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

SUPER FAST Brisket :(

MaskedMarvel
MaskedMarvel Posts: 3,417
in EggHead Forum
Greetings friends,

yeah.. :/ this brisket that’s getting served in 12 hours just cooked in 6 hours. No stall. Powered right to tender. 

I’ve got it double wrapped in foil, hot towels, and in a hot cooler. But 12 hours seems like a REALLY long time away. 

It’s for a huge engagement party of 75 people.

dangit 


Large BGE and Medium BGE
36" Blackstone - Greensboro!


· Share on FacebookShare on Twitter

Comments

  • JohnInCarolina
    JohnInCarolina Posts: 34,668
    Double indirect?
    "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
    · Share on FacebookShare on Twitter
  • MaskedMarvel
    MaskedMarvel Posts: 3,417
    JohnInCarolina said:
    Double indirect?
    Well - doesn’t the foil balls count as a yes on that? :)
    Large BGE and Medium BGE
    36" Blackstone - Greensboro!


    · Share on FacebookShare on Twitter
  • lousubcap
    lousubcap Posts: 36,664
    The cow drives the cook.  You could tightly seal it in an aluminum pan and place it in your clock box on the lowest setting (likely 170*F) until around 2 hours out then remove and let it cool to the slice (on demand) temperature of 145*F or so.  
    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
  • DoubleEgger
    DoubleEgger Posts: 19,140
    I’d put in the oven at 170 and put a wet handtowel on small baking sheet to help keep the moisture high. 
    · Share on FacebookShare on Twitter
  • fishlessman
    fishlessman Posts: 34,553
    ive done it in the cooler along with a big bean pot full of hot beans to keep the temp up. i would go doubleeggers way with the damp towel wrap in the oven though
    fukahwee maine

    you can lead a fish to water but you can not make him drink it
    · Share on FacebookShare on Twitter
  • alaskanassasin
    alaskanassasin Posts: 8,883
    Pour some broth in the pan.
    South of Columbus, Ohio.


    · Share on FacebookShare on Twitter
  • WeberWho
    WeberWho Posts: 11,521
    Do you have an electric roasting pan?
    "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
    · Share on FacebookShare on Twitter
  • WeberWho
    WeberWho Posts: 11,521
    Sous vide? I wouldn't vacuum seal because of the bark but you could seal both ends of the bag and find something to sink it to whatever temp you're looking for.  
    "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
    · Share on FacebookShare on Twitter
  • Mark_B_Good
    Mark_B_Good Posts: 1,653
    When you unwrap the foil JUST BEFORE SERVING, there will be A LOT of juices from the brisket.
    Reinject this juice into the meat (lots of it), before cutting, and serve.   You will be happy you did that.
    Napoleon Prestige Pro 665, XL BGE, Lots of time for BBQ!
    · Share on FacebookShare on Twitter
  • MaskedMarvel
    MaskedMarvel Posts: 3,417
    WeberWho said:
    Do you have an electric roasting pan?
    WeberWho said:
    Sous vide? I wouldn't vacuum seal because of the bark but you could seal both ends of the bag and find something to sink it to whatever temp you're looking for.  
    Both great ideas, and I actually do have both of those setups. I’m not sure the roaster would be big enough..
    Large BGE and Medium BGE
    36" Blackstone - Greensboro!


    · Share on FacebookShare on Twitter
  • MaskedMarvel
    MaskedMarvel Posts: 3,417
    Mark_B_Good said:
    When you unwrap the foil JUST BEFORE SERVING, there will be A LOT of juices from the brisket.
    Reinject this juice into the meat (lots of it), before cutting, and serve.   You will be happy you did that.
    I’m hoping all of that will soak back in lol but I’ll bring the inject gun. Great tip. Thank you!
    Large BGE and Medium BGE
    36" Blackstone - Greensboro!


    · Share on FacebookShare on Twitter
  • MaskedMarvel
    MaskedMarvel Posts: 3,417
    lousubcap said:
    The cow drives the cook.  You could tightly seal it in an aluminum pan and place it in your clock box on the lowest setting (likely 170*F) until around 2 hours out then remove and let it cool to the slice (on demand) temperature of 145*F or so.  
    This brisket was SUPER FLOPPY. I searched for a while for it. And prime (always cheaper that way at Costco here, for some reason)..

    I won’t be slicing this. It’ll be at a station and I’ll be basically waiting on tables. The guy slicing seems to understand the deal, though. 
    Large BGE and Medium BGE
    36" Blackstone - Greensboro!


    · Share on FacebookShare on Twitter
  • MaskedMarvel
    MaskedMarvel Posts: 3,417
    DoubleEgger said:
    I’d put in the oven at 170 and put a wet handtowel on small baking sheet to help keep the moisture high. 
    So - I actually hybridize this when setting up my cooler - I heat it up with hot water and dump when it’s done its thing,  it don’t towel dry when FTC happens. I agree - I think that extra moisture helps combat the ongoing sweats..
    Large BGE and Medium BGE
    36" Blackstone - Greensboro!


    · Share on FacebookShare on Twitter
  • MaskedMarvel
    MaskedMarvel Posts: 3,417
    alaskanassasin said:
    Pour some broth in the pan.
    Yeah I have Better Than ready to go, and I actually smoke my own tallow for briskets etc as well. 

    Didn’t don’t this time. Too hectic. Too messy. 

    Might regret that….
    Large BGE and Medium BGE
    36" Blackstone - Greensboro!


    · Share on FacebookShare on Twitter
  • MaskedMarvel
    MaskedMarvel Posts: 3,417
    Thanks for everyone’s help. The brisket sort of rested forever, and I left a wireless probe in the FTC so I took it to exactly the danger line, and dropped it back in the warm egg while I got the truck inspected and tags renewed. 

    It’s resting comfortably and will survive until slicing safely. I think that was the best compromise. Not ideal. 

    People say the brisket is the hardest cook. Lol


    one thing I  DO do is make my version of “Texas Ranch” sauce. It’s a slightly sweet slightly tangy slightly spicy rich bbq sauce that is my go to for decades. Goes so well on a brisket sandwich. Oh man. 


    Appreciate you all
    so
    much!

    Large BGE and Medium BGE
    36" Blackstone - Greensboro!


    · Share on FacebookShare on Twitter
  • DoubleEgger
    DoubleEgger Posts: 19,140
    Hope the newlywed life is treating you well my friend. 
    · Share on FacebookShare on Twitter

Categories