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.

Ist Brisket

RogueIrishRogueIrish Posts: 2
edited May 2012 in EggHead Forum
Hi All.  New to the forum. I got my egg back in april and have had success with  Ribs, Chicken and steak. Decided to try a brisket yesterday. After reading many posts and how-tos, I felt good about the outcome.  I found a 6.75 flat with a good fat cap. base of mustard and then "Brisket of Love" rub. Wrapped and chilled overnight. Fired up around 8am with Mali's gourmet lump. Stableized around 240. Added soaked applewood chips. Brisket on. Used ad Maverick 732 during the smoke. Only had to adj dampers a few times. Stayed between 230 and 255 the hole time. Stalled at 160 for 2 hours. I took it off at 187 Internal. Insta read slid in easy at several points. Foil wrapped and placed in cooler for an hour. I just want to say thanks to all the eggheads for posting the tips and tricks. The brisket was tasty and super tender. Not much of a smoke ring but was delish. I think I am ready to try a packer next.


  • lousubcaplousubcap Posts: 16,760
    Sounds like you nailed it which is a bit of a challenge every brisket-especially flats.  Weclome and enjoy the journey!
    Louisville;  L & S BGEs, PBC, Lang 36; Burnin' wood in the neighbourhood. # 38 for the win.  Life is too short for light/lite beer.  
  • Great work. Don't worry about the smoke ring. That's all for show for weirdos like us. You nailed it and that is the important part.
    1- LGBE
    1- KBQ C-60 (The Dishwasher)
    I- Blackstone 36" Griddle
    1- Sweet-A$$ Roccbox Pizza Oven
    1-Very Understanding and Forgiving Wife
  • bariccardibariccardi Posts: 53
    Looks great, agree with others you nailed it
  • DuganboyDuganboy Posts: 1,118
    Sounds like you nailed it which is a bit of a challenge every brisket-especially flats.  Weclome and enjoy the journey!
    The challenge comment is so true.  I've done probably 20 briskets, one was awful and the rest were  somewhere between good and great.  I did all of them exactly the same way, but the results were very varied.
  • michigan_jasonmichigan_jason Posts: 1,346
    edited May 2012

    Sorry for the hijack:

    I am going to try a brisket next, what should I get? Packer or flat? What should I look for?

    "Entrepreneurs are simply those who understand that there is little difference between obstacle and opportunity, and are able to turn both to their advantage."

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