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

    Another sucessful Brisket.

    Posts: 5,678
    in EggHead Forum
    i put this prime costco 16lb brisket on around midnight Friday and pulled it at Noon on Saturday right around 200IT flat probed like butter, I did wrap in pink butcher paper at 170 and it rested in a toweled cooler for 5 hours, cutting temp was around 145. I used the flame boss set at 225 and it stayed there all night, Lumo was Fogo with hickory chunks and rubbed it heavily with Sams BBQ-1 cow dust compliments of @DoubleEgger This was a get together with some guys from work, all had heard about my briskets and this one didnt disappoint. Thanks for looking.
                                                                
    _________________________________________________
    Don't let the truth get in the way of a good story!
    Large BGE 2006, Mini Max 2014, 36" Blackstone, Anova Sous Vide
    Green Man Group 
    Johns Creek, Georgia
    · Share on FacebookShare on Twitter

    Welcome!

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

    Comments

    • Posts: 19,636
      That's one fine looking meteorite Jim!  I'm sure it was delicious.
      Sandy Springs & Dawsonville Ga
      · Share on FacebookShare on Twitter
    • Posts: 18,572
      · Share on FacebookShare on Twitter
    • Posts: 17,125
      Outstanding cook. The BBQ1 Cow's dust is a game changer. Looks delicious.
      "Knowledge is Good" - Emil Faber

      XL and MM
      Louisville, Kentucky
      · Share on FacebookShare on Twitter
    • Posts: 13,836
      I want brisket. Very nice.
      They/Them
      Morgantown, PA

      XL BGE - S BGE - KJ Jr - HB Legacy - BS Pizza Oven - 30" Firepit - King Kooker Fryer -  PR72T - WSJ - BS 17" Griddle - XXL BGE  - BS SS36" Griddle - 2 Burner Gasser - Pellet Smoker
      · Share on FacebookShare on Twitter
    • Posts: 3,932
      Killer. Well done 
      XL & MM BGE, 36" Blackstone - Newport News, VA
      · Share on FacebookShare on Twitter
    • Posts: 364
      Looks great,
      I have been Leary about doing a brisket on my mbge, haven’t done anything long than 5 1/2 hours. Have done a brisket in the crockpot though.

      · Share on FacebookShare on Twitter
    • Posts: 666
      PoppasGrill said:
      Looks great,
      I have been Leary about doing a brisket on my mbge, haven’t done anything long than 5 1/2 hours. Have done a brisket in the crockpot though.

      You won’t be able to get much more than a 7 pound flat on the medium. I’ve done a bunch for pastrami’s. It’s a tight fit and I normally have to trim it down. It’s a great cooker though, don’t be afraid to do longer cooks!

      Thats a great looking brisket up there. Well done!
      I'm in Fredericksburg, VA, and I have an XL and a medium. 
      · Share on FacebookShare on Twitter
    • Posts: 15,172
      You go Big Jim. Hope you had a few mouths to feed.  
      Ellijay GA with a Medium & MiniMax

      Well, I married me a wife, she's been trouble all my life,
      Run me out in the cold rain and snow
      · Share on FacebookShare on Twitter
    • Posts: 34,893
      Home-run right there.  Congrats on nailing it.  Definitely got a meteorite bark on that one.  Way to go.  
      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: 18,572
      edited January 2018
      Skrullb said:
      You won’t be able to get much more than a 7 pound flat on the medium. 
      I beg to differ. @anton can houdini a full packer on the medium. It’s impressive. 
      · Share on FacebookShare on Twitter
    • Posts: 1,813
      Yes, hey gents and thanks for the mention, here is a 17 lb full packer, and I think i squoze a 18? Usually find them around 15-17 lb, and do the El Foldo. It still cooks through, I put the point over the flat to keep it out of the dome heat.

       Using a MBGE,woo/w stone,livin' in  Hayward California," The Heart Of The Bay "
      · Share on FacebookShare on Twitter
    • Posts: 13,836
      anton said:
      Yes, hey gents and thanks for the mention, here is a 17 lb full packer, and I think i squoze a 18? Usually find them around 15-17 lb, and do the El Foldo. It still cooks through, I put the point over the flat to keep it out of the dome heat.

      Been awhile, welcome back.
      They/Them
      Morgantown, PA

      XL BGE - S BGE - KJ Jr - HB Legacy - BS Pizza Oven - 30" Firepit - King Kooker Fryer -  PR72T - WSJ - BS 17" Griddle - XXL BGE  - BS SS36" Griddle - 2 Burner Gasser - Pellet Smoker
      · Share on FacebookShare on Twitter
    • Posts: 2,136
      Nice job on the brisket. Now you’re going to be getting requests for brisket from work!
      XL, Large, Small, Mini Eggs, Shirley Fabrication 24x36 Patio, Humphrey's Weekender, Karubecue C-60, MAK 1-Star General, Hasty Bake Gourmet, Santa Maria Grill, Webers: 14" WSM, 22.5" OTG, 22.5" Kettle Premium, WGA Charcoal, Summit S-620 NG

      Bay Area, CA
      · Share on FacebookShare on Twitter
    • Posts: 5,678
      Thanks for the kind words guys, it was a lot of fun cooking for the guys. Actually 5 of my co-workers now have eggs since eating at my house...
                                                                  
      _________________________________________________
      Don't let the truth get in the way of a good story!
      Large BGE 2006, Mini Max 2014, 36" Blackstone, Anova Sous Vide
      Green Man Group 
      Johns Creek, Georgia
      · Share on FacebookShare on Twitter
    • Posts: 12,722
      Nice meateorite!
      canuckland
      · Share on FacebookShare on Twitter
    • Posts: 14,544
      Nice meat chunk sir.

       Love the serrated slicers as well. I have a couple myself. They are the bomb.
      · 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