Big Green Egg - EGGhead Forum - The Ultimate Cooking Experience...
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 at:

Facebook  |  Twitter  |  Instagram  |  Pinterest  |  Youtube  |  Vimeo
Share your photos by tagging us and using the hashtag #EGGhead4Life.


In Atlanta? Come visit Big Green Egg headquarters, including our retail showroom, the History of the EGG Museum and Culinary Center!  3786 DeKalb Technology Parkway, Atlanta, GA 30340.

Memorial Day Weekend Brisket Cook: Who's with me? Rules are simple....

15681011

Comments

  • lousubcaplousubcap Posts: 20,199
    For the win ;)
    Here's the data:
    Size Egg:LBGE  Charcoal: Rockwood  Wood:  JD Oak Chunks
    Store:  Costco  Grade: Prime
    Weight: (post-trim) 12.2 lbs  Price: $2.89/lb
    Temp: between 250-280*F on the dome-calibrated
    Rub: homemade S&P with bourbon smoked paprika and garlic applied over a layer of cheap yellow mustard and pickle juice.
    Injected with:   N/A
    Trimming –generally follow Franklin guide
    Time you put it on:  0700 (EDT) Time you took it off: 1615 (EDT)
    Fap:  Down
    Ran nekked entire cook        Foiled at what temp  N/A
    FTC?   Yes    How long FTC  ~ 150 minutes.
    Drip pan: air-gapped empty   Added to drip pan  N/A
    Special notes- cook time again around 0.75 hrs/lb.  Friggin cow!   Rested for about 25 mins before wrap and pack.

    Three pics:  



    That's all I've got-time to climb into some bourbon.  
    Great fun-again thanks to @westernbbq for organizing this.

    Louisville;  "indeterminate Jim" here; L & S BGEs, PBC, Lang 36; Burnin' wood in the neighbourhood. # 38 for the win.  Life is too short for light/lite beer.  
  • FoghornFoghorn Posts: 7,321
    This thread is epic.  I love that some folks who have never cooked a brisket before are coming out of the woodwork do them.  Keep the great briskets coming. 

    XL BGE, Klose BYC, ProQ Excel, Weber Kettle, Firepit, Grand Turbo gasser, and a portable Outdoor Gourmet gasser for tailgating

    San Antonio, TX

  • PhiliciousPhilicious Posts: 346
    FTC for an hour.

    Born and raised in NOLA. Now live in East TN.
  • PhiliciousPhilicious Posts: 346
    RECAP
    prime grade, trimmed, Oak Ridge Special Ops rub, no injection, drip pan to catch drippings only, on at 10:30, off at 4:30 (6 hours cook time), dome temp between 250-300, pecan cherry and hickory wood, Rockwood lump, wrapped in butcher paper at 165 IT, done at 205 IT, fat cap up, spritzed with water every 30 min. until the wrap, Large Green Egg, adjustable rig, 5lb flat.

    Born and raised in NOLA. Now live in East TN.
  • FoghornFoghorn Posts: 7,321
    RECAP
    prime grade, trimmed, Oak Ridge Special Ops rub, no injection, drip pan to catch drippings only, on at 10:30, off at 4:30 (6 hours cook time), dome temp between 250-300, pecan cherry and hickory wood, Rockwood lump, wrapped in butcher paper at 165 IT, done at 205 IT, fat cap up, spritzed with water every 30 min. until the wrap, Large Green Egg, adjustable rig, 5lb flat.


    @Philicious, that right there is money.  And your technique sounds very similar to mine.  Butcher paper and fat side up are the crucial pieces to the puzzle that is brisket. 

    XL BGE, Klose BYC, ProQ Excel, Weber Kettle, Firepit, Grand Turbo gasser, and a portable Outdoor Gourmet gasser for tailgating

    San Antonio, TX

  • ZaltydogZaltydog Posts: 106
    My first brisket cook. Thanks for the inspiration!

    12 lb. choice packer from local butcher. Trimmed to 1/4". Centex's rub. Royal oak lump. Pecan, apple, hickory chunks. Adjustable rig with dry drip pan. 250 degrees steady. Fat cap up on at 11:00 pm. Wrapped in paper at 3:30 am at 165 degrees. Probed like buttah at 203 degrees at 6 am. Cooked much faster than I expected. FTC until 3:45 pm when sliced. I need a better knife. Enjoyed by all! The FTC was too long, but still edible eats.



  • BBQBuddyBBQBuddy Posts: 275

    Size Egg   Large                                                                                                

    Charcoal      Royal Oak                       Wood   Oak/Cherry                                  

    Store    Norman Bros. /Miami              Grade  Choice                                 

    Weight    8 lbs.                                   Price   too much                                   

    Temp     240                                                                                               

    Rub        Lanes BBQ Brisket Rub          Injected with    n/a                 

    Trimming instructions                                                                    

                                                                                                                    

    Time you put it on     4:30 a.m.           Time you took it off        4:00 pm

    Fat cap           Down                                                                    

    Paper wrapped at 170 (conclusion of stall)  pulled off at 195

    FTC?     yes, Paper wrapped                  How long FTC      3 hrs.                       

    Drip pan?     Yes                               Added to drip pan     Water          

                                                                                                                    

    Special notes:  First brisket ever.  Although I ordered a whole brisket, I received a cryovac flat from the market - very disappointing.  Stall was 4 hours.  I'd rate this a 7 out of 10.   Next time, I'll leave on to 205 and thinner rub coating.  Pleased, but would try again w/ a prime, whole, to see difference.                                                  



    2 Large BGE, MiniMax, Miami, FL

  • kl8tonkl8ton Posts: 2,687
    Ok. Brisket fail.

    Prime grade from costco.  2.89 per pound
    12lbS before trimming
    Platesetter with raised drip pan No liquid
    Rockwood lump with oak chunks filled to Platesetter
    275 dome for entire cook
    Time on 9pm
    Time off when I woke up 7am
    Temp when pulled off 215 :angry:
    Let rest until 145
    Dry & tough 
    Three slices were salvageable
    No wrapping
    Rub was salt and pepper
    Fat cap down
    Large egg
    No injection
    Should have run it at 225. 
    Can't believe it cooked that quick
    I have never experienced one at less than 18 hours. 






    LBGE, MiniMax - 17, 22, and 36"Blackstone
    Grand Rapids MI
  • YukonRonYukonRon Posts: 14,548
    Dinner party with neighbors tonight. One, was heading to the Gulf for fishing, pushed it back one day to attend. Have maybe 1 lb left over from a 13.4 start. The slightest and smallest of us all, pounded down on brisket. Maybe 75 pounds with rocks in her pockets, ate about 3.5 pounds, by herself. Amazing. Sent some home with her. The rest, will go in vegetable beef soup, this week. Wonderful evening, fabulous dinner party.

    "Knowledge is Good" - Emil Faber

    XL and MM
    Louisville, Kentucky
  • milesvdustinmilesvdustin Posts: 2,435
    Noone around me sells a brisket worth a damn. So i just put 18 pounds of pork shoulder on instead.

    2 LBGE, Blackstone 36, Jumbo Joe

    Egging in Southern Illinois (Marion)

  • HoosierBBQHoosierBBQ Posts: 108
    edited May 2016
    Such a great conversation. Thanks to @westernbbq ;
    My brisket is on now
    Grilling year round in Orlando, FL on a large BGE & Santa Maria
  • StillH2OEggerStillH2OEgger Posts: 2,447
    Love seeing everybody's cooks and the descriptions, which have been a big help as I planned for my first-ever brisket, which went on about 9 p.m. Will post finish pics and details tomorrow.
    Stillwater, MN
  • HoosierBBQHoosierBBQ Posts: 108
    Love seeing everybody's cooks and the descriptions, which have been a big help as I planned for my first-ever brisket, which went on about 9 p.m. Will post finish pics and details tomorrow.
    How many lbs? What time are you hoping for?
    Grilling year round in Orlando, FL on a large BGE & Santa Maria
  • FoghornFoghorn Posts: 7,321
    Noone around me sells a brisket worth a damn. So i just put 18 pounds of pork shoulder on instead.

    The upside is that you have an easier journey.  More adult beverages for you. 

    XL BGE, Klose BYC, ProQ Excel, Weber Kettle, Firepit, Grand Turbo gasser, and a portable Outdoor Gourmet gasser for tailgating

    San Antonio, TX

  • StillH2OEggerStillH2OEgger Posts: 2,447
    Love seeing everybody's cooks and the descriptions, which have been a big help as I planned for my first-ever brisket, which went on about 9 p.m. Will post finish pics and details tomorrow.
    How many lbs? What time are you hoping for?
    It was about 14.5 pounds and I must have trimmed about two pounds. Thankfully I'm not cooking for a large group of guests or anything like that so when it's done it's done and I'll FTC for hopefully three hours or more. The BGE is cruising along nicely about 240 and the brisket seemed to climbing rapidly, nearly 160 after 3 1/2 hours, but it may have been poor probe placement and I'm sure a stall is just around the corner anyway.
    Stillwater, MN
  • milesvdustinmilesvdustin Posts: 2,435
    Foghorn said:
    Noone around me sells a brisket worth a damn. So i just put 18 pounds of pork shoulder on instead.

    The upside is that you have an easier journey.  More adult beverages for you. 
    Yeah its 2 am, pork has been on for 3 hours now. I am about done with beer for the night. Just watched the pilot of Preacher. 

    2 LBGE, Blackstone 36, Jumbo Joe

    Egging in Southern Illinois (Marion)

  • After 2 20lb briskets

    3 rounds of wings
    and 2 dozen ears of corn I just dropped some pork in the ol'egg. What a weekend so far!! Love it!!
    Happy egg'n everyone!
  • FoghornFoghorn Posts: 7,321
    After 2 20lb briskets

    3 rounds of wings
    and 2 dozen ears of corn I just dropped some pork in the ol'egg. What a weekend so far!! Love it!!
    Happy egg'n everyone!
    That is strong work. Good stamina.  All your previous cooks have been interval training preparing for this. 

    XL BGE, Klose BYC, ProQ Excel, Weber Kettle, Firepit, Grand Turbo gasser, and a portable Outdoor Gourmet gasser for tailgating

    San Antonio, TX

  • WolfpackWolfpack Posts: 3,038
    Slightly random question- do you all use the 18" butcher paper or do you need the 24"?
     
    Greensboro, NC
  • FoghornFoghorn Posts: 7,321
    I use 24" because that's what they had and I got a 1000 ft roll of it.  With that being said, I think 18" would work for most mortal briskets.  If you are planning on cooking a 38 pounder like some around here you may want bigger paper. 

    XL BGE, Klose BYC, ProQ Excel, Weber Kettle, Firepit, Grand Turbo gasser, and a portable Outdoor Gourmet gasser for tailgating

    San Antonio, TX

  • WolfpackWolfpack Posts: 3,038
    Thanks @Foghorn
    Greensboro, NC
  • 20stone20stone Posts: 1,780
    Foghorn said:
    I use 24" because that's what they had and I got a 1000 ft roll of it.  With that being said, I think 18" would work for most mortal briskets.  If you are planning on cooking a 38 pounder like some around here you may want bigger paper. 
    From the "anything worth doing is worth overdoing" files, I didn't like having to overlap two sheets to fit around a brisket, so I now have a lifetime supply of 36"
    (now only 16 stone)

    Joule SV
    GE induction stove
    Gasser by the community pool
    Scale (which one of my friends refuses to use)
    Friends with BGEs and myriad other fired devices
    Charcuterie and sourdough enthusiast
    Prosciuttos in an undisclosed location

    Austin, TX
  • F3DAWGF3DAWG Posts: 98
    Tropical depression Bonnie made it a little tough but we had a great family meal!

    Summerville, SC
  • smbishopsmbishop Posts: 2,530
    lousubcap said:
    For the win ;)
    Here's the data:
    Size Egg:LBGE  Charcoal: Rockwood  Wood:  JD Oak Chunks
    Store:  Costco  Grade: Prime
    Weight: (post-trim) 12.2 lbs  Price: $2.89/lb
    Temp: between 250-280*F on the dome-calibrated
    Rub: homemade S&P with bourbon smoked paprika and garlic applied over a layer of cheap yellow mustard and pickle juice.
    Injected with:   N/A
    Trimming –generally follow Franklin guide
    Time you put it on:  0700 (EDT) Time you took it off: 1615 (EDT)
    Fap:  Down
    Ran nekked entire cook        Foiled at what temp  N/A
    FTC?   Yes    How long FTC  ~ 150 minutes.
    Drip pan: air-gapped empty   Added to drip pan  N/A
    Special notes- cook time again around 0.75 hrs/lb.  Friggin cow!   Rested for about 25 mins before wrap and pack.


    Thanks for the template, will use when I post my cook :)
    Southlake, TX, and Cowhouse Creek, Gatesville, TX.  2 Large, 1 Small and a lot of Eggcessories.
  • Cookbook_ChipCookbook_Chip Posts: 1,277
    Okay here's mine!  Hey - a separate thread for the SRF drawing might help...

    Size Egg:      Large                                                                                    

    Charcoal:     Royal Oak                    Wood:  Hickory and some cherry

    Store:  Sam's                                    Grade:   Cert. Angus Choice

    Weight:   9.3 lbs                               Price:     $4.77/lb                              

    Temp:      275                                                                                             

    Rub:     1 part Turbinado, 1 part salt, 2 parts DP Game On

    Injected with:   nada

    Trimming instructions: just a bit of fat cap to even it out                                                                   

                                                                                                                   

    Time you put it on:  9am               Time you took it off:  5:30pm

    Fat cap  Up X          Down                                                                   

    Foiled at what time:  3pm           Foiled at what temp:  165

    FTC?  Yes                                        How long FTC:  1 hour

    Drip pan?  Yes                               Added to drip pan: nada



    Lovin' my Large Egg since May 2012 (Richmond, VA) ... and makin' cookbooks at https://FamilyCookbookProject.com
    Stoker II wifi, Thermapen, and a Fork for plating photo purposes
  • Texag06ishTexag06ish Posts: 135
    edited May 2016
    Here's the data:
    Size Egg: XLBGE
    Charcoal: Royal Oak
    Wood: Chunked Mesquite
    Store: Costco  Grade: Select 
    Weight: (post-trim) 11.29 lbs  Price: $1.69/lb 
    Temp: 285*F on the dome-calibrated; Pitmaster IQ set to 275* grate temp
    Rub: S&P with Fiesta Brand Brisket Rub on top of yellow mustard
    Injected with: N/A 
    Trimming: Followed the Franklin book 
    Time put on:  900PM (CDT) Time you took it off: 930AM 
    Fap:  Down 
    Butcher paper wraped at 175
    Drip pan: Water
    Added to drip pan  N/A 
    Special notes: spritzed with Apple Coder Vinegar 

    i forgot to take pics. Hopefully I'll remember when we slice it later.
  • smbishopsmbishop Posts: 2,530
    Don't forget @EggObsessed chili if you have any leftovers!  http://itsmyrub.com/award-winning-smoked-brisket-chili/

    Southlake, TX, and Cowhouse Creek, Gatesville, TX.  2 Large, 1 Small and a lot of Eggcessories.
  • cmkrattcmkratt Posts: 51
    Size Egg:LBGE
    Charcoal: royal oak/simple truth
    Wood:  Texas Red Oak Chunks
    Store:  HEB
    Grade: Prime 
    Weight: (post-trim) 10.7lbs 
    Price: $3.37/lb 
    Temp: between 255-280*F on the dome-calibrated
    Rub: 1/3 each DP Dizzy Dust Coarse Grind, DP Cow Lick, Turbinado Sugar
    Injected with:   N/A 
    Trimming –generally follow Franklin guide
    Time you put it on:  2030 CDT
    Time you took it off: 0915 (CDT) 
    Fap:  Down 
    Ran nekked entire cook      
    Foiled at what temp  N/A 
    FTC?   Yes    How long FTC  ~ 6 hrs
    Drip pan: air-gapped empty   
    Added to drip pan  N/A 
    Special notes- cook time just over 1hr/lb. temp dropped overnight down to 230 dome. Bumped back up to 265ish by 7:30 am.  Rested for about 25 mins before wrap. 


    Here are are the pre-FTC pics. More to come.
  • @Texag06ish are all the data point questions coming from a software program. I've been keeping my info in a spiral notebook. Looks like there may be a better way?
  • cmkrattcmkratt Posts: 51
    kl8ton said:
    Ok. Brisket fail.

    Prime grade from costco.  2.89 per pound
    12lbS before trimming
    Platesetter with raised drip pan No liquid
    Rockwood lump with oak chunks filled to Platesetter
    275 dome for entire cook
    Time on 9pm
    Time off when I woke up 7am
    Temp when pulled off 215 :angry:
    Let rest until 145
    Dry & tough 
    Three slices were salvageable
    No wrapping
    Rub was salt and pepper
    Fat cap down
    Large egg
    No injection
    Should have run it at 225. 
    Can't believe it cooked that quick
    I have never experienced one at less than 18 hours. 






    Sorry to hear about that. I find 275 will cook right at 1hr/lb. I'm guessing your trimmed weight was close to 10lbs, but still surprised you got up to 215 in 10 hrs. 
Sign In or Register to comment.
Click here for Forum Use Guidelines.