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Trying the Brisket Again With A Better Timeline
But; I did get a choice flat the other night. I think I will throw that on in a little bit going old school once again. Sea salt, course ground black pepper, and onion powder, do it at 275 dome, actually trying to be around 225 grid till it's at 195 IT and then start checking for tenderness.
Based on the last cook like this, my ill conceived Sunday night cluster F, I figure this should be done early tomorrow morning. FTC it, go get my haircut and have a late breakfast / early lunch of brisket
I'll post some pictures as I go...
Have a great weekend everyone!
Chester County, PA
http://egginwithedward.blogspot.com/
http://edwardhardingphotography.zenfolio.com/
Comments
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Sounds good Hap, hope the timing works with you a lot better this time. I did a simple wings and hot dogs cook yesterday, what the weekend holds depends on whether or not my wife gets over a cold/allergies she's been fighting.
Enjoy the weekend!!
I raise my kids, cook and golf. When work gets in the way I'm pissed, I'm pissed off 48 weeks a year.Inbetween Iowa and Colorado, not close to anything remotely entertaining outside of football season. -
Going with some oak and mesquite. Seasoned and back in the fridge waiting for the egg to settle in at temp...
Sea salt, pepper, and onion powder
MSV Chill Spot
Chester County, PA
http://egginwithedward.blogspot.com/
http://edwardhardingphotography.zenfolio.com/ -
Just to pass the time this evening...
MSV Chill Spot
Chester County, PA
http://egginwithedward.blogspot.com/
http://edwardhardingphotography.zenfolio.com/ -
Brisket on at 7pm. Might be time to recal my dome thermo before my next cook. Maverick is reading 237 grid over a plate setter leg and the dome is at just shy of 250...
IT of meat is 45MSV Chill Spot
Chester County, PA
http://egginwithedward.blogspot.com/
http://edwardhardingphotography.zenfolio.com/ -
Those temps are pretty standard for me when I do a large piece of meat at the beginning. Typically the grid temp will get closer to dome temp as the meat warms up in my experience.
I raise my kids, cook and golf. When work gets in the way I'm pissed, I'm pissed off 48 weeks a year.Inbetween Iowa and Colorado, not close to anything remotely entertaining outside of football season. -
Thanks... They are about even right now. Even on a large; I wouldn't figure a 6lb flat as a large peice of meat in that regard.Scottborasjr said:Those temps are pretty standard for me when I do a large piece of meat at the beginning. Typically the grid temp will get closer to dome temp as the meat warms up in my experience.
MSV Chill Spot
Chester County, PA
http://egginwithedward.blogspot.com/
http://edwardhardingphotography.zenfolio.com/ -
Still even and the IT is 135...MSV Chill Spot
Chester County, PA
http://egginwithedward.blogspot.com/
http://edwardhardingphotography.zenfolio.com/ -
Good luck with the brisket Hap. I hope to try my luck at brisket sometime soon.
___________________________________
LBGE,SBGE, and a Mini makes three......Sweet home Alabama........ Stay thirsty my friends .
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9:12 update
IT is 150 and the grid is at 252
Almost a turbo brisket LOLMSV Chill Spot
Chester County, PA
http://egginwithedward.blogspot.com/
http://edwardhardingphotography.zenfolio.com/ -
Almost hoping that it starts stalling pretty soon otherwise you will be back to back brisket cooks messing with your sleep schedule.
I raise my kids, cook and golf. When work gets in the way I'm pissed, I'm pissed off 48 weeks a year.Inbetween Iowa and Colorado, not close to anything remotely entertaining outside of football season. -
Might have to choke it down a bit if I want to get some zzzzzMSV Chill Spot
Chester County, PA
http://egginwithedward.blogspot.com/
http://edwardhardingphotography.zenfolio.com/ -
Go for it buddy. My 11 pounder was done in 9 hours last weekend. Must be an east coast bias.
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I always find that flats race out of the gate, then slow down after 150's and obviously hit the brick wall when they hit the stall.
I think you'll be fine.Just a hack that makes some $hitty BBQ.... -
10:15
IT is at 153 and the grid is at 232
The dome has returned to a more normal 250
Think this little peice of magic will be in foil by 7:30am.MSV Chill Spot
Chester County, PA
http://egginwithedward.blogspot.com/
http://edwardhardingphotography.zenfolio.com/ -
What time are you shooting for Hap?Just a hack that makes some $hitty BBQ....
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Don't really have a meal time scheduled. Just figure to make it and then FTC it for a while before I fridge it or eat it depending on what's going on.cazzy said:What time are you shooting for Hap?
MSV Chill Spot
Chester County, PA
http://egginwithedward.blogspot.com/
http://edwardhardingphotography.zenfolio.com/ -
That's the best way IMO...just let it run its course.hapster said:
Don't really have a meal time scheduled. Just figure to make it and then FTC it for a while before I fridge it or eat it depending on what's going on.cazzy said:What time are you shooting for Hap?
I'm throwing on a 9lb packer at midnight...thinking I'm going to go kosher salt, 16 mesh black pepper, and oak for smoke.Just a hack that makes some $hitty BBQ.... -
Pretty sure if you are confident that your Egg has enough fuel you are good for night at this point Hap, sounds like that stall has hit.
I raise my kids, cook and golf. When work gets in the way I'm pissed, I'm pissed off 48 weeks a year.Inbetween Iowa and Colorado, not close to anything remotely entertaining outside of football season. -
Gotta love the challenges of the brisket-especially the flat. You can definitely throttle the dome temp to influence the finish-line. Given you don't have any hard "feed me" demands then make sure you are stable and enjoy the good sleep. I'm sure it will be waiting in the AM with a smile!Louisville; Rolling smoke in the neighbourhood. # 38 for the win. Life is too short for light/lite beer! Seems I'm livin in a transitional period.
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11:30 update
Grid is at 260
IT is at 156
Picture via Instagram
MSV Chill Spot
Chester County, PA
http://egginwithedward.blogspot.com/
http://edwardhardingphotography.zenfolio.com/ -
Looks like you are on the way Hap. Enjoy the meal whenever it comes.
I raise my kids, cook and golf. When work gets in the way I'm pissed, I'm pissed off 48 weeks a year.Inbetween Iowa and Colorado, not close to anything remotely entertaining outside of football season. -
Looking good sir.
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@Scottborasjr and @chris123stock thanks...
About to get into bed and the Maverick has me at 160IT with the grid at 244. First low and slow in forever without WGWW.. Going with RO on this cook.MSV Chill Spot
Chester County, PA
http://egginwithedward.blogspot.com/
http://edwardhardingphotography.zenfolio.com/ -
Thinking you should be just fine with the RO. Want me to call you tomorrow at 630 am your time to make sure you are up? I gotta be at work at 7 am eastern.
I raise my kids, cook and golf. When work gets in the way I'm pissed, I'm pissed off 48 weeks a year.Inbetween Iowa and Colorado, not close to anything remotely entertaining outside of football season. -
Good looking brisket so far.
___________________________________
LBGE,SBGE, and a Mini makes three......Sweet home Alabama........ Stay thirsty my friends .
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Woke up to the maverick beeping...
The IT was at 147 and the grid had fallen to 180. Of course I had stopped the beeping 2 hours ago but didn't bother getting up.
After pulling everything out, thank you Woo3, I mixed up the coals and now the IT is 154 trending upward as is the grid which is now 187.
Going back to bed for a few hours.MSV Chill Spot
Chester County, PA
http://egginwithedward.blogspot.com/
http://edwardhardingphotography.zenfolio.com/ -
And here it is finished just in time for breakfast...
Woke up again at 6 with the IT at 195 and the grid at 300. I guess it sort of turbo finished.
Very tender, great flavor... Just a few slices for the cook and then FTO foil towels into the oven for safe keeping a few hours. Don't have a cooler handy.
Ill have some more pictures later; but I think I can cautiously say that I have extended my good brisket streak to 2.
MSV Chill Spot
Chester County, PA
http://egginwithedward.blogspot.com/
http://edwardhardingphotography.zenfolio.com/ -
Looks awesome Hap!!! That's a great looking bark!Just a hack that makes some $hitty BBQ....
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"but I think I can cautiously say that I have extended my good brisket streak to 2."
Yes. Yes, you can.
XXL BGE, Karebecue, Klose BYC, Chargiller Akorn Kamado, Weber Smokey Mountain, Grand Turbo gasser, Weber Smoky Joe, and the wheelbarrow that my grandfather used to cook steaks from his cattle
San Antonio, TX
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Great result-nicely done. Now to enjoy once you let it out of the confines of the faux oven coolerLouisville; Rolling smoke in the neighbourhood. # 38 for the win. Life is too short for light/lite beer! Seems I'm livin in a transitional period.
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