Skip to content
  • Register
    • 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

    National Brisket Day (+/-) (May 28) landing thread for that meteorite you created-

    135

    Comments

    • Posts: 34,763
      @Ozzie_Isaac -  Go  with the feel in the thickest part of the flat.  The point is just along for the ride, although it does give you a good idea of what to look for in the flat.
      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.
      · Share on FacebookShare on Twitter
    • Posts: 1,742
      @The Cen-Tex Smoker what exactly is the dishwasher? I assume your stick burner? Lol
      · Share on FacebookShare on Twitter
    • Posts: 23,161
      lousubcap said:
      show previous quotes
      I get it.  Enjoy.


      I'm glad she did. I was being a wuss. It's looking freaking awesome and the whole neighborhood smells like oak and brisket. 
      Keepin' It Weird in The ATX FBTX
      · Share on FacebookShare on Twitter
    • Posts: 33,656
      slovelad said:
      @The Cen-Tex Smoker what exactly is the dishwasher? I assume your stick burner? Lol
      It's not a stick burner so much as a clean combustion work of art.
      "I've made a note never to piss you two off." - Stike

      "The truth is, these are not very bright guys, and things got out of hand." - Deep Throat
      · Share on FacebookShare on Twitter
    • Posts: 23,161
      slovelad said:
      @The Cen-Tex Smoker what exactly is the dishwasher? I assume your stick burner? Lol
      KBQ C-60SS BBQ Smoker Pit
      Keepin' It Weird in The ATX FBTX
      · Share on FacebookShare on Twitter
    • Posts: 3
      This is my first brisket ever - on the Egg or any other cooker, but reading all the great posts you have all made here, I found the courage to give it a try.

      9.71 pounder from Sam's Club, 8.5 after trimming up.  Went on 225 degree Egg at 10:15pm last night, and just passed the 14 hour mark at 180 degrees internal.   Hoping it's all going as it should...



      Learning something new every day in Western Kentucky! CQ CQ CQ

      Large BGE with CGS PSwoo, CGS Spider, Kick Ash basket, Smokeware SS Cap and Flame Boss 300-WiFi Controller   |   Blackstone 17" Griddle
      · Share on FacebookShare on Twitter
    • Posts: 12
      saluki2007 said:
      Sitting on the patio waiting for the large to settle in. Hands were messy so didn't take a pic before putting back in the fridge with the rub. Will take one when she's on. 




      · Share on FacebookShare on Twitter
    • Posts: 23,161
      So far so good. Creeping out of the stall


      Keepin' It Weird in The ATX FBTX
      · Share on FacebookShare on Twitter
    • Posts: 6,354
      Just pulled. I want to do burnt end. How long should I let it sit before separating?

      Large and Small BGE
      Central, IL

      · Share on FacebookShare on Twitter
    • Posts: 12,136
      saluki2007 said:
      Just pulled. I want to do burnt end. How long should I let it sit before separating?

      Looks perfect. Eagerly waiting for burnt end advice as well.
      Thank you,
      Darian

      Galveston Texas
      · Share on FacebookShare on Twitter
    • Posts: 3,201
      edited May 2017
      saluki2007 said:
      Just pulled. I want to do burnt end. How long should I let it sit before separating?

      Depends if your planning on eating them with the rest of the brisket. If so, let it cool for 20 min and separate and FTC the flat. Season the bottom side of the point again.  Put the WHOLE point back in the cooker for 2 hours unwrapped and 1 hour wrapped with butter. Rest for 20-30 and then cube. If you want put sauce on the side for dipping. 

      The goal for burnt ends is to replicate the edges of a brisket that have the most bark. So your trying to put more bark on the meat. 

      Edit* I think they're better when you let the whole brisket FTC or whatever you do. Separate the point when your serving the flat. Then put the point back on and serve it at a later time. IMO this ensures a really good flat if cooked right. 



      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
    • Posts: 10,380
      The Cen-Tex Smoker said:
      The beast is in the dishwasher for a little smoke wash. 16lb SRF. I actually had to smoosh it in a little. This thing is huge


      I'll be doing my first brisket ever and I'll be doing it in my KBQ in the next week or two.

      I'm curious - why did you place your brisket so low in the chamber?
      “Reality is that which, when you stop believing in it, doesn't go away.” ― Philip K. Diçk




      · Share on FacebookShare on Twitter
    • Posts: 23,161
      HeavyG said:
      show previous quotes
      I'll be doing my first brisket ever and I'll be doing it in my KBQ in the next week or two.

      I'm curious - why did you place your brisket so low in the chamber?
      It's cooler down there. Easier on the bark
      Keepin' It Weird in The ATX FBTX
      · Share on FacebookShare on Twitter
    • Posts: 10,380
      slovelad said:
      @The Cen-Tex Smoker what exactly is the dishwasher? I assume your stick burner? Lol
      There are a few of us (4? 5?) here that have KBQ's.

      The AmazingRibs site has a brief review if you're curious - https://amazingribs.com/bbq_equipment_reviews_ratings/smoker/karubecue-c-60-pit
      “Reality is that which, when you stop believing in it, doesn't go away.” ― Philip K. Diçk




      · Share on FacebookShare on Twitter
    • Posts: 12,136
      185 degrees as well.

      Thank you,
      Darian

      Galveston Texas
      · Share on FacebookShare on Twitter
    • Posts: 515
      My contribution to Brisket day. Went on last night around midnight. Pulled @ 201 even though it probed like butter @ 198. Right now FTC for a couple of hours.




      · Share on FacebookShare on Twitter
    • Posts: 229
      edited May 2017
      @The Cen-Tex Smoker @HeavyG @Focker and @GMBBS @ Kingtute80 I did my first prime in the Dishwasher aka "The Dragon yesterday, sorry no plated pics it went fast!! Sorry if they are out of order!! It was the best one I done to date!
      XL, Large, 2 Small's and Mini BGE Arlington Texas
      · Share on FacebookShare on Twitter
    • Posts: 23,161
      sancho65 said:
      @The Cen-Tex Smoker @HeavyG @Focker I did my first prime in the Dishwasher aka "The Dragon yesterday, sorry no plated pics it went fast!! Sorry if they are out of order!! It was the best one I done to date!
      Great color! Looks great
      Keepin' It Weird in The ATX FBTX
      · Share on FacebookShare on Twitter
    • Posts: 23,161
      edited May 2017
      Just wrapped her up. 200 in the skinny flat,175 in the fat part. Bark set up just perfect. Already jiggly and has some time to go. Just moved to a 200 degree egg to finish up

      Keepin' It Weird in The ATX FBTX
      · Share on FacebookShare on Twitter
    • Posts: 10,380
      The Cen-Tex Smoker said:
      show previous quotes
      It's cooler down there. Easier on the bark
      Interesting. According to Bill (KBQ inventor) the air in the bottom of the cook chamber is the hottest because that is where most of the air from the vent "pipe" at the back of the cookbox is drawn into the chamber.

      I've never bothered to measure the temps myself but I think I'll fire up my KBQ in the next couple days and use all my Fireboard probes and graph the temps at a few locations in the cook chamber.

      Have always been a bit curious just how much the temps might vary given the convection fan of the KBQ runs full time to swirl the air around.
      “Reality is that which, when you stop believing in it, doesn't go away.” ― Philip K. Diçk




      · Share on FacebookShare on Twitter
    • Posts: 34,763
      Had a bit of a wind challenge toward the AM but sorted it out-
      Just before declaring victory:

      Wrapped and packed in the elcheapo Igloo cooler for around 5 hours, then my son grabbed this shot as the natives were definitely hungry:

      Thought he had a better picture angle but it was inhaled.  Homage paid to the Brisket Gods on National Brisket Day.  Onward and Upward.
      Enjoy your cooks and follow-on 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.
      · Share on FacebookShare on Twitter
    • Posts: 1,742
      The Cen-Tex Smoker said:
      show previous quotes
      KBQ C-60SS BBQ Smoker Pit
      What in Tarnation...
      · Share on FacebookShare on Twitter
    • Posts: 640
      Congratulations to all on the amazing briskets!  You all killed it and I'm having brisket withdrawal from the posts!  Pulled out the last brisket leftover from the freezer and hoping its thawed enough for burnt ends and brisket taco tomorrow! 
      Doug
      Wayne, PA
      LBGE, Weber Kettle (gifted to my sister), Weber Gasser

      "Two things are infinite:  the universe and human stupidity; and I'm not sure about the universe"   Albert Einstein
      · Share on FacebookShare on Twitter
    • Posts: 585
      Started a 12 # choice brisket at 5:15 this morning for company at 5:00 PM and did it the Travis method.  I checked it at about 11:00 and it was already up to 212F and soft as buttah.  This is the first time one has not taken about 9-11 hours for me this way.    Was scared it may not be as good as usual but it seems better than usual.   Rub was pepper and dizzy pig.   Ran EXL Egg at 300F.
      I XL  and 1 Weber Kettle  And 1 Weber Q220       Outside Alvin, TX-- South of Houston
      · Share on FacebookShare on Twitter
    • Posts: 11,379

      @WhiteyQ brought some moink balls!   They were amazing.  
      =======================================
      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 PitBoss Navigator 850G 11/25
      Tampa Bay, FL
      EIB 6 Oct 95
      · Share on FacebookShare on Twitter
    • Posts: 34,763
      @JohnInCarolina - you should apply for a variance with the Brisket Gods since you are about to enjoy some true brisket on a stick.  Some great lookin' plate ribs right there.  Great score. Enjoy.  

      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.
      · Share on FacebookShare on Twitter
    • Posts: 23,161
      JohnInCarolina said:
      Friends, permit me to offer up my beef ribs:


      You have been on a freaking tear lately. Butt Blast, SRF Gold Briskets. Pot de Creme. And now this. Slow your roll, son. Leave some air for the rest of us, 
      Keepin' It Weird in The ATX FBTX
      · Share on FacebookShare on Twitter
    • Posts: 4,326
      I just heard alarms. Time to grab a beer and go poke the bear.

      "Brought to you by bourbon, bacon, and a series of questionable life decisions."

      South of Nashville, TN

      · Share on FacebookShare on Twitter

    Welcome!

    It looks like you're new here. Sign in or register to get started.
    Sign In
    Register

    Welcome!

    It looks like you're new here. Sign in or register to get started.
    Sign In
    Register

    Quick Links

    Categories