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:
Facebook  |  Twitter  |  Instagram  |  Pinterest  |  Youtube  |  Vimeo
Share your photos by tagging us and using the hashtag #BigGreenEgg.

Want to see how the EGG is made? Click to Watch

17lb Brisket for Easter - He's a biggin'

Eggerty
Eggerty Posts: 220
in EggHead Forum
Well here I go with a succeed or die trying on Easter.  Have 14 people coming over and my SWMBO wants me to cook brisket, 3 racks of ribs and chx.  There will be some definite coordination in cooking everything and have it ready at the specified time with only my LBGE.  I kept pushing for another EGG from the SWMBO but we are putting money elsewhere at the moment.  So I am working backwards allotting for an 1:15 for spatchcock at the end.   Will do a 3-1-1 method there or just straight through. 

My biggest question is the brisket. It's 17lbs untrimmed (20" in length) from RD.  Its huge.  I will have to drape over a rib rack to start I guess.  I am wondering from the consensus what the est. trimmed weight will be (I am roughly assuming 15.5lbs after trim).  If my trimmed weight is 15.5lb's, what would be an estimate of how long to cook will be?  Would I be safe at 21hrs (1.5hr/lb), cooking at 225-235*?  I am thinking that I will plan 21 hrs but if I hit a time crunch I could always foil to expedite or raise temp to get it to tenderness.  I have never done a brisket this large but it had the most uniform thickness at the edge of the flat.  Briskets tend to have a mind of their own and it blow to have it done at 10AM or something and then have to FTC it for 6hrs (at least I have not FTC'd that long).

Really excited but pretty nervous just because I don't want to screw up Easter dinner. 
 

My plan:

Afternoon dinner on Sunday @4pm

Brisket - on at 4PM Sat - hopefully pull by 2PM Sunday
Ribs - on at 9AM Sun - Pull around 2-2:30pm depending on tenderness
CHX - 2:45PM Sat - pull at 3:45PM (raised direct or indirect at 400-425*)

All thoughts, critiques, roastings welcome...

LBGE - Nov/'14
A Texan residing in Denver, CO.
· Share on FacebookShare on Twitter

Comments

  • DieselkW
    DieselkW Posts: 915
    I've only done a couple, SGH has done hundreds, maybe more. Long tough strands of muscle have a mind of their own as the collagen melts - I've heard stories of stalls that lasted for hours, then BAM! from 140 to 170 in a heartbeat.

    Indianapolis, IN

    BBQ is a celebration of culture in America. It is the closest thing we have to the wines and cheeses of Europe. 

    Drive a few hundred miles in any direction, and the experience changes dramatically. 



    · Share on FacebookShare on Twitter
  • lkapigian
    lkapigian Posts: 11,549
    Did a 15 this weekend choice was ready in 12. I run it a bit warm though
    Visalia, Ca @lkapigian
    · Share on FacebookShare on Twitter
  • lousubcap
    lousubcap Posts: 36,798
    I do believe that I may be too many adult beverages into the evening to properly respond other than to say I have held a smaller brisket (around 11 lbs) in an elcheapo Igloo cooler for 7+ hours and the lowest meat temp was around 150*F.  If you run at around 260-280*F on the calibrated dome you can likely plan for closer to 1 to 1 1/4 hrs/lb and always have the option to dial it up Sun AM.  And upon further review of your time-line-how do you pull the brisket at 2 PM and start the ribs at 9 AM?-Multiple level cook?  
    WRT the chix-I would go raised direct.  FWIW-
    Good luck-you have got this.
    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.  
    · Share on FacebookShare on Twitter
  • Eggerty
    Eggerty Posts: 220
    You are hitting on my concern @DieselkW. I am figuring I just have to give myself enough time and then play it by the cook. If it hits really early then deal with it somehow. But the last thing I want would be to not allow for enough time and it go too long then be rushed through the chx. 
    LBGE - Nov/'14
    A Texan residing in Denver, CO.
    · Share on FacebookShare on Twitter
  • Eggerty
    Eggerty Posts: 220
    lousubcap said:
    I do believe that I may be too many adult beverages into the evening to properly respond other than to say I have held a smaller brisket (around 11 lbs) in an elcheapo Igloo cooler for 7+ hours and the lowest meat temp was around 150*F.  If you run at around 260-280*F on the calibrated dome you can likely plan for closer to 1 to 1 1/4 hrs/lb and always have the option to dial it up Sun AM.  And upon further review of your time-line-how do you pull the brisket at 2 PM and start the ribs at 9 AM?-Multiple level cook?  
    WRT the chix-I would go raised direct.  FWIW-
    Good luck-you have got this.
    Ok that gives me a better judgement with temp. Yes using an AR and I believe have the setup figured out. Perfect I should have stated the chx would be spatchcock.

    lkapigian said:
    Did a 15 this weekend choice was ready in 12. I run it a bit warm though
    Warm being 275* or higher? Grid or dome?
    LBGE - Nov/'14
    A Texan residing in Denver, CO.
    · Share on FacebookShare on Twitter

Categories