Another Brisket Success Updated 12/27/19 step by step
Most of the family made it for an early Christmas. It seems the Big Green Egg stayed hot for two weeks straight. The brisket was the star.
This message has been edited. Last edited by: HayesGreener, December 27, 2019 08:16 AM
CMSGT USAF (Retired) Chief of Police (Retired)
December 25, 2019, 10:23 AM
remsig
December 25, 2019, 10:27 AM
Warhorse
Dang!
That sure came out nice.
____________________________ NRA Life Member, MGO Annual Member
December 25, 2019, 10:35 AM
Beancooker
What’s the address. We will be over shortly.
quote:
Originally posted by sigmonkey: I'd fly to Turks and Caicos with live ammo falling out of my pockets before getting within spitting distance of NJ with a firearm.
December 25, 2019, 10:48 AM
flesheatingvirus
I have an Egg, also, but have never done brisket on it. What was your method? I’ve smoked turkey and pork shoulder.
________________________________________
-- Fear is the mind-killer. Fear is the little-death that brings total obliteration. I will face my fear. I will permit it to pass over me and through me. And when it has gone past me I will turn the inner eye to see its path. Where the fear has gone there will be nothing. Only I will remain. --
December 25, 2019, 11:06 AM
tatortodd
YouTube is a fantastic place to learn theory and techniques.
Pretty hard to get better advice than from these two:
Aaron Franklin the owner of Franklin BBQ which is one of the top BBQ joints on the planet. In 2015, he received the prestigious James Beard Foundation Award for Best Chef in the Southwest.
Ego is the anesthesia that deadens the pain of stupidity
DISCLAIMER: These are the author's own personal views and do not represent the views of the author's employer.
December 25, 2019, 11:27 AM
6guns
Delicious! Merry Christmas!
SIGforum: For all your needs! Imagine our influence if every gun owner in America was an NRA member! Click the box>>>
December 25, 2019, 12:23 PM
HayesGreener
quote:
Originally posted by flesheatingvirus: I have an Egg, also, but have never done brisket on it. What was your method? I’ve smoked turkey and pork shoulder.
Look at Adam Perry Lang's recipe, "Get a book" brisket recipe. I also inject it an hour before cooking. Letting it rest in the cooler 1-3 hours before the final step makes a huge difference in tenderness. https://www.seriouseats.com/re...-brisket-recipe.html
CMSGT USAF (Retired) Chief of Police (Retired)
December 25, 2019, 12:33 PM
corsair
quote:
Originally posted by HayesGreener:
quote:
Originally posted by flesheatingvirus: I have an Egg, also, but have never done brisket on it. What was your method? I’ve smoked turkey and pork shoulder.
Look at Adam Perry Lang's recipe, "Get a book" brisket recipe. I also inject it an hour before cooking. Letting it rest in the cooler 1-3 hours before the final step makes a huge difference in tenderness. https://www.seriouseats.com/re...-brisket-recipe.html
APL is solid, very solid
December 25, 2019, 12:41 PM
Woodman
Appropriated-sized for eating oneself sick. I'd be 2.5 pounds into the thing unless you stopped me. Love especially those carcinogenic ends. The Chinese lunch counter folk always laugh when I ask for the burnt ends, but hay, it's my thing.
December 25, 2019, 05:57 PM
flesheatingvirus
quote:
Originally posted by HayesGreener:
quote:
Originally posted by flesheatingvirus: I have an Egg, also, but have never done brisket on it. What was your method? I’ve smoked turkey and pork shoulder.
Look at Adam Perry Lang's recipe, "Get a book" brisket recipe. I also inject it an hour before cooking. Letting it rest in the cooler 1-3 hours before the final step makes a huge difference in tenderness. https://www.seriouseats.com/re...-brisket-recipe.html
Wow. That is quite extensive. I can’t wait to try it.
________________________________________
-- Fear is the mind-killer. Fear is the little-death that brings total obliteration. I will face my fear. I will permit it to pass over me and through me. And when it has gone past me I will turn the inner eye to see its path. Where the fear has gone there will be nothing. Only I will remain. --
December 25, 2019, 06:12 PM
r0gue
I may need to realign my priorities in life. I do not have a Big Green Egg. And this seems a somewhat terrible error.
December 25, 2019, 10:16 PM
jimmy123x
quote:
Originally posted by r0gue: I may need to realign my priorities in life. I do not have a Big Green Egg. And this seems a somewhat terrible error.
Do yourself a favor and get a Kamado Joe instead.....it's everything the Big Green Egg should've become.....
December 25, 2019, 10:49 PM
Jimbo Jones
--------------------------------------- It's like my brain's a tree and you're those little cookie elves.
December 27, 2019, 08:14 AM
HayesGreener
Doing another one today. Here is the step by step
5:00 am
5:30 am
Injection marinade goes in.
6:00 am
Moisturizing paste and John Henry Pecan Rub goes on
7:00 am
On the smoker at 250 degrees, fat side down
10:00 am Apple Juice spray, every hour
1200 noon
165 degrees internal temp. Wrap in foil with apple juice. Back on the smoker fat side up
At 195 degrees I put the whole thing into humongous ziplock bag and into a towel line cooler where it rests for 1-3 hours until 30 minutes before final step
Remove the brisket from the bag and foil and back onto the smoker at 300 degrees for 30-40 minutes with barbecue sauce.
Final product
Served with dill and thyme and butter roasted potatoes and raspberry/spinach/apple/walnut/goat cheese salad
My guests fell upon it like wolves. That is all.This message has been edited. Last edited by: HayesGreener, December 28, 2019 01:30 PM
CMSGT USAF (Retired) Chief of Police (Retired)
December 27, 2019, 08:40 AM
Georgeair
Like you, my BGE has been on more than not since Sunday before Christmas when we started with smoke pastrami.
Looking forward to progress. I am too damn tired to even think of cooking.....
You only have integrity once. - imprezaguy02
December 27, 2019, 08:46 AM
smschulz
I put mine fat side down too and will reverse it when I wrap it.
December 27, 2019, 03:57 PM
HuskySig
quote:
Originally posted by smschulz: I put mine fat side down too and will reverse it when I wrap it.
Me too, but I use a stick burner.
December 28, 2019, 04:14 PM
HayesGreener
The brisket is done and leftovers are gone. Tonight chicken thighs...
CMSGT USAF (Retired) Chief of Police (Retired)
December 28, 2019, 04:32 PM
BBMW
Um, you left out one picture, the one with the brisket sliced.
quote:
Originally posted by HayesGreener: Doing another one today. Here is the step by step
5:00 am
5:30 am
Injection marinade goes in.
6:00 am
Moisturizing paste and John Henry Pecan Rub goes on
7:00 am
On the smoker at 250 degrees, fat side down
10:00 am Apple Juice spray, every hour
1200 noon
165 degrees internal temp. Wrap in foil with apple juice. Back on the smoker fat side up
At 195 degrees I put the whole thing into humongous ziplock bag and into a towel line cooler where it rests for 1-3 hours until 30 minutes before final step
Remove the brisket from the bag and foil and back onto the smoker at 300 degrees for 30-40 minutes with barbecue sauce.
Final product
Served with dill and thyme and butter roasted potatoes and raspberry/spinach/apple/walnut/goat cheese salad
This message has been edited. Last edited by: HayesGreener, 
