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

1st Brisket

Blackwidow98
Blackwidow98 Posts: 134
in EggHead Forum
I received my new flameboss 200 Monday and i just purchased a 9 lb Brisket flat from Sam's club today! I plan on cooking it Saturday for dinner and also trying out the flameboss for the 1st time!  Good god at the different ways to cook it.....  I've literally spent all day on YouTube and surfing the web. I'm thinking I will  rub it and let is sit overnight, cook it on the egg at 225°, when it gets to an internal temp of 170° or so wrap it and add some coffee or beef stock, cook it again to an internal temp of 195° then let it sit for a couple hours before I cut into it...   So far that's what I'm favoring.  Anyone else feel free to chime in an help out a newbie.  I'd really really hate to ruin a $40+ Brisket flat on my 1st attempt... 
· Share on FacebookShare on Twitter

Comments

  • shucker
    shucker Posts: 483
    Don't worry about temp as much as tenderness.  Start probing around 190 and let her ride to till that probe slips in with zero resistance.   

    Shucker
    Eastern North Carolina
    Go Pirates!

    http://facebook.com/oldcolonysmokehouse

    https://www.instagram.com/oldcolonysmokehouse/

    L & MM BGE/Blackstone 36" Griddle/Pit Barrel Cooker/QDS/Shirley Fab 50" Patio/BQ Grills Hog Cooker/Stump's Classic/Weber 22" OTG


    · Share on FacebookShare on Twitter
  • bhedges1987
    bhedges1987 Posts: 3,201
    It will probably finish around 200ish. I don't like wrapping just for the fact I can probe it much easier. 

    Kansas City, Missouri
    Large Egg
    Mini Egg

    "All we have to decide is what to do with the time that is given to us" - Gandalf


    · Share on FacebookShare on Twitter
  • Blackwidow98
    Blackwidow98 Posts: 134
    I think I may want to wrap my flat and add some kind of liquid to reintroduce some juices inside....   I'm kind of interested in seeing how the coffee would taste.
    · Share on FacebookShare on Twitter
  • blind99
    blind99 Posts: 4,974
    It's not that it's so easy to ruin a brisket flat, it's that it's difficult to get it right. If you're not happy with the result, don't get too upset, just try again with a full packer. 

    You might try searching this forum for the Travis method for some more ideas. 
    Chicago, IL - Large and Small BGE - Weber Gasser and Kettle
    · Share on FacebookShare on Twitter
  • Blackwidow98
    Blackwidow98 Posts: 134
    blind99 said:
    It's not that it's so easy to ruin a brisket flat, it's that it's difficult to get it right. If you're not happy with the result, don't get too upset, just try again with a full packer. 

    You might try searching this forum for the Travis method for some more ideas. 
    Thanks for the Travis method advice!  I may end up going this route and not even have to fool with any wrapping.  It seems to be fool proof and about the same as what I was already leaning towards.  
    · Share on FacebookShare on Twitter
  • Ladeback69
    Ladeback69 Posts: 4,484
    Blackwidow98 said:
    I think I may want to wrap my flat and add some kind of liquid to reintroduce some juices inside....   I'm kind of interested in seeing how the coffee would taste.

    You could also put it in a foil pan then cover it with foil.  That would make for less mess and a pan to hold the liquid you are adding, but if you either wrap or use a pan it is going to make its own liquid as it cooks.  I haven't cooked just a flat in a long time, my wife like burnt ends more so I always do a full packer.  Good luck with it.
    XL, WSM, Coleman Road Trip Gas Grill

    Kansas City, Mo.
    · Share on FacebookShare on Twitter
  • YukonRon
    YukonRon Posts: 17,444
    I did just a flat once. I do full packers now, just for the burnt ends on the nachos. Man that is great food!
    "Knowledge is Good" - Emil Faber

    XL and MM
    Louisville, Kentucky
    · Share on FacebookShare on Twitter

Categories