April 24Apr 24 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 April 24Apr 24 by Tigersnake forgot my audience and their voyeuristic predilections
April 24Apr 24 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.
April 24Apr 24 Author 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.
April 24Apr 24 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 April 24Apr 24 by tigol
April 24Apr 24 Tell your wife no or at least negotiate some buttseks. Also why is your FIL making menu requests for your MIL’s party?
April 24Apr 24 Perhaps you could buy a whole smoked brisket from a reputable BBQ joint and reheat it on your BGE. Everyone will think you did it if they smell smoke when they arrive.
April 24Apr 24 please post pictures whats the place in Austin that smokes your brisket for $1/lb ? Edited April 24Apr 24 by tx 3 putt
April 24Apr 24 Just now, tx 3 putt said: please post pictures whats the place in Austin that smokes your brisket for $1 / lb ? Bert’s
April 24Apr 24 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.
April 25Apr 25 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.
April 25Apr 25 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.
April 25Apr 25 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.
April 25Apr 25 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.
April 25Apr 25 Cut it in two and finish it in the oven. Baste liberally in French dressing. If you don't have French, Thousand Island will do.
April 25Apr 25 Have you purchased a bag of fun size Butterfingers yet? That should be step 1 in your brisket journey.
April 25Apr 25 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.
April 25Apr 25 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!!!
April 25Apr 25 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
April 25Apr 25 13 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. I double-probed your mom last night.
April 25Apr 25 That's a lot of meat in a BGE, even an xl. But here's what I do on my L BGE, mustard binder, S&P egg at 225 wrap at 160-165. pull at 205 or until probe goes in like butter. wrap in a towel in a cooler for a couple of hours. unrwrap and slice as needed. in between all that, drink heavily.
April 25Apr 25 Author 3 hours ago, Hermanator said: 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 Thanks for the recommendation. The party will be in Dallas so this is an option to consider.
April 25Apr 25 Season with more salt and pepper than you think you’d need - something i learned recently that helps a lot. This is a ballsy move on a first brisket, good luck!
April 25Apr 25 11 hours ago, immamac said: 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. What he said. I smoked two 17 lb'ers on my big joe a couple of yrs back for a birthday party. Lotta people came up to me and said this was the best brisket they've ever had.
April 25Apr 25 1 hour ago, Etexhorn13 said: Season with more salt and pepper than you think you’d need - something i learned recently that helps a lot. This is a ballsy move on a first brisket, good luck! To this point, I usually budget a teaspoon of coarse kosher salt per pound of protein -- ANY protein -- and for BBQ I use twice as much black pepper as salt. Some well-known Q joints in central Texas use even more pepper than that (as high as 9:1, which is too much for me to try because I don't want to waste the better part of a day for some extra black pepper).
April 25Apr 25 3 hours ago, Etexhorn13 said: Season with more salt and pepper than you think you’d need - something i learned recently that helps a lot. This is a ballsy move on a first brisket, good luck! i saw this and another short video where he was actually applying his s&p and it really put into perspective how much I was under seasoning
April 25Apr 25 i mix at 1:1 by weight, which depending on the coarseness of each is 3 or 4x pepper to salt. the right amount of S&P is the amount that sticks to it. it's hard to over season brisket but it can be done by dumping s&p on top and then not letting what doesn't stick fall off. use standard yellow mustard to help with the stickiness. just smear a thin layer on.
April 25Apr 25 1 hour ago, elfenix said: i mix at 1:1 by weight, which depending on the coarseness of each is 3 or 4x pepper to salt. Wow, I'm surprised they're that different in terms of density. Good to know, thanks.
April 25Apr 25 3 hours ago, jimmyjazz said: Wow, I'm surprised they're that different in terms of density. Good to know, thanks. I use Morton's or sometimes HEB brand and they're nearly 2x as dense as Diamond Crystal, so it's not just the pepper grind which is a variable here. I do note my briskets turn out noticeably more peppery than a lot of stuff you get from restaurants. But I like it that way.
April 25Apr 25 23 minutes ago, elfenix said: I use Morton's or sometimes HEB brand Those are exactly the two I use. HEB when it's available, Morton's if I have to.
April 26Apr 26 Popular Post On 4/24/2025 at 4:53 PM, Tigersnake said: 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.
April 27Apr 27 I’ve scoured the news for “Tigersnake brisket disaster”, but apparently the authorities have yet to find the bodies.
April 27Apr 27 4 minutes ago, royiv said: Live look at @Tigersnake’s family gathering. He had Dickies cater it?
April 28Apr 28 1 minute ago, tx 3 putt said: brisket is still cooking Welp, there's always her 81st birthday.
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