Welcome to the EGGhead Forum - a great place to visit and packed with tips and EGGspert advice! You can also join the conversation and get more information and amazing kamado recipes by following Big Green Egg to Experience our World of Flavor™ at:
Facebook  |  Twitter  |  Instagram  |  Pinterest  |  Youtube  |  Vimeo
Share your photos by tagging us and using the hashtag #BigGreenEgg.

Want to see how the EGG is made? Click to Watch

Best brisket recipe - Franklin, APL, Travis, other?

NJ_BBQ
NJ_BBQ Posts: 137
in EggHead Forum
Based solely on the taste and and tenderness, and without getting into other factors like the extra work with an APL recipe, which brisket recipe have you had the best result with?
Basking  Ridge, NJ - XL with KAB
· Share on FacebookShare on Twitter

Comments

  • kl8ton
    kl8ton Posts: 6,420
    Salt and pepper 
    Run nekkid
    Probe for finish

    Large, Medium, MiniMax, 36" Blackstone
    Grand Rapids MI
    · Share on FacebookShare on Twitter
  • Langner91
    Langner91 Posts: 2,120
    S&P and inject with low sodium beef broth, concentrating on the flat
    Plate setter legs up, dome @ 275-300°F with Hickory chunks mixed in
    Run nekkid to internal 150-160°F
    Texas Crutch with HD Foil
    Start probing at internal 195°F every 15 minutes or so.
    FTC for 1 hour minimum, up to 5 hours.
    Clinton, Iowa
    · Share on FacebookShare on Twitter
  • lousubcap
    lousubcap Posts: 36,789
    Other!
    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.  
    · Share on FacebookShare on Twitter
  • TEXASBGE2018
    TEXASBGE2018 Posts: 3,831
    edited August 2020
    S&P, nonwrap, check until jiggly and reading between 195-200 between flat and point. Mostly just by feel though. Also I’ve found that while not a part of the recipe per se, the fat content is more important than the rub. Also letting it rest for between 1-3 hours before consuming is best


    Rockwall, Tx    LBGE, Minimax, 22" Blackstone, Pizza Party Bollore. Cast Iron Hoarder.

    · Share on FacebookShare on Twitter
  • Foghorn
    Foghorn Posts: 10,227
    Franklin - with some modifications.  But I haven't tried the others.

    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

    · Share on FacebookShare on Twitter
  • carrda04
    carrda04 Posts: 83
    I've only done Franklin. Works.
    LG BGE
    Camp Chef 2xburner

    Twin Cities, MN
    · Share on FacebookShare on Twitter
  • SGH
    SGH Posts: 28,989
    The best brisket I ever cooked went as follows. 

    BGE @ 220-225 for the duration. 
    Rockwood lump. 
    Oak chunks + cherry and pecan chunks. 
    Water pan full. Kept replenished.
    Salt, pepper and just a whisker of Montreal. 
    Brisket- SRF Gold.
    Wrapped in paper when it hit the color I wanted. Temp was 161.
    Pulled when it felt like my wife’s butt (loose and jiggly)

    I never been able to replicate it again. It might be because the wife started working out. 

    Location- Just "this side" of Biloxi, Ms.

    Status- Standing by.

    The greatest barrier against all wisdom, the stronghold against knowledge itself, is the single thought, in ones mind, that they already have it all figured out. 

    · Share on FacebookShare on Twitter

Categories