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 cooking - too fast? Pics
Cookinbob
Posts: 1,691
I put a 11.5 lb (pre trim) choice packer brisket on at 6:45 this morning. Grate temp per maverick was around 280, though dome was closer to 350 at that point. 7 hours later, my probe is showing an IT of 198 (it is in the thick part of the flat). I really expected it to run longer - never stalled. I probed it with my thermapen, and it goes in easy, right around 200 even in the thickest part of the point. What do you think? I am looking at 4+ hours in the FTC until serving time if I pull it now!
XLBGE, Small BGE, Homebrew and Guitars
Rochester, NY
Comments
-
I've had briskest cook really fast, too. I'd pull.*******Owner of a large and a beloved mini in Philadelphia
-
You should be good to FTC. I'd pull it off the egg and enjoy later.Large - Mini - Blackstone 17", 28", 36"
Cumming, GA -
Cook by temp, not by time.
-
+1 with pull-pre-warm the cooler (hot water) and run a couple of towels in the dryer and you can FTC for 4+ hours easily. (I got 7+ hours FTC (cheap igloo cooler) on a recent brisket cook and the lowest temp (by thermopen was 152 when time to slice and eat). FWIW-
(Edit) The thickest part of the flat is where you probe to ensure "feels like buttah" and that is the finish indicator. The point will always probe much smoother due to the higher fat content. And don't worry about the temp in the point-due to the fat content it will run around 10*F +/- or more hotter than the flat and be just fine.
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. -
Cook brisket by feel- not temp or time. It's done. Pull it.Keepin' It Weird in The ATX FBTX
-
4hrs FTC is fine. Throw some towels in.Keepin' It Weird in The ATX FBTX
-
Well, things got crazy, I pulled the brisket now resting in the FTC. Really smells good, and appears to be plenty juicy. I wrap the foil in a large plastic bag, then the towels, I kept one for 6+ hours once, so I think I will be OK. I will try to get a pic when I slice it.The egg is idling now at about 250, I'm going to throw some ABT's on around 5:00, also a pan of new potatoes rolled in olive oil and sprinkled with Rosemary. Can't wait for dinner time!XLBGE, Small BGE, Homebrew and GuitarsRochester, NY
-
Smart move with the plastic bag containment. I use clean but relegated to the garage towels but one time I didn't and I'm lucky to be alive (SWMBO was not impressed.) Sounds like a real banquet about to happen. The Aaron Franklin brisket video series has a good one on slicing the brisket, including point. May be worth a look if you have time. Regardless enjoy the eats!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.
-
can't WAIT for these sliced (and plated) pics.
-
Eagerly awaiting the sliced pics here too! Sounds like you're going to have a great meal.L x2, M, S, Mini and a Blackstone 36. She says I have enough now....eggAddict from MN!
-
OK, it has been a busy night with a house full of guests (us guys are going salmon fishing at 5 AM), but here are some sliced and plated pics - sorry I am not the photographer that some of you are, but the meal was a total success. Brisket, ABT's, broccoli casserole, new potatoes, all cooked on the egg. Pulled the brisket from the cooler at 6:45 (4-1/2 hours) still hot and juicy.XLBGE, Small BGE, Homebrew and GuitarsRochester, NY
-
Looks awesome. Strong work. And way to get a jump on the hacks in New Orleans.
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
-
Great looking table of food sir!
Using a MBGE,woo/w stone,livin' in Hayward California," The Heart Of The Bay " -
Looks fantastic!L x2, M, S, Mini and a Blackstone 36. She says I have enough now....eggAddict from MN!
-
-
Looks great!
-
Nice cook, FTC worked out great for you...The Gator Nation, Central FloridaLARGE & MINI Life is good...GO GATORS!!!
-
Great job and it looks tasty. I have yet to cook a brisket that fast. Did you put it on straight from the fridge or let it sit out to get to room temp? That would speed it ip a little maybe. If it tastes good that's all that matters.XL, WSM, Coleman Road Trip Gas GrillKansas City, Mo.
-
-
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