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brisket going on tonight..
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smokesniffer
Posts: 2,016
With all the posts of everyone putting briskets on, I didn't want to be left behind. ) Called the butcher and he had a fresh brisket just come in, so I went down and after him trimming it up some, (hope it looks better than the last one for those off you that helped me out last time.) I left with a 9# packer. This time I want to try doing burnt ends. I have read a bit, some like them and some don't want to use the point for that. I want to give it a try and see what we think. Unfortunately I don't have any oak chunks for smoke, last time I used hickory and mesquite. I want to give it a less smoke flavour. I have peach chunks, what do the masses say about that type of wood. Going to have to source oak up here in the GWN, or maybe get some from Fruita Wood if they can ship across the line.
Plan is to have the brisket on tonight by 10:00 and that should give us enough time to finish the cook at about 5-6pm tomorrow.put the point back on for a couple or three hours for the burnt ends. Does this sound ok to y'all, I will post some pics later.
Large, small, and a mini
Comments
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Usually the local Wally World has Jack Daniels oak chips available. That's what I've been using for oak. They smell wonderful.Steve
XL, Mini Max, and a 22" Blackstone in Cincinnati, Ohio -
Oak is hard to come by up here in Toronto as well so I have been forced to use Pecan and Apple .(to great success )
Like YemTrey says the JD Barrel chips/Chunks are oak as are the Tabasco chips .
I know they sell those on Amazon ( i know its to late for today )
Also @YEMTrey are you hitting any shows this summer ?
Toronto -
@pantsypants, it's not looking likely. With my schedule this summer and the dates/locations they've announced, nothing is looking to line up.Steve
XL, Mini Max, and a 22" Blackstone in Cincinnati, Ohio -
Peach will be great with a brisket.
Northern Colorado Egghead since 2012.
XL BGE and a KBQ.
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After checking I do have some Tabasco oak chips, I will those, thanks @YemtreyHow much of the bag would you suggest for a longer cook?Large, small, and a mini
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@YEMTrey
Sorry to hear .
We are going to hit Spac , Cmac . and Maybe DTE although this one may be a headache.
Toronto -
@smokesniffer, I haven't used the Tobasco chips. I'd be fearful of using too much of it. The briskey will take well to the smoke and you don't want to overdo it.Hopefully somebody will chime in with some Tobasco chip experience. For the JD chips I litter a handful through the lump (stike style).Good luck with the burnt ends. Hope the cook goes well! Can't wait to see the results.Steve
XL, Mini Max, and a 22" Blackstone in Cincinnati, Ohio -
@YEMtrey, thanks for the input, hopefully the Tabasco users will chime in or I use the the peach asLarge, small, and a mini
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The Tabasco chips are great . They are old JD barrels that have been used for 2 aging cycles of the Whiskey so its pretty much the same thing ( Soaking them bring out the whiskey flavour)
I would treat them exactly like oak chips and do "Stike Style as well .
Toronto -
What temp are you planning on going at?Large and Small BGECentral, IL
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@pantsypants is the "Stike style" where the chips are scattered though out the lump. I kind of remember a diagram from one of his postsLarge, small, and a mini
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Should be good to go by 5-6 at that temp. If you think you are starting to get in a time crunch you can always foil it and bump it up to 275-300. I'd rather finish it early and let it rest longer than vise-versa.Large and Small BGECentral, IL
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Yeah , I just throw them in and make sure there is enough for steady smoke for a couple hours .
I am a believer that after 2 hours that meat will not really absorb more smoke .
I have not over done it smoke wise on a brisket . That said I wouldn't use heavy flavors like Hickory .
Your pecan wood will be perfect !!
Keep us posted !!!
Toronto -
Thanks, I will post as I go. Enjoy your day.Large, small, and a mini
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I used pecan on mine this past weekend. Tasted great. However, it was my first brisket so I'm not sure how it would compare to just oak. (Was using Ozark Oak lump)Large and Small BGECentral, IL
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This is my second brisket, this kind of cut of meat is contagious.Large, small, and a mini
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Ok now I am having second thoughts about doing burnt ends, I read posts of "don't use the point of burnt ends, it is just to good" I hear that loud and clear, because SWMBO said that the point was the best part of the meal we had. Thinking about cutting a small piece of the point off and trying to do them, so that we don't use all of the point up.Large, small, and a mini
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I did a brisky this weekend and got talked out of the Burnt Ends !
Up until this brisket ( this was the 5th one i have cooked ) I never understood how you could eat brisket without sauce.
My recommendation is this ( for what its worth )
Wait until its done . If its amazing and perfect dont ruin it by making the Burnt Ends .
If its dry and tough than make them .
Toronto -
Agreed! The point is the best part of the packer.pantsypants said:I did a brisky this weekend and got talked out of the Burnt Ends !
Up until this brisket ( this was the 5th one i have cooked ) I never understood how you could eat brisket without sauce.
My recommendation is this ( for what its worth )
Wait until its done . If its amazing and perfect dont ruin it by making the Burnt Ends .
If its dry and tough than make them .Northern Colorado Egghead since 2012.
XL BGE and a KBQ.
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@pantsyspants that is a great suggestion. It is about 3 hours till the fun begins. Just going to start lubricating the cook.Large, small, and a mini
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Egg is sitting @ 250. Brisket is now on, ready to roll through the night. Can't post any pics, not sure what happened there I will hang out for about 3 hours and heading to bed. The rest is up to BGE.Large, small, and a mini
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Update!Steve
XL, Mini Max, and a 22" Blackstone in Cincinnati, Ohio -
Well the egg rolled through the night at 230.Brisket Internal Temp right now is 187. It is 9am, so the plan is to FTC when the probe pulls like"butta" I can't post pics, I use an iPhone and the pictures aren't coming up in iPhoto on my mac for some reason. Sorry.Large, small, and a mini
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this sounds like it may work out a-ok !!!
find a way to get some pics on here !!
Toronto -
You should be able to post pictures directly from your phone using Safari.
NOLA -
Never had pic issues before posting pics, right now I am hardwiring the phone to the mac. The pics will download to the mac, but when I go to this forum and try to "attach a file" it won't open. Will keep trying. Right now the egg is at 230 and IT is 190. Temp has been slowly raising. It is 16.5 so far. Supper is about 4 hours away. Might have to bump up the temp a little to finish it off.Large, small, and a mini
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