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:
Want to see how the EGG is made? Click to Watch
Facebook | Twitter | Instagram | Pinterest | Youtube | Vimeo
Share your photos by tagging us and using the hashtag #BigGreenEgg.
Share your photos by tagging us and using the hashtag #BigGreenEgg.
Want to see how the EGG is made? Click to Watch
Weekend Brisket Success
Options
Ohatchee
Posts: 56
This was my second attempt for a Texas-Style Smoked Brisket on the BGE. The first attempt was a packer's cut with point and flat back in November. The point came out find, but the flat was dry and seemed to lack flavor.
This attempt was an 11-pound flat with Butt Rub and mopped periodically with a mixture of apple juice, apple cider vinegar, and water. It was cooked entirely with the fat cap up. Total cook time was 17 hours at 235 degrees (grate).
I am happy with the results and can again show my face in Central Texas.
Pre-rub picture:
Post-cook picture:
This attempt was an 11-pound flat with Butt Rub and mopped periodically with a mixture of apple juice, apple cider vinegar, and water. It was cooked entirely with the fat cap up. Total cook time was 17 hours at 235 degrees (grate).
I am happy with the results and can again show my face in Central Texas.
Pre-rub picture:
Post-cook picture:
Comments
-
That is one nice looking brisket Brian!! Looks juicy and flavorful!!Molly
Colorado Springs
"Loney Queen"
"Respect your fellow human being, treat them fairly, disagree with them honestly, enjoy their friendship, explore your thoughts about one another candidly, work together for a common goal and help one another achieve it."
Bill Bradley; American hall of fame basketball player, Rhodes scholar, former U.S. Senator from New Jersey
LBGE, MBGE, SBGE , MiniBGE and a Mini Mini BGE -
did you put it in a cooler after you took it off the egg or did you just let it rest and cut??
-
My normal routine is to rest briskets and pork shoulders in the cooler for about 2 hours. However, due to time considerations with some company and the fact it was so juicy and tender after 15 minutes outside of the BGE, I just went with it.
-
wow that is a really good looking peice of meat!!!
i am doing a brisket for the super bowl... and i am looking forward to it..happy eggin
TB
Anderson S.C.
"Life is too short to be diplomatic. A man's friends shouldn't mind what he does or says- and those who are not his friends, well, the hell with them. They don't count."
Tyrus Raymond Cobb
Categories
- All Categories
- 182.7K EggHead Forum
- 15.7K Forum List
- 459 EGGtoberfest
- 1.9K Forum Feedback
- 10.3K Off Topic
- 2.2K EGG Table Forum
- 1 Rules & Disclaimer
- 9K Cookbook
- 12 Valentines Day
- 91 Holiday Recipes
- 223 Appetizers
- 516 Baking
- 2.4K Beef
- 88 Desserts
- 163 Lamb
- 2.4K Pork
- 1.5K Poultry
- 30 Salads and Dressings
- 320 Sauces, Rubs, Marinades
- 543 Seafood
- 175 Sides
- 121 Soups, Stews, Chilis
- 35 Vegetarian
- 100 Vegetables
- 313 Health
- 293 Weight Loss Forum