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Brisket and Butts - Pic Heavy

Austex_EggerAustex_Egger Posts: 153
edited 5:28AM in EggHead Forum
Finally got my July 4th pics out of the camera. This was my first low and slow. I have to say (again) the Egg is an awesome cooking machine. After years of smoking on a Bandera (checking/loading wood every half hour, burning $20 worth of wood for long cooks), it was such a pleasure to just load the Egg, stabilize the temp, and let it go.

Here is what I did...

Feature attractions where brisket and butts
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I just trimmed the brisket a bit, taking out the hard fat in the fold, the rest left intact.
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Coated with Fiesta brisket rub I get at HEB. Going to have to start trying some different rubs, but this has proven to be tasty.
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Wrapped and ready for the fridge. Those industrial plastic wrap rolls with the little cutter on them are one of the greatest inventions of all time. :)
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Pork butts ready for prep. As they come 2 in a pack, I try and get a couple that are roughly the same size. Was not too successful this time.
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Slathered with mustard
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Rub applied, once again Fiesta Pork rub from HEB
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Wrapped and ready for the fridge
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Place on the Egg at ~8PM (turns out that was WAY to early). Brisket on the bottom, butts on top.
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Now the waiting. Dome temp was rock solid at 250
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I set my alarm for 4AM to check the temps. To my surprise the small butt was already done (actually a bit over done). The prob I had stuck in this thing was a cheapie that I have had for a while, once it hits the temp, it just flashes the temp (195). I pulled the thing, then wrapped it in foil and in the ice chest.
101_1827.jpg

Minus 1 butt
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Brisket
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Ready to dive in!
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Also made some beans, they were a big hit!
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Some sausage
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And some Teriaki shrimp in bacon
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All in all it was a great feast. The brisket was not quite as tender as I'd like on the flat end, but about 2/3s of it was perfect. The smaller butt was a bit dry, but the larger one came out perfect.

All of this was cooked on 1 load of lump. That is amazing, there was still about a 1/4 of the firebox with lump after it was all said and done.

I have been thinking of a temp controller, but the way the Egg performed, I'm not sure how necessary that is. Once it was stabilized at 250, it held that perfectly until I pulled the meat and started some minor adjustments for the other items.

Comments

  • Grandpas GrubGrandpas Grub Posts: 14,226
     
    Those are some great looking shots.

    That's celebrating the 4th in style. Would have loved to taste those eats.

    GG
  • That's an awesome series of cooks you managed. Well done! I just love brisket...
  • ChokeOnSmokeChokeOnSmoke Posts: 1,858
    Great feast!

    Those beans look really interesting, can you share the recipe?
    Packerland, Wisconsin

  • Austex_EggerAustex_Egger Posts: 153
    Thanks! As for the beans, after reading a bunch of recipes I figured I could just kind of throw my own together I used:
    6 15 oz cans of some kind of ranch style beans, dumped them in a colander and rinsed all the sauce off.
    1 lb bacon, diced and cooked until crisp.
    1 lb Maple Pork Sausage, browned
    1/2 cup of my home made BBQ Sauce
    1/4 cup molasses
    2 medium diced onions, sauteed in the drippings from the bacon until opaque
    1 red bell pepper diced
    1/4 cup ketchup
    1/4 tsp mace
    1/4 tsp allspice
    Garlic powder (I wanted to use garlic, but the head was spoiled when I pulled it from the pantry)

    Mixed in a bowl, then transferred to the aluminum pan. Cooked in the Egg at ~350 for about 1 1/2 hours.

    Wife said they were the best beans ever. :)
  • ChokeOnSmokeChokeOnSmoke Posts: 1,858
    Austex_Egger wrote:
    Thanks! As for the beans, after reading a bunch of recipes I figured I could just kind of throw my own together I used:
    6 15 oz cans of some kind of ranch style beans, dumped them in a colander and rinsed all the sauce off.
    1 lb bacon, diced and cooked until crisp.
    1 lb Maple Pork Sausage, browned
    1/2 cup of my home made BBQ Sauce
    1/4 cup molasses
    2 medium diced onions, sauteed in the drippings from the bacon until opaque
    1 red bell pepper diced
    1/4 cup ketchup
    1/4 tsp mace
    1/4 tsp allspice
    Garlic powder (I wanted to use garlic, but the head was spoiled when I pulled it from the pantry)

    Mixed in a bowl, then transferred to the aluminum pan. Cooked in the Egg at ~350 for about 1 1/2 hours.

    Wife said they were the best beans ever. :)

    Look forward to trying them, thanks for the recipe.
    Packerland, Wisconsin

  • Mud PigMud Pig Posts: 470
    Looks like a great smoke cook. Could you post the beans recipe? I'm lookign for a good one.
  • Pete21784Pete21784 Posts: 14
    Awesome cook. Everything looks wonderful! Nice job!
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