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Can I trim off 2-4 pounds on a brisket?
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busmania
Posts: 414
I was hoping not to start this brisket till 4am, eat at 5pm. The smallest Costco had was 15 pounds. Will I ruin it if I trim 2-5 pounds off to grind into ground beef? I don’t want to be up ALL night if I don’t have to be. Using my offset cooler and not my egg for this one so I can’t set it and forget it like I could on the egg.
Comments
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I don’t think trimming it will decrease the cook time much, if any. Unless you’re talking about dramatically reducing the thickness of the brisket, which I would not recommend.Jefferson, GA
XL BGE, MM, Things to flip meat over and stuff
Wife, 3 kids, 5 dogs, 4 cats, 12 chickens, 2 goats, 2 pigs.
“Honey, we bought a farm.” -
Yep cut the end of the flat off or you can drape it over a bowl to make it fit.Jacksonville FL
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You can trim it however you want, but, as @lousubcap has stated, "The cow drives the cook." Which means, it will cook until the the toothpick test says it is ready.
I have had them finish fast, and have had them take forever to reach the finish line, on all sizes.
Good luck on your cook. Hope it works out for you. I love it, when a brisket cook follows the plans accordingly, which in my case is like, never."Knowledge is Good" - Emil Faber
XL and MM
Louisville, Kentucky -
You could , but run it 275 -300 and I it should have plenty of timeVisalia, Ca @lkapigian
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Thanks. I was probably going to cook at 250-275 temp. I’ll trim as normal and just Home it’s done in time. If not, then I guess more of the ribs will be eaten and I’ll eat brisket when the guests leave.
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@busmania - Ambitious cook with the stick stick burner but as above you can definitely size it any want you want. You may end you with 2-3 lbs of fat on the initial prep work. Sacrifice the thin section of the flat as noted above. And have fun with the sticks-I'm guessing you are the only feeder for the cook???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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YukonRon said:You can trim it however you want, but, as @lousubcap has stated, "The cow drives the cook." Which means, it will cook until the the toothpick test says it is ready.
I have had them finish fast, and have had them take forever to reach the finish line, on all sizes.
Good luck on your cook. Hope it works out for you. I love it, when a brisket cook follows the plans accordingly, which in my case is like, never.They don’t want a population of citizens capable of critical thinking. They don’t want well informed, well educated people capable of critical thinking. They’re not interested in that. That doesn’t help them. That's against their interests. - George Carlin -
lousubcap said:@busmania - Ambitious cook with the stick stick burner but as above you can definitely size it any want you want. You may end you with 2-3 lbs of fat on the initial prep work. Sacrifice the thin section of the flat as noted above. And have fun with the sticks-I'm guessing you are the only feeder for the cook???
The brisket trimmed out probably to 14 pounds. The Costco briskets never have all that much to trim off it seams. I’ll be up at 3 or 4 to start it. Hoping it’s off within 11 hours so it can rest appropriately. May or may not wrap depending on how it’s going with timing. -
I love the challenge of managing the stick burner and the whole fire/temp deal. I have one of the smallest burners (commercial) and associated fire pits you can get and I do believe the smaller the rig the more the fire management challenge. But given your prior experience you will nail this.
Trust the feel and above all, have fun.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. -
To the OPs original question,
Does a bear **** in the woods?NW IOWA -
Ended up keeping it full size. Up at 330 to start smoker. Meat on at 445. So far I can’t beleive how smooth this is going. Throw a log on, walk away for an hour. Burns super clean. Ribs will go on anlbout 1230.
https://imgur.com/a/TzbE4WF
Liking the color so far. -
busmania said:Ended up keeping it full size. Up at 330 to start smoker. Meat on at 445. So far I can’t beleive how smooth this is going. Throw a log on, walk away for an hour. Burns super clean. Ribs will go on anlbout 1230.
https://imgur.com/a/TzbE4WF
Liking the color so far.Visalia, Ca @lkapigian -
Gotta be nice to manage the fire and use logs that will get you an hour. I have to feed mine every 20 minutes or so (small logs) to maintain the 250-275*F window.
And I'm sure the smell is an additional motivator.
Enjoy the rest of the cook.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:Gotta be nice to manage the fire and use logs that will get you an hour. I have to feed mine every 20 minutes or so (small logs) to maintain the 250-275*F window.
And I'm sure the smell is an additional motivator.
Enjoy the rest of the cook.
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