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Brisket Advice Solicited
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DMW
Posts: 13,832
Just picked up this 14lb Superior Angus Beef Choice from Restaurant Depot. It is nice and floppy, more so than any I've done before. I've never done one this large before and have a few questions.
1) I'd like to try just salt/pepper. What ratio, 50/50?
2) Temp - I'm thinking 250* dome, setting up the PS so the opening is toward the hinge. Put the point end back toward the hinge.
3) Rough timing. Plan for 1.5 hr / lb with buffer for FTC?
Thanks in advance,
1) I'd like to try just salt/pepper. What ratio, 50/50?
2) Temp - I'm thinking 250* dome, setting up the PS so the opening is toward the hinge. Put the point end back toward the hinge.
3) Rough timing. Plan for 1.5 hr / lb with buffer for FTC?
Thanks in advance,
They/Them
Morgantown, PA
Morgantown, PA
XL BGE - S BGE - KJ Jr - HB Legacy - BS Pizza Oven - 30" Firepit - King Kooker Fryer - PR72T - WSJ - BS 17" Griddle - XXL BGE - BS SS36" Griddle - 2 Burner Gasser - Pellet Smoker
Comments
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1)Yes2)Yes, temp can even go to 275 if you want.3)Yes, roughly. The last one I did that big(15 untrimmed to 12 trimmed) went for a little under 1 hour/lb. They can have a mind of their own.How much per lb? I have yet to stop by the one here in Baltimore.
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@Eggcelsior Thanks for the confirmations. It was $3.10/lb, they also had regular Choice (not SAB) for $2.85/lb, I liked this one for it's feel.They/Them
Morgantown, PA
XL BGE - S BGE - KJ Jr - HB Legacy - BS Pizza Oven - 30" Firepit - King Kooker Fryer - PR72T - WSJ - BS 17" Griddle - XXL BGE - BS SS36" Griddle - 2 Burner Gasser - Pellet Smoker -
That's a great looking brisket!Remember...50/50 by weight, not volume! Don't cake it on like it's a normal rub either. Nice even coating.Just a hack that makes some $hitty BBQ....
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cazzy said:That's a great looking brisket!Remember...50/50 by weight, not volume! Don't cake it on like it's a normal rub either. Nice even coating.They/Them
Morgantown, PA
XL BGE - S BGE - KJ Jr - HB Legacy - BS Pizza Oven - 30" Firepit - King Kooker Fryer - PR72T - WSJ - BS 17" Griddle - XXL BGE - BS SS36" Griddle - 2 Burner Gasser - Pellet Smoker -
@cazzy One other question, how long should the S&P be applied to the brisket? Just before cooking, or apply and keep in fridge for a few hours, or something else?They/Them
Morgantown, PA
XL BGE - S BGE - KJ Jr - HB Legacy - BS Pizza Oven - 30" Firepit - King Kooker Fryer - PR72T - WSJ - BS 17" Griddle - XXL BGE - BS SS36" Griddle - 2 Burner Gasser - Pellet Smoker -
I typically follow this workflow:
- Pull it out of the fridge
- Unwrap and trim immediately
- Start fire and stabilize at 250
- Add chips or chunks
- Season brisket and throw it on
I always try to have my brisket out of the fridge and at room temperature for one hour. So you could say I season at 55 minutes as it only takes a few minutes. This is the way "I do it" though...several people believe in seasoning before hand and let it caramelize (made popular by Johnny Trigg) or even seasoning it the night before. That always seemed like a unneeded step to me. I have never had a under seasoned brisket or crappy bark so I guess it works. lolJust a hack that makes some $hitty BBQ.... - Pull it out of the fridge
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cazzy said:I typically follow this workflow:
- Pull it out of the fridge
- Unwrap and trim immediately
- Start fire and stabilize at 250
- Add chips or chunks
- Season brisket and throw it on
I always try to have my brisket out of the fridge and at room temperature for one hour. So you could say I season at 55 minutes as it only takes a few minutes. This is the way "I do it" though...several people believe in seasoning before hand and let it caramelize (made popular by Johnny Trigg) or even seasoning it the night before. That always seemed like a unneeded step to me. I have never had a under seasoned brisket or crappy bark so I guess it works. lolThey/Them
Morgantown, PA
XL BGE - S BGE - KJ Jr - HB Legacy - BS Pizza Oven - 30" Firepit - King Kooker Fryer - PR72T - WSJ - BS 17" Griddle - XXL BGE - BS SS36" Griddle - 2 Burner Gasser - Pellet Smoker - Pull it out of the fridge
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What is your target time?Just a hack that makes some $hitty BBQ....
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Thursday night around 6. I'm figuring I'll put it on around 9:30PM Wed night. If it finishes early I can FTC. Timeline sound OK? Have some neighbors joining us, exact time isn't important, but don't want to be eating around 8 eitherThey/Them
Morgantown, PA
XL BGE - S BGE - KJ Jr - HB Legacy - BS Pizza Oven - 30" Firepit - King Kooker Fryer - PR72T - WSJ - BS 17" Griddle - XXL BGE - BS SS36" Griddle - 2 Burner Gasser - Pellet Smoker -
@cazzy Sorry, one more question. Any binder applied before the S&P? I'm guessing not, just sprinkle it on, no OO or mustard?They/Them
Morgantown, PA
XL BGE - S BGE - KJ Jr - HB Legacy - BS Pizza Oven - 30" Firepit - King Kooker Fryer - PR72T - WSJ - BS 17" Griddle - XXL BGE - BS SS36" Griddle - 2 Burner Gasser - Pellet Smoker -
The 11lb brisket I did this weekend was thrown on at 12:30am and I pulled it off at 4pm. I think you'll be good with 9:30pm...but every brisket is different though. The angus packer may cook differently than others you've done, so just keep an eye on it and let it run it's course. It may be done early...but like you said...FTC.Just a hack that makes some $hitty BBQ....
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Now I have a question for you. A friend told me to get a membership at Restaurant Depot. He said just to make up a Tax ID number.How did you get yours?Just a hack that makes some $hitty BBQ....
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cazzy said:Now I have a question for you. A friend told me to get a membership at Restaurant Depot. He said just to make up a Tax ID number.How did you get yours?They/Them
Morgantown, PA
XL BGE - S BGE - KJ Jr - HB Legacy - BS Pizza Oven - 30" Firepit - King Kooker Fryer - PR72T - WSJ - BS 17" Griddle - XXL BGE - BS SS36" Griddle - 2 Burner Gasser - Pellet Smoker
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