The brisket is way too big for the egg. Should I cut part of it off and cook it in the top grill grate? Pswoo with extender. Maybe flat on bottom and point on top, because of height?
Also is how many chunks of wood do you guys use? I’m thinking 4 mixed in with the coals. (Last photo).
by jbrum32
43 Comments
I would separate the flat and point and do two separate cooks.
Drape it over something that is food safe. I fire brick wrapped in tinfoil works. The roast will shrink as it cooks , and if you want , you may be able remove the brick mid cook.
Can you bend it over something to make it fit? I have a rib rack that sits 8ish inches tall, when this happened to me I just put my brisket over that in an arc and it worked out fine.
Try using a rib rack underneath the meat. It will lift the center and effectively “shorten” the overall length. I’ve done it to cook a full brisket on an 18″ WSM. After a few hours, the meat shrinks, and you can remove the rack.
https://preview.redd.it/p0aynfhpopmg1.jpeg?width=4032&format=pjpg&auto=webp&s=8d6cf78ffcc2d72a779205677dd2d8863a0d565a
Cut in middle. One end will be point+flat, the other will help just flat.
Man up and buy a bigger smoker.
/s
Surprised nobody suggested the obvious. So I’m in before the rush. Buy a bigger smoker.
Trim from the flat to make it shorter. Ideally you want a uniform thickness through the brisket and often times the flat has some parts that will dry out if left on. Trimming might be the most importwnt part of brisket prep, so check out some videos on trimming brisket for some quick how-to’s. It’s a shame, though because yours looks really uniform.
About four pieces mixed in should be fine. Might be worth looking at some wood chips. I’ve seen a few tricks where people put wood chips into the ash tray and add some additional smoke because they get burned by the hot ash falling down. It’s not gonna be like an offset, but it definitely improves things.
I would say you can drape it over something like a rib rack if you have one but honestly, I would just recommend cutting off the entire flat section and just smoking the point. And the flat you could save it for another day or my recommendation would maybe be to try doing pastrami and brining it for a few days in the fridge. This is nice because it’s not too difficult to set up and it’s the same smoking process after it has been brined.
Stand it up
Just separate the point from the flat and smoke them both individually
I would separate point from flat and smoke the point with higher fat content. “Less difficult to mess up”
BIGGER BIG GREEN EGG. LEAVE NO DOUBT
You could cut it in half and then you can pull the flat earlier since it’s leaner/thinner and will cook faster.
Point
I used to cut briskets in half to fit in my small drum smoker years back. Never had any problem with them still turning out great. Just make sure to put the point on the top rack and flat on the bottom, as the stuff higher up will cook faster (heat rises ‘n’ all)
Trim it like normal. Trim more from the flat after that if needed. Grind up the trimmings for burgers.
Neither. Buy a bigger grill!
My dumbass was like what kind of large egg? A goose? An ostrich? Why is this egg thing known info that I don’t know about?
Separate the point from the flat, trim, then cook the point fat side down on your bottom rack and the flat fat side up on your top rack. The flat will be done before the point. Perfect! Enjoy!
Cut in half smoke them separate!
This is why I went with Primo XL.
Could also separate the point / flat.
Separate the point and flat. Then cut the flat in half. You will end up with three pieces.
Exact reason I don’t like eggs
Trim it, separate the point & flat, see if it’ll fit then.
https://preview.redd.it/ekochnnceqmg1.png?width=1079&format=png&auto=webp&s=252672f46899a02ed4a1b01b88451b12fd1abe44
Upper side is the point, make that into some burnt ends. Lower side is the flat, treat it just like any other brisket
It’s a brisket…separate flat and point…
Do point further from heat.
Buy a bigger smoker. No other acceptable answer.
T do a lil trim and fire up that top grate, my dude, it’ll be chill
Watch a video in how to separate the point from the flat. That should do it.
Neither. Get a bigger smoker.
Humble brag?
I’d cut off the pointy end, but you’re going to have a heck of a time getting through it. That ceramic is tough.
Filed under “why i kept my treager”. Love the BGE but its a bit cramped for big cuts.
Fire brick in the middle
I like the suggestions to drape it over something. I generally cut an inch or so off of the flat to even out the thickness and I kind of roll that end to fit it into the smoker. Works well on my Webber Smokey Mountain.
Get a new smoker
Briskets are 2 muscles, the point and the flat. I would separate them and use the point.
Aww, looks like you need to buy a bigger smoker now. Dang!
Time for a bigger smoker 🙂
No need to cut it, turn it on its side and the brisket will fit. Improvise a fire box an voila you have an offset smoker.
Well obviously cut off the top of the egg. If you cut off the bottom of the egg the meat will touch the ground!
Breathing rainbow. Well done.
