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Grilling and Smoking '17

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Kooky Kats

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Brisket on Big Green Egg techniques....

Go!

Setup, weight of meat, fat up-fat down, temp, wood, smoke, inject, rap, shpritz, digi-q, rub, salt/pep only, butcher paper, foil, rest.....?!!?!

How you do it?

My fourth go at it. I'd like to hear your thoughts and compare notes.
 
G

Get Buckets

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Kooky Kats said:
Brisket on Big Green Egg techniques....

Go!

Setup, weight of meat, fat up-fat down, temp, wood, smoke, inject, rap, shpritz, digi-q, rub, salt/pep only, butcher paper, foil, rest.....?!!?!

How you do it?

My fourth go at it. I'd like to hear your thoughts and compare notes.
Click to expand...

We talking about a whole brisket or just the flat?
 
UK 82

UK 82

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If you can get a whole brisket including the point then do it. Burnt ends! It'll add 2-3 hours to your cook time but I always wrap the flat in tin foil, then a towel and throw it in a cooler for a few hours to let the juices distribute.
 
UK 82

UK 82

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I've cooked many briskets on my egg and a rule of thumb is 1 1/2 hours per pound at 225 degrees. Cut out the hard fat that won't render. Rub the night before, inject an hour before it goes on. Fat side up over a plate setter with drip pan and water and remaining injection. Cook until internal temp is around 195-200 degrees for easy pulling. Cut off point and double wrap flat in tin foil, then wrap in a towel and place in cooler for 1-2 hours. Chop point in cubes and place in a pan with some BBQ sauce and cook another 2-4 hours.
 
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Kooky Kats

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I read Aaron Franklin's book and two deviations I'm going to try with this cook...

1) Salt & Pepper rub
2) fatside down

Also.

Injecting with butchers phosphate, bringing meat up to room temp prior to smoking @250°, Pecan and Hickory, using DigiQ, pot o coffee in drip pan, spritzing with pickle juice after 3 hours, wrapping with butcher paper, taking off heat at 195°, rest in foil/towels/cooler.

Have you tried to Jaccard (pincushion) meat prior to rub?

Success with fatside down?

Success with just salt/pepper?

Sauce recipe recs?
 
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anon_aawvduncd4ay0

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UK82 said:
I've cooked many briskets on my egg and a rule of thumb is 1 1/2 hours per pound at 225 degrees. Cut out the hard fat that won't render. Rub the night before, inject an hour before it goes on. Fat side up over a plate setter with drip pan and water and remaining injection. Cook until internal temp is around 195-200 degrees for easy pulling. Cut off point and double wrap flat in tin foil, then wrap in a towel and place in cooler for 1-2 hours. Chop point in cubes and place in a pan with some BBQ sauce and cook another 2-4 hours.
Click to expand...

In my experience you need to let the brisket rest and come down in temp to ~170 prior to wrapping and stashing in cooler. If you do it at 195+ the residual heat/cooking over cooks the flat.
 
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UK 82

UK 82

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FullBuck said:
In my experience you need to let the brisket rest and come down in temp to ~170 prior to wrapping and stashing in cooler. If you do it at 195+ the residual heat/cooking over cooks the flat.
Click to expand...
Good point! I always let my brisket sit at room temp. for 15-20 minutes before I wrap. That probably doesn't get it down to 170 though.
 
UK 82

UK 82

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Kooky Kats said:
I read Aaron Franklin's book and two deviations I'm going to try with this cook...

1) Salt & Pepper rub
2) fatside down

Also.

Injecting with butchers phosphate, bringing meat up to room temp prior to smoking @250°, Pecan and Hickory, using DigiQ, pot o coffee in drip pan, spritzing with pickle juice after 3 hours, wrapping with butcher paper, taking off heat at 195°, rest in foil/towels/cooler.

Have you tried to Jaccard (pincushion) meat prior to rub?

Success with fatside down?

Success with just salt/pepper?

Sauce recipe recs?
Click to expand...
I've had a Jaccard for years but have only used it on smaller briskets that I cooked in the oven. It seemed to work okay.

I tried both fat side up and fat side down and didn't really notice much of a difference.

I prefer a good rub for brisket as opposed to just salt and pepper. Now with Boston butt I've had great success with just salt and pepper and at higher temps too.

I've made so many different types of BBQ sauces that it's hard to remember their names. I prefer tomato based sauces as opposed to mustard but I still like a little mustard blended in. Two sauces that I like are Struttin' Sauce from Smoke n' Spice and Mock Ridgewood Barbecue Sauce.
 
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Comebakatz3

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Any suggestions on best places to buy your cuts of meat? I live in Tennessee. Regular grocery stores are basically just Kroger, Food City, and Food Lion. Could take a trip to Knoxville to go to Publix. I don't have a membership at the moment, but I feel like I do frequently hear about either Sam's Club or Costco having good deals on meats. Thoughts?
 
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BBdK

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Costco is the ****. USDA Prime Ribeyes, Strips, Filet -- or you can buy the entire cut of any of them at a pretty steep discount and cut/vacuum seal your own.
 
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anon_aawvduncd4ay0

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(3) racks of baby backs and about (40-50) wings on tap for tomorrow - Would have loved to try and do a brisket just don't have the time or patience to mess with one tomorrow.
 
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The_Catfather

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Kooky Kats said:
I read Aaron Franklin's book and two deviations I'm going to try with this cook...

1) Salt & Pepper rub
2) fatside down
Click to expand...

Franklin cooks fatside up with nothing but kosher salt and pepper. I'd like to try a brisket sometime like this, maybe add some cayenne for a little heat. The idea of a sweet sauce on meat doesn't appeal much to me. Although if it's pork, I'm fine with drowning it in sauce.
 
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Kooky Kats

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The_Catfather said:
Franklin cooks fatside up with nothing but kosher salt and pepper. I'd like to try a brisket sometime like this, maybe add some cayenne for a little heat. The idea of a sweet sauce on meat doesn't appeal much to me. Although if it's pork, I'm fine with drowning it in sauce.
Click to expand...
In his book, he said for BGE, Fatside down.

When I get home from work, I'll cite the page.
 
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The_Catfather

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You could be right for BGE. I don't even BBQ regularly but I've watched all his "BBQ With Franklin" shows ... pretty interesting stuff on there. One time he finished three briskets at once, one in paper, one in foil and one naked just to see and taste the difference. I was enthralled.
 
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Get Buckets

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The_Catfather said:
You could be right for BGE. I don't even BBQ regularly but I've watched all his "BBQ With Franklin" shows ... pretty interesting stuff on there. One time he finished three briskets at once, one in paper, one in foil and one naked just to see and taste the difference. I was enthralled.
Click to expand...

What was the result?
 
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Get Buckets

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Wildcat Willy said:
So...

Who is cooking what this weekend?

I'm smoking a couple of meatloafs (loaves?) on Monday. Nothing too crazy.
Click to expand...

Been meaning to smoke a meatloaf. You doing it in a pan with only the top end being exposed to smoke or more of a free-formed loaf?
 
UK 82

UK 82

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I got a Joetisserie for Christmas. Fits my large Egg perfectly. Cooking a whole chicken for the holiday.
 
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Anon1711055878

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I live in an apartment without a balcony, so I'm out of the grilling game. Damned if I don't really miss it. @HymanKaplan suggested this to me a few years back, and while it isn't a ceramic cooker, I'd put it a notch or so above the Weber kettle. I cooked a pork belly indirect for 3 hours on this thing and it may be my best cook yet.

The thing stays at temp so well. It's insane.

 
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Kooky Kats

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  • The foil was moist and delicious.
  • The butcher paper was the Lyndon Johnson just right moist/bark.
  • Unwrapped was best. Big bombing flavor.
Those were the results from memory. NY writer guy interview was obnoxious. Go figure.
 
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anthonys735

anthonys735

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I hate wrapping and covering any cook. Granted I've been in a multi year looking long cook funk.

Best results have always been naked.
 
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Kooky Kats

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So... Almost 4 hours into cook. Decisions I made:

Started at 5:00am.
Cleaned out entire Egg.
Oiled grille
New maple lump, Hickory and pecan chunks
DigiQ at 275°
Water pan with coffee
Trimmed Brisket :deckle & silverskin
Fresh ground pepper and kosher salt rub 50/50, lightly applied
Dusted with Fette Sau Rub
Let meat come up to room temp
Popped it on Fatside up, point at back of Egg...(I just couldn't do fatside down. )

Spritzed at 10:30 mark, looked beautiful
Giving it 2 more hours, then wrapping with butcher paper- Then flipping to fatside down.
 
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ukwildcat2004

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I'm doing a flat iron marinated I'm a Olive oil/soy sauce/dry mustard and other various ingredients. I'll grill it over lump charcoal. Nothing to fancy.
 
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Bill Cosby

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If you like pizza, and don't have a Blackstone Pizza Oven, now would be the time to head over to Amazon.

I'm thinking about buying a spare just to have as a backup at that price.
 
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BBdK

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:eyes:

I've long looked at that, the Uuni, and a couple of others. Seems to be problems with the durability, and I don't like the look of it, or the big huge cart it comes on.

As usual, Kenji went extremely in-depth (enjoy, Anth) breaking down and testing all of them.

http://www.seriouseats.com/2017/05/best-backyard-pizza-ovens-review.html

...$200 isn't too much of a risk, though. Post some pics/results of yours when you get a chance.
 
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Bill Cosby

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I only have pics from the first time I used it and don't really feel like figuring out how to get them from my phone to Catpaw. The people at the pizzamaking forum have thousands of pictures and are far better at it than I am.


The only problem I've had so far that he mentions is the stone cracking in half. But it sits in a tray so it really doesn't make a difference. Out of the box, the tray was a little bent and the handles didn't work with the bolts they sent, but customer service was great and replaced the parts right away.


Aside from the fact that it cooks great pizza, don't know if you and your wife are the type to have dinner parties, but having those morph into pizza parties where I can just ignore everyone other than them choosing toppings from the pizzas I'm cooking is well worth $200. People LOVE wood fired pizza.
 
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natron20

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Anyone here own a Kamado Joe? Thinking of pulling the trigger on the new '17 model, and getting into the grilling and smoking game. Of course, I've been watching/reading about it but would be interested in seeing if anyone here has any thoughts or experience with one.
 
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