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

Turbo Brisket

dldawes1
dldawes1 Posts: 2,208
in EggHead Forum
I can't recall reading many posts on successful Turbo Brisket cooks.

I found this thread through Google.  http://eggheadforum.com/discussion/1137512/turbo-cook-brisket

I'd like to try one for an additional menu item during a fundraiser on the 15th. 

Any comments and feedback are greatly appreciated.

Thanks,

Donnie

Donnie Dawes - RNNL8 BBQ - Carrollton, KY  

TWIN XLBGEs, 1-Beautiful wife, 1 XS Yorkie

I'm keeping serious from now on...no more joking around from me...Meatheads !! 


· Share on FacebookShare on Twitter

Comments

  • smokeyw
    smokeyw Posts: 367
    You can turbo a brisket pretty easily.  I have done them in 6 hours but I always wrap at about 165 internal temp.
    · Share on FacebookShare on Twitter
  • lousubcap
    lousubcap Posts: 36,789
    I know some have been done that way with the biggest change being the narrow finish-line window.  All were a success.
    @nolaegghead has a brisket cook process where he starts low and ramps temp throughout the cook.  Hopefully he can shed more light on it but seemed to be a good compromise as far as I recall.
    Louisville; Rolling smoke in the neighbourhood.  Life is too short for light/lite beer!  Seems I'm livin in a transitional period. CHEETO (aka Agent Orange) makes Nixon look like a saint.  
    · Share on FacebookShare on Twitter
  • bhedges1987
    bhedges1987 Posts: 3,201
    Pretty sure Myron mixon does his at 300-325. He has good results. 

    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
  • nolaegghead
    nolaegghead Posts: 42,109
    lousubcap said:
    I know some have been done that way with the biggest change being the narrow finish-line window.  All were a success.
    @nolaegghead has a brisket cook process where he starts low and ramps temp throughout the cook.  Hopefully he can shed more light on it but seemed to be a good compromise as far as I recall.
    My technique is to start smoking at a low temp, when the meat is cool and wet and likes to pick up smoke and the myoglobin will react to NOx.  Over time, I let the egg temp rise.  When I hit the stall, I will make a call, based on when I want it done, and usually power through the stall.  I find it better to minimize the amount of time languishing in a stall versus powering through it with more time resting (and cooling) before serving.

    Sometimes serving time is a moving target....by adjusting the temp you can almost always meet that target.  Nothing worse than a bunch of hungry people waiting for the food to cook. 
    ______________________________________________
    I love lamp..
    · Share on FacebookShare on Twitter
  • nolaegghead
    nolaegghead Posts: 42,109
    Good read here: http://amazingribs.com/tips_and_technique/zen_of_wood.html

    ______________________________________________
    I love lamp..
    · Share on FacebookShare on Twitter
  • Hotch
    Hotch Posts: 3,564
    We just did a turbo brisket for a chili competition at my wife's work. Went to Kroger and they were on sale for $1.69 lb. So picked up a 15.5 lb. Got home and started to trim it as lean as it would go. This was absolutely the ugliest brisket I have ever cooked!
    When finished with the trim, netted 4lbs on the flat and 3.5 lbs on the point. Fired the Egg up to 325, loaded with cherry wood and off we go. Once it hit 160 IT foiled it and back on to finish. Pulled it at 195 IT. 5.5 hours on the Egg.
    Foiled it and in the fridge to chill over night. Next day cubed each piece into 3/8" cubes for the Texas Red Smoked Brisket Chili.
    I must say as ugly as it was it was one of the best tasting briskets I have done. Hell even the cold cubes were great!

    Anyway with 38 other entries she won both the "Crowd Favorite" and  "Best Tasting" from the judges.

    So yes you can make a good turbo brisket.


     
    And many of the 200+ tasters were curious about how the Brisket was cooked on the BGE large.
    Large BGE, MiniMAX BGE, 2 Mini BGE's, R&V Fryer, 36" Blackstone Griddle, Camp Chef Dual Burner 40K BTU Stove
    BGE Chiminea
    Prosper, TX
    · Share on FacebookShare on Twitter
  • SkinnyV
    SkinnyV Posts: 3,404
    edited October 2016
    Been hitting between 6 - 7hours on my last few 275 to 300 , full packers taste just fine to me. Burnt ends take a bit longer as they go back in.
    i will never do the 225 14 hour cook again... unless I'm bored but done with that for briskets.
    Seattle, WA
    · Share on FacebookShare on Twitter

Categories