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

3lb brisket?

Ethan Scott
Ethan Scott Posts: 9
edited November -0001 in EggHead Forum
I have my plate setter and a 3lb brisket. I was hoping to try and cook it this Sunday for a bbq, but as I am new to the world of long cook low temperature times, wanted to pick the collective culinary minds of the board for techniques.
· Share on FacebookShare on Twitter

Comments

  • Jeeves
    Jeeves Posts: 461
    Ethan Scott,[p]Welcome![p]At least you have your plate setter! Make sure and use a drip pan or aluminum foil pan below. You will want to get your 'dome temperature' around 225-250°. [p]Some may chime in and say that anything less than 12 lb is not worthy of smoking, but I'm with you... I'm single and I was experimenting as a newbie (which I still consider myself as), so I get small pieces to experiment with.[p]1st, there are quite a number of 'cuts' of brisket. With that being so small, I'm assuming that it's trimmed and it may even be a 'flat'. If you have some fat, doing either way - it's up to you - fat up or down. Some say the fat acts as barrier and some of the juices run back down. My next one, I'm going to start with fat up, then turn it half way.[p]If you don't have any fat, get some bacon, and using some toothpicks to hold them in place, lay them across the top of the brisket.[p]In general, the rule of thumb is 1.5-2 hours per lb.[p]Cook till you get an internal temperature between 185-205°.[p]Optional Long Resting: Wrap in foil, then an old towel for about an hour in a cooler.[p]Check the url below for more info..
    [ul][li]http://www.nakedwhiz.com/brisket.htm[/ul]
    · Share on FacebookShare on Twitter
  • Steeler Fan
    Steeler Fan Posts: 395
    Ethan Scott, Dr. BBQ and some of the guys cooking on the circuit will take a 5# brisket inject it with Beef Broth, worcester and a couple of other items to marinate the brisket. This will also dramaticall reduce the cooking time. His recipe is in his first book.

    · Share on FacebookShare on Twitter
  • Unknown
    Unknown
    I did a similarly sized brisket a week or so ago. Thought the 1.5 to 2 hours/pound rule would work. I used a guru to hold a grate temp of 220ish, meat temp of 190 (I think). I was astounded that it took from 6 in the morning to about 2 in the afternoon.
    · Share on FacebookShare on Twitter
  • Unknown
    Unknown
    Ethan Scott,[p]Somewhat new here too. 3rd cook was a brisket about 3 pounds; fat down (fat up next time); dome 225° - 250°; started it late night done next day about 2pm; cooked until meat was 200°. I cooked to meat temp and didn't worry about the time. Keep in mind the no temp rise period about 165° to 185° on the meat. You will reach a plateau, your meat is just going to hang there for a while - that is where the all the fun happens - then the meat will start climbing. Pull from arount 195° or so to 205° or so.[p]Tasted excelent, but still looking for better. I will be satisified when people come after me with knives and forks wanting more.[p]3 brisket is in the fridge and will go in as soon as I stop cooking ribs.[p]I would suggest when doing a long cook that you use as big of lumb as you can and fill the egg to the top of the fire ring. [p]Go read the Naked Wiz's advice on building your fire for a long cook. There is a lot of information here for brisket (well, heck anything for that matter).[p]Good eatin. Kent
    · Share on FacebookShare on Twitter

Categories