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Finally posted and finally a good brisket

WolfpackWolfpack Posts: 2,650
Took me a while to post but I wanted to thank everyone for their advice- especially you Texas fellas.  This is my 3rd brisket and first one i have been happy with.

Was about 8.5 lbs packer rubbed with Bad Byron's and cooked at 275 degrees.  Took off at around 200 when probes were very easily sliding in.  Next time I have to try to do burnt ends.

image
Greensboro, NC

Comments

  • yes! That's what I'm talking about


    1- LGBE
    1- KBQ C-60 (The Dishwasher)
    I- Blackstone 36" Griddle
    1- Sweet-A$$ Roccbox Pizza Oven
    1-Very Understanding and Forgiving Wife
  • cazzycazzy Posts: 9,064
    Yep...Great job! Looks awesome!!
    Just a hack that makes some $hitty BBQ....
  • hapsterhapster Posts: 7,445
    Looks perfect! Enjoy
  • Hi54puttyHi54putty Posts: 1,872
    Jealous. I'm 0 for 2 on brisket. My best one was barely acceptable. Congrats on figuring it out.
    XL,L,S 
    Winston-Salem, NC 
  • WolfpackWolfpack Posts: 2,650
    One doesn't make figured out... Maybe more of a case of blind squirrel meet nut :))
    Greensboro, NC
  • YEMTreyYEMTrey Posts: 5,666
    Looking good! Nailed my first brisket today as. Well. This site is wonderful.
    Steve 
    XL, Mini Max, and a 22" Blackstone in Cincinnati, Ohio

  • lousubcaplousubcap Posts: 16,763
    edited May 2013
    Congrats on the cook-and @Wolfpack-you are wise with that assessment.  Those brisket gods can change the game without any heads-up.  For now, enjoy the victory!
    Louisville;  L & S BGEs, PBC, Lang 36; Burnin' wood in the neighbourhood. # 38 for the win.  Life is too short for light/lite beer.  
  • henapplehenapple Posts: 15,986
    Stupid?.. What's a burnt end?
    Green egg, dead animal and alcohol. The "Boro".. TN 
  • lousubcaplousubcap Posts: 16,763
    Many take the point and when removed from the flat-cube it up, slather in q sauce and then wrap in foil and toss back on the BGE for 1-2 hours to get crispy.  Details are beyond the scope of my memory  right now.  But "all good".
    Louisville;  L & S BGEs, PBC, Lang 36; Burnin' wood in the neighbourhood. # 38 for the win.  Life is too short for light/lite beer.  
  • henapple said:
    Stupid?.. What's a burnt end?
    It's something yankees do with the best part of a brisket :))


    1- LGBE
    1- KBQ C-60 (The Dishwasher)
    I- Blackstone 36" Griddle
    1- Sweet-A$$ Roccbox Pizza Oven
    1-Very Understanding and Forgiving Wife
  • cazzycazzy Posts: 9,064


    henapple said:

    Stupid?.. What's a burnt end?

    It's something yankees do with the best part of a brisket :))




    I've made numerous briskets and I just don't think I can bring myself to doing that to my precious point.
    Just a hack that makes some $hitty BBQ....
  • travisstricktravisstrick Posts: 5,001
    That looks amazing. 
    Be careful, man! I've got a beverage here.
  • calikingcaliking Posts: 11,110
    WOW! That brisky looks stellar. Fantastic. 

    #1 LBGE December 2012 • #2 SBGE February  2013 • #3 Mini May 2013
    A happy BGE family in Houston, TX.
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