Big Green Egg - EGGhead Forum - The Ultimate Cooking Experience...
We hope everyone enjoyed their Fourth of July weekend and is excited for more warm weather grilling! This week, we’ll be making these two burgers: Stuffed Portobello Mushroom and Caribbean Chicken, and also eating lots of these Ice Cream Sandwiches in honor of National Ice Cream Month! It's time to think about getting out to one of the many #EGGfests around the country - see a list here

26 hours later.....

HossHoss Posts: 14,587
edited November -1 in EggHead Forum
and she's still going.Rendering out a point for burnt ends.

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The original load of lump,no additions,no gadgets,no gaskets. ;) The Brisket hit 190 at 2 pm today.I wrapped and coolered it and let the butts keep gettin happy.BTW,I had to set the vents in a position that would NORMALLY maintain 350 dome in order to matain 250-275 dome with this load of meat.

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The brisket after resting.

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The point.It is still on.26.5 hours after I lit the egg with the weedburner.

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Two butts were done at 6 pm.The other two had to ride til 7:30.They are resting in the cooler now.

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Sliced flat.BY FAR the bestest brisket I ever cooked.

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I think I'll let the point ride til 10,then I'm callin it quits! :)
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