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Brisket going on now
Photo Egg
Posts: 12,137
Only trimmed about 1 pound of fat. Amazing brisket so far.
Rookie move and missed the shot before seasoning. Sorry
Rookie move and missed the shot before seasoning. Sorry
Thank you,
Darian
Galveston Texas
Comments
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This will be a winner, and please keep us posted!
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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 PitBoss Navigator 850G 11/25
Tampa Bay, FL
EIB 6 Oct 95 -
That's a great lookin hunk of brisket right there. Great eats await.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.
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Godspeed. Looking forward to seeing how it turns out!Southern California
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Now that's a happy Friday!#1 LBGE December 2012 • #2 SBGE February 2013 • #3 Mini May 2013A happy BGE family in Houston, TX.
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Great eats right there. I am sure you will enjoy every aspect of the cook, including the anticipation of wanting to consume the final product. Enjoy your banquet which is sure to follow!--------------------------------------------------
Burning lump in Downingtown, PA or diesel in Cape May, NJ.
....just look for the smoke!
Large and MiniMax
--------------------------------------------------Caliking said: Meat in bung is my favorite. -
Good looking start for sure. Every brisket I have cooked on the EGG has been stellar but I've never cooked Waygu.......I predict good eats in your future.
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The only thing missing is your address.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 -
"I've made a note never to piss you two off." - Stike
"The truth is, these are not very bright guys, and things got out of hand." - Deep Throat -
Looks Awesome @Photo Egg. But where is the Hardcore black? J/K
XLBGE, LBGE
Fernandina Beach, FL
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yum! how many hours in are you?
do you just use a spider and a pizza stone instead of the platesetter? you know that makes a lot of sense when I say that out loud. -
You are in for a treat. Those are great briskets.Keepin' It Weird in The ATX FBTX
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I just got used to Prime briskets finally being readily available at a reasonable price in GA. Now I have to be jealous of the Wagyu.
(Shakes fist at Texas).Which came first the chicken or the egg? I egged the chicken and then I ate his leg. -
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Last photo was 10 hours in. Put on at midnight last night and it’s now 19:30am here. I think I hit my stall earlier than normal. Temp is now 150 and holding. I bumped the temp a little.brentm said:yum! how many hours in are you?
do you just use a spider and a pizza stone instead of the platesetter? you know that makes a lot of sense when I say that out loud.Was 230-240 all night.
Basically a Woo Ring on my XL with round stone. Old platesetter with legs cut off after one broke.
spacer on stone between drip pan.
ThanksThank you,DarianGalveston Texas -
brentm said:yum! how many hours in are you?
do you just use a spider and a pizza stone instead of the platesetter? you know that makes a lot of sense when I say that out loud.
https://ceramicgrillstore.com/collections/big-green-egg-large-accessories-by-ceramic-grill-store/products/large-adjustable-rig-spider-stone-bundleSouth of Columbus, Ohio. -
oh my, that looks great.
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Amazing - will you wrap in butcher paper ??Columbus, OH
“There are only two ways to live your life. One is as though nothing is a miracle. The other is as if everything is” -
I went naked the whole time but might wrap in paper for the rest, then foil til dinner at 6. It’s holding good moisture and jiggles when I open the dome. At 183 and probing almost perfect.NDG said:Amazing - will you wrap in butcher paper ??
Thanks
Thank you,DarianGalveston Texas -
Thank you,DarianGalveston Texas
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Good eats await! Nice work there, DKeepin' It Weird in The ATX FBTX
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Thanks buddy.The Cen-Tex Smoker said:Good eats await! Nice work there, D
First brisket that actually jiggles.lolThank you,DarianGalveston Texas -
You’re jiggling at 183? I know “the cow drives the cook”, but I thought that the jiggle usually starts around 200 or so. Is it jiggling earlier because it’s Wagyu? I thought I read that Wagyu typically finishes earlier because of the superior marbling. Looks excellent, by the way!!!Photo Egg said:
Thanks buddy.The Cen-Tex Smoker said:Good eats await! Nice work there, D
First brisket that actually jiggles.lol -
I started cutting it and it went so fast. No great photos.
Best one so far. Thanks for following.
Pulled at about 185.
Thank you,DarianGalveston Texas -
Oh damn! that looks like it turned out. I should have just dropped everything and made a bee line for Galveston.#1 LBGE December 2012 • #2 SBGE February 2013 • #3 Mini May 2013A happy BGE family in Houston, TX.
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She’s a beaut Darian!"I've made a note never to piss you two off." - Stike
"The truth is, these are not very bright guys, and things got out of hand." - Deep Throat -
That last pic looks perfect- got to do another brisket soon.Greensboro, NC
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Nailed it but I have never seen one release at that temp. Congrats for monitoring and bringing it home. Also congrats on recognizing that the "jiggle" is an indicator that many pitmasters use to declare victory. So, you truly moved into brisket pitmaster territory with that cook. Awesome.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.
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