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
Memorial Day Weekend Brisket Cook: Who's with me? Rules are simple....
Options
Comments
-
Egg is lit, so am i, man those longboards went down easy tonite, briskwet is on
-
westernbbq said:Egg is lit, so am i, man those longboards went down easy tonite, briskwet is onGrilling year round in Orlando, FL on a large BGE & Santa Maria
-
Woke up and went out to check the egg. Brisket was at 215! 12lb brisket at 275 only took 10 hours! Well less if I was awake to pull it off. We will have it for breakfast. I hope it is not too far gone.
Large, Medium, MiniMax, & 22, and 36" Blackstone
Grand Rapids MI -
I am going to be running both eggs all weekend. Keeping the mini rolling with steaks and chops and the XL loaded with brisket and roasts. Doing some cooking for the homeless shelter this weekend. A friend told me they have twice as many to feed this year than last. Count our blessings, and share. These are our sisters and brothers folks."Knowledge is Good" - Emil Faber
XL and MM
Louisville, Kentucky -
Count me in on this event, with the tropical storm looking to wash out most of my plans this Memorial day weekend, I picked up the biggest and most flexible flat that I could find at Sam's. I plan to put it on my medium egg Sunday morning before church.
Summerville, SC -
Was there a spreadsheet posted somewhere to post pics and stats ? I know earlier there was talk of one.
- Bettendorf, Ia with lots of time in Chattanooga, Tn. LBGE, plate setter, ar, Looft lighter, maverick et-735, Rutland gasket, Smokeware SS cap, Kickash basket, and lots of cast iron.
-
It's on page 2LBGE - I like the hot stuff. The big dry San Joaquin Valley, Clovis, CA
-
I hate seeing the Costco prime prices because my local Costco doesn't carry them. I will ask. Don't laugh at this price. This is what I am cooking tomorrow. Took it out of the freezer on Tuesday.Born and raised in NOLA. Now live in East TN.
-
temp spiked to 300 last night. finished in 12 hours. ftc fingers crossed!!XL BGE & Mini - CT USA
-
Audible a success. Picked up a Costco prime packer this AM for a Sunday cook. Their meat case was stocked with 'em. $ 2.89/lb for the locals.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.
-
lousubcap said:Audible a success. Picked up a Costco prime packer this AM for a Sunday cook. Their meat case was stocked with 'em. $ 2.89/lb for the locals.LBGE - I like the hot stuff. The big dry San Joaquin Valley, Clovis, CA
-
@logchief - FYI it has been only within the past couple of years that they started carrying them and then stocked only about 50% of the time. Gotten much more reliable with the stock in the past year +. So, there is hope.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.
-
lousubcap said:@logchief - FYI it has been only within the past couple of years that they started carrying them and then stocked only about 50% of the time. Gotten much more reliable with the stock in the past year +. So, there is hope.Born and raised in NOLA. Now live in East TN.
-
logchief said:It's on page 2
- Bettendorf, Ia with lots of time in Chattanooga, Tn. LBGE, plate setter, ar, Looft lighter, maverick et-735, Rutland gasket, Smokeware SS cap, Kickash basket, and lots of cast iron.
-
Pulled wrapped and resting.... Pulled at 196-203 depending where I probed... In and out like butta... Fork test passed as well... Going to rest in the RTIC for a few hoursLarge BGE
36" BlackStone
Backwoods G2 Party
Yard full of other stuff to cook on
RVA -> Chesapeake Va
Professional Drinker & Home Cook -
@westernbbq -based on a prior post, any documentation and related pics are to be posted here once the cook is completed. And I am noting some of the non-variables before I get too deep into the adult beverages. Love brisket cooks. Great suggestion. BTW-my pic taking skills suck as will be noted soon.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.
-
I'm in. Details to follow for a Sunday night cook for eating on Monday. Basic Franklin cook on my Large-BGE, only hickory instead of oak, and no foil/butcher paper planned.LBGE
-
I'm sure I didn't follow all (or any of) the official rules for the entry, but anyway, here's mine. Snake River Farms gold grade wagyu brisket. I used the rub that CT posted a couple days ago, no binder.
CT's Brisket Rub (in ounces)
6 parts course black pepper
3 parts Kosher
3 parts Lawry's seasoned salt
2 parts granulated garlic
Put it on a bit after 11PM last night. Here's a link to the Stoker-Web PDF log.
https://drive.google.com/file/d/0BwZ9aXOfbumzaTVET0FtM25MYlk/view?usp=sharing
You can see I fiddled with the temps along the way. Thought it was cooking faster than it actually was. At 185* IT I went and checked it with my Thermapen. It was nowhere close to that and tight as a drum. The food probe must have slid through the muscle and ended up in a fat vein when I inserted it. Re-positioned the food probe and off to the races again.
Let it sit on the counter for half an hour.
And now it's in the Carlisle waiting for guests to arrive.
I highly doubt I will get any sliced pics, beverages will be flowing and the masses will be hungry.
I have good feelings about this one, it has the jiggle.
https://youtu.be/1hCer4WuX70They/Them
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 - BS SS36" Griddle - 2 Burner Gasser - Pellet Smoker -
@DMW - do you recall how much it weighed after the trim? And I truly can relate to the challenge of brisket sliced pics. It is a rare outcome when I get any, primarily because I suck at (and don't care for) pics and I'm too over-served to even consider such an undertaking.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.
-
@lousubcap - My scale only goes up to 10lbs, so I didn't bother trying to weigh it. That said, I did weigh the trimmings, and they were 1lb 12oz. So aside from juice loss when thawing, it would have been around 12lb 4oz.They/Them
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 - BS SS36" Griddle - 2 Burner Gasser - Pellet Smoker -
That's a beauty, it certainly has some wiggle waggle.
Just pulled my little one at around 199 and probing nice I hope. Straight into the FTC till later.LBGE - I like the hot stuff. The big dry San Joaquin Valley, Clovis, CA -
Lot of starving humans to feed that waited patiently lol so pics aren't great... Funny trying to explain the resting phase of brisket to people who know nothing about it lol.. I've definitely had better smoke rings.. But as far as taste and tenderness.. This is the best brisket I've ever made.
Large BGE
36" BlackStone
Backwoods G2 Party
Yard full of other stuff to cook on
RVA -> Chesapeake Va
Professional Drinker & Home Cook -
Well after all those longboards last nite, 9 which is a lot for me i started sloooowwwww this AM. Bge was rock steady at 210, internal temp of the poont was 172 and it is now at 194. Itll be ready to take off the egg in about two hrs. I am going to do the spreadsheet writeup and pit some pictures here along with it. Should be tasty.....and im doing brisket next weekend as well for a couple of buddies i grew up with who are coming to town with family so that should be fun.
-
Nicely done @ EggSmokeVa. That brisket is gorgeous
-
westernbbq said:Nicely done @ EggSmokeVa. That brisket is gorgeousLarge BGE
36" BlackStone
Backwoods G2 Party
Yard full of other stuff to cook on
RVA -> Chesapeake Va
Professional Drinker & Home Cook -
westernbbq said:I will post the MD weekend's brisket cook all at once but i need to ask a question of the brisket eggsperts out there.
This is related to trimmimg the brisket as franklin recommends . i never before trimmed flats, points or whole briskets. This explains why i always had a pan full of grease at the end of the cook. Well i trimmed my 15.8 lb whole prime costco packer this AM to get it prepped for dry brine in fridge and i weighed it after the trim and i have 11 lbs left. I did trim a little meat off to square it up and help it to fit in the large bge (although i will tent it) and got a lot of that hard fat along the outer edge off as well as some of the hard fat that is sort of in the interior. It was sort of a wedge that was wide on the surface and narrowed as i cut inside a bit.
So my question is this: is 4 lbs of mainly trimmed fat too much to take off of a 15.8 lb packer? There still is a thin layer on the underside which i left mostly intact.Keepin' It Weird in The ATX FBTX -
It's all about the friggin cow-I have loped 3+ lbs off a 15 lb brisket and the next time maybe only 1-2 lbs max. Clearly the butcher job before you get to it has a major impact as well. I'm not from TX so take the previous with a grain or two of kosher saltLouisville; 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.
-
DMW said:I'm sure I didn't follow all (or any of) the official rules for the entry, but anyway, here's mine. Snake River Farms gold grade wagyu brisket. I used the rub that CT posted a couple days ago, no binder.
CT's Brisket Rub (in ounces)
6 parts course black pepper
3 parts Kosher
3 parts Lawry's seasoned salt
2 parts granulated garlic
Put it on a bit after 11PM last night. Here's a link to the Stoker-Web PDF log.
https://drive.google.com/file/d/0BwZ9aXOfbumzaTVET0FtM25MYlk/view?usp=sharing
You can see I fiddled with the temps along the way. Thought it was cooking faster than it actually was. At 185* IT I went and checked it with my Thermapen. It was nowhere close to that and tight as a drum. The food probe must have slid through the muscle and ended up in a fat vein when I inserted it. Re-positioned the food probe and off to the races again.
Let it sit on the counter for half an hour.
And now it's in the Carlisle waiting for guests to arrive.
I highly doubt I will get any sliced pics, beverages will be flowing and the masses will be hungry.
I have good feelings about this one, it has the jiggle.
https://youtu.be/1hCer4WuX70Keepin' It Weird in The ATX FBTX -
Seasoned my 13.4 lb prime packer earlier today, planning on rolling out of bed early and starting the Brisket cook. I am looking so forward to this event, and of course the food. I went ahead and made tons of potato salad and coleslaw. Bought some sweet corn at a roadside stand today, 10/$1USD. Likely will do that as well. Loin roast last night came out awesome, todays beef tenderloin roast came out killer, hoping for similar results tomorrow with the brisket."Knowledge is Good" - Emil Faber
XL and MM
Louisville, Kentucky -
Ernie McClain
Scottsbluff, Nebraska
(in the extreme western panhandle of NE)
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
- 313 Health
- 293 Weight Loss Forum