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First Brisket -- Here We Go

BryantDBryantD Posts: 16
edited September 2012 in Beef
So I've done a couple of pork butts and I'm getting good results there -- time to try a brisket. I got a 15 pounder from Smart & Final; if it comes out OK I'll get a higher quality one next time. Trimmed it down, much to the confusion of my cats -- "what the hell? He caught a REALLY big mouse? This is sort of intimidating, let's go meow at birds." Dizzy Red Eye Express and mustard for the rub. Currently sitting in the fridge while I clean out the Egg. I plan to put it on around 8 PM tonight, which gives me plenty of time to make sure the temperature's stable before setting alarms and going to sleep. I have a Maverick which was great for peace of mind on the pork.

I will take pictures.


  • Sounds like you are off to a great start. Good luck. I will be on here most of the night, if you have any questions, feel free to ask away. I'll do what I can to help.
    Be careful, man! I've got a beverage here.
  • bigphilbigphil Posts: 1,390
    @BryantD good luck i'll be doing my second one but first one on my XL tonight also using red eye 
    Large Big Green Egg , XL Big Green Egg . BBQ Guru, Weber Kettle, Weber Q grill for road trips.
  • Red Eye is insanely good.

    275 or so dome, 250 grid? I'm going traditional rather than Travis' method; I'm sure I'll change my mind after this one comes out too dry. :D
  • bigphilbigphil Posts: 1,390
    edited September 2012
    did my first one @265 grid on my large turned out great doing this one the same 265 grid on the XL taking internal to about 190/210 or when ever the probe slides in and out like butter in multiple spots 
    Large Big Green Egg , XL Big Green Egg . BBQ Guru, Weber Kettle, Weber Q grill for road trips.
  • Rubbed. Egg seems stable at around 260, after I left it alone too long and it flared up to 700. As Eggs do. 
  • Well, it was sort of stable. Then it went up, then down, then I fiddled with it too much, but maybe now it's back under control. 265, give or take a few degrees. That's just a matter of luck, though, it's not like I dialed it in at 265 and held it there. 

    Here's a picture from a few hours ago when I put the brisket on. Thanks to whoever suggested aluminum foil balls in one of the thousand or so threads I read on making brisket tasty.
  • Er, here's a photo. This time for sure.
  • I spy Maverick probes.  If so - it'll all work out.  :)  Have a scotch and a good night's rest!
    Large BGE and Medium BGE
    36" Blackstone - Greensboro!

  • *yawn* It's morning in California! Hey, scotch makes everything better -- I woke up with the brisket at a happy 176 degrees and the grid's at 256. Nice. I'm thinking once I rub some sleep out of my eyes and have some coffee I'll elevate the temp to take it the rest of the way home?
  • bigphilbigphil Posts: 1,390
    looks really good mine came off at 8 this morning all ready sliced up and packaged 
    Large Big Green Egg , XL Big Green Egg . BBQ Guru, Weber Kettle, Weber Q grill for road trips.
  • Nice!
  • And it's off the grill. I cut off something that sort of looks like the point and put it back on for burnt ends. The rest of it is resting in the cooler for an hour, after which it'll be lunch. Looks good, can't wait to taste it.
  • Final pic!

  • hondabbqhondabbq Posts: 1,945

    How was it overall with those temps and cooking times?

    Looking to do my first one tonight/tomroow.

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