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:
Want to see how the EGG is made? Click to Watch
Facebook | Twitter | Instagram | Pinterest | Youtube | Vimeo
Share your photos by tagging us and using the hashtag #BigGreenEgg.
Share your photos by tagging us and using the hashtag #BigGreenEgg.
Want to see how the EGG is made? Click to Watch
Beginners Luck - First Brisket
BigSmoooke
Posts: 23
After picking up some Meat Church seasoning on Friday and spotting a nice brisket at my local butcher I decided there wasn't a better time to cook my first brisket over the long weekend. I can't say it was perfect but there definitely weren't any leftovers.
I started with a 7.5 lb brisket, trimmed down to approx. 6.75 lbs (May have gotten a little carried away)
Seasoned with Holy Cow, cling wrapped and refrigerated overnight.
The brisket went on at 8:30am @ 230 degree dome temp. Came off at 4:00 pm (7.5hr total cook time) and wrapped to rest for 1hr. The bark was phenomenal, the seasoning was spot on, and the brisket was super moist. I'm chalking this one up to beginners luck.
Comments
-
Wow... Beginners luck....Charlotte, NC - Large BGE 2014, Maverick ET 733, Thermopen, Nest, Platesetter, Woo2 and Extender w/Grid, Kick Ash Basket, Pizza Stone, SS Smokeware Cap, Blackstone 36"
-
Impressive for beginner!Large BGE - 2014
FB 200, KAB, AR - 2015
Lake Norman area of NC
The bitterness of poor quality remains long after the sweetness of low price is forgotten!
Nowadays people know the price of everything and the value of nothing! -
Or seasoned veteran! Hope I have some "luck" when doing my first in a few weeks!Large BGE - 2014
FB 200, KAB, AR - 2015
Lake Norman area of NC
The bitterness of poor quality remains long after the sweetness of low price is forgotten!
Nowadays people know the price of everything and the value of nothing! -
-
I don't know about luck. The sliced brisket pic looks outstanding.
Any road will take you there if you don't know where you're going.
Terry
Rockwall, TX -
Looks like a winner to meLarge BGE 2011, XL BGE 2015, Mini Max 2015, and member of the "North of the Border Smokin Squad" Canadian Outdoor Chef from London, Ontario, Canada
https://www.flickr.com/photos/monty77/ -
However you get there-that's a great cook. Good that you can find such low weight packers. Glad it was a hit-set the bar up there for the next one. I would pay dearly for the 7-10 lb prime packers.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.
-
Outstanding!South Jersey Pine Barrens. XL BGE , Assassin 24, Weber Kettle, CharBroil gasser, AMNPS
-
Looks great!XL, Medium BGE & Blackstone I XAR-Woo2 & Rig-BO I Flameboss 500St. Louis, MO
-
I have yet to cook my first brisket but gonna do it this week. Fractured my foot so I'm out of work for a few more weeks. This is the perfect duty for me wearing a big ol fracture boot!
I don't have anything but a thermapen so I can't constantly monitor the meat temp....LBGE. Plate setter, PS Woo2, Flame Boss 200. Moorestown, South Jersey (about 15 min outside of Philly, Don't hold it against me. I would most likely rather live where you are) -
@A31unit - you can hit the local grocery store for an old school analog oven safe thermo. Give it a cal check with the thermapen (most have a calibration nut on the back like the BGE dome thermo). Then a few hours into your brisket cook, just insert it into the thickest part of the flat and ride it home. FWIW-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.
-
Not fair, my first brisket was a Fail, can't even remember what it was like. Great job, hope your 'luck' rubs off on me next time!
canuckland -
lousubcap said:However you get there-that's a great cook. Good that you can find such low weight packers. Glad it was a hit-set the bar up there for the next one. I would pay dearly for the 7-10 lb prime packers.
ohh the wife is already given the green light for a second attempt, just hoping I can replicate. I have a great butcher just around the corner from me. Based on the amount of leftovers I'll be looking for at least a 12lb brisket for #2. -
It certainly looks like you nailed it. Nice job!
Is that a whole brisket, or is it the point only?Which came first the chicken or the egg? I egged the chicken and then I ate his leg. -
Great looking brisket.
-
SmokeyPitt said:It certainly looks like you nailed it. Nice job!
Is that a whole brisket, or is it the point only?
Thanks! It's the whole brisket, however part of the flat was trimmed off by my butcher -
Great looking bark my man!
-
Luck...maybe, but you prolly just got really good meat.
I think most underestimate how important meat is in their brisket battle. IMO, the meat is more important than everything, even the cook.
Just a hack that makes some $hitty BBQ.... -
I think the rub is most important @cazzy.
-
MeatChurch said:I think the rub is most important @cazzy.
Finally tried Holy Cow on some burgers. I tasted a pinch and backed off a lil more than I should have. Will go a lil heavier next time.Just a hack that makes some $hitty BBQ.... -
Great looking brisket!
-
-
Nailed it.Ajax, ON Canada(XL BGE, MED BGE, La Caja China #2, and the wife's Napoleon gasser)
Categories
- All Categories
- 182.7K EggHead Forum
- 15.7K Forum List
- 459 EGGtoberfest
- 1.9K Forum Feedback
- 10.3K Off Topic
- 2.2K EGG Table Forum
- 1 Rules & Disclaimer
- 9K Cookbook
- 12 Valentines Day
- 91 Holiday Recipes
- 223 Appetizers
- 516 Baking
- 2.4K Beef
- 88 Desserts
- 163 Lamb
- 2.4K Pork
- 1.5K Poultry
- 30 Salads and Dressings
- 320 Sauces, Rubs, Marinades
- 543 Seafood
- 175 Sides
- 121 Soups, Stews, Chilis
- 35 Vegetarian
- 100 Vegetables
- 312 Health
- 292 Weight Loss Forum