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Brisket - What did you learn...aka Dan Patrick
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4Runner
Posts: 2,948
a little play on the end of the Dan Patrcik show routine where they go around the room and tell what they learned on that day's show.
Started a nice SRF 14# brisket last night and pulled it 15 hours later at an internal temp around 190. Wrapped and kept warm in the oven for 4 hours and sliced for tonight's dinner.
What I learned.
1. It is possible to over season a brisket...even a huge hunk of 14# boss cow like the SRF Wagyu!
2. Trust your probing and go with your gut....even it means pulling before you reach your desired internal temp ( other SRFs I pulled in low 180s).
3. The 16" CGS round drip an can't handle the drippings from an SRF brisket.
4. I like my brisket naked for the entire ride...bark, smoke, and pure meantness just can't be beat.
5. A slightly dry flat on an SRF will still "hunt" like no other! Delicious.
6. I have now officially spoiled my family and there is no turning back..."this brisket was much better than the last on you did" (I local sourced my last brisket to save a few $$$).
After all that...still one the best briskets I have done...and eaten (haven't been to Texas). A few pics for your enjoyment.
Started a nice SRF 14# brisket last night and pulled it 15 hours later at an internal temp around 190. Wrapped and kept warm in the oven for 4 hours and sliced for tonight's dinner.
What I learned.
1. It is possible to over season a brisket...even a huge hunk of 14# boss cow like the SRF Wagyu!
2. Trust your probing and go with your gut....even it means pulling before you reach your desired internal temp ( other SRFs I pulled in low 180s).
3. The 16" CGS round drip an can't handle the drippings from an SRF brisket.
4. I like my brisket naked for the entire ride...bark, smoke, and pure meantness just can't be beat.
5. A slightly dry flat on an SRF will still "hunt" like no other! Delicious.
6. I have now officially spoiled my family and there is no turning back..."this brisket was much better than the last on you did" (I local sourced my last brisket to save a few $$$).
After all that...still one the best briskets I have done...and eaten (haven't been to Texas). A few pics for your enjoyment.
Joe - I'm a reformed gasser-holic
aka 4Runner
Columbia, SC
Wonderful BGE Resource Site: http://www.nakedwhiz.com/ceramicfaq.htm
and http://www.nibblemethis.com/ and http://playingwithfireandsmoke.blogspot.com/2006/02/recipes.html
What am I drinking now? Woodford....neat
What am I drinking now? Woodford....neat
Comments
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Good looking grub @4Runner
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Very nice!Always seeking the high I experienced from my first true BBQ experience.
Downingtown, PA
LBGE, WSM, Weber Kettle -
Great cook and write-up. Gotta admit that SRF brisket even makes me look good. The quality of meat going in has a tremendous impact on the outcome.
Louisville; Rolling smoke in the neighbourhood. # 38 for the win. Life is too short for light/lite beer! Seems I'm livin in a transitional period. -
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Looks great 4Runner. One thing I learned from this past weekend is it doesn't matter how drunk you are, slicing a brisket the wrong way is no bueno.Large and Small BGECentral, IL
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Thanks for the comments. Vacuumed sealed leftovers for later. Awesome!!Joe - I'm a reformed gasser-holic aka 4Runner Columbia, SC Wonderful BGE Resource Site: http://www.nakedwhiz.com/ceramicfaq.htm and http://www.nibblemethis.com/ and http://playingwithfireandsmoke.blogspot.com/2006/02/recipes.html
What am I drinking now? Woodford....neat -
Beautiful!Lg & MM BGE, Humphrey’s Battle Box | Palatine, Illinois
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Send thos vaccuum sealed packets to me .. those look amazing!LBGE & MiniOrlando, FL
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That bark looks really nice! How much of the fat cap did you leave on? 1/4 inch?
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@EggDan - that was probably at the thinnest parts. I could have trimmed more, but I mainly just concentrate on the really hard fat parts.Joe - I'm a reformed gasser-holic aka 4Runner Columbia, SC Wonderful BGE Resource Site: http://www.nakedwhiz.com/ceramicfaq.htm and http://www.nibblemethis.com/ and http://playingwithfireandsmoke.blogspot.com/2006/02/recipes.html
What am I drinking now? Woodford....neat -
Looks beautiful. I did a brisket for the 4th that I would give a b-. I should have let it ride another hour and I think mine would have been there. It was no SRF though!!XL, Small, Mini & Mini Max Green Egg, Shirley Fab Trailer, 6 gal and 2.5 gal Cajun Fryers, BlueStar 60" Range, 48" Lonestar Grillz Santa Maria, Alto Shaam 1200s, Gozney Dome, Gateway 55g Drum
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Wow, what does one do with 14 pounds of brisket if you are just feeding your family?
Looks amazing!
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