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First Prime Brisket Smoke
SirSquatch
Posts: 109
This is my second brisket, and first Prime I've ever done, started out at 14.77lbs, I didn't weigh it after trimming but I'd guess it is around 12lbs now. Plan is 250-275 range all night and hoping to eat around 3pm tomorrow, using a combo of Oak and Hickory. I am still undecided on wrapping, I think I'm going to see how it's going around 8am and make a decision on if it needs to be wrapped at that point to hit my feast time.
Trimmed and seasoned.
Smokin'
Brisket on. Had to do a bit of work to fold up the center to get it on and it's not perfect but C'est la vie.
I'll keep this updated through the night/tomorrow.
Trimmed and seasoned.
Smokin'
Brisket on. Had to do a bit of work to fold up the center to get it on and it's not perfect but C'est la vie.
I'll keep this updated through the night/tomorrow.
Northern VA - LBGE
Comments
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Looking good. EnjoyColumbia, SC --- LBGE 2011 -- MINI BGE 2013
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Paging @lousubcap
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 -
@SirSquatch - sounds like you have this well under control. That said, I just sent you a lengthy PM that offers some insights regarding the cook and to wrap or not.
Enjoy the cook and eats.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:@SirSquatch - sounds like you have this well under control. That said, I just sent you a lengthy PM that offers some insights regarding the cook and to wrap or not.
Enjoy the cook and eats.
This is how we are at 8am. Sitting at 170 since 3am, so I decided to bite the bullet and wrap. I'd really like to get some butcher paper and see for myself how different that comes vs foil vs naked.Northern VA - LBGE -
Looking good right there. Patience for the finish-line feel. Great eats await.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.
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Crazy, I have a brisket on right now too. Mine is a piece of crap select grade from Walmart. Only place around I can get a decent packer though.
Good Luck with the finish! I think mine will come off around 11:30, it went on around 10 last night.2 LBGE, Blackstone 36, Jumbo Joe
Egging in Southern Illinois (Marion)
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I wrapped mine at 8 am and it was at 170 internal. Just pulled it off, a toothpick would have dropped straight through it with gravity and the temp was 207. About to split the point off for burnt ends.
2 LBGE, Blackstone 36, Jumbo Joe
Egging in Southern Illinois (Marion)
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Alright, almost there! Off the Egg and resting until I wrap it back up and FTC until it's eatin' time. I think I did a better job letting it keep going until truly probe tender vs my first attempt. We will see how it goes.
Northern VA - LBGE -
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That looks outstanding, great job!
2 LBGE, Blackstone 36, Jumbo Joe
Egging in Southern Illinois (Marion)
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Definitely has a great look. And if the feel was there then you are golden. Enjoy the eats.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.
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And the result! Not bad, I need to work on my slicing skills for brisket, went a bit too thick on these. Flavor and texture were right where I want them, guests all went back for seconds so that's a good sign in my book.
Northern VA - LBGE -
Congrats on nailing the cook. As you have just experienced, trust the feel and you will be rewarded. Guests know good groceries when they eat them. Most eggcellent.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.
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SirSquatch said:lousubcap said:@SirSquatch - sounds like you have this well under control. That said, I just sent you a lengthy PM that offers some insights regarding the cook and to wrap or not.
Enjoy the cook and eats.
This is how we are at 8am. Sitting at 170 since 3am, so I decided to bite the bullet and wrap. I'd really like to get some butcher paper and see for myself how different that comes vs foil vs naked.“Reality is that which, when you stop believing in it, doesn't go away.” ― Philip K. Diçk -
SirSquatch said:
Brisket on. Had to do a bit of work to fold up the center to get it on and it's not perfect but C'est la vie.
I had to fold a brisket up once, just slightly folded to make room
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HeavyG said:SirSquatch said:lousubcap said:@SirSquatch - sounds like you have this well under control. That said, I just sent you a lengthy PM that offers some insights regarding the cook and to wrap or not.
Enjoy the cook and eats.
This is how we are at 8am. Sitting at 170 since 3am, so I decided to bite the bullet and wrap. I'd really like to get some butcher paper and see for myself how different that comes vs foil vs naked.
https://m.youtube.com/watch?v=lnRRDSYgdmw
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 -
Beautiful job, got me drooling.LBGE - I like the hot stuff. The big dry San Joaquin Valley, Clovis, CA
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I love brisket. I may start one right now and with any luck this Yankees Cubs game will,still be going when it's done.=======================================
XL 6/06, Mini 6/12, L 10/12, Mini #2 12/14 MiniMax 3/16 Large #2 11/20 Legacy from my FIL - RIP
Tampa Bay, FL
EIB 6 Oct 95 -
HeavyG said:SirSquatch said:lousubcap said:@SirSquatch - sounds like you have this well under control. That said, I just sent you a lengthy PM that offers some insights regarding the cook and to wrap or not.
Enjoy the cook and eats.
This is how we are at 8am. Sitting at 170 since 3am, so I decided to bite the bullet and wrap. I'd really like to get some butcher paper and see for myself how different that comes vs foil vs naked.Northern VA - LBGE
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