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Memorial Day Brisket...Travis Style...
When in doubt Accelerate....
Comments
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The last flat I cooked for a family I went travis style. Good stuff.Green egg, dead animal and alcohol. The "Boro".. TN
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This is why the Egg is an Awesome cooking machine...6 hours in and haven't done a thing..2 hours to go..Shooting for 205 F internal...Greensboro North Carolina
When in doubt Accelerate.... -
I would like to see some pics of the final product - been meaning to try one doing it this method....where did u get the brisket??
"it is never too early to drink, but it may be too early to be seen drinking"
Winston-Salem, NC
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pasoegg said:
I would like to see some pics of the final product - been meaning to try one doing it this method....where did u get the brisket??
Greensboro North Carolina
When in doubt Accelerate.... -
Just pulled at 205 Internal Thermapen went in like butter..Final plating to follow..I am so stoked as it looks and smells awesome..Greensboro North Carolina
When in doubt Accelerate.... -
After resting...Absolutely Awesome...Thanks Travis..So easy and Stressless..Greensboro North Carolina
When in doubt Accelerate.... -
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Looks darn good. I'm glad it worked well for you.Be careful, man! I've got a beverage here.
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Looks like you nailed it!! Good job.-----------------------------------------analyze adapt overcome2008 -Large BGE. 2013- Small BGE and 2015 - Mini. Henderson, Ky.
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was it fall apart tender?? did the basting liquid add to the taste you think?? did you follow the Travis method all the way??
"it is never too early to drink, but it may be too early to be seen drinking"
Winston-Salem, NC
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pasoegg said:
was it fall apart tender?? did the basting liquid add to the taste you think?? did you follow the Travis method all the way??
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For a brisket flat, the Travis Method is foolproof. And darn tasty, I might add.SpringramSpring, TexasLBGE and Mini
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Looks great. Is that a flat? Looks like it might be a full brisket.I would think the liquid would dry up but seems like that isn't an issue in your photos. I am also worried about the pan leaking in the middle of a cook but you didn't use a disposable one so that solves that issue. I like how there is no wrapping in foil. I wonder if it takes longer because of that or does the liquid help keep the temps moving through the stall.I might try this next time.XL egg owner, home brewer, jogger, coffee roaster, gamer
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pasoegg said:
was it fall apart tender?? did the basting liquid add to the taste you think?? did you follow the Travis method all the way??
This was a Flat but with all the fat still on. This is a foolproof way to end up with a mouthwatering Brisket.. I used a mixture of Apple, Cherry and a little Pecan for smoke..It had a great smoke flavor..Greensboro North Carolina
When in doubt Accelerate.... -
The last one I cooked I went l&s for 3 hours with heavy smoke then to the Travis method. There's a reason the thread has 3 million views.Green egg, dead animal and alcohol. The "Boro".. TN
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I'm ready to take a big swing at one of these....just hope mine looks as tasty as the pictures in this thread...if not - I will get @johnmitchell to cater if for me....he can FTC it over to my house....
"it is never too early to drink, but it may be too early to be seen drinking"
Winston-Salem, NC
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johnmitchell said:pasoegg said:
was it fall apart tender?? did the basting liquid add to the taste you think?? did you follow the Travis method all the way??
This was a Flat but with all the fat still on. This is a foolproof way to end up with a mouthwatering Brisket.. I used a mixture of Apple, Cherry and a little Pecan for smoke..It had a great smoke flavor..SpringramSpring, TexasLBGE and Mini -
henapple said:The last one I cooked I went l&s for 3 hours with heavy smoke then to the Travis method. There's a reason the thread has 3 million views.
Your bacon picture probably had 3 million views. That doesn't make it good.XXL BGE, Karebecue, Klose BYC, Chargiller Akorn Kamado, Weber Smokey Mountain, Grand Turbo gasser, Weber Smoky Joe, and the wheelbarrow that my grandfather used to cook steaks from his cattle
San Antonio, TX
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Someone must like it...Green egg, dead animal and alcohol. The "Boro".. TN
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If you google image search "henapple bacon" you're all over the first page of hits. Most businesses pay good money for that "exposure". hizzah!
______________________________________________I love lamp.. -
I have had my Egg since last July and haven't attempted a Briskett yet, I will give you one guess whats going on this weekend, that looks awesome.LBGE 2013 Located in Savannah, Georgia
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That looked very good! I can see the juice in the meat even in the picture.
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Drool baby...Green egg, dead animal and alcohol. The "Boro".. TN
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How much smoke flavor did it have being in so much braising liquid?Dearborn MI
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KenfromMI said:How much smoke flavor did it have being in so much braising liquid?Greensboro North Carolina
When in doubt Accelerate.... -
My buddy does his flats kinda this way (he just puts them in raw and uses the rendered fat and the juices no marinade) and says everyone likes them. He has never tried any other way. I just look at it as braising and not really BBQ'ng. I may try my next one placing in a pan when the flat gets around 160 degrees or so and finishing with some left over injection.Dearborn MI
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