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today's brisket on the Big Green Egg
Posted on 9/24/16 at 11:10 pm
Posted on 9/24/16 at 11:10 pm
had this ready for game day
brisket with a little post oak on the Big Green Egg with a lot of Lone Pint Yellow Rose
brisket with a little post oak on the Big Green Egg with a lot of Lone Pint Yellow Rose
8
Posted on 9/24/16 at 11:17 pm to birddog14
Looks great. What were your steps?
This post was edited on 9/24/16 at 11:18 pm
Posted on 9/24/16 at 11:18 pm to birddog14
Looks good 
Posted on 9/24/16 at 11:22 pm to ELLSSUU
rub with coarse salt and coarse pepper or your favorite rub. set up smoker to around 220-225 with your favorite wood or combo of woods..(I like post oak or hickory or a combo of hickory and mesquite) put it on until it hits an internal temp of 195-205 (each brisket will be a little different but let it go until it has that little wiggle to it).wrap in foil and and a towel and let rest in a cooler or preheated oven to 140 or so for 2 or so hours....slice and eat
people try to rush brisket...slow and low and patience
people try to rush brisket...slow and low and patience
This post was edited on 9/24/16 at 11:26 pm
Posted on 9/24/16 at 11:43 pm to birddog14
what is post oak?
Posted on 9/24/16 at 11:48 pm to Lester Earl
variety of Oak Tree that is very common in Texas...a lot of the central Texas BBQ places use Post Oak
Posted on 9/25/16 at 12:40 am to birddog14
You got that on the money. Nice job! Looks amazing!
Posted on 9/25/16 at 7:49 am to birddog14
Looks outstanding!
I picked up some BBQ at LA Smokehouse yesterday including some brisket and yours looks just as good.
I picked up some BBQ at LA Smokehouse yesterday including some brisket and yours looks just as good.
Posted on 9/25/16 at 11:15 am to t00f
Looks good!
Posted on 9/25/16 at 3:34 pm to birddog14
Looks incredible. How long did it take for you to reach internal temp?
Posted on 9/25/16 at 7:39 pm to birddog14
How big of a brisket did you cook and how long did it take to smoke? Looks fantastic.
Posted on 9/25/16 at 10:57 pm to Mr Mom
Usually about 1.5 hours per pound...I didn't time this one but I guess 16-18 hours..I don't go on time, I go by feel. And I check it around 195-200 internal temp. The brisket should have a good wiggle to it when you pick it up.
This post was edited on 9/26/16 at 8:36 am
Posted on 9/25/16 at 11:03 pm to Mr Mom
This one was about 13.2 pounds and after I trimmed it maybe weighed 12 or so
Posted on 9/26/16 at 7:02 am to birddog14
Brisket is the bane of my existence. i can smoke ribs, chicken, and pork shoulders in my sleep at this point. Brisket not so much. I have done some goood ones, but most of them are average to me. I need to up my game.
Did you separate the point from the flat at anytime during the cook?
Did you separate the point from the flat at anytime during the cook?
Posted on 9/26/16 at 8:20 am to Mr Mom
I don't seperate the point and the flat until I get ready to serve it. Unless I am going to do burnt ends then I separate the point and cut it into cubes and put it back on with some smoke.
This post was edited on 9/26/16 at 8:21 am
Posted on 9/26/16 at 10:18 am to birddog14
Do you use a drip pan with any particular liquid or no need?
Posted on 9/27/16 at 4:14 pm to birddog14
What size big green egg do you have ?
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