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Another Brisket Attempt
dstearn
Posts: 1,702
I picked up a 15# Prime packer from Costco the other day.
Estimate that it will be 12 lbs after trimming.
Plan is to have it on the egg by 11:00 PM so that we can eat by 5:00 PM.
S&P at 225 grate fat side up on the XL.
No wrapping this time, just keeping it simple.
I may raise the grate temp to 235 in the morning to speed up the cook.
At 185 Internal I will start checking the flat for tenderness.
If I need to FTC to hold I will wait 30 minutes prior to avoid overcooking.
Hopefully this one will be a winner.
Estimate that it will be 12 lbs after trimming.
Plan is to have it on the egg by 11:00 PM so that we can eat by 5:00 PM.
S&P at 225 grate fat side up on the XL.
No wrapping this time, just keeping it simple.
I may raise the grate temp to 235 in the morning to speed up the cook.
At 185 Internal I will start checking the flat for tenderness.
If I need to FTC to hold I will wait 30 minutes prior to avoid overcooking.
Hopefully this one will be a winner.
Comments
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Solid plan-controller I am guessing...You may want to check your post-trim weight. I have never seen a 3 lb trim on a brisket. Of course, I may be light-handed with the knife.
You sound like your past cooks with brisket have missed the mark. It is a straight-forward cook but the finish-line can be quite tight. The higher the quality of beef the more latitude you have (my theory anyhow). And if you have 80-90% of the flat (especially the thickest part) probing like "buttah" then you are there. About the best cook you can do on any grilling' apparatus. YMMV-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. -
Thanks, I have a scale so I plan on subtracting the trimed fat to gauge the trimmed weight.
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Can I ask why are you trimming at all? Put the fat cap on top, thick side closer to the air vent, don't trim and the biggest piece of advice make sure you wrap it once it's cooked and throw it back on the grill or the oven at 180*F for at least 90minutesXLBGE, MMBGE, CyberQ
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1move said:Can I ask why are you trimming at all? Put the fat cap on top, thick side closer to the air vent, don't trim and the biggest piece of advice make sure you wrap it once it's cooked and throw it back on the grill or the oven at 180*F for at least 90minutesXL, WSM, Coleman Road Trip Gas GrillKansas City, Mo.
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I have an XL my hot spot and fire are at the vent after a long cook. Fat side up for me as it penetrates the meat and keeps it moist throughout. Fat cap down just drops the fat into your BBQ and does nothing for the brisketXLBGE, MMBGE, CyberQ
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1move said:I have an XL my hot spot and fire are at the vent after a long cook. Fat side up for me as it penetrates the meat and keeps it moist throughout. Fat cap down just drops the fat into your BBQ and does nothing for the brisketXL, WSM, Coleman Road Trip Gas GrillKansas City, Mo.
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It is on at 11:00 PM CST. Point is at 12:00 on the egg, fat cap up. I trimmed per the Aaron Franklin Method. Left 1/4 -1/2 in of fat on top and removed the hard fat that will not render. Grate temp is stable at 225 with the CyberQ. Net wt after trimming was 12 lbs. Costco Prime Packers require a lot of trimming.
As long as I let it ride at a stable temp and do not open the egg until it hits 185-190 to test for tenderness I should be ok.
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Once you reach 180*F internal temp. If you have it get some heavy duty foil and wrap it at least a couple of times. I also wrap it in some food safe heavy duty plastic wrap and throw it back on the BBQ at 180 and let it rest at that temperature for at least a couple of hours.
i also put a piece of foil on the plate setter to collect all the juice. The brisket has worked so hard to get that out and I use that foul as my base to wrap it in.
everyone has their own methods and not saying mine is the best. I learned from a guy that has had a BBQ business for the past 35 years. Works out awesome each time for me.XLBGE, MMBGE, CyberQ -
Plan is not to wrap unless I need to FTC. Once it probes like butter I will let it rest for 30 minutes and then FTC to hold.
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As of 7:25 AM the brisket has been in the stall since 5 AM. Riding it out as I have plenty of time.
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Ride that bad boy to the finish-line and enjoy. Great eats await.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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Pit Pal which works with the Cyber Q. I just bumped the grate temp to 235.
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I checked at the 12 hour mark. Thermopen was at 169 which was the same as the CyberqQ internal reading. Bumped the temp to 140 grate.
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Had to reposition the meat probe as my reading was higher than the end of the flat. IT is 191. Checking every 15 minutes for tenderness.
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The brisket was a success! 90% of the flat was moist! Letting the brisket cool for 20 mins prior to FTC made a difference!
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That looks awesome! Great cook!!
LG BGE, KJ Jr, Smokin Bros. Premier 36 and Pizza Party Bollore -
mahenryak said:That looks awesome! Great cook!!
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Boom! Great post. Briskey looks delicious and those corn holders, wow!!! Nice way to spend a long weekend.
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Nailed it...great result!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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lousubcap said:Nailed it...great result!
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Go with what works...I'm in the cap down camp-heat shield and if anything sticks it's the fat. However, as you well know there are many ways to get there with the BGE. Just enjoy the cook.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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Great looking brisket, thanks for sharing your journey. Now I should pick up the courage to try brisket on the egg againcanuckland
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