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Brisket Question
XL - Woo2, AR L (2) - Woo, PS Woo MM (2) - Woo MINI
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Comments
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Why 2 hrs max in the cooler? I think holding for four hours isn’t a big deal. Lot of folks here go longer than that routinely.
In any case, the answer to your question is yes. I suspect it would be done in that window at that temp, no problem."I've made a note never to piss you two off." - Stike -
or if you go lower, like 240 dome / 225 grate, you could throw it on at midnight and let it ride until that afternoon. Easier with a temp controller but either method works
Milton, GA
XL BGE & FB300 -
Is that 14 lbs post-trim or out of the cryovac? Reason I'm asking is you will likely trim anywhere between 1-3 lbs prior to the cook which significantly impacts the cook time. That said, You can figure around one hour/lb at around 275*F on the dome. You can start there and if needed dial it up to the low 300's to punch it home. Or run around 300-325*F and figure around 0.7-0.8 hrs/lb. Above all, have fun. FWIW-
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. -
I would wrap it with butcher paper once the IT hits around 160-165. Will help with time and also moisture. Don't forget to let it rest a bit before you FTC. Cook at 275-300.
Large BGE, MiniMAX BGE, 2 Mini BGE's, R&V Fryer, 36" Blackstone Griddle, Camp Chef Dual Burner 40K BTU StoveBGE ChimineaProsper, TX -
Thanks for all the feedback, heading to pick it up, will let you know how the cook works out.Northern New Jersey
XL - Woo2, AR L (2) - Woo, PS Woo MM (2) - Woo MINI
Check out https://www.grillingwithpapaj.com for some fun and more Grilling with Papa (incase you haven't gotten enough of me)
Also, check out my YouTube Page
https://www.youtube.com/c/grillingwithpapaj
Follow me on Facebook
https://www.facebook.com/GrillingPapaJ/ -
I usually go very low over night (220 dome max) and then go up as needed in the morning. Interested in seeing how it goes for you.
One option would be to start your BGE the night before and throw in the brisket in the morning, to avoid wasting time in the morning...
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dgv said:
I usually go very low over night (220 dome max) and then go up as needed in the morning. Interested in seeing how it goes for you.
One option would be to start your BGE the night before and throw in the brisket in the morning, to avoid wasting time in the morning...
Large BGE -- New Jersey -
dgv said:
I usually go very low over night (220 dome max) and then go up as needed in the morning. Interested in seeing how it goes for you.
One option would be to start your BGE the night before and throw in the brisket in the morning, to avoid wasting time in the morning...
Northern New Jersey
XL - Woo2, AR L (2) - Woo, PS Woo MM (2) - Woo MINI
Check out https://www.grillingwithpapaj.com for some fun and more Grilling with Papa (incase you haven't gotten enough of me)
Also, check out my YouTube Page
https://www.youtube.com/c/grillingwithpapaj
Follow me on Facebook
https://www.facebook.com/GrillingPapaJ/ -
JMCXL said:Need to have a 14# brisket ready for a 7pm meal on Thursday. If i ran it at 300 or 325 degrees do you think I could take it off in 12 hours?
The other option (just as delicious) is a late night low and slow at about 225. Run it about 8 hours to desired bark and color, wrap, and take it to probe tender finish. You can safely hold it for 4 to 6 hours tightly FTC'ed. This might make your time frame.South Jersey Pine Barrens. XL BGE , Assassin 24, Weber Kettle, CharBroil gasser, AMNPS -
From what I have learned and experienced after 160+ KCBS competitions cooking on the EGG, there are so many ways to achieve brisket bliss, from a 20 hour cook at 220 to an 8 hour turbo cook. If I was looking at a 7pm serving time, and taking into consideration all that I have learned since I got my EGG in 1998, I would recommend working backwards with your timing.
First, I have found that long rests (4 hours plus) really benefit a pork butt, but not necessarily a brisket. I would prefer my rest to be an hour. If you will be wrapping your brisket (which I definitely recommend, even though there are many purists out there that insist that wrapping ruins the bark) then it will take close to 2 hours from the time you wrap and return to the EGG to cook to the tender state (at 250 dome). You may as well allow 3 hours in the foil (or butcher paper if you must) for a safety net for your timing. So assuming you want an hour rest, then your wrapping time could be 3pm.
If your starting time is 7am, that means you have 8 hours before the 3pm wrap time. I would recommend trying to get your meat temp to 165-175 during the initial cooking stage, and that generally takes me about 10 hours at 235. You could easily do that in 8 hours at 250-260. No need to go higher (with your time frame) unless you are behind.
But you will want to start your EGG at 6am, to give you time to get it heated up and your smoke burning clean.
Hope that helps, and please report back!
Happy brisketeering.
Chris
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I recently cooked a ten pound pork butt using Rockwood lumps at 285º and I ran out of fuel after eight and half hours. My fire box was full of lumps when I started. The butt was at 204º seven and half hours after I started. I pulled the butt and left the the egg alone trying to get a read on how long the fuel would last. An hour later temperature started to drop off drastically. I use my SMOBOT and it held it exactly at 285º for the entire cook. SMOBOT is one incredible tool. Won't ever do a low and slow without it.Auburn, Alabama
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@flexfusion first up what sized BGE? Now, to get the truly long low&slow cooks you need to fill the lump well into the fire ring fairly close to the top, this extra fuel is about the same amount as you initially loaded to the top of the box. FWIW-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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So I am starting and doing an overnight cook. Just fired it up 11:35 eastern time. Hope by 12:30am I will have the brisket on. Looking for a 225 temp overnight
wish me luck
Northern New Jersey
XL - Woo2, AR L (2) - Woo, PS Woo MM (2) - Woo MINI
Check out https://www.grillingwithpapaj.com for some fun and more Grilling with Papa (incase you haven't gotten enough of me)
Also, check out my YouTube Page
https://www.youtube.com/c/grillingwithpapaj
Follow me on Facebook
https://www.facebook.com/GrillingPapaJ/ -
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Starting the seasoning as the Egg stabilizes
Northern New Jersey
XL - Woo2, AR L (2) - Woo, PS Woo MM (2) - Woo MINI
Check out https://www.grillingwithpapaj.com for some fun and more Grilling with Papa (incase you haven't gotten enough of me)
Also, check out my YouTube Page
https://www.youtube.com/c/grillingwithpapaj
Follow me on Facebook
https://www.facebook.com/GrillingPapaJ/ -
Northern New Jersey
XL - Woo2, AR L (2) - Woo, PS Woo MM (2) - Woo MINI
Check out https://www.grillingwithpapaj.com for some fun and more Grilling with Papa (incase you haven't gotten enough of me)
Also, check out my YouTube Page
https://www.youtube.com/c/grillingwithpapaj
Follow me on Facebook
https://www.facebook.com/GrillingPapaJ/ -
Brisket went on at 1 I fell asleep and woke up at 6 tonthe fire our. Internal temp of meat was 125. Restarted and back cooking. Question and problem with the meat sitting for ??? Long and not cooking as the fire went out???
Northern New Jersey
XL - Woo2, AR L (2) - Woo, PS Woo MM (2) - Woo MINI
Check out https://www.grillingwithpapaj.com for some fun and more Grilling with Papa (incase you haven't gotten enough of me)
Also, check out my YouTube Page
https://www.youtube.com/c/grillingwithpapaj
Follow me on Facebook
https://www.facebook.com/GrillingPapaJ/ -
flexfusion said:I recently cooked a ten pound pork butt using Rockwood lumps at 285º and I ran out of fuel after eight and half hours. My fire box was full of lumps when I started. The butt was at 204º seven and half hours after I started. I pulled the butt and left the the egg alone trying to get a read on how long the fuel would last. An hour later temperature started to drop off drastically. I use my SMOBOT and it held it exactly at 285º for the entire cook. SMOBOT is one incredible tool. Won't ever do a low and slow without it.Southeast Florida - LBGE
In cooking, often we implement steps for which we have no explanations other than ‘that’s what everybody else does’ or ‘that’s what I have been told.’ Dare to think for yourself. -
JMCXL said:Brisket went on at 1 I fell asleep and woke up at 6 tonthe fire our. Internal temp of meat was 125. Restarted and back cooking. Question and problem with the meat sitting for ??? Long and not cooking as the fire went out???
I don´t think is an issue. Good luck ! -
no problem. fire it up and start again. you are safe.Keepin' It Weird in The ATX FBTX
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1:45pm and she is done, smells Amazing and looks great
doing foils and towel wrap
Northern New Jersey
XL - Woo2, AR L (2) - Woo, PS Woo MM (2) - Woo MINI
Check out https://www.grillingwithpapaj.com for some fun and more Grilling with Papa (incase you haven't gotten enough of me)
Also, check out my YouTube Page
https://www.youtube.com/c/grillingwithpapaj
Follow me on Facebook
https://www.facebook.com/GrillingPapaJ/ -
That looks great!
Thanks for all who contributed to this thread. I'm planning to cook my first brisket in the near future, and this thread has consolidated a lot of great advice.Memphis, TN
LBGE, 2 SBGE, Hasty-Bake Gourmet -
@mEGG_My_Day - PM sent that may help with your up-coming cook.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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lousubcap said:@mEGG_My_Day - PM sent that may help with your up-coming cook.Memphis, TN
LBGE, 2 SBGE, Hasty-Bake Gourmet -
Very happy with this cook
Northern New Jersey
XL - Woo2, AR L (2) - Woo, PS Woo MM (2) - Woo MINI
Check out https://www.grillingwithpapaj.com for some fun and more Grilling with Papa (incase you haven't gotten enough of me)
Also, check out my YouTube Page
https://www.youtube.com/c/grillingwithpapaj
Follow me on Facebook
https://www.facebook.com/GrillingPapaJ/ -
I would inhale that-congrats.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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That looks 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
Tampa Bay, FL
EIB 6 Oct 95 -
JMCXL said:Very happy with this cookLarge BGE, MiniMAX BGE, 2 Mini BGE's, R&V Fryer, 36" Blackstone Griddle, Camp Chef Dual Burner 40K BTU StoveBGE ChimineaProsper, TX
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