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 is on...
Monty77
Posts: 667
After a night of anticipation, the time has finally come to get my first brisket of 2014 on the Egg. So far in this journey I have covered the 9.5 lb brisket with mustard, coated it with John Henry's Texas Brisket Rub and got it onto the grill at 215* with a nice load of pecan and oak chunks! See you in the am little guy!
Large BGE 2011, XL BGE 2015, Mini Max 2015, and member of the "North of the Border Smokin Squad" Canadian Outdoor Chef from London, Ontario, Canada
https://www.flickr.com/photos/monty77/
https://www.flickr.com/photos/monty77/
Comments
-
Looks good. Did you trim it at all (or was it already trimmed)? 215℉ dome seems low or is this grid temp? Do you have anything to help hold pit temp like a stoker, guru etc? How long have you been stable at 215℉ with the brisky in the egg?LBGE 2013 & MM 2014Die Hard HUSKER & BRONCO FANFlying Low & Slow in "Da Burg" FL
-
My butcher friend and I did some minor trimming to remove any thick fatty spots. The 215* is grill temp and I have the guru babysitting for me outside my bedroom window right now. I will hear any beeping should something go wrong, but its just me, a few beers and some baseball on while I enjoy the sweet smells coming in the window. I had the egg stable with the plate setter and foil pan for about 1.5 hours before I landed the brisket on the grill. I have done these in the past, this is just my first for this year as we are finally getting some decent weather to have the windows open.Large BGE 2011, XL BGE 2015, Mini Max 2015, and member of the "North of the Border Smokin Squad" Canadian Outdoor Chef from London, Ontario, Canada
https://www.flickr.com/photos/monty77/ -
Sounds good! Will keep an eye out on your brisky update. Sleep tight brisky all snuggled up in your egg bed :-)LBGE 2013 & MM 2014Die Hard HUSKER & BRONCO FANFlying Low & Slow in "Da Burg" FL
-
10 hours into the cook, Brisky is sitting at 160* and smelling oh so good! Nothing like waking up to the smell of a brisket in the egg wafting in through your bedroom window. Thanks to the Guru, Egg has been holding 225* all night with no troubles.Large BGE 2011, XL BGE 2015, Mini Max 2015, and member of the "North of the Border Smokin Squad" Canadian Outdoor Chef from London, Ontario, Canada
https://www.flickr.com/photos/monty77/ -
How long did the stall last? Looking good.LBGE 2013 & MM 2014Die Hard HUSKER & BRONCO FANFlying Low & Slow in "Da Burg" FL
-
Here is mine after 10 hours at roughly 250-260. Its looking good to me. Its at 185 now.XL, WSM, Coleman Road Trip Gas GrillKansas City, Mo.
-
Looks fantastic. I'm excited for you and your guests!!Chester, MD
-
I'm taking mine to a friends party tonight at 7. I hope its as good as it looks. The beans underneath it should be good too.XL, WSM, Coleman Road Trip Gas GrillKansas City, Mo.
-
I am now at 183*, gonna pull at 190 or if probe test fails, I'll keep it going till its soft as butter. The stall lasted 2.5 hours, right around 161-163*.Large BGE 2011, XL BGE 2015, Mini Max 2015, and member of the "North of the Border Smokin Squad" Canadian Outdoor Chef from London, Ontario, Canada
https://www.flickr.com/photos/monty77/ -
Looking really good, got a nice bark on it! Well done my friend! I'm sure it will be amazing!Ladeback69 said:Here is mine after 10 hours at roughly 250-260. Its looking good to me. Its at 185 now.Large BGE 2011, XL BGE 2015, Mini Max 2015, and member of the "North of the Border Smokin Squad" Canadian Outdoor Chef from London, Ontario, Canada
https://www.flickr.com/photos/monty77/ -
Once I get the flat done to final temp, the tip is going back in for another couple hours until it hits around 210*, that is my favourite part!Large BGE 2011, XL BGE 2015, Mini Max 2015, and member of the "North of the Border Smokin Squad" Canadian Outdoor Chef from London, Ontario, Canada
https://www.flickr.com/photos/monty77/ -
Looks good buddy. Looks like there's a few us going to be enjoying some brisket today.
-
@Monty77-when you get the "probe's like butter" feel in the thickest part of the flat, you will likely find the point is already up in the low 200's*F temp range and it won't need any additional cook time unless you are planning on burnt ends. FWIW-Louisville; Rolling smoke in the neighbourhood. Life is too short for light/lite beer! Seems I'm livin in a transitional period. CHEETO (aka Agent Orange) makes Nixon look like a saint.
-
just pulled it off the grill, gonna rest it some and see how it turned out, thanks allLarge BGE 2011, XL BGE 2015, Mini Max 2015, and member of the "North of the Border Smokin Squad" Canadian Outdoor Chef from London, Ontario, Canada
https://www.flickr.com/photos/monty77/ -
Monty77 said:Once I get the flat done to final temp, the tip is going back in for another couple hours until it hits around 210*, that is my favourite part!
I tried to do that, but my wanted me to take him to Target to get a toy I promised him and my point fell into 3 pieces.XL, WSM, Coleman Road Trip Gas GrillKansas City, Mo. -
Sorry for the delay in posting the final product, I had to fight off some hungry Brisket lovers! I was very happy with the whole cook, flat might have been a tad over done, but didn't miss by much, still amazing taste and bark. The tip on the other hand was superb!Large BGE 2011, XL BGE 2015, Mini Max 2015, and member of the "North of the Border Smokin Squad" Canadian Outdoor Chef from London, Ontario, Canada
https://www.flickr.com/photos/monty77/ -
Lookin good! Sounds like ya did great!LBGE 2013 & MM 2014Die Hard HUSKER & BRONCO FANFlying Low & Slow in "Da Burg" FL
-
The only disappointment for me was the lack of smoke ring, didn't get the distinct pink line I usually get, but once I tasted it, I quickly forgot about the lack of ring! It was enjoyed by all and I still got a little for lunch tomorrow!Large BGE 2011, XL BGE 2015, Mini Max 2015, and member of the "North of the Border Smokin Squad" Canadian Outdoor Chef from London, Ontario, Canada
https://www.flickr.com/photos/monty77/ -
Looks good. Don't stress on the ring, if you really want it you can force it next time with nitrites.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 -
@DMW, I think I may have been the cause of lack of ring due to the fact I let this brisket sit at room temperature a little longer than I normally would like before it went on the grill. It wasn't planned that way, just happened while I was preparing the egg for the long haul.Large BGE 2011, XL BGE 2015, Mini Max 2015, and member of the "North of the Border Smokin Squad" Canadian Outdoor Chef from London, Ontario, Canada
https://www.flickr.com/photos/monty77/ -
Check out this thread if your interested in deep smoke ring. But, honestly it adids nothing as far as flavor is concerned. It is an aesthetically pleasing thing only. That being said I also like a good smoke ring.
http://eggheadforum.com/discussion/1163532/quest-for-smoke-penetration#latestLBGE 2013 & MM 2014Die Hard HUSKER & BRONCO FANFlying Low & Slow in "Da Burg" FL -
Thanks a lot, that was very informative...NPHuskerFL said:Check out this thread if your interested in deep smoke ring. But, honestly it adids nothing as far as flavor is concerned. It is an aesthetically pleasing thing only. That being said I also like a good smoke ring. http://eggheadforum.com/discussion/1163532/quest-for-smoke-penetration#latestLarge BGE 2011, XL BGE 2015, Mini Max 2015, and member of the "North of the Border Smokin Squad" Canadian Outdoor Chef from London, Ontario, Canada
https://www.flickr.com/photos/monty77/ -
Looks good. Better money shot then mine. Mine had to set FTC for a few hours before dinner so the bark was a little soft and I had a OK smoke ring.XL, WSM, Coleman Road Trip Gas GrillKansas City, Mo.
-
I just finished off the leftovers, so tasty!Large BGE 2011, XL BGE 2015, Mini Max 2015, and member of the "North of the Border Smokin Squad" Canadian Outdoor Chef from London, Ontario, Canada
https://www.flickr.com/photos/monty77/
Categories
- All Categories
- 184K EggHead Forum
- 16.1K Forum List
- 461 EGGtoberfest
- 1.9K Forum Feedback
- 10.5K Off Topic
- 2.4K EGG Table Forum
- 1 Rules & Disclaimer
- 9.2K Cookbook
- 15 Valentines Day
- 118 Holiday Recipes
- 348 Appetizers
- 521 Baking
- 2.5K Beef
- 90 Desserts
- 167 Lamb
- 2.4K Pork
- 1.5K Poultry
- 33 Salads and Dressings
- 322 Sauces, Rubs, Marinades
- 548 Seafood
- 175 Sides
- 122 Soups, Stews, Chilis
- 40 Vegetarian
- 103 Vegetables
- 315 Health
- 293 Weight Loss Forum