Share your photos by tagging us and using the hashtag #BigGreenEgg.
Want to see how the EGG is made? Click to Watch
Memorial Day Brisket
So I have had my egg for almost 2 years now and never attemted a full packer brisket, always done flats and they always seemed to be a big fail no matter what I did. After much reading of everyones blog ( @griffin was the main one) and reading everything @travisstrick has done I felt like I can tackle this monster. A friend of mine asked me to go to Costco with her (She used me) and I agreed. I had been reading that Costco has better meat so I had to check it out. One thing I did like after I made my selection my friend told the butcher to trim it to my liking, I liked that Idea.
Long story short I get the beast home 16.7LBS, and go the old school Franklins way just salt and pepper. Got the egg to 250 Grid and wedged her in and sat back. I am going for the rule of thumb at 1.5 Hours a pound, but we will see.
Also finally after a year of having my table I got a bottle opener attached, thanks to my wife for finding the one I wanted.
I will keep you posted of what happens in the end.
"Hold my beer and watch this S##T!"
LARGE BGE DALLAS TX.
Comments
-
Man oh man that looks nice on there. If it only takes an hour a pound you will be off by 8 hours, so check it semi-frequently... Cheers.
-
Sounds like a winning plan to me. Keep us posted.Be careful, man! I've got a beverage here.
-
I picked up a 10lb. packer yesterday and plan on doing the exact same cook on Sunday, can't wait to hear how yours turns out!
-
Great start, you will need that bottle opener during the stall...good luck._________________________________________________Don't let the truth get in the way of a good story!Large BGE 2006, Mini Max 2014, 36" Blackstone, Anova Sous Vide
Green Man GroupJohns Creek, Georgia -
Man that looks good! Will be looking forward to more pics!
LBGE 2013, SBGE 2014, Mini 2015
Columbus IN -
Good luck Tuttle. Thanks going to be a long FTC to get you all the way to Memorial Day!---------------------------------------------------------------------------------Well, "spa-Peggy" is kind of like spaghetti. I'm not sure what Peggy does different, if anything. But it's the one dish she's kind of made her own.____________________Aurora, Ontario, Canada
-
TexanOfTheNorth said:Good luck Tuttle. Thanks going to be a long FTC to get you all the way to Memorial Day!
"Hold my beer and watch this S##T!"
LARGE BGE DALLAS TX.
-
Looks good so far! Post an after pic!Briskets scared the crap out of me when I first started to bbq. It seemed to be hit or miss before I got the egg. As long as your temp remains stable you should be fine. On the old smoker if the temp outside changed (which happens a lot here in Houston) the temp inside would change and my brisket would come out tough. The briskets I've done on the egg came out incredibly tender, juicy and with just enough smoke flavor. The full packer helps keep it moist with the fat, I think. (Plus, chopped up leftover fatty brisket is amazing in chili.)BGE XL- Tomball, TX
"Well let me just quote the late-great Colonel Sanders, who said, "I'm too drunk to taste this chicken" - Ricky Bobby -
Briskets are my Achilles heel. I need to do more of them to get better results, but I struggle with the idea of spending a fair bit of money to produce mediocre results. It's a really bad infinite loop... :(Good luck! I too love to start out my early morning with smoke rolling from the Egg and a cup of joe.LBGE with a massive wish listAthens, Ga.
-
dpittard said:Briskets are my Achilles heel. I need to do more of them to get better results, but I struggle with the idea of spending a fair bit of money to produce mediocre results. It's a really bad infinite loop... :(Good luck! I too love to start out my early morning with smoke rolling from the Egg and a cup of joe.Therein lies the rub. This is where people get sideways with brisket- they only do them every once in a while because they are expensive (reasonable). They mess one up and say "well, there's 50 bucks and 24 hours down the drain. Won't be doing that again any time soon."Then next time they say "I'll just get one of these 3 pound flats because it's cheaper and if I screw it up, no big deal". Then that one sucks (they all do) and then you think you just suck at briskets.Then next holiday rolls around and everyone is doing them so.....................If you really want to get good at briskets, give yourself a $200 budget over 2 months. Cook one every weekend (or every other if you are paying high prices in your area) and take a few bites to test, take notes, post on here and get feedback. Take the rest to the fire station in your neighborhood and tell the fellas and ladies thanks for their service. If it's tough or dry, chop it up and sauce it and take buns. They will destroy every bite and ask you how you did it.That's what I did when I got my egg, except I wasn't on the forum then. All trial and error. I did it with butts too. After doing 6-8 briskets over an 8 week period, you will be a pro. They key is buying the best briskets you can afford and doing several in a short period of time. You'll learn how they behave and when/how to make the slight adjustments needed for consistent results.If you really want to get good at briskets, it's just like anything else. You can't go the batting cage twice a year with a whiffle ball bat and expect to hit like a pro.Keepin' It Weird in The ATX FBTX
-
Forgot to mention- the last one you cook is for you and your family/friends. You might even have a few new buddies from the station to hang out with when it's all over.....I did (watch it, those dudes can drink)Keepin' It Weird in The ATX FBTX
-
Well put Cen-Tex. Thanks for the motivation. I have only done one and had pretty good success but it has been a couple months now. I need to get on it if I want them to be good consistently.
LBGE 2013, SBGE 2014, Mini 2015
Columbus IN -
Egghead_Daron said:Well put Cen-Tex. Thanks for the motivation. I have only done one and had pretty good success but it has been a couple months now. I need to get on it if I want them to be good consistently.Keepin' It Weird in The ATX FBTX
-
The Cen-Tex Smoker said:Take the rest to the fire station in your neighborhood and tell the fellas and ladies thanks for their service.Great Idea!
"Hold my beer and watch this S##T!"
LARGE BGE DALLAS TX.
-
TUTTLE871 said:The Cen-Tex Smoker said:Take the rest to the fire station in your neighborhood and tell the fellas and ladies thanks for their service.Great Idea!Just tell them you are training for a competition so you have to cook more than you can eat. They will love you for it.Keepin' It Weird in The ATX FBTX
-
Listen to what Cen Tex says. If You'll notice, those of us that seem to achieve decent results, do briskets regularly. For me the trick is knowing when to take the dang thing off the egg. Temp, looks, smell, how the fat is sizzling on top blah blah blah. It all goes into when I take her off.Be careful, man! I've got a beverage here.
-
She has been on since 7:45AM at around 250 Grid. Temp says 167 internal right now and been that way for about an hour.
"Hold my beer and watch this S##T!"
LARGE BGE DALLAS TX.
-
TUTTLE871 said:
She has been on since 7:45AM at around 250 Grid. Temp says 167 internal right now and been that way for about an hour.
Keepin' It Weird in The ATX FBTX -
now I'm all fired up. headed to the store...................Keepin' It Weird in The ATX FBTX
-
Thanks for the advice Cen-Tex! I'll just need to suck it up and start hitting them hard.LBGE with a massive wish listAthens, Ga.
-
TUTTLE871 said:
She has been on since 7:45AM at around 250 Grid. Temp says 167 internal right now and been that way for about an hour.
Could be an hour, could be 2, could be several...that is why you have a chair, an ashtray, a couple cigars and a cooler next to Eggland... -
dpittard said:Thanks for the advice Cen-Tex! I'll just need to suck it up and start hitting them hard.Keepin' It Weird in The ATX FBTX
-
The Cen-Tex Smoker said:dpittard said:Thanks for the advice Cen-Tex! I'll just need to suck it up and start hitting them hard.
-
Got a question. Have been doing my research, not new to the Egg, done good brisket and bad. Going to do a bigger packer approx 17-18 lbs. One variable I have not see mentioned is, whether or not it is better to "stretch" it across my XL Egg or better to "squash" it close together? Hope that makes sense. Maybe a little nit-picky, but it is such an uneven cut, I can see pros and cons either way. Curious to an opinion."We screw the other guy and pass the savings along to you."Don't call me "Ace"
-
Eggtometrist said:Got a question. Have been doing my research, not new to the Egg, done good brisket and bad. Going to do a bigger packer approx 17-18 lbs. One variable I have not see mentioned is, whether or not it is better to "stretch" it across my XL Egg or better to "squash" it close together? Hope that makes sense. Maybe a little nit-picky, but it is such an uneven cut, I can see pros and cons either way. Curious to an opinion.Be careful, man! I've got a beverage here.
-
travisstrick said:Sounds like a winning plan to me. Keep us posted.
What Temp internal should I pull her at, and let her rest?"Hold my beer and watch this S##T!"
LARGE BGE DALLAS TX.
-
I'm no expert but I'd start testing at 190 and when it pulls out with no resistance, it's ready
-
As mentioned by @CigarSmokinegger-start testing at around 190*F in the thickest part of the flat. No resistance and you are there-don't be surprised if you end up in the low 200's. Also, the point will cook quicker and finish at a higher temp than the flat-no problem-the flat is the finish-line indicator. Enjoy!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.
-
TUTTLE871 said:travisstrick said:Sounds like a winning plan to me. Keep us posted.
What Temp internal should I pull her at, and let her rest?Be careful, man! I've got a beverage here. -
Damn enablers. I already had my cooks planned for each day of the long weekend. Some of the fair includes salmon, chicken, back ribs, pizza, and a few apps such as ABT’s. After reading this thread I just found myself sitting down on the couch after a trip to Costco for a brisket. They had 20+ briskets with a good selection of sizes.
P.S. thanks to all for the great information. It saves us novices a lot of money and even more frustration.
North Texas
XL and Small BGE
Categories
- All Categories
- 183.1K EggHead Forum
- 15.7K Forum List
- 460 EGGtoberfest
- 1.9K Forum Feedback
- 10.3K Off Topic
- 2.2K EGG Table Forum
- 1 Rules & Disclaimer
- 9K Cookbook
- 12 Valentines Day
- 91 Holiday Recipes
- 223 Appetizers
- 517 Baking
- 2.5K Beef
- 88 Desserts
- 167 Lamb
- 2.4K Pork
- 1.5K Poultry
- 32 Salads and Dressings
- 320 Sauces, Rubs, Marinades
- 543 Seafood
- 175 Sides
- 121 Soups, Stews, Chilis
- 37 Vegetarian
- 102 Vegetables
- 314 Health
- 293 Weight Loss Forum