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
Brisket on Joetisserie
Fredb
Posts: 98
Has anyone tried one? Do think it will work?
Comments
-
I'll be watching this one....no reason it shouldn'tVisalia, Ca @lkapigian
-
This could be a game changer, or you could end up with one giant piece of beef jerky... either way I'm in
-
-
I was just thinking the same thing the other day, almost tried it! The self basting would be great...Southlake, TX and Cowhouse Creek - King, TX. 2 Large, 1 Small and a lot of Eggcessories.
-
Who’s first?
-
I honestly think I am going to give it a go this weekend. Will likely do it same way as chicken with coals pushed to back with KAB divider and drip pan. One thing I need to decide is best way to mount the brisket to the joetisserie.Central Florida
-
Somewhere I saw a brisket flat in a basket, that might work, I can't imagine being able to wrap a packer brisket around a spit however, and if that were even possible, I can't imagine how it could be sliced after cooking. I just tried one of the KAB dividers and it works great. Brisket in a basket....kinda catchy.zman51 said:I honestly think I am going to give it a go this weekend. Will likely do it same way as chicken with coals pushed to back with KAB divider and drip pan. One thing I need to decide is best way to mount the brisket to the joetisserie.Tampa Bay, Florida -
Stick the spit straight through, get max penetration of the forks and then truss the rest into a close of a uniform shape as possible? Slicing post cook could still prove interesting. Unless you're cooking it to put in something else.Near San Francisco in California
-
I'm thinking the end result of this due to the fat content in the point is shredded in half brisket falling on the coals.
Rockwall, Tx LBGE, Minimax, 22" Blackstone, Pizza Party Bollore. Cast Iron Hoarder.
-
I don't have a rotisserie but will be watching with great interest. I would guess you should somehow account for the shrinkage factor however you decide to mount the protein.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.
-
@zman51 - bump to keep this potential cook up there. I'm sure the enthusiasm has only increased as show-time draws near. Above all, enjoy the experiment.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.
-
will do! Planning on a Sunday cook! Just trying to decide if I should do a whole packer or just flat.Central Florida
-
You already know the answer to that.zman51 said:will do! Planning on a Sunday cook! Just trying to decide if I should do a whole packer or just flat.
NOLA -
How are you going to put it on the spit zman? Do you plan to wrap it around?Tampa Bay, Florida
-
-
Tyler, TX XL BGE 2016, KJ Classic 2019, MES, 18.5 WSM, Akorn Jr, 36"&17" Black Stone, Adj Rig, Woo, Grill Grates, SS Smokeware Cap, KAB, FB 300, Thermapen -
Hmmm, Great question as you see from pic. 10.5 pounder. My first thought was to give it a bit of "U" shape and then of course fork it at both ends. I know this will work mechanically, just not sure if the cook would go okay with a slight ")" shape. I had one this big before and just started the cook with brisket over a rib rack until enough shrinkage that it fit flay on grate. It came out fine.EggbertGreenII said:How are you going to put it on the spit zman? Do you plan to wrap it around?
Certainly open to suggestions
Central Florida -
-
I'd stab it straight through and schrunc it to fit....it will shrink that muchVisalia, Ca @lkapigian
-
Daughter just called and she and significant other coming tomorrow for brisket so moving this up one day. Hopefully not a flop but have to try it.
Central Florida -
Waiting anxiously to see how this turns out. Good luck.Tampa Bay, Florida
-
-
If you ain’t gonna do it i will.
Got a bunch of briskets in the freezer and don’t give a damn about the outcome.-FATC1TY
Grillin' and Brewing in Atlanta
LBGE
MiniMax -
Waiting for pics. This has peaked my interest.
-
I am wondering if a setup like this might work with the middle using one of the long tangs to pierce thru and out the top of the flat.
-
Did a small butt on my large with Joetisserie yesterday.... Temp between 340 and 365 direct (aka no pizza stone/plate setter... Turned out GREAT!!!definitely will do it again!
Sorry, no picts of finished product as it was consumed immediately after I brought it out of the cooler rest!Kirkland, TN2 LBGE, 1 MM -
Hey All, I did it and posted in new thread here
https://eggheadforum.com/discussion/1214919/rotisserie-brisket-success-fail-success/p1?new=1
Central Florida
https://youtu.be/zhz_sJE7tuw
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