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First Packer Brisket

NDGNDG Posts: 2,170
Costco Prime. Took about 10 hrs with post oak at around 250, just S&P.  After the stall, Started to spritz (50/50 h2o & AC vinegar) the ends as they starting to get crispy.  Wrapped in butcher paper at about 180 when bark was dark (maybe could have waited longer) but I wanted to accelerate and eat sooner!  Pulled when thermoworks smoke therm said 198 in the point.  Rested 1hr in the butcher paper then sliced . . Got super confused about the grain as flat met the point, could have messed this up.

overall happy, but wondering why the fat didn’t all render out on top?  Poor trim maybe, I left too much fat? Also, I didn’t see the jello like “jiggle” when dropped on my finished brisket, so maybe I needed more time?  Some sliced cuts flopped over my finger & pulled apart super easy, others need a firm yank and ripped and a bit tougher to chew.  I Understand there is huge skill gap, so wasn’t expecting perfection, but it was fun cook, now excited for chili next!  Thoughts on what you hear & see?


 


Columbus, Ohio

Comments

  • I’ve been since 2011, still haven’t tried a brisket . Looks great to my non-expert eye 

    1 Large Egg, Blackstone griddle

    Belgium...........The Netherlands??

  • Photo EggPhoto Egg Posts: 11,116
    Looks like juicy perfection!
    Thank you,
    Darian

    Galveston Texas
  • six_eggsix_egg Posts: 1,110
    It looks good. I am no brisket expert at all but I like to get mine to 205 or so. Temp is good but the real test is does it probe in different places like butter. It does sound like you pulled it a bit earlier. Just my 2 cents. 

    XLBGE, LBGE 

    Fernandina Beach, FL

  • lousubcaplousubcap Posts: 24,211
    Great result for the first attempt.  I just sent you a PM that addresses all the issues/concerns you expressed above and may help with the next one.  
    Louisville; "indeterminate Jim" here.  Rolling smoke in the neighbourhood. # 38 for the win.  Life is too short for light/lite beer!
  • tacomeattacomeat Posts: 8
    Looks good to me. I did Malcolm Reed's brisket chili with my leftovers. Turned out amazing.
  • MaskedMarvelMaskedMarvel Posts: 2,830
    Hey! I think that looks great.

    usually, the point can cook a lot longer and a lot hotter than you think. So, if you were getting more chewy from the flat, that may mean that it didn’t cook long enough?

    The ultimate test is the probe, when you stick it into the brisket it should go in with zero resistance, like melted butter. literally.

    personally, I start probing around 192 to 195, but everyone’s different. And every brisket is. Different.

    your final product sure Did make me hungry, :-)

    try again and let me know when the taste test is going to happen, I’ll be there :-) great job!
    Large BGE and Medium BGE
    36" Blackstone - Greensboro!


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