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Time for me to quit lurking, my first post and first extended cook!

h3bmrh3bmr Posts: 16

So let me start with a big ole Texas panhandle "Howdy".  I got my first egg last October and have done several cooks on it.  Tons of ribs, chicken, pizza, burgers etc.  Well about a week ago we had a storm in our area that knocked the electricity out over night, and unbeknownst to me it also tripped the breaker in my garage where the deep freezer is (yikes all my meat!).  Good news is it was just a breaker and all the meat was still frozen when we found it.  However, my wife did leave the brisket out and told me I was cooking it this weekend.  So here we go for my first extended cook on the EGG.  <?xml:namespace prefix = o ns = "urn:schemas-microsoft-com:office:office" />


1 side note my family usually buys a show steer every year, then we get it processed and split the meat, so this was my year to get the brisket.  That being said these steers are feed differently then the meat you and I typically get from the grocery store, thus typically being tougher meat. 

Now back to what we all came here for.  Below are my cook notes, marinade and rub are the day before.

Marinade @ 2 pm

Soy sauce

Pineapple juice



Rub @ 10 pm

1 cup brown sugar

2 table spoons garlic powder

2 table spoons tender quick

Crushed black pepper

Crushed salt


Put brisket on @ 7 am dome temp 250 degrees


Took off smoker at 4:30 internal temp 195,  wrapped in foil , covered with a towel, and put in cooler to rest until 6:00 pm


I thought it was strange for my wife to tell me I could smoke meat and drink all day, and just to prove me right she also had plans for me to build a fence for her garden to keep our "very curious" 3 year old from pulling any more plants.  So I’ve also included a picture of the fence progress.


My family came to enjoy the finished product and several people stated "this is one of the best briskets ever!"  makes a cook feel good.


Sorry I failed to get a pre cook picture.  last note the brisket was about 10 ten pounds, and was not very well trimmed, so i did do a fair amount of trimming before marinating. 


  • TjcoleyTjcoley Posts: 3,528
    Welcome. Very nice brisket - looks like it turned out great. Looking forward to future posts.
    It's not a science, it's an art. And it's flawed.
    - Camp Hill, PA
  • TexanOfTheNorthTexanOfTheNorth Posts: 3,917
    Nice work @h3bmr and, welcome in from the "shadows".

    Did you drink too much and forget to put a gate in that new fence or will your wife just jump over when she needs to get into the garden? 
    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
  • h3bmrh3bmr Posts: 16

    Yes i did drink too much and messed up my calculations on support boards, so this was the extent I could get done, I still have the gate and about about 5 more feet to add too the fence.  But that would be awesome to watch her try to jump the fence every day.



  • GaryLangeGaryLange Posts: 378
    Just look how much fun it would be to lift her over the fence! You do good work and that brisket looks awesome.
  • Little StevenLittle Steven Posts: 28,817
    Nice cook! Welcome in.


    Caledon, ON


  • Uh, oh! Did you say "I got my FIRST egg last October..."? :D
    Flint, Michigan
  • h3bmrh3bmr Posts: 16
    yes @Fred19Flinstone, just the first one, but i can see another one in my future!!! :)
  • tnbarbqtnbarbq Posts: 248
    Great looking brisket! I went to WT. Lived in Amarillo during the '80's.
    Mid TN. Hangin' in the 'Boro. MIM Judge
  • JRWhiteeJRWhitee Posts: 4,494
    Nice job, it took me 3 briskets to get it right.


    Large BGE 2006, Mini Max 2014, 36" Blackstone, Anova Sous Vide
    Green Man Group 
    Johns Creek, Georgia
  • StreetgliderStreetglider Posts: 104


    LBGE, Grill Extender, 5 burner Char-Broil gasser that hold my eggessories
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