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Fast brisket?
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Skrullb
Posts: 666
i cooked my first packer last night. I put it on around 11 and ran all night 250-260, and it’s done this morning at 8! This is an 18 pound giant, and it’s done in 9 hours!? It’s 205-210IT and probes tender. I used a Smoke thermometer so I know my temps were right. I was expecting 12+ hours, but now it’s FTC. I guess dinner will be earlier tonight....
I'm in Fredericksburg, VA, and I have an XL and a medium.
Comments
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That’s quick but temps and probe don’t lie, was it a prime? More fat content cooks quicker.Jacksonville FL
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That is an extremely fast cook if your egg temps were accurate. Mine have typically been cooking on the other end of that spectrum. At 265 mine have been averaging 1.25-1.50 hours per pound. Crazy cows.
XL BGE
MD -
Dobie said:That’s quick but temps and probe don’t lie, was it a prime? More fat content cooks quicker.I'm in Fredericksburg, VA, and I have an XL and a medium.
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Been there. Had a 13 pounder take only 7 hours at 240F. You can either 1) eat early, 2) cool and reheat, or 3) figure out how to keep it above 140F until dinner time (a good cooler and reheating with hot towels might work).
If you decide to use the oven as part of your process make sure it is wrapped well in foil to avoid drying it out. And I probably wouldn’t use the oven for very long. Others may have different opinions.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
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I've seen some hi-speed briskets in that temperature range but not that quick. I've had 'em finish at around 0.7 hrs/lb; about the fastest. Is the 18 lbs post-trim?? Also the fact that you used the Smoke thermo does not make it accurate w/o checking.I would boil some water and insert the thermo just to eliminate any doubt. FWIW-Anyhow, enjoy the follow-on eats.The friggin cow drives 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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lousubcap said:I've seen some hi-speed briskets in that temperature range but not that quick. I've had 'em finish at around 0.7 hrs/lb; about the fastest. Is the 18 lbs post-trim?? Also the fact that you used the Smoke thermo does not make it accurate w/o checking.I would boil some water and insert the thermo just to eliminate any doubt. FWIW-Anyhow, enjoy the follow-on eats.The friggin cow drives the cook.I'm in Fredericksburg, VA, and I have an XL and a medium.
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Dome thermometer pegged at 250 all night, Smoke said 258.I'm in Fredericksburg, VA, and I have an XL and a medium.
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Thanks for the above. Don't know the source of the protein but I have trimmed a good 2-3 lbs from Costco prime packers in the past. And of late it seems the quality of the initial brisket butcher cut has gone down hill. FWIW-
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:Thanks for the above. Don't know the source of the protein but I have trimmed a good 2-3 lbs from Costco prime packers in the past. And of late it seems the quality of the initial brisket butcher cut has gone down hill. FWIW-I'm in Fredericksburg, VA, and I have an XL and a medium.
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Must’ve been the FOGO super premium lump. HahaI'm in Fredericksburg, VA, and I have an XL and a medium.
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I had a 17pound pre trim brisket last weekend get to temps of 190 in about 6 hours. In some spots it was even showing 200 on the temp probe and like buttah. But other spots it was 178. Mine ended up taking about 12 hours total before it was truly finished and was awesome. Did you check the temp in multiple locations on the thick part of the flat. I’ve noticed at least with my weber igrill that once the probes are left in a certain place long enough they settle in to a temp for hours without budging. I figured they were fine but if I use my thermopen in that same spot it reads 10 degrees colder.
Rockwall, Tx LBGE, Minimax, 22" Blackstone, Pizza Party Bollore. Cast Iron Hoarder.
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TEXASBGE2018 said:I had a 17pound pre trim brisket last weekend get to temps of 190 in about 6 hours. In some spots it was even showing 200 on the temp probe and like buttah. But other spots it was 178. Mine ended up taking about 12 hours total before it was truly finished and was awesome. Did you check the temp in multiple locations on the thick part of the flat. I’ve noticed at least with my weber igrill that once the probes are left in a certain place long enough they settle in to a temp. But if I use my thermopen in that same spot it reads 10 degrees colder.I'm in Fredericksburg, VA, and I have an XL and a medium.
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Skrullb said:TEXASBGE2018 said:I had a 17pound pre trim brisket last weekend get to temps of 190 in about 6 hours. In some spots it was even showing 200 on the temp probe and like buttah. But other spots it was 178. Mine ended up taking about 12 hours total before it was truly finished and was awesome. Did you check the temp in multiple locations on the thick part of the flat. I’ve noticed at least with my weber igrill that once the probes are left in a certain place long enough they settle in to a temp. But if I use my thermopen in that same spot it reads 10 degrees colder.
Rockwall, Tx LBGE, Minimax, 22" Blackstone, Pizza Party Bollore. Cast Iron Hoarder.
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Sorry I realized you said it was already at 205
Rockwall, Tx LBGE, Minimax, 22" Blackstone, Pizza Party Bollore. Cast Iron Hoarder.
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TEXASBGE2018 said:Skrullb said:TEXASBGE2018 said:I had a 17pound pre trim brisket last weekend get to temps of 190 in about 6 hours. In some spots it was even showing 200 on the temp probe and like buttah. But other spots it was 178. Mine ended up taking about 12 hours total before it was truly finished and was awesome. Did you check the temp in multiple locations on the thick part of the flat. I’ve noticed at least with my weber igrill that once the probes are left in a certain place long enough they settle in to a temp. But if I use my thermopen in that same spot it reads 10 degrees colder.I'm in Fredericksburg, VA, and I have an XL and a medium.
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Freakin' briskets. Once you think you know, you realize you don't really know.
Cow wins every cook."Knowledge is Good" - Emil Faber
XL and MM
Louisville, Kentucky
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