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Brisket math help

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Comments

  • cazzycazzy Posts: 9,136
    Looks great!!

    Question though...you cooked fat cap up, right?  Did you cut it day cap up too?  I see what looks like lines so just wondering.  
    Just a hack that makes some $hitty BBQ....
  • DoubleEggerDoubleEgger Posts: 16,849
    Looking good buddy. Nice cook
  • nolaeggheadnolaegghead Posts: 38,169
    cazzy said:
    Looks great!!

    Question though...you cooked fat cap up, right?  Did you cut it day cap up too?  I see what looks like lines so just wondering.  
    Up like franklin then flipped it down and the earth just shook a little.
    ______________________________________________
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  • Nicely done ... Looks great :) 

    Large Big Green Egg / Ceramic Grill 2 Tier grate / Maverick ET-733 / homemade egg station / Amelia Island Fl. "Go Gators"

  • Ozzie_IsaacOzzie_Isaac Posts: 11,792
    cazzy said:
    Looks great!!

    Question though...you cooked fat cap up, right?  Did you cut it day cap up too?  I see what looks like lines so just wondering.  
    @nolaegghead is right.  I started fat cap up.  Part way through I was unhappy with the bark formation so I flipped fat cap down.  Then I wrapped for the finish.
    If it is worth doing, it is worth overdoing.

    XL, Medium, Minimax, Mini, Blackstone, WSM
  • grege345grege345 Posts: 3,515
    Looks Really Really great! Lucky guests

    LBGE& SBGE———————————————•———————– Pennsylvania / poconos

  • lousubcaplousubcap Posts: 24,365
    Since you are an engineer, I would eggspect the details.  All kidding aside, great result.  Home-run right there.  And now you have iearned the secret. Just document and enjoy the next go-round.
    Louisville; "indeterminate Jim" here.  Rolling smoke in the neighbourhood. # 38 for the win.  Life is too short for light/lite beer!
  • Ozzie_IsaacOzzie_Isaac Posts: 11,792
    I am experience a hard-core meat coma.  Trying to watch The Hobbit with kids and cannot stay awake.
    If it is worth doing, it is worth overdoing.

    XL, Medium, Minimax, Mini, Blackstone, WSM
  • DMWDMW Posts: 13,807
    Nice brisky there!

    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 - Akron Jr - BS SS36" Griddle
  • Ozzie_IsaacOzzie_Isaac Posts: 11,792
    grege345 said:
    Looks Really Really great! Lucky guests

    No guests.  Just practice.  I brought some to the neighbors and it was the first time I heard my wife ask why I was giving it away!
    If it is worth doing, it is worth overdoing.

    XL, Medium, Minimax, Mini, Blackstone, WSM
  • mgd_eggmgd_egg Posts: 476
    Very nice!  Sounds as good as it looks. 
    Lg & MM BGE, Humphrey’s Battle Box | Palatine, Illinois  
  • Jeepster47Jeepster47 Posts: 3,827
    Well the kid did good on this cook ... tasted even better than it looked.  Although, it was only a small piece he left in the fridge for me ... a bigger piece probably would have tasted even better.

    Washington, IL  >  Queen Creek, AZ ... Two large eggs and an adopted Mini Max

  • Ozzie_IsaacOzzie_Isaac Posts: 11,792
    Gonna have burnt ends tonight with what is left of the point.  Which isn't much.
    If it is worth doing, it is worth overdoing.

    XL, Medium, Minimax, Mini, Blackstone, WSM
  • Jeepster47Jeepster47 Posts: 3,827
    Those would be a nice treat tomorrow evening ...

    Washington, IL  >  Queen Creek, AZ ... Two large eggs and an adopted Mini Max

  • SGH said:
    Just to be clear, the end product will taste the same no matter which way you turn the fat cap. I just can hit the look much easier with the fat cap down. 
    I tend to approach it the same way, even with pork butts.  If I put the cap down, I get more meat with bark that I don't have to trim away that isn't coated in drippings.  It's entirely a visual presentation thing, but I like to have good looking meat....  It makes the wife happy...  ;-)
    Large Green Egg

    Kansas City, KS
  • Ozzie_IsaacOzzie_Isaac Posts: 11,792
    @Jeepster47 to bad you don't want to visit your grandkids.....


    If it is worth doing, it is worth overdoing.

    XL, Medium, Minimax, Mini, Blackstone, WSM
  • cazzycazzy Posts: 9,136
    Niiiiiice!
    Just a hack that makes some $hitty BBQ....
  • lousubcaplousubcap Posts: 24,365
    Just to go contrarian-you need to inhale the point and then if you have anything left (flat?) do a head-fake burnt ends or save for something else.  I will offer up the entire flat to save the point-but what do I know-not from Texas and have several other disclaimers :)
    Louisville; "indeterminate Jim" here.  Rolling smoke in the neighbourhood. # 38 for the win.  Life is too short for light/lite beer!
  • theyolksonyoutheyolksonyou Posts: 18,077
    @Jeepster47 to bad you don't want to visit your grandkids.....


    :rofl: 
    Jason NW GA- home of carpet and Mexican restaurants
    LBGE, MM, BS (Blackstone and the other kind)
    One sorry Labrador

    My chili did not suck. My wings either. 
  • Jeepster47Jeepster47 Posts: 3,827
    @theyolksonyou ... what he's not telling you is that their household happens to be a big petri dish right now.  I've needed to stay non-sick this past week, so he's being extra mean with the teasing.  That's okay, I'll get even ...

    Washington, IL  >  Queen Creek, AZ ... Two large eggs and an adopted Mini Max

  • theyolksonyoutheyolksonyou Posts: 18,077
    @Jeepster47 we have both sets of grandparents within 15 min drive and we're on the way home for the in laws. We see grandparents A LOT. So that's funny to me. I don't know you guys, but gather you're nearby. 
    Jason NW GA- home of carpet and Mexican restaurants
    LBGE, MM, BS (Blackstone and the other kind)
    One sorry Labrador

    My chili did not suck. My wings either. 
  • Ozzie_IsaacOzzie_Isaac Posts: 11,792
    We have all been on antibiotics.  No longer contagious.

    Plus they don't call them snot nosed for nothing.
    If it is worth doing, it is worth overdoing.

    XL, Medium, Minimax, Mini, Blackstone, WSM
  • Ozzie_IsaacOzzie_Isaac Posts: 11,792
    lousubcap said:
    Just to go contrarian-you need to inhale the point and then if you have anything left (flat?) do a head-fake burnt ends or save for something else.  I will offer up the entire flat to save the point-but what do I know-not from Texas and have several other disclaimers :)
    Usually I would agree, but this flat was out of sight.

    The point was actually to fattie.  Enough of the fat did not render out.  Next time I will trim more on the point.
    If it is worth doing, it is worth overdoing.

    XL, Medium, Minimax, Mini, Blackstone, WSM
  • Hawg FanHawg Fan Posts: 1,517
    Congrats!  Looks awesome.

    Any road will take you there if you don't know where you're going.

    Terry

    Rockwall, TX
  • JonWessonJonWesson Posts: 133
    bump
    large small and mini all in legal proceedings but i can use them for now no more, all gone                                                                                                                        usa somewhere on the road
  • I'd say cook at 225F and put it on at 2:30 am ... and you're eating window will be around 3 pm to 4 pm.  Likely 11h cook, plus some time to wrap, plus up to 2h towel wrapped in cooler.  When it hits 160F (or whenever you hit the stall) wrap it.  That should take about 2/3rds of the time.  So here's what I figure ... 2:30am on ... at around 9:30 am (just before you leave for baseball) you'll wrap.  At around 1:30 pm to 2 pm you'll take it off (so right after you get back from baseball). Then in a cooler for 2 hours or so towel wrapped.  Eating at 3 pm - 4 pm latest.
    Napoleon Prestige Pro 665, XL BGE, Lots of time for BBQ!
  • JohnInCarolinaJohnInCarolina Posts: 21,051
    I'd say cook at 225F and put it on at 2:30 am ... and you're eating window will be around 3 pm to 4 pm.  Likely 11h cook, plus some time to wrap, plus up to 2h towel wrapped in cooler.  When it hits 160F (or whenever you hit the stall) wrap it.  That should take about 2/3rds of the time.  So here's what I figure ... 2:30am on ... at around 9:30 am (just before you leave for baseball) you'll wrap.  At around 1:30 pm to 2 pm you'll take it off (so right after you get back from baseball). Then in a cooler for 2 hours or so towel wrapped.  Eating at 3 pm - 4 pm latest.
    I'd like to think this one was cooked, somewhere in the vicinity of 6 years ago.
    "A generation of the unteachable is hanging upon us like a necklace of corpses." - George Orwell 

    "I've made a note never to piss you two off." - Stike

    Ruining the forum, one post at a time.  

    Living large in the 919
  • DainWDainW Posts: 159
    edited February 20
    I enjoyed reading this. It’s interesting to see how the conventional wisdom regarding brisket cooks has evolved over the years on this forum. I would be interested to see the responses, even from some of the same folks today to this same post. I would imagine it would be more along the lines of put the brisket on at 8-9 the night before if you want to eat at 3, plan on 12-15 hours cook time and allow an FTC window of 2-6 hours.  

    By the way I don’t know about everyone else, but my briskets are taking a lot longer than 12 hours lately and if I cooked one at 225 it might take a day and a half lol. The last couple briskets I’ve done have gone 14 and 17 hours respectively. 
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