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Brisket Virgin Update/Pics
THEBuckeye
Posts: 4,232
Comments
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Looks really good, especially the plated pic with baked beans and no fork.
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But how was it?
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This looks fantastic! Tell us about your cook?
Rocky Top, TN — Large BGE • Cast Iron Grate & Platesetter • Rockwood Lump
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Brisket looks great...cooked perfectly!
Only tip I have is to ensure you always cut against the grain.Just a hack that makes some $hitty BBQ.... -
You took the world outta my mouth @cazzy looks great nonethelessColumbia, SC --- LBGE 2011 -- MINI BGE 2013
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Does anyone have a good Brisket recipe? I have a friend who is a Weber Akorn diehard and is always saying there is no difference between the Akorn and BGE, so next weekend we are both cooking brisket and having people tell us who's is better. I'd like to produce something that isn't even close if anyone is a brisket master.Florida
1 Lg BGE
Pulling my own pork since 2014 -
One of the juiciest briskest I have seen. Nice work.
LBGE - 2/12/2015
Chesapeake, VA
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How big was that, and how long? Sure looks tastyLBGE - I like the hot stuff. The big dry San Joaquin Valley, Clovis, CA
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Ya, nice smoke ring and bark. Echoing the against the grain component.Louisianian by birth, Louisianian by death. Austinite for now...
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Looks good____________________Entrepreneurs are simply those who understand that there is little difference between obstacle and opportunity and are able to turn both to their advantage. •Niccolo Machiavelli
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If that's your first one, nice job. Even if it wasn't your first one, nice job!
@Gordon_Shumway - If you want to guarantee a win, here you go:
http://www.snakeriverfarms.com/bbq/competitive-bbq/american-kobe-gold-grade-wagyu-brisket.html
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 -
Looks great!!
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Gordon_Shumway said: Does anyone have a good Brisket recipe? I have a friend who is a Weber Akorn diehard and is always saying there is no difference between the Akorn and BGE, so next weekend we are both cooking brisket and having people tell us who's is better. I'd like to produce something that isn't even close if anyone is a brisket master. Pm cazzy or centex....Green egg, dead animal and alcohol. The "Boro".. TN
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@Gordon_Shumway start with an SRF Waygu Gold brisket
edit: @DMW beat me to it.
@THEBuckeye your brisket looks great. How did it taste?I would rather light a candle than curse your darkness.
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I like it, looks great, as the above have stated, cut across the grain next time, it's easier on the fork and bite. Good job.
Using a MBGE,woo/w stone,livin' in Hayward California," The Heart Of The Bay " -
Here's my post from the original Brisket Virgin thread:
Virgin no more. Cooking for 1 while SHMBO is taking care of her Mom in Ohio for several days. I decided to say screw it, let's cook a brisket - a Virgin brisket.
Whole Foods cut me 4.3 pounds of the point. I couldn't decide whether to start the cook at noon and hope to eat by 7, or, start sooner the next day, or, cut the point in half, cook half and freeze half. I thought cooking half would result in a shorter cook.
One I cut it, though not quite in "half" and trimmed more fat (but not the cap) I said, screw it (again), let's season these up and start cooking. I used Oakwood BBQ Competition Beef and pork rub, some hickory and cheery, Rockwood lump.
I am expecting a 6 hour cook? but really have no clue. I'm going to let it ride for 4 hours or so and check it. My best weapons are a thermopop, time and hope.
New Albany, Ohio -
So, at the 6 hour mark and still in the 140's and the fact I wanted to eat, a bumped the temp to the 375-400 mark for the last hour. Rested for 15-20 and the rest in in the fridge for leftovers!New Albany, Ohio
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epcotisbest Posts: 167New Albany, Ohio
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Bravo!!! Looks like it turned out awesome!
MSV Chill Spot
Chester County, PA
http://egginwithedward.blogspot.com/
http://edwardhardingphotography.zenfolio.com/ -
Most eggcellent cook right there! Nailed it!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.
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Looks like you had a successful first brisket. Congrats man.LBGE 2013 & MM 2014Die Hard HUSKER & BRONCO FANFlying Low & Slow in "Da Burg" FL
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@NPHuskerFL Thank you. #2 is not far off! Even though it was 4.3 lbs. I was surprised at the actual (small) yield. I have enough left for only 2-3 sandwiches.New Albany, Ohio
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@THEBuckeye I will typically smoke a 11#-17# and even with just 4 of us we eat a good bit within a day or two. But, I also vacuum save and deep freeze some for later use on chili, APPS, etc. It never goes to waste.LBGE 2013 & MM 2014Die Hard HUSKER & BRONCO FANFlying Low & Slow in "Da Burg" FL
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Sooooo, just how did you eat this fancy brisky? Hmmmm? With your hands?
Looks like your BFF 'The Knife' let you down and couldn't find the grain. Pfffft. What an amateur he is. Get him out of MY kitchen! -
@BuckeyeFork
Stalker!
I ate it like a MAN, with my hands.
NO FORKS - even @BuckeyeFork!
Join THE Cause.New Albany, Ohio -
^^^^ WTH now there's an arch nemesis @BuckeyeFork goofy cape-n-all LBGE 2013 & MM 2014Die Hard HUSKER & BRONCO FANFlying Low & Slow in "Da Burg" FL -
that's just great
I think one of the places in Lockhart (can't remember which) won't give forks, just meat on paper and a plastic knife if you want it to cut the meat. maybe your kind of place @THEBuckeye. I think one or more of them don't serve sauce as well.
THANK YOU FOR YOUR ATTENTION TO THIS MATTER
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