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
I think I took my brisket too far!
Hello Everyone.
I just got my first BGE for Fathers Day.
Just joined the forum last night.
Last night I started a 14 lb brisket at 10.
Stalled at 164
Watched it rise to 170 ish and wrapped with BP.
Started checking for tenderness at 190.
It looked good at 190.
But under the BP it was wet and roast like.
Put it back on the egg unwrapped for 30 minutes to try and bet back the bark. (I think this might have been where I went wrong)
After this the flat seemed like it was going to pull not slice nicely.
Average IT was 190.
Put it in foil and in a cooler now it’s resting.
I will post pics when it finishes.
QUESTIONS
Should I have just skipped putting it back on the egg and took it right to the cooler?
Do you BP wrapped briskets maintain the bark?
I just got my first BGE for Fathers Day.
Just joined the forum last night.
Last night I started a 14 lb brisket at 10.
Stalled at 164
Watched it rise to 170 ish and wrapped with BP.
Started checking for tenderness at 190.
It looked good at 190.
But under the BP it was wet and roast like.
Put it back on the egg unwrapped for 30 minutes to try and bet back the bark. (I think this might have been where I went wrong)
After this the flat seemed like it was going to pull not slice nicely.
Average IT was 190.
Put it in foil and in a cooler now it’s resting.
I will post pics when it finishes.
QUESTIONS
Should I have just skipped putting it back on the egg and took it right to the cooler?
Do you BP wrapped briskets maintain the bark?
Comments
-
Cannot comment on the use of BP as I get lazy as the cook closes in on the finish-line, although I have gone down that road a few times. You may be pleasantly surprised by the magic properties of the FTC (or not).
The key to declaring victory with any brisket cook for me is the "feel in the thick part of the flat." If probing smooth, "like buttah" you are there.
And always remember, the friggin cow drives the cook!
This link may give you some insights: FWIW-
https://www.youtube.com/watch?v=lnRRDSYgdmw
BTW- welcome aboard and enjoy the journey. Above all, have fun.Louisville; Rolling smoke in the neighbourhood. Life is too short for light/lite beer! Seems I'm livin in a transitional period. CHEETO (aka Agent Orange) makes Nixon look like a saint. -
I think you’re golden, it’ll be good!“There are three rules that I live by: never get less than twelve hours sleep; never play cards with a guy who has the same first name as a city; and never get involved with a woman with a tattoo of a dagger on her body.”
Coach Finstock Teen Wolf -
What is FTC?Thank you lousupcap -
Thanks Hans61
I’ll post pics soon. -
Foil, towel, cooler resting methodPhilXman said:
What is FTC?Thank you lousupcapBrandon - Ohio
-
Ahhh! Thanks LeoLeopoldstoch said:
Foil, towel, cooler resting methodPhilXman said:
What is FTC?Thank you lousupcap -
typically the butcher paper wrap is something you would use to arrest further bark development while it needs more time cooking.______________________________________________I love lamp..
-
That’s what I was thinking noaegghead but it softened it. At least during this cook it did.nolaegghead said:typically the butcher paper wrap is something you would use to arrest further bark development while it needs more time cooking. -
It was a good meal. It wasn’t great brisket. It was dry. I took it too far. I should have stopped at 185 when it was tender. Of course everyone said it was fantastic. But we all know that guests will say it was. Still a great time with friends. Its a learning experience. Next time watch out!!
I'll be cutting into the point tomorrow. I’ll see how that turned out. FYI if you noticed the condiment in the pic, the wife always puts out horseradish. No one used it. -
Fyi, dry brisket is usually under done. If it crumbles apart it is over done. In my experience, the magic mark is over 200.
oh, and horseradish is always out at my house too. I love horseradish.I would rather light a candle than curse your darkness.
-
Welcome, that meal looks good to me!
Large Egg with adjustable rig, Kick Ash Basket, Minimax and various Weber's.
Floyd Va -
You are in for a treat if you haven't tried the point yet. Enjoy.Louisville; Rolling smoke in the neighbourhood. Life is too short for light/lite beer! Seems I'm livin in a transitional period. CHEETO (aka Agent Orange) makes Nixon look like a saint.
-
I’ll bet the Tito’s got used!
Philly - Kansas City - Houston - Cincinnati - Dallas - Houston - Memphis - Austin - Chicago - Austin
Large BGE. OONI 16, TOTO Washlet S550e (Now with enhanced Motherly Hugs!)
"If I wanted my balls washed, I'd go to the golf course!"
Dennis - Austin,TX -
Looks awesome to me. But it's hard to determine moist/dry from pics on the interwebs.
XXL BGE, Karebecue, Klose BYC, Chargiller Akorn Kamado, Weber Smokey Mountain, Grand Turbo gasser, Weber Smoky Joe, and the wheelbarrow that my grandfather used to cook steaks from his cattle
San Antonio, TX
-
201-203 is when it's done... 190 wasn't there yet.
-
That’s what I thought bird dog but the flat was dry. I think my probe needs to be fully in the flat when monitoring temp.bird_dog0347 said:201-203 is when it's done... 190 wasn't there yet. -
Tito’s was gone brothadmchicago said:I’ll bet the Tito’s got used! -
Lou- you were correct it was the better part of the brisket. That being said since the flat was dry and the point was better. What did I do wrong?lousubcap said:You are in for a treat if you haven't tried the point yet. Enjoy. -
If it was dry, but not crumbly, it was under done.PhilXman said:
Lou- you were correct it was the better part of the brisket. That being said since the flat was dry and the point was better. What did I do wrong?lousubcap said:You are in for a treat if you haven't tried the point yet. Enjoy.I would rather light a candle than curse your darkness.
-
As you are aware, a packer brisket is two different hunks of protein, the points nd flat. the point contains a whole lot more fat than the point-that's why the finish-line is determined by the flat as the point can handle whatever amount of cook-time to get the flat to yield.PhilXman said:
Lou- you were correct it was the better part of the brisket. That being said since the flat was dry and the point was better. What did I do wrong?lousubcap said:You are in for a treat if you haven't tried the point yet. Enjoy.
Since the flat is effectively lean it has a very narrow window when finished (between under and over-cooked). The key is to declare victory when the great majority of the flat "probes like buttah"; give the cow a cooling rack rest then FTC for a few hours til slicing on demand. FWIW-Louisville; Rolling smoke in the neighbourhood. Life is too short for light/lite beer! Seems I'm livin in a transitional period. CHEETO (aka Agent Orange) makes Nixon look like a saint.
Categories
- All Categories
- 184K EggHead Forum
- 16.1K Forum List
- 461 EGGtoberfest
- 1.9K Forum Feedback
- 10.5K Off Topic
- 2.4K EGG Table Forum
- 1 Rules & Disclaimer
- 9.2K Cookbook
- 15 Valentines Day
- 118 Holiday Recipes
- 348 Appetizers
- 521 Baking
- 2.5K Beef
- 90 Desserts
- 167 Lamb
- 2.4K Pork
- 1.5K Poultry
- 33 Salads and Dressings
- 322 Sauces, Rubs, Marinades
- 548 Seafood
- 175 Sides
- 122 Soups, Stews, Chilis
- 40 Vegetarian
- 103 Vegetables
- 315 Health
- 293 Weight Loss Forum