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So, I've had my Large BGE now for a little less than a month, and totally LOVE it. A close friend of mine has talked me into doing a KCBS event in Placerville CA in a little less than 2 weeks, which I am very excited for. He will be doing the ribs and chicken in his barrels, and we've decided that I'll do the brisket and butt in my egg. I've done a few butts already, with this last weekend's batch being a total success...though I've yet to tackle a brisket.
Now I've read numerous posts on here of people getting successful results when doing both a butt and a brisket at the same time, which relieved me a bit. However, I'm hoping to solicit some tips/tricks from the group prior to showing up with the "Big Boys"....so please let me know if you think I'm forgetting anything, or if you'd suggest I do something different, acknowleging the fact that I'll be doing the brisket and butt together, at the same time, in a competition setting. Thanks in advance for the help!
Clean out the Egg and stack lump a la Elder Ward's suggestions
Light fire and place 1 fist-sized chunk of apple wood in the middle
Insert place setter (inverted), drip pan, grate and grate extender and stabilize the Egg's temp at ~250*
Season the meats as desired
Place the brisket, fat side up/down (depending on which camp you're in) on the lower grate, and the butt directly over it on the upper grate
Insert temp probes into both hunks of beefy/porky goodness
Smoke until the brisket reaches 202* and the butt hits 195*
Remove, double-wrap in HDAF, then towels and toss into cooler until ready to slice/pull and serve
Celebrate with numerous frothy, adult beverages and hope I don't come in last place