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National Brisket Day (May 28) landing thread for that meteorite you created throughout the weekend
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Sorry to hijack this thread guys and gals! My last brisket was dry and tough but everyone (same crowd) enjoyed it. I however visit Texas and know what should be going on!South of Columbus, Ohio.
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I believe we are still working out the kinks with remote driving...time will tell.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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Nice work @alaskanassasin Mine is holding steady at 176 right now. Wrapped it in paper at 159. I spent a highly lubricated night. He king on it very few hours. The new gasket and bands are treating this one right.=======================================
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 -
I have only cooked two briskets, both times going into it with 1-1.5 hrs per pound and both took around 45minThanks @thetrimSouth of Columbus, Ohio.
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R2Egg2Q said:Two 12+lbs (before trimming) prime packers on the XL now.
Bottom one to top
Wrapped the 2nd one about 50 mins later.
Both off within 15 minutes of each other and waiting before wrapping in foil and towels and into the cooler.
Looking forward to lunch!
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 -
alaskanassasin said:Roanoke, VA
Large BGE Owner -
Wow, what a thread, thanks @lousubcap. Shoulda, Woulda, Coulda, drooling but doing a couple of nice rib eyes tonight.
LBGE - I like the hot stuff. The big dry San Joaquin Valley, Clovis, CA -
Unfortunately no brisket for me today. My plan was a pork butt. However we had torrential rain yesterday evening and flooding. My power went out so butt didn’t go on last night. Decided to try my first turbo butt; it’s on my egg now as I pump water out of my crawl space. Ain’t life grand? Lol. Happy Memorial Day folks. Thank you to those who served our great country!Roanoke, VA
Large BGE Owner -
Mines been on since 3AM and is still in the stall at 152. I’d wrap but I don’t like my bark formation yet.
Rockwall, Tx LBGE, Minimax, 22" Blackstone, Pizza Party Bollore. Cast Iron Hoarder.
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Sitting now at 180. I have to kick up the heat a little. I want to take this thing off NLT 1400.=======================================
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 -
I’m seriously regretting not doing one of these this weekend. Y’all are killing it!"I've made a note never to piss you two off." - Stike
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@JohnInCarolina - to give you a decent heads-up; next year National Brisket Day is Tuesday, May 28, 2019. You can get a whole lot of wet aging done by thenLouisville; 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:@JohnInCarolina - to give you a decent heads-up; next year National Brisket Day is Tuesday, May 28, 2019. You can get a whole lot of wet aging done by then
"I've made a note never to piss you two off." - Stike -
Not a brisket, but a killer Creekstone tri-tip. Hey it's beef... It counts
~ John - https://www.instagram.com/hoosier_egger
XL BGE, LG BGE, KJ Jr, PK Original, Ardore Pizza Oven, King Disc
Bloomington, IN - Hoo Hoo Hoo Hoosiers! -
Cooling rack pre-FTC. Be ready at exactly noon. -
What’s the longest you guys have ever been in the stall cause I’m approaching hour 6
Rockwall, Tx LBGE, Minimax, 22" Blackstone, Pizza Party Bollore. Cast Iron Hoarder.
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So many beautiful cooks (the meat)! I’m so jealous! Visiting my in-laws in Florida for the weekend. Saturday I fixed the garage door opener; this morning (I think) I fixed a leaking refrigerator. Yesterday mom asked that I pull the weeds in front of the house...sigh.
Oh, it’s my birthday! Woohoo!Maryland, 1 LBGE -
One in the drink two in the...dishwasher. Started a pastrami today and doing another Meyer all natural 6lb packer and rack of St. Louis spares. All store-bought! Haven’t bought meat at the grocery store in months but briskets are hard to come by with the local producers. They are either 30lbs or cut in half or not fed right to make them good for bbq. I’ve always had good luck with the ”all natural” (whatever that even means) spares from HEB. Good thing it’s going to be 103 degrees today and I chose to tend a live fire. Smart guy.
Keepin' It Weird in The ATX FBTX -
Turned out very well for a wal mart brisket. Sorry for no sliced pics I had a crowd around waiting to slice it up and serve, everyone enjoyed tho. Hope everyone has a good holiday!
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You guys better watch out. Steven Reichlen is going to steal your pics and pu them on his website. Some nice looking briskets on here. Wow.Keepin' It Weird in The ATX FBTX
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All the way up to 183 now. I've never had a brisket take this damn long! Friggin' cow!
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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 -
thetrim said:All the way up to 183 now. I've never had a brisket take this damn long! Friggin' cow!Keepin' It Weird in The ATX FBTX
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Yup!!! This friggin' cow is driving the cook, and the cook is driving me crazy! I think today is Frank's X-Mas.
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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 -
Rakassan!=======================================
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 -
thetrim said:All the way up to 183 now. I've never had a brisket take this damn long! Friggin' cow!
Rockwall, Tx LBGE, Minimax, 22" Blackstone, Pizza Party Bollore. Cast Iron Hoarder.
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thetrim said:All the way up to 183 now. I've never had a brisket take this damn long! Friggin' cow!
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thetrim said:Yup!!! This friggin' cow is driving the cook, and the cook is driving me crazy! I think today is Frank's X-Mas.Keepin' It Weird in The ATX FBTX
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However long it takes, the end game is what counts. I'm throttling back as this one decided to cruise thru the stall. For the past several I have been averaging around 0.75 hrs/lb at around 260-280*F on the dome. (Cal checked last night). This one is in that ball-ark right now but I'm still about 30 *F or so from declaring victory. Just along for the ride.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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still a beginner in the brisket world. 12 # brisket went on at 3 am . Grill temp of 250/275 all along. Pulled it off Egg at 130 PM. Only lightly foiled the thin end during the cook. IT temp of 201. Prob went in like buttah in a few different places. Seems like it finished too early. Eager to sample it laterGrand Rapids , Mi
LBGE - 28Blackstone - Saber grill -
She started cooperating once I kicked it to 275. I pulled it off. She was on there just under 14 hours. It was a 15.4# pre trimmed, and I trimmed a lot.
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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
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