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Mortans Salt and Pepper Brisket

Hey Everyone,

I am smoking my first beef brisket tonight. I picked up a 4 lb Mortan's pre-seasoned salt and pepper brisket. I usually don't buy pre-seasoned meat but it was on super sale. I have a couple questions.

  1. Should I add any additional seasoning or would doing so make it too salty?
  2. Would rinsing off their seasoning and adding my own be advisable?
  3. On the Mortan's website it says to pull the meat off at 160 degrees. I have read that most people pull their briskets at 200 degrees. This is a small 4 lb brisket so what would you recommend pulling it at?  
Thanks!

Comments

  • saluki2007saluki2007 Posts: 5,747
    I wouldn't add any additional seasoning. 
    I wouldn't. 
    I'm going to assume it's not precooked?  If not I would go until you can stick something in the thickest part of the flat with no resistance. That's usually I'm the 195-205 degree range. 
    Large and Small BGE
    Central, IL

  • lentsboy007lentsboy007 Posts: 387
    One time this guy in a store stepped on my sneakers, and then poured Morton salt on them. 

    1 Large Egg, Blackstone griddle

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

  • klosurdoklosurdo Posts: 43
    edited July 2020
    Turned out good. Would have liked a better bark but with the reduced cook time do to the small size it was not possible. Seasoning in package was ok. Was done in about 6 hrs and surprisingly tender. Can’t wait to try a bigger one next time!



  • lkapigianlkapigian Posts: 8,517
    Looks like a Winner, not a fan of pre seasoned protein but looks like you hit it right 
    Visalia, Ca

    LGBE- Pit's by Klose Trailer -Stumps XL Stretch - Custom Santa Maria-Modified HD Offset Smoker Reverse Flow- FatStack Smoker FS120 coming soon FatStack 500- Blackstone 36 Blackstone 22 - Custom Cold Smoke House and a lonely Brinkman Vertical Smoker
  • FoghornFoghorn Posts: 9,074
    That does look good.  Well played.

    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

  • lousubcaplousubcap Posts: 25,015
    Way to bring it home.  Congrats.  
    Louisville; "indeterminate Jim" here.  Rolling smoke in the neighbourhood. # 38 for the win.  Life is too short for light/lite beer!
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