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No Pressure Brisket
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Photo Egg
Posts: 12,110
Found a small stubby brisket in the sale pile.
Just under 10 pounds and $1.69 pound.
So if it sucks I'm only out 16 dollars.lol
Just under 10 pounds and $1.69 pound.
So if it sucks I'm only out 16 dollars.lol
Thank you,
Darian
Galveston Texas
Comments
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Great score. Enjoy the cook and follow-on eats.
BTW- must be the "boneless" aspect that drove down the priceLouisville; 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. -
You didn't factor in the price of rub and lump. I consider all else with a sense of skepticism...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 -
lousubcap said:Great score. Enjoy the cook and follow-on eats.
BTW- must be the "boneless" aspect that drove down the price
I really think this is a bust cook. I had to use 2 hands to push in the temp probe. Ha Ha
Tough hunk of cow.Thank you,DarianGalveston Texas -
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My best cooks have been the ones I didn't fuss over, so this will likely turn out good.
#1 LBGE December 2012 • #2 SBGE February 2013 • #3 Mini May 2013A happy BGE family in Houston, TX. -
I hope the low and slow cook relaxes and tenderizes the brisket, otherwise you may wish that you made brisket burgers or chili meat.
Any road will take you there if you don't know where you're going.
Terry
Rockwall, TX -
following this one. curious how the <10 pounders behave compared to the bigger packers. Did you follow the, "If it's select, make sure you inject rule?" (just made that up, but it sounds right!)
Milton, GA
XL BGE & FB300 -
GoooDawgs said:following this one. curious how the <10 pounders behave compared to the bigger packers. Did you follow the, "If it's select, make sure you inject rule?" (just made that up, but it sounds right!)
Thank you,DarianGalveston Texas -
Brisket at 171 degrees. XL held solid just over 200 all night. That's just where it settled and with such a small brisket I let it ride. Bumped it up a little just now.
Thank you,DarianGalveston Texas -
At 190 and probing nice but not nice enough.
Thank you,DarianGalveston Texas -
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Isn’t half the fun of cooking brisket fighting a panic attack or nervous breakdown for 12-24 hours?? What did you do with all your extra time?
"Brought to you by bourbon, bacon, and a series of questionable life decisions."
South of Nashville, TN
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Killit_and_Grillit said:Isn’t half the fun of cooking brisket fighting a panic attack or nervous breakdown for 12-24 hours?? What did you do with all your extra time?
200 in the thin flat and 195 in thicker parts and getting softer.
Thank you,DarianGalveston Texas -
Looks really good, Darian! It sure makes a difference not worrying about the outcome, but hoping for the best. Can't wait to hear how it turns out!KelleyEgging with No Joke Smoke (Bruce), enjoying small town life in Brenham, TX., the home of Blue Bell Ice Cream. BGEs: XL, Medium, 1 MiniMax. 36" CookRite Commercial Griddle, and a Shirley Smoker.
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Patience to the finish-line. Once there give it a cooling rack rest (15-20 mins or until the temp starts down) to stop the carry-over cooking then FTC for a banquet down the road.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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Pulled at 206, foiled and into foam cooler. Was only cooking at 220 dome at the end so no rest before foil. Still a couple spots that were not butter but hope a long rest in cooler will work it out.
Thank you,DarianGalveston Texas -
Lookin good!Large 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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Tender, juicy goodness. Turned out great after a long rest. Thanks for following.
Thank you,DarianGalveston Texas -
Well, you may have just convinced me to try one more time. That looks worthy of Franklin's! I have done brisket three times. The first two were flats and were horrible, dried out garbage. The third was a Choice grade packer that turned out ok, but nothing to write home about. That had to be at least 5-6 years ago and in spite of the improvement, I haven't tried again.
That looks REAL good, my friend!I hate it when I go to the kitchen for food and all I find are ingredients!
MichaelCentral Connecticut -
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What’d I tell ya?? Looks like you nailed it.#1 LBGE December 2012 • #2 SBGE February 2013 • #3 Mini May 2013A happy BGE family in Houston, TX.
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Photo Egg said:lousubcap said:Great score. Enjoy the cook and follow-on eats.
BTW- must be the "boneless" aspect that drove down the price
I really think this is a bust cook. I had to use 2 hands to push in the temp probe. Ha Ha
Tough hunk of cow.
I've gotta find me a cheap boneless brisket and only hope for such an outcome. 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. -
lousubcap said:Photo Egg said:lousubcap said:Great score. Enjoy the cook and follow-on eats.
BTW- must be the "boneless" aspect that drove down the price
I really think this is a bust cook. I had to use 2 hands to push in the temp probe. Ha Ha
Tough hunk of cow.
I've gotta find me a cheap boneless brisket and only hope for such an outcome. Congrats.Thank you,DarianGalveston Texas -
Gawjus picture above. Now relax and enjoy.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 -
Looks great!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 -
That looks absolutely delicious.Coleman, Texas
Large BGE & Mini Max for the wok. A few old camp Dutch ovens and a wood fired oven. LSG 24” cabinet offset smoker. There are a few paella pans and a Patagonia cross in the barn. A curing chamber for bacterial transformation of meats...
"Bourbon slushies. Sure you can cook on the BGE without them, but why would you?"
YukonRon -
That thing looks like the meat cutter took an extra 3-5 inches of the flat off. That is a diamond in the rough/major score because the point of brisket is the whole point of cooking a brisket to me. Excellent execution and finish!--------------------------------------------------
Burning lump in Downingtown, PA or diesel in Cape May, NJ.
....just look for the smoke!
Large and MiniMax
--------------------------------------------------Caliking said: Meat in bung is my favorite. -
Reeeall nice Clark. Love the Texas Brisket. Good work.April 2015 XL ... My Eggsperience has just begun!
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Talk about a sandbagger. (-: Wow, that looks really fantastic!Stillwater, MN
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Very nice.... I need to try oneCharlotte, NC - Large BGE 2014, Maverick ET 733, Thermopen, Nest, Platesetter, Woo2 and Extender w/Grid, Kick Ash Basket, Pizza Stone, SS Smokeware Cap, Blackstone 36"
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