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:
Want to see how the EGG is made? Click to Watch
Facebook | Twitter | Instagram | Pinterest | Youtube | Vimeo
Share your photos by tagging us and using the hashtag #BigGreenEgg.
Share your photos by tagging us and using the hashtag #BigGreenEgg.
Want to see how the EGG is made? Click to Watch
first briscet
BENTE
Posts: 8,337
thanks
terry B
happy eggin
TB
Anderson S.C.
"Life is too short to be diplomatic. A man's friends shouldn't mind what he does or says- and those who are not his friends, well, the hell with them. They don't count."
Tyrus Raymond Cobb
Comments
-
BENTE, plate stter and drip pan should be enough, so no need for extender. I have used the DP cow lick before with great results. I did mix it with turbonado sugar and it formed a great bark. good luck, Jim
-
BENTE,[p]As has been mentioned, you dont need the plate setter AND the extender. Just put your grate on the legs of the inverted plate setter, drip pan under the grate, and you'll be fine. I would expect, at 250-275, about 75-90 minutes a pound for that flat, my GUESS is that it will be done before that (an hour a pound is what mine typically take) but just in case, you have a little extra time. If it gets done early, wrap it in foil, put it in a cooler wrapped in a towel, and it will hold for several hours. I would plan to let it rest about an hour like that (wrapped and foiled in cooler) anyway, just to let the juices come back together. Good luck with the cook.[p]Troy
-
i put butts over my brisket on the extender. cook the brisket fat side down and let the butts baste it during the cook. i was told that briskets are a hard cook so i started cooking the butts as a backup plan. briskets always came out great, and i get pulled pork for the freezer or for lunches during the week. after cooking wrap them in foil and put them in a cooler for a few hours, it makes a difference, and use the juices that accumulate in the foil to pour back over the brisket when you slice it
fukahwee maineyou can lead a fish to water but you can not make him drink it -
fishlessman,
i hadn't thought of that with the juices thanks
TB
happy eggin
TB
Anderson S.C.
"Life is too short to be diplomatic. A man's friends shouldn't mind what he does or says- and those who are not his friends, well, the hell with them. They don't count."
Tyrus Raymond Cobb
-
fishlessman, What size is your middle grate, ie where the top brisket is? Thanks, Scott
-
BENTE,[p]I put a drip pan made of foil on the inverted plate setter and put the brisket fat cap down on the grid. For a 5lb flat, I allow about 10 hours. I rest it up to 4 hours wrapped in foil, fat cap up, wrapped again in a towel then into a cooler.[p]For the last brisket, I used cowlick only and the JD chips you are planning on using. Turned out so good, the officers of the squadron came lurking for a taste.[p]Good luck.
-
Scotty's Inferno,
thats a standard porcelin bge large grill, just fits at that level. no platesetter, lower grill, pizza stone, paella pan, standard grill, split bricks halved, standard grill, raised grill, building it from the bottom up. it was a very tight fit as everything was touching at the beginning of the cook.
fukahwee maineyou can lead a fish to water but you can not make him drink it
Categories
- All Categories
- 182.7K EggHead Forum
- 15.7K Forum List
- 459 EGGtoberfest
- 1.9K Forum Feedback
- 10.3K Off Topic
- 2.2K EGG Table Forum
- 1 Rules & Disclaimer
- 9K Cookbook
- 12 Valentines Day
- 91 Holiday Recipes
- 223 Appetizers
- 516 Baking
- 2.4K Beef
- 88 Desserts
- 163 Lamb
- 2.4K Pork
- 1.5K Poultry
- 30 Salads and Dressings
- 320 Sauces, Rubs, Marinades
- 543 Seafood
- 175 Sides
- 121 Soups, Stews, Chilis
- 35 Vegetarian
- 100 Vegetables
- 312 Health
- 292 Weight Loss Forum