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Gigantic brisket

SaturdayFatterdaySaturdayFatterday Posts: 468
edited August 2013 in EggHead Forum
Went to the butcher for a packer brisket.  The only one they had was 21 1/3 pounds. 


We trimmed about 1.5 pounds of hard fat off of it and rubbed it down with Cow Lick.  Dollar bill (6" long, standard) for scale:


It was too big for the LBGE, so we had to fold it and secure it with skewers  Put it on around 6pm:


It's so darn big, I'm not even sure whether it will be done on Saturday or Sunday.  We'll see!  Watch this space for updates.

[Northern] Virginia is for [meat] lovers.


  • RACRAC Posts: 1,688
    Now that's some beef!


    Boerne, TX

  • SpaightlabsSpaightlabs Posts: 2,087
    CAB, USDA Choice and 21 pounds! That's a winner.
  • Nice! And creative way to get it to fit! Keep us updated
  • hapsterhapster Posts: 7,502
    Just for scale...

    What was the off the lot price of that bad boy?
  • @hapster: butcher sells the whole packers at $4.99/lb, so it was a hair over $100.

    [Northern] Virginia is for [meat] lovers.
  • onedbguruonedbguru Posts: 1,618
    I just did one of equal size... and it fits on my XL with room for a 10lb butt  :) 
  • EggcelsiorEggcelsior Posts: 14,235
    Best TWSS brisket ever!
  • LitLit Posts: 7,296
    Wow that hurts the wallet. If you have a restaurant depot around join kcbs and get day passes. The black angus briskets are $2.44 a pound and really good quality. I get em just to grind into burgers. I have never seen a brisket that big though keep us updated on the results.
  • YEMTreyYEMTrey Posts: 6,316

    Can't wait to see how this turns out!
    XL, Mini Max, and a 22" Blackstone in Cincinnati, Ohio

  • ShiffShiff Posts: 1,745
    The biggest one I ever cooked was 18.5 pounds on a Large BGE.  I had to drape it over a rib rack to get it to fit.Took about 25 hours at 250 grid temp.
    Large BGE
    Barry, Lancaster, PA
  • SaturdayFatterdaySaturdayFatterday Posts: 468
    edited August 2013
    Morning finds grid temp holding at 250*F and the brisket in the stall at 178.  Had a little flare-up in the night, but other than that, it's been smooth sailing.  

    Side note:  what is up with all the weird symbols showing up in posts?  I've been away for a bit, so maybe I missed the discussion.

    [Northern] Virginia is for [meat] lovers.
  • Wow what a monster. Hope you nail it. Especially for that price. $5 lb? Where are you located. I just got a prime packer at costco for $2.66
    Please update when it's finished.
  • @s_austin_egger:  Thanks!  I'm in Northern Virginia.  The butcher is expensive, but my Costco only carries flats and there aren't a lot of other options, to my knowledge.

    The brisket just hit 185*F, which is generally when I do my first check.  Smooth like butter in some places, but still a little resistance in others.  I'll check again in 60-90 minutes, or when the temp hits 190*F, whichever comes first.

    [Northern] Virginia is for [meat] lovers.
  • JohnInCarolinaJohnInCarolina Posts: 13,965
    Do you still have the skewers in, or has it shrunk enough?
    "Great spirits have always encountered violent opposition from mediocre minds." - Einstein

    "I've made a note never to piss you two off." - Stike

  • Current state of play:


    @JohnInCarolina:  As you can see, the skewers are still in, and while it looks like it might have shrunk down enough to take 'em out, I'll probably just leave 'em there.

    [Northern] Virginia is for [meat] lovers.
  • JohnInCarolinaJohnInCarolina Posts: 13,965
    That is looking really good. Can't wait to see the sliced pics!
    "Great spirits have always encountered violent opposition from mediocre minds." - Einstein

    "I've made a note never to piss you two off." - Stike

  • @Lit:  That's intriguing, and that price would definitely mean that I'd do brisket more often.  We have an RD reasonably nearby, so I might go ahead and join the KCBS.  At that price, the membership would pay for itself with one 16-pound packer purchase.

    [Northern] Virginia is for [meat] lovers.
  • I just realized that I'm going to have to use a metric buttload of foil to FTC this guy.  I don't even know if it will fit in my usual FTC cooler.

    [Northern] Virginia is for [meat] lovers.
  • That kind of price for a brisket is Hwy Robbery here in Louisiana at the worst it is $3.49 a lb. they should finance those buddies
     1 Large Big Green Egg
     1 Weber Kettle
     1 Weber Weber Smokey Mountain 18"
     1 Long Horn Off Set
     1 Bradley Smoker
     1 Weber Silver Gasser
     1 Weber Smokey Joe Small
     1 Orange Thermapen
  • SmokeyPittSmokeyPitt Posts: 10,110
    That is looking good!  Definitely hurts the wallet. That is the going rate for briskets in my area too.

    The weird symbols � showed up yesterday morning I believe.  Not to get too nerdy, but it is a UTF-8 "replacement character" symbol which basically means there is unrecognizable data.  Hopefully they fix it soon because it is annoying!

    Which came first the chicken or the egg?  I egged the chicken and then I ate his leg. 

  • Visited in-laws in Texas last week, and every time we went to the grocery store, I'd head to the meat dept just to look at the 15# choice packer briskets @$2.19/lb.  We don't see that very often around suburban NYC.  My in-laws think I'm strange...
  • I just joined the KCBS.  Once I get my card, it's off to Brisket Wonderland.  For now, the meat's about to hit 195*, and I suspect I'll be pulling it out shortly to FTC the flat and start making the point into burnt ends.

    [Northern] Virginia is for [meat] lovers.
  • Flat (along with a small piece of the point, which my wife likes un-burnt-ended) is FTC'ed and resting.  Chopped point and rub are back in the Egg, end-burning.

    The packer, ready to come off the Egg after roughly 18 hours:


    The point, chopped up for burnt ends (man, that's a lot of burnt ends):


    [Northern] Virginia is for [meat] lovers.
  • EggcelsiorEggcelsior Posts: 14,235
    Don't forget to save your first Bullsheet. It will have your name and join date in it.
  • The ends, they are a-burnin'.  Third stir and spice application.  Should be ready in about an hour, and then I'll post sliced flat pics, too:


    [Northern] Virginia is for [meat] lovers.
  • @Eggcelsior:  Suitable for framing!

    [Northern] Virginia is for [meat] lovers.
  • MaskedMarvelMaskedMarvel Posts: 2,382
    Whew. That's a monster. For burnt ends did you just use more rub? Looks great!!
    Large BGE and Medium BGE
    36" Blackstone - Greensboro!

  • @MaskedMarvel:  More rub and a little oil.  Thanks!

    [Northern] Virginia is for [meat] lovers.
  • SickEyeDiazSickEyeDiaz Posts: 162
    edited August 2013
    That kind of price for a brisket is Hwy Robbery here in Louisiana at the worst it is $3.49 a lb. they should finance those buddies
    The shop I work at charges $9.50/lb for brisket. That's why the only one we have in stock has been in the freezer for months now. Owner is a bit of a thief  8-|
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