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.

Lizzie's overnight brisket fun time



  • So here is mine, planning on eating it tomorrow as we had lots of left overs from the wings on friday night, pork shoulder last night.  4.5 lb brisket flat, 250 F, 9 hours indirect, seasoned with dizzy pig: cow lick.  I didn't do any trimming prior to putting it on the grill.  It's now wrapped in foil & towels sitting in a cooler.  I guess we'll see if it's really tender in 2 hours.  I was able to have a real steady temp today, only made some minor adjustments using the daisy wheel, and made one bottom sash adjustment after about 5-6 hours otherwise hovered right around 250-240 all day long.  This is my first brisket experience so I have no idea how it went.



    Nice job. Looks great
    1- LGBE
    1- KBQ C-60 (The Dishwasher)
    I- Blackstone 36" Griddle
    1- Sweet-A$$ Roccbox Pizza Oven
    1-Very Understanding and Forgiving Wife
  • I caved after only 1 hour in the foil/towels/cooler.  Needless to say, I don't think it hurt the final product.  Great crust & taste.  Cuts were juicy & tender, but not quite pull apart.  Although, considering it's just the flat, I'm not sure it gets to that point (if anybody has any suggestions on getting a flat to this point I would love to hear them!).  It's been great seeing everyones results today!



  • Dave in FloridaDave in Florida Posts: 1,147
    Should I chop it now, I already put in fridge but at least it is not been in there for a whole day.  Will it be easier to chop up now or later?
    not the end of the world either way. When you try some tomorrow, chop it up add a little sauce and warm slowly. eat on a sandwich and be happy
    I have had the same thing happen and Cen-Tex is dead on.  Chop it , add sauce and Slowly warm it, brisket can lose moistness quick.  Enjoy some of the best chopped brisket sandwiches you have eaten. 

    Welcome to the Swamp.....GO GATORS!!!!
  • michigan_jasonmichigan_jason Posts: 1,346
    edited July 2012

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

  • michigan_jasonmichigan_jason Posts: 1,346

    From the looks of it, your first brisket turned out similar to my first one. I know the feeling you had anticipating the slicing, then immediately after. I can tell you that my second one (a few days ago) was much better, and inspired me enough to want to try, try again. My first one as I said before, was humbling to say the least! Now after the second one, which was much better than the first, was still not even close to what I would like it to be. I feel that I know what I can do to improve, which was similar to you....

    "I overcooked it dumbass!" :D

    I was laughing my head off when I read that, because that is exactly what I said to myself last time lol. :D

    Then much like you, I FTC, me for 2 hrs though, and I know it didn't help my case. So next time, we both monitor more at the end, and try to time it better to be served soon after it comes off the egg. I bet we both make significant progress.

    As I said, it's humbling, and inspiring.

    Happy eggin'

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

  • bettysnephewbettysnephew Posts: 1,174
    edited July 2012
     Maybe next post I'll keep you folks updates on the Trekkie convention in Vegas. Lol
    My oldest daughter lives in Riverside, Iowa, the future birth place of Capt. James Tiberius Kirk.  It is about 25 miles from my home.  You should see some of the "people" that show up for their little celebration.  Most of the cast members from the various iterations of the series have attended at one time or another over the years.  I think it's a hoot, but about 1/2 of the locals want to end the celebrations.  Riverside has been basically a small town Iowa bedroom community for many years and a new casino was built a few years back.  I think maybe too much change too fast for a lot of the original towns people.  Well even if they put a damper on it, it can be revied at almost anytime as the series just keeps chugging along on reruns.  BTW, the towns motto is:  The TREK begins here.
    A poor widows son.
    See der Rabbits, Iowa
  • QDudeQDude Posts: 667
    ok our diner guests just left.  We had Baked bean w/ left over pulled port mixed in.  salt rox mushrooms and grilled mushrooms, also home grown purple tomatoes caprese salad, a macaroni salad, and baked potato salad.  

    We had a great time retelling the "Story of the Brisket"  

    So it came time to unwrap and cut.... The point separated effortlesslessly from the flat, hooray!  No one had seen a brisket so they were very impressed.  I tasted a bit of the point, OOOOO so good and moist.  

    The flat, was a dissapointment to me, it was not very juicy and seemed dry.  I sliced several slices off and then sliced up some of the point.  Everyone said they loved it and thanked me several times, but I myself feel like I overcooked it!  BUMMER!!

    So, I have well over 1/2 left of the flat and about 1/2 of the point.  I am hoping to salvage it with sauce, or beef gravy.  I really am deflated! Sob, Sob

    I guess when you grab the bull sometimes you get the horn.  RIGHT. I would not have it any other way! 

    I am still glad I did it!! Thanks to @cen-tex Smoker, @lousubcap, @hapster, @Rubmyrock, @ncbbq, for the encouragement and knowledge.  I will be trying it again, now it is my new goal, to get a nice and juicy result that looked like yours did!  

    After all, what good is life is you don't have a goal ahead of you!!!
    Pics are coming.

    My first brisket came out the same way when I cooked it on a WSM smoker.  I am going to try one on my new egg soon.  Let's keep trying till we nail it!

    A northern Colorado Egghead since 2012!

    XL and a Small BGE.

  • ncbbqncbbq Posts: 257
    Practice makes perfect. The three flats I have done got progressively better. I am going to step up to a whole packer soon and try to kick it up a notch.
  • alyndalynd Posts: 130
    how long do you cook the point after separating it from the flat to make burnt ends?
  • rustypottsrustypotts Posts: 265
    First let me say that have have really enjoyed following this thread.  I have been Egging about a month and have yet to try a brisket.  I can really empathize with you, LizzieSamps as i have had some failures too.  Saturday night I cooked a de-boned roast of lamb.  I got a really good cut.  I payed $30 for it.  I looked at many recipes and settled on one that sounded good.  I marinated the meat, rolled and tied it, and then put it on the egg at around 325.    The instructions I had were to thermapen it at around 75 minutes and then keep a close eye on it until it was done.  At 70 minutes i checked it and it was 139!  this was about 9 degrees past my pull point.  I pulled it and let it rest.  When i cut into it I was really disappointed at how dry it was.  My wife actually thought it was good but I was really disappointed.

    I put the rest in the fridge and forgot about it until today.  I sliced some to make a sandwich for lunch and it was excellent!  So I hope your brisket turns out the same way.  Thanks for keeping up in the hunt through your entire cook.   I think I learned a lot from all of this and I was thoroughly entertained.
  • RubmyrockRubmyrock Posts: 266
    Best sandwich I've ever had. Loved brisket. Next time I've got to get more moisture in the flat. Internal temp on at 9.5 pounder was 204 after just 12 hours at a 250 dome demp. I had anticipated a much longer cook or I would have pulled it at the right time.
  • LizzieSampsLizzieSamps Posts: 894
    Thanks everyone, as they say if you fall off the horse get right back on. So that is why I am doing. Smokin 2 pork butts tonight. This time aty friends who bought an egg after I did. So SHE and I will be drinking and Smokin meat till morn!! I love everyone for the positive feedback and encouragement!!
  • waeggerwaegger Posts: 83
    rubmyrock- with all the tubes and wires going into that thing you would think it was in intensive care.  :))
    marysville,wa. mini & large.
Sign In or Register to comment.
Click here for Forum Use Guidelines.