Jump to content

Help Me Motherfuckers, I have to smoke brisket on a Green Egg for 25 ppl. First timer


Recommended Posts

Posted (edited)

Dear 7 pound 4 oz sweet baby Jesus along with all Surlyite followers of Baal-

I have been volun-told that I need to smoke brisket for my wife's(no pics shitbirds-but I will follow up with pics of brisket hopefully) family celebrating my MIL's 80th birthday this weekend. This will be my first brisket ever, so this is obviously not ideal. I'll be cooking on a Green Egg XL for 25 ppl.  I decided that I'll do two 12 lb briskets pre-trimmed. I have the Big Green Egg Cookbook and will follow that recipe. I've gotten pretty good at regulating the temp on a BGE, and will be using the double probed BGE thermometer, wrap at 160 etc.  Any tips, or things to look out for you could share-I'd be grateful for.  I already have the number of a pizza place in case shit goes awry.

Edited by Tigersnake
forgot my audience and their voyeuristic predilections
Posted

just follow lincoln riley and john cornyn's lead and you'll be fine.

definitely a bold move to pop your brisket cherry for a crowd of 25. but at least it is just in laws.

  • Like 1
  • Haha 1
Posted
16 minutes ago, sidis said:

just follow lincoln riley and john cornyn's lead and you'll be fine.

definitely a bold move to pop your brisket cherry for a crowd of 25. but at least it is just in laws.

I'm not trying to kill anybody. With octogenarian in-laws, only half of the people at the table are going to be physically able to perform the Heimlich.  This shit could turn out like a Jim Jones kool aid event, fast.  I always do the cooking and my father in law, has specifically requested smoked brisket. I'm good and experienced in the kitchen, but obviously this is going to be a stretch.

  • Haha 2
Posted (edited)

Just do what you have planned according to the Egg recipe.  If you fuck it up, chopped beef sammiches.  Make sure to have plenty of BBQ sauce on hand.

 

You'll be fine.  Get your fire at the correct temp and put it on.  Determine your refueling strategy prior to the cook.  Just remember that it is done when the FLAT probes like butter.  DO NOT just go by the temp on the probe when judging when to pull them.

Edited by tigol
  • Hook 'Em 2
  • Fuck Around and Find Out 1
Posted

Had a Bert's smoke-your-own brisket for Easter lunch.  It was very good.  I bought the brisket at the HEB next door (which happened to be open).

I just don't have any more time or drive to smoke my own very often.

Posted
4 hours ago, Tigersnake said:

Dear 7 pound 4 oz sweet baby Jesus along with all Surlyite followers of Baal-

I have been volun-told that I need to smoke brisket for my wife's(no pics shitbirds-but I will follow up with pics of brisket hopefully) family celebrating my MIL's 80th birthday this weekend. This will be my first brisket ever, so this is obviously not ideal. I'll be cooking on a Green Egg XL for 25 ppl.  I decided that I'll do two 12 lb briskets pre-trimmed. I have the Big Green Egg Cookbook and will follow that recipe. I've gotten pretty good at regulating the temp on a BGE, and will be using the double probed BGE thermometer, wrap at 160 etc.  Any tips, or things to look out for you could share-I'd be grateful for.  I already have the number of a pizza place in case shit goes awry.

How are you fitting 2 12lb briskets on the BGE? Even an XL won't fit that and you don't wanna do top/bottom rack because the drippings will mess up the bark on the bottom brisket and you are gonna have way too much going on in the cooker at the same time. Also the radiant heat on the bottom rack will make the bottom brisket cook different. 

Posted

Two average briskets won't fit yin/yang style on a 24" cooking surface?

No experience with the BGE but it seems like they could be crammed in there.  Guess not.

Posted

Are you wrapping in butcher paper? In a kamado you can let them smoke with no wrap the whole way through if you are doing it at 205-215. If you go hotter you will probably wanna wrap cuz the bark will get too burnt. 

Make sure you do not under season the briskets, that's the biggest mistake most people make is undersalting and under-peppering the briskets. Do 50/50 salt and pepper by weight not by volume and use the best salt you can. 

I'd add plenty of wood chunks (pecan or oak, hickory is not advised but will work, do not use mesquite) in the bottom of the fire bowl and then cover them with lump. 

 

  • Hook 'Em 1
Posted
3 minutes ago, jimmyjazz said:

Two average briskets won't fit yin/yang style on a 24" cooking surface?

No experience with the BGE but it seems like they could be crammed in there.  Guess not.

They very well could on an XL on a large they won't which is most if my frame of reference. Stacking them is fine if you really have to its just not ideal. 

  • Hook 'Em 1
Posted

Ok so I was thinking about it. It's been a few years since I tried to do a brisket on my Primo and I remembered why I stopped doing it. The bottom would burn up. I kept temps low but I had the same issue enough that I stopped. I don't know if it is a product of the Primo design, or the insert plate or what. I'm just going to say keep the fat cap thick and cook it fat cap down. 

But seriously french dressing. 

Posted
Dear 7 pound 4 oz sweet baby Jesus along with all Surlyite followers of Baal-
I have been volun-told that I need to smoke brisket for my wife's(no pics shitbirds-but I will follow up with pics of brisket hopefully) family celebrating my MIL's 80th birthday this weekend. This will be my first brisket ever, so this is obviously not ideal. I'll be cooking on a Green Egg XL for 25 ppl.  I decided that I'll do two 12 lb briskets pre-trimmed. I have the Big Green Egg Cookbook and will follow that recipe. I've gotten pretty good at regulating the temp on a BGE, and will be using the double probed BGE thermometer, wrap at 160 etc.  Any tips, or things to look out for you could share-I'd be grateful for.  I already have the number of a pizza place in case shit goes awry.

Just keep going until there is “bark” on the outside.

Hook’em!!!
Posted

I don't know where you live, but I had a similar situation happen where I had to cook for 20 people. 

I used these guys for a whole prime brisket, and I smoked ribs/sausage/chicken myself. Just warmed the brisket on the smoker. 

It turned out great, everyone was happy with it. I just don't have the patience or motivation to do a whole brisket, I hate even thinking about doing one from scratch again. 

https://one90smokedmeats.com/pages/shipping/#6960856137927

Join the conversation

You can post now and register later. If you have an account, sign in now to post with your account.

Guest
Reply to this topic...

×   Pasted as rich text.   Paste as plain text instead

  Only 75 emoji are allowed.

×   Your link has been automatically embedded.   Display as a link instead

×   Your previous content has been restored.   Clear editor

×   You cannot paste images directly. Upload or insert images from URL.



×
×
  • Create New...