Thanks to everyone who was helpful in calming me down in my last post! The brisket turned out amazing! Some tough bits of bark that didn’t want to cut is my primary complaint, with some stringy beef behind them. Lower and slower next time? 4 good brisket meals with enough chili meat for two batches, not to mention ground brisket trimmings, I’ll be back.
First brisket on legs-down conveggtor for 30 minutes? No problem.
byu/tomrgon inbiggreenegg
by tomrgon
7 Comments
Nice bark!
Mmm mmmm… nothing brings out the flavor of a brisket like some Ketsup!!
/s
Looks great
Minus points for not wearing black gloves. Lol. Just kidding. Looks very nice. Good job!
That looks damn good.
That is as good a looking brisket as I’ve seen off an Egg. Nice work. You can wrap in butcher paper once the bark is set next time to prevent it from getting too dry there. Also, check out the recipe for brisket chili from the Salado Eggfest if you get a chance. It’s a crowd pleaser.
The tough bark on the bottom is the result of the radiant heat coming off the conveggtor. The way I address that is I take the feet that came with the BGE and put them in the corner of the legs sticking up. I then set a foil wrapped ceramic pizza stone in the feet to act as a shield. This should prevent the bottom of the brisket from getting charred.