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Brisket Cook.

EggSmokeVaEggSmokeVa Posts: 378
edited May 2016 in EggHead Forum
Locked and loaded... Royal Oak lump with hickory and white oak wood...(handful of Apple wood chips too since I'm doing a pork butt too)
added some chopped whole onion and garlic to smolder with the wood



11.5 pound packer.. Injected with Beef Stock, onion powder.. And a little beef marinade I made 

seasoned with Mostly Salt&Pepper.. Added some onion powder and mccormicks steak seasoning 

going to to go on the smoker in about 30 minutes once we get clean blue/clear smoker... At 255... 

More to come
Large BGE
36" BlackStone
Backwoods G2 Party
Yard full of other stuff to cook on

RVA -> Chesapeake Va
Professional Drinker & Home Cook

Comments

  • EggSmokeVaEggSmokeVa Posts: 378
    Temp is up to 170 roughly... Debating on if and when I want to wrap this bad boy.... Still looking for a little more bark to develop.. Going to give it more time while I decide between foil, butcher paper, or no wrap at all...

    pics coming soon 
    Large BGE
    36" BlackStone
    Backwoods G2 Party
    Yard full of other stuff to cook on

    RVA -> Chesapeake Va
    Professional Drinker & Home Cook
  • EggSmokeVaEggSmokeVa Posts: 378


    175 IT.. Still haven't decided if I want to wrap it or not
    Large BGE
    36" BlackStone
    Backwoods G2 Party
    Yard full of other stuff to cook on

    RVA -> Chesapeake Va
    Professional Drinker & Home Cook
  • SpaightlabsSpaightlabs Posts: 1,885
    With the hot beef injection I don't think you will need to wrap it.  
  • YukonRonYukonRon Posts: 12,206
    That looks beautiful, egg on!
    "Knowledge is Good" - Emil Faber

    XL and MM
    Louisville, Kentucky
  • EggSmokeVaEggSmokeVa Posts: 378
    Decided to wrap it at 175... Wrapped for a few hours until 190-195... Now finishing unwrapped to reestablish the bark... Cooked way faster than I anticipated.. Going in the RTIC for 3-4 hours once it probes like butta
    Large BGE
    36" BlackStone
    Backwoods G2 Party
    Yard full of other stuff to cook on

    RVA -> Chesapeake Va
    Professional Drinker & Home Cook
  • EggSmokeVaEggSmokeVa Posts: 378
    Started the stock for my collard greens at about 745... Making potato salad now to go in the fridge to chill... Baked beans and mac and cheese a little later... Plus cornbread and banana pudding... Going to be a good day.. Pics to come
    Large BGE
    36" BlackStone
    Backwoods G2 Party
    Yard full of other stuff to cook on

    RVA -> Chesapeake Va
    Professional Drinker & Home Cook
  • EggSmokeVaEggSmokeVa Posts: 378


    Time to rest 
    Large BGE
    36" BlackStone
    Backwoods G2 Party
    Yard full of other stuff to cook on

    RVA -> Chesapeake Va
    Professional Drinker & Home Cook
  • logchieflogchief Posts: 1,320
    Looks like you nailed that one.  Point meat looks pretty juicy there
    LBGE - I like the hot stuff.  The big dry San Joaquin Valley, Clovis, CA 
  • EggSmokeVaEggSmokeVa Posts: 378
    logchief said:
    Looks like you nailed that one.  Point meat looks pretty juicy there
    Thanks brother... We shall see lol.. Gonna let her rest a while.. She had a long night 
    Large BGE
    36" BlackStone
    Backwoods G2 Party
    Yard full of other stuff to cook on

    RVA -> Chesapeake Va
    Professional Drinker & Home Cook
  • DfosheeDfoshee Posts: 191
    Looks great
    Lbge. Maverick 733, ss top, 30" fire pit, gas grill, small charcoal grill, electric smoker, 65 qt yeti, 35 qt yeti.
  • johnnypjohnnyp Posts: 2,899
    Do you find the aromatics on the fire help the flavor?
    XL & MM BGE, 36" Blackstone - Newport News, VA
  • EggSmokeVaEggSmokeVa Posts: 378
    johnnyp said:
    Do you find the aromatics on the fire help the flavor?
    Haven't tasted them yet... Had a little bit of the pork butt that was left on the grate when I took it off... And it was phenomenal... I'll let you know once we cut into them and start eating 
    Large BGE
    36" BlackStone
    Backwoods G2 Party
    Yard full of other stuff to cook on

    RVA -> Chesapeake Va
    Professional Drinker & Home Cook
  • Dyal_SCDyal_SC Posts: 4,728
    Beautiful!!  :flushed:
  • EggSmokeVaEggSmokeVa Posts: 378

    Tater Salad...

     Mac and cheese, collards, bourbon baked beans, corn bread and banana pudding coming soon! Stay tuned 
    Large BGE
    36" BlackStone
    Backwoods G2 Party
    Yard full of other stuff to cook on

    RVA -> Chesapeake Va
    Professional Drinker & Home Cook
  • pasoeggpasoegg Posts: 414
    come on down south and cook mine for me - I would be tickled with that result....mine going on in the morning...I think you hit one out in the beer garden from your pics!

    "it is never too early to drink, but it may be too early to be seen drinking"

    Winston-Salem, NC

  • EggSmokeVaEggSmokeVa Posts: 378
    pasoegg said:
    come on down south and cook mine for me - I would be tickled with that result....mine going on in the morning...I think you hit one out in the beer garden from your pics!
    Thanks buddy.. Going to slice her shortly 
    Large BGE
    36" BlackStone
    Backwoods G2 Party
    Yard full of other stuff to cook on

    RVA -> Chesapeake Va
    Professional Drinker & Home Cook
  • pasoeggpasoegg Posts: 414
    don't forget the drum roll following the prayer to the brisket gods....

    "it is never too early to drink, but it may be too early to be seen drinking"

    Winston-Salem, NC

  • EggSmokeVaEggSmokeVa Posts: 378
    By far the best tasting brisket I've ever made! Really pleased with it... Pics coming soon...

    not it sure if the aromatics from the onion and garlic helped or not.. But the final product is good enough for me to add it to my cooks from now on
    Large BGE
    36" BlackStone
    Backwoods G2 Party
    Yard full of other stuff to cook on

    RVA -> Chesapeake Va
    Professional Drinker & Home Cook
  • EggSmokeVaEggSmokeVa Posts: 378
    Large BGE
    36" BlackStone
    Backwoods G2 Party
    Yard full of other stuff to cook on

    RVA -> Chesapeake Va
    Professional Drinker & Home Cook
  • dmchicagodmchicago Posts: 1,044
    Dude!
    Philly - Kansas City - Houston - Cincinnati - Dallas - Houston - Memphis - Austin - Chicago - Austin

    Dennis - Austin,TX
  • logchieflogchief Posts: 1,320
    Holy crap, can you beam a plate of that over.  What a feast, great job.
    LBGE - I like the hot stuff.  The big dry San Joaquin Valley, Clovis, CA 
  • EggSmokeVaEggSmokeVa Posts: 378
    logchief said:
    Holy crap, can you beam a plate of that over.  What a feast, great job.
    Thanks buddy.. Sides will last us all weekend.. I'll do some ribs and chicken on Sunday or Monday to keep it going lol!!
    Large BGE
    36" BlackStone
    Backwoods G2 Party
    Yard full of other stuff to cook on

    RVA -> Chesapeake Va
    Professional Drinker & Home Cook
  • lousubcaplousubcap Posts: 16,751
    Nailed it-what a banquet.  Congrats!
    Louisville;  L & S BGEs, PBC, Lang 36; Burnin' wood in the neighbourhood. # 38 for the win.  Life is too short for light/lite beer.  
  • EggSmokeVaEggSmokeVa Posts: 378
    Almost forgot the mac money shot lol
    Large BGE
    36" BlackStone
    Backwoods G2 Party
    Yard full of other stuff to cook on

    RVA -> Chesapeake Va
    Professional Drinker & Home Cook
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