[bluesman]

I'm planning on doing a packer Brisket this weekend. Should I let it come to room temp before placing it in the smoker?  And how long do you think it'll take to warm up to room temp? Overnight?

I'd be weary of letting it sit out overnight. Brisket is the one cut of meat I have trouble smoking. There's such a fine line between undercooked, perfect and overcooked brisket. I need to try again, but right now I'm into butt love.

A butt packer?

I put the 10 pound brisket out before bed and got up after 5-ish hours. Still kinda cold, but I'm thinking another couple hours and it'll be OK.

This time I'm putting it fat side down, maybe trim a little of it off and lay it on top of the brisket. Then a minimum of 6 hours at 250 and I'll check it for tenderness. Probably 10 hours will do it. Seems like the BGE cooks things quicker. This thread here had some decent advice: http://www.bbq-brethren.com/forum/showthread.php?t=57882

Remembered I'm out of lump. Walmart here I come...

Great link for smoking a butt pack....errrr I mean packer brisket.   I've read that one before at the bretheren site. I'm not sure how much different your brisket will behave on the egg vs. the WSM but I have to agree that 250F and fork tender are the two main criteria. The rubs and/or marinades are all personal preference but I like to go heavy on the dry rub for this cut.

You are going to be really happy with this cut if your time and temps are on the mark.

[capozzoli]

That BBQ brethren is a nice forum. Lots of good info there.

Sometimes I get the urge to sign up on one of these cooking sites just to start a brewing thread. 

[deepsouth]

That BBQ brethren is a nice forum. Lots of good info there.

Sometimes I get the urge to sign up on one of these cooking sites just to start a brewing thread. 

i'm on there.   they actually have a homebrewing sub-forum!

[capozzoli]

Same name over there?

I cant seem to find the brewing thread.

Is there some talk of Argentinian style BBQ? Or are those guys anti Argentina. Any tandoori talk?

Im gonna sign in.

I have a cement mixer tandoori oven build coming up. Maybe Ill start over there with that.

[deepsouth]

Same name over there?

I cant seem to find the brewing thread.

Is there some talk of Argentinian style BBQ? Or are those guys anti Argentina. Any tandoori talk?

Im gonna sign in.

I have a cement mixer tandoori oven build coming up. Maybe Ill start over there with that.

once you join, you can join the homebrew sub-forum and then it will appear in the forums list.  i'm the same name over there...

http://www.bbq-brethren.com/forum/forumdisplay.php?f=58

(link to hb forum)

[euge]

I did the brisket for 11 hours until the flat was tender to the probe. Fat-side down is definitely the way to go in the Egg.

I'm very pleased with the results. What I'm seeing that's difficult about a brisket is that it is two dissimilar but tough cuts of meat. And it's a fine line between tender and dry for the flat.

[bluesman]

I did the brisket for 11 hours until the flat was tender to the probe. Fat-side down is definitely the way to go in the Egg.

I'm very pleased with the results. What I'm seeing that's difficult about a brisket is that it is two dissimilar but tough cuts of meat. And it's a fine line between tender and dry for the flat.

The brisket is the toughest cut to master. I can make it just right one time and too dry the next without changing anything knowingly. I think it has also has alot to do with the cut.

[euge]

Oh but the rewards! 

Tried to find the thick fatty and uniform brisket in it's weight class.

[capozzoli]

So what is in the BGE os it ceramic or clay or something? Is the BGE a tandoor?










I want to build one like the above but with an old heavy cement mixer drum. Just have to figure out the clay part.

http://piers.thompson.users.btopenworld.com/

[deepsouth]

"Derived from an ancient clay cooker called a "kamado," the modern Big Green Egg has undergone many improvements since it was introduced in 1974. Especially significant is replacement of the clay used in early models with durable space-age ceramics developed specifically for Big Green Egg to make the EGG® virtually indestructible under ordinary cooking conditions."

[capozzoli]

holy crap. it is a tandoor. http://www.nakedwhiz.com/kamadotheword/kamadotheword.htm

ever tried any of this in it?

[nicneufeld]

Yeah, tandoori style cooking is my one draw for the BGE...  beats me how I'd be able to stick gravity defying naans onto the walls of the thing though.

[deepsouth]

I did the brisket for 11 hours until the flat was tender to the probe. Fat-side down is definitely the way to go in the Egg.

I'm very pleased with the results. What I'm seeing that's difficult about a brisket is that it is two dissimilar but tough cuts of meat. And it's a fine line between tender and dry for the flat.

The brisket is the toughest cut to master. I can make it just right one time and too dry the next without changing anything knowingly. I think it has also has alot to do with the cut.

yeah they are....  i did one yesterday.  it turned out good, not great, but good.  and it wasn't a packer, rather a flat. 










also did some nature well tbones and ribeye steaks the night before.....

[phillamb168]

Yeah, tandoori style cooking is my one draw for the BGE...  beats me how I'd be able to stick gravity defying naans onto the walls of the thing though.

How do you go about doing tandoori in one anyway? get rid of plate setter et al and put everything on a stick? I'd love to try it.

[euge]

Great looking steaks and Q there DS. I was doing brisket sandwiches with coleslaw. No sauce needed. Got polenta instead of the cornbread though I'll be whipping a batch up fairly soon.

Brisket sandwiches everyday last week for lunch and forecast is the same for this week. Then chili and chopped out of the scraps.