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First cook on Large BGE (Brisket)

NPHuskerFLNPHuskerFL Posts: 16,938
I am a newby. Got BGE for 15yr wedding anniversary. Always thought they were overrated. Well I stand corrected. I can't go back to cooking without it. Everything I've made thus far is wicked tasty!
LBGE 2013 & MM 2014
Die Hard HUSKER & BRONCO FAN
Flying Low & Slow in "Da Burg" FL

Comments

  • TerrebanditTerrebandit Posts: 1,718
    Looks great!
    Dave - Austin, TX
  • NPHuskerFLNPHuskerFL Posts: 16,938
    I start prep on my briskets 24-48 hrs in advance. I trim (slightly). Inject with plenty of apple juice or apple cider, rub down with mustard, then dry rub with "country boy rub" (it's a rub I get from a local butcher) and mix it with light brown sugar. Then I wrap it in cellophane and put it in the refrigerator. Day of cook I pull out of refrigerator to let it get to room temp before putting in BGE. I I smoke with lump and chunks of apple wood at 225F-275F roughly 45min-1hr per# I DO NOT cover with aluminum foil as I have done it this way and we enjoy the bark and it has been a consistent family and friend crowd pleaser. The piece here is a #15 full packer. Next time I will do a flat of 6#-9# as the packer is a bit much for us to consume and I like the leaness of the flat vs packer.
    LBGE 2013 & MM 2014
    Die Hard HUSKER & BRONCO FAN
    Flying Low & Slow in "Da Burg" FL
  • NPHuskerFLNPHuskerFL Posts: 16,938
    edited January 2014
    I have opened my eyes and now FTC all my briskets. I also DO NOT let the meat come to room temp (I pull from refrigerator straight to the egg). I put in HDAF @ about 160F-170F i.t. And pull @ 195F i.t. to FTC. The last briskets I made I had in FTC close to 6 hrs before SWMBO and her friend had the rest of meal ready and our other guests arrived (but, it was still holding strong @ 170F. It was perfectly moist and pull test passed. Sliced against grain and also did some burnt ends from the point. In short I have listened to forum advise and modified to work for me and results have proven successful. I have made 7 briskets since this first one I did when we first got our LBGE back in Sept '13' and each one has progressively got better. Thanks fellow eggheads :-D
    LBGE 2013 & MM 2014
    Die Hard HUSKER & BRONCO FAN
    Flying Low & Slow in "Da Burg" FL
  • NPHuskerFLNPHuskerFL Posts: 16,938
    These are from last briskets I did. I posted these on a previous post. I had to repost after reading the way I "used" to do my brisket. I can definitely taste the difference and my smoke ring has even improved.
    LBGE 2013 & MM 2014
    Die Hard HUSKER & BRONCO FAN
    Flying Low & Slow in "Da Burg" FL
  • lousubcaplousubcap Posts: 16,763
    Great cooks-many roads will get you there-congrats on finding what works for you.  Brisket is one of my favorite cooks, in part since it can be such a "crap-shoot".  Continue to enjoy the journey.
    Louisville;  L & S BGEs, PBC, Lang 36; Burnin' wood in the neighbourhood. # 38 for the win.  Life is too short for light/lite beer.  
  • NPHuskerFLNPHuskerFL Posts: 16,938
    edited January 2014
    @lousubcap..thanks & agreed the brisket can be a untamed beast which makes it fun and challenging. Brisket is always a crowd pleaser with our family and friends so I continue to try to tweak to get little subtle differences and improvements. But, what I'm doing now all consumers seem happy with so I will stay steady with this way to keep SWMBO happy :))
    LBGE 2013 & MM 2014
    Die Hard HUSKER & BRONCO FAN
    Flying Low & Slow in "Da Burg" FL
  • About to try my first brisket. What does FTC and HDAF mean?
  • Mattman3969Mattman3969 Posts: 8,047
    FTC = foil,towel and cooler. Once done smoking wrap the meat in a couple layers of foil then wrap with a towel and place in a cooler for a nice rest.

    HDAF - heavy duty aluminum foil.

    -----------------------------------------


    2008 -Large BGE. 2013- Small BGE and 2015 - Mini. Henderson, Ky.
  • NPHuskerFLNPHuskerFL Posts: 16,938
    Also when foiling I put some moisture in. I use about a third to two thirds cup black coffee. Got this tip from YouTube video Dr BBQ Ray Lampe. I have a specific process I follow now with all my briskets both full packers and flats. I prep each one the same 24-48 hrs ahead-- inject apple juice or cider, rub down with spicy brown mustard, apply my rub pretty heavy which by the time it goes on the egg it is a paste consistency. My rub is homemade and has evolved to what it is today and prefer it to any commercial made rubs. I I smoke at 200-250F. I foil at around 160F and pull around 195F i.t. I have tried many different woods for smoke but, I have yet to try cherry so I think that will be the next brisket I make. We'll see. @mclosson I hope your brisket turns out perfect!
    LBGE 2013 & MM 2014
    Die Hard HUSKER & BRONCO FAN
    Flying Low & Slow in "Da Burg" FL
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