9pm. Brisket on. Watching downtown abbey rerun with mrs boat bum.

    Settling in for the cook. -- maverick hooked up.reading 237 at the grill, 42 on the meat probe.
    Cookin in Texas
    · Share on FacebookShare on Twitter
  • MaskedMarvel
    MaskedMarvel Posts: 3,512
    edited January 2012
    Boatbum looks great so far. Trust the egg lol.

    I want to know the weight of the brisket. Packer trimmed? Just the flat? Where the hell did you get prime brisket for ten bucks? What wood are you using? I might have missed some of this.

    Looking forward to some more pics and updates!

    8-Damien

    Large BGE and Medium BGE
    36" Blackstone - Greensboro!


    · Share on FacebookShare on Twitter
  • boatbum
    boatbum Posts: 1,273
    The number you saw was weight. 5.99 a pound. Local meat market in Plano Texas. They have crazy good sausage also.

    I have a couple of hickory sticks and a couple of apple chunks. Haven't quite got the temp level as stable as I want. The wind is building, I think it's hitting the bottom vent. Sitting over watching tv, monitoring the maverick so not too bad.
    Cookin in Texas
    · Share on FacebookShare on Twitter
  • boatbum
    boatbum Posts: 1,273
    So, did something different for me tonight. Setup a drip pan, but no liquid in it. Different profile between dome and grill temp - much closer together. Also, seems like temp swings faster. In other words, seems like the steaming pan kinda slows down rapid change. Not knowledgeable enough to know which is better -- just an observation.
    Cookin in Texas
    · Share on FacebookShare on Twitter
  • butwhymalemodels
    butwhymalemodels Posts: 267
    Good luck, dude. I'm doing my first long burn on Sunday, so I'm getting a kick out of your thread.

    A muslim, a socialist and an illegal immigrant walk into a bar 

    Blogging: Never before have so many with so little to say said so much to so few.

    · Share on FacebookShare on Twitter
  • boatbum
    boatbum Posts: 1,273
    It's all fun. Kinda getting the temp starting to stabilize. I think one more cocktail and a cigar, the egg might make it through the night without me.
    Cookin in Texas
    · Share on FacebookShare on Twitter
  • boatbum
    boatbum Posts: 1,273

    Stayed up till about 1, then went to bed.   Woke up at 5, grill temp had fallen to 180.   Either the alarm on the Maverick didnt work or I didnt have it set correctly.  Went out adjusted the bottom vent a bit to give it a little more air.   Got up to 230 on the grill pretty quick and leveled off.   Dont think it hurt anything, meat temp didnt get below 150.

    9:18AM currently.   Been on just over 12 hours.  Grill temp 235, meat 163. 

    Burned up most of my firewood last night, going to bring a load home.

    This picture is when the Brisket went on at 9 last night, right before I closed the lid.   Have not opened the lid since the brisket went on.  (sorry for the quality, flash caused a problem I guess ).

     

    image
    Cookin in Texas
    · Share on FacebookShare on Twitter
  • butwhymalemodels
    butwhymalemodels Posts: 267
    When do we eat?

    A muslim, a socialist and an illegal immigrant walk into a bar 

    Blogging: Never before have so many with so little to say said so much to so few.

    · Share on FacebookShare on Twitter
  • boatbum
    boatbum Posts: 1,273
    11:40. Been on almost 15 hours

    Grill 210. Meat 171.

    Going out for lunch, then will bring the heat up. No idea how it looks, haven't raised the lid.
    Cookin in Texas
    · Share on FacebookShare on Twitter
  • stike
    stike Posts: 15,597
    bump that to 250 or more if you want.  or youl'l be waiting on that thing  all day
    ed egli avea del cul fatto trombetta -Dante
    · Share on FacebookShare on Twitter
  • boatbum
    boatbum Posts: 1,273
    I think I will. Just tapped the bottom vent a bit. When your saying 250, do you mean at the grill?
    Thanks
    Cookin in Texas
    · Share on FacebookShare on Twitter
  • IrishDevl
    IrishDevl Posts: 1,390
    yes, grill.  Food would be a meteorite at 250
    · Share on FacebookShare on Twitter
  • Mike8it
    Mike8it Posts: 468
    Sounds like you are having some serious fun. Keep us updated. Can't wait to see the final results!!!
    · Share on FacebookShare on Twitter
  • boatbum
    boatbum Posts: 1,273
    Meat at 178 - I think it's out of the stall. When this comes off, doing some sausage the wrapping the day up with a chicken. Friend is on his way over to "help" smoke this afternoon.
    Cookin in Texas
    · Share on FacebookShare on Twitter
  • boatbum
    boatbum Posts: 1,273
    Brisket in the ice chest. Came off at 3:20. Pics to follow shortly. Little over 18 hours.
    First time I raised the lid was at 195 internal temp. Probed a bit, left on till internal went over 205. Was amazing the difference that made in sliding the probe in.

    Sausage is currently on, chicken if prepped to go on when sausage comes off.

    I think I am going to like the brisket, it tried to break in half when taking it off.
    Cookin in Texas
    · Share on FacebookShare on Twitter
  • IrishDevl
    IrishDevl Posts: 1,390
    I am sure your friend is exhausted from all the help he/she provided.  
    · Share on FacebookShare on Twitter
  • boatbum
    boatbum Posts: 1,273

    ok, time for pics.

    Brisket done - have finished up a batch of sausages.  Now have a chicken roasting.

     

    imageimageimageimageimage
    Cookin in Texas
    · Share on FacebookShare on Twitter
  • Bakeman
    Bakeman Posts: 113
    Looks good boatbum.hope it tastes as good as it looks
    · Share on FacebookShare on Twitter
  • butwhymalemodels
    butwhymalemodels Posts: 267
    Dang, that smells good!

    A muslim, a socialist and an illegal immigrant walk into a bar 

    Blogging: Never before have so many with so little to say said so much to so few.

    · Share on FacebookShare on Twitter
  • Mike8it
    Mike8it Posts: 468
    Nice job. Any pics of the sliced brisket? Just want to see if there is a smoke ring. I bet it is delicious
    · Share on FacebookShare on Twitter
  • IrishDevl
    IrishDevl Posts: 1,390
    I can almost taste it...
    · Share on FacebookShare on Twitter

Categories