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Brisket Point

Photo EggPhoto Egg Posts: 11,238
Tossed this on tonight.

Thank you,
Darian

Galveston Texas

Comments

  • calikingcaliking Posts: 15,890
    Look at you, going fat cap down😜

    Planning on slicing and eat, or burnt ends?

    #1 LBGE December 2012 • #2 SBGE February  2013 • #3 Mini May 2013
    A happy BGE family in Houston, TX.
  • YukonRonYukonRon Posts: 16,558
    Darian,

    You win. That is a heck of a deal. I am curious (also a bit envious) how many were in the bin with it, and did you buy just one?

    Best part of the brisket, and maybe the cow. Outstanding my friend!
    "Knowledge is Good" - Emil Faber

    XL and MM
    Louisville, Kentucky
  • Photo EggPhoto Egg Posts: 11,238
    caliking said:
    Look at you, going fat cap down😜

    Planning on slicing and eat, or burnt ends?
    I always run fat cap down on the Egg. Is that bad? No plans either way yet on the finish. It looks like a nice even mix of fat grain so I might just slice it like it was a prime flat?
    Thank you,
    Darian

    Galveston Texas
  • Photo EggPhoto Egg Posts: 11,238
    YukonRon said:
    Darian,

    You win. That is a heck of a deal. I am curious (also a bit envious) how many were in the bin with it, and did you buy just one?

    Best part of the brisket, and maybe the cow. Outstanding my friend!
    Thanks.
    They had 5-6 in the bin. I was on the way to my brothers. We stopped for other supplies and I made my normal walk through the meat section. I grabbed the two best looking packs. One for me and one for my brother. My freezer is full so this one went on tonight. Bought it last weekend.
    Thank you,
    Darian

    Galveston Texas
  • TechsasJimTechsasJim Posts: 235
    Good score!  

    I miss Randall’s.    Worked at one when I was a kid, only a handful left here now and none anywhere near me.  
    LBGE, HCI 9.4, SE Texas
  • lousubcaplousubcap Posts: 24,686
    Great score right there.  Better to be lucky than good any day.  
    BTW- I have never seen a bone-in brisket.   =)
    Louisville; "indeterminate Jim" here.  Rolling smoke in the neighbourhood. # 38 for the win.  Life is too short for light/lite beer!
  • calikingcaliking Posts: 15,890
    Photo Egg said:
    caliking said:
    Look at you, going fat cap down😜

    Planning on slicing and eat, or burnt ends?
    I always run fat cap down on the Egg. Is that bad? No plans either way yet on the finish. It looks like a nice even mix of fat grain so I might just slice it like it was a prime flat?
    I was trying to rile up the Fat Cap Up vs. Fat Cap Down camps =) . Just messing with ya, and stirring the pot a bit!

    How's it looking?

    #1 LBGE December 2012 • #2 SBGE February  2013 • #3 Mini May 2013
    A happy BGE family in Houston, TX.
  • Photo EggPhoto Egg Posts: 11,238
    caliking said:
    Photo Egg said:
    caliking said:
    Look at you, going fat cap down😜

    Planning on slicing and eat, or burnt ends?
    I always run fat cap down on the Egg. Is that bad? No plans either way yet on the finish. It looks like a nice even mix of fat grain so I might just slice it like it was a prime flat?
    I was trying to rile up the Fat Cap Up vs. Fat Cap Down camps =) . Just messing with ya, and stirring the pot a bit!

    How's it looking?

    It’s probe tender. Going to pull it off for a little rest then foil it till lunch or early dinner. 
    Thank you,
    Darian

    Galveston Texas
  • FoghornFoghorn Posts: 9,000
    edited July 11
    caliking said:
    Photo Egg said:
    caliking said:
    Look at you, going fat cap down😜

    Planning on slicing and eat, or burnt ends?
    I always run fat cap down on the Egg. Is that bad? No plans either way yet on the finish. It looks like a nice even mix of fat grain so I might just slice it like it was a prime flat?
    I was trying to rile up the Fat Cap Up vs. Fat Cap Down camps =) . Just messing with ya, and stirring the pot a bit!

    How's it looking?
    He's doing it wrong - but I suspect it will still be pretty edible.




    (You're welcome @caliking)

    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

  • Photo EggPhoto Egg Posts: 11,238

    Good results, but not great.
    little over cooked I believe.
    Checked temps at 6am and it was 175ish.
    At 10 am it was right around 200 depending on where I hit it and probing real tender. Not dry but a little to fall apart.
    Thanks for following!
    Thank you,
    Darian

    Galveston Texas
  • calikingcaliking Posts: 15,890
    Looks pretty solid from here. 

    #1 LBGE December 2012 • #2 SBGE February  2013 • #3 Mini May 2013
    A happy BGE family in Houston, TX.
  • WeberWhoWeberWho Posts: 9,467
    Thing of beauty right there!
    "The pig is an amazing animal. You feed a pig an apple and it makes bacon. Let's see Michael Phelps do that" - Jim Gaffigan

    Minnesota
  • calikingcaliking Posts: 15,890
    lousubcap said:
    Great score right there.  Better to be lucky than good any day.  
    BTW- I have never seen a bone-in brisket.   =)
    I have. But, it was still walking *ducks*

    #1 LBGE December 2012 • #2 SBGE February  2013 • #3 Mini May 2013
    A happy BGE family in Houston, TX.
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