Welcome to the EGGhead Forum - a great place to visit and packed with tips and EGGspert advice! You can also join the conversation and get more information and amazing kamado recipes by following Big Green Egg to Experience our World of Flavor™ at:
Want to see how the EGG is made? Click to Watch
Facebook | Twitter | Instagram | Pinterest | Youtube | Vimeo
Share your photos by tagging us and using the hashtag #BigGreenEgg.
Share your photos by tagging us and using the hashtag #BigGreenEgg.
Want to see how the EGG is made? Click to Watch
Brisket - Travis method
Options
ArlingtonGrill
Posts: 65
Doing a brisket Travis style for the Final Four tonight. Travis, don't fail me know (with apologies to the late Lowell George)!
Comments
-
Skip the egg and just boil it on your stove! :PJust kidding man, it's a good method for flats. Good luck!Just a hack that makes some $hitty BBQ....
-
Green egg, dead animal and alcohol. The "Boro".. TN
-
cazzy said:Skip the egg and just boil it on your stove! :PJust kidding man, it's a good method for flats. Good luck!---------------------------------------------------------------------------------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
-
-
That is an ouch.
-
Gotta surface the original...Brisket..... How I do it. Time to run the post count up>-Louisville; Rolling smoke in the neighbourhood. # 38 for the win. Life is too short for light/lite beer! Seems I'm livin in a transitional period.
-
5.1 lb brisket cooked at 275-300 and hit 205 in 2.5 hours. Seems a little fast, but this was my first Travis. Does it cook faster due to cooking in the liquid?
-
LOL... The barbs are a flyin'MSV Chill Spot
Chester County, PA
http://egginwithedward.blogspot.com/
http://edwardhardingphotography.zenfolio.com/ -
@ArlingtonGrill yes cooks faster because you are basically steaming it.LBGE 2013 & MM 2014Die Hard HUSKER & BRONCO FANFlying Low & Slow in "Da Burg" FL
-
Makes sense. Foiled and wrapped 'til the dinner bell rings
-
NPHuskerFL said:@ArlingtonGrill yes cooks faster because you are basically steaming it.Just a hack that makes some $hitty BBQ....
-
ArlingtonGrill said:Makes sense. Foiled and wrapped 'til the dinner bell ringsJust a hack that makes some $hitty BBQ....
-
I did not, but did just now. Must have been a false reading from the digi temp as it is not ready. Used another temp gauge and it is 175 after being wrapped in foil for 30 min. Me thinks not done. Re lighting the Egg. Maybe I should have drinking earlier. Will start on the other 5 Shiners now. Thx, Cazzy!
-
Cook til its tender. Temp will let you know when to start checking.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 -
Back on and cookin'. Always had true readings in the past. I think I had it too deep and was getting some heat off the platesetter. Right on about the checking. Feel like an idiot, but thanks to the forum, all is right in the world.
-
It will cook faster but don't sweat it. Just take it off when something will poke it with no resistance.Be careful, man! I've got a beverage here.
-
Just pulled it after it poked done. Looks good. Asparagus and shrooms on now. Eating in 10 minutes. Thx!
-
-
Looks very juicy!LBGE& SBGE———————————————•———————– Pennsylvania / poconos
-
That looks great - nice job!"I've made a note never to piss you two off." - Stike
-
When you have brisket other than a full packer, I find the "Travis Method" does an outstanding job. The smaller ones usually have been market trimmed, etc, so the Travis Method provides a good way to end up with a juicy and favorable piece of meat. I use the non-spicy Allegro marinade.For a packer, I prefer to use S&P and smoke with post oak at 276* until probe tender. Sometimes, I wrap with butcher paper after 165*, sometimes not. Depends on how much time I have.SpringramSpring, TexasLBGE and Mini
-
Can someone remind me why butcher paper is used?? I've seen it several times in posts but don't remember why or even when or how it is being used.
Thanks,
DonnieDonnie Dawes - RNNL8 BBQ - Carrollton, KY
TWIN XLBGEs, 1-Beautiful wife, 1 XS Yorkie
I'm keeping serious from now on...no more joking around from me...Meatheads !! -
@didawes1 - it does help to move the meat through the stall in addition to helping retaining moisture without softening the bark as much as foil does. At least that is the idea.....:<)Can't tell that much difference many times but that may be due to the fact that each brisket is different to begin with insofar as how they cook.I do use the paper when the meat is finished and I am putting it in the cooler to rest.SpringramSpring, TexasLBGE and Mini
Categories
- All Categories
- 182.7K EggHead Forum
- 15.7K Forum List
- 459 EGGtoberfest
- 1.9K Forum Feedback
- 10.3K Off Topic
- 2.2K EGG Table Forum
- 1 Rules & Disclaimer
- 9K Cookbook
- 12 Valentines Day
- 91 Holiday Recipes
- 223 Appetizers
- 516 Baking
- 2.4K Beef
- 88 Desserts
- 163 Lamb
- 2.4K Pork
- 1.5K Poultry
- 30 Salads and Dressings
- 320 Sauces, Rubs, Marinades
- 543 Seafood
- 175 Sides
- 121 Soups, Stews, Chilis
- 35 Vegetarian
- 100 Vegetables
- 312 Health
- 292 Weight Loss Forum