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A Week of Firsts!!!!!

smaschsmasch Posts: 115
edited January 2012 in EggHead Forum

Last week was a week of firsts for me and the egg.  I hit the big 4-0 last week and wanted a brisket for supper.  Living in the Atlanta area (relo from KC), beef brisket is not a normal offering at bbq joints.  The family got me a nice 7lb brisket and to my surprise a BBQ Guru and 20lbs of Ozark Oak as part of my bday.  The Guru takes cooking on the egg up a notch.  The Ozark Oak worked to perfection and 15.5 hrs later, I was in heaven.  I am now left wondering why I spent sleepless nights at BBQ contests in the midwest over a pull behind pit keeping the temp right and praying it didnt rain..............With age comes clarity!

PS.......No pics, but will work on that in the future. 

Owner of LBGE, Antique Komodo Green in Color. Proud Career Firefighter. Johns Creek / South Forsyth GA


  • boatbumboatbum Posts: 1,273
    Congrats on both the brisket and the birthday!
    Cookin in Texas
  • gdenbygdenby Posts: 4,776
    Your story is one of the"This is why we love our Eggs." Stuff that was just so hard becomes so easy. Its hard to get that across to folks who haven't had the experience.
  • BIG GREEN EGG RULE!  If Ya Don't Know Ya Need To Find Out! All It Takes is Just One Cook!
  • hlahla Posts: 6
    So what temps did you use, We have just purchased a LBGE and would love to do a Brisket.
  • smaschsmasch Posts: 115
    225 degrees until the brisket was 180, then a bump up to 250 degrees until the brisket was 195.  Pulled it off, wrapped in 2 layers of foil, then in a beach towel for 1 hour.  Perfectly done.  This was grate temp and was very close to the dome temp on the BGE Thermo. 
    Owner of LBGE, Antique Komodo Green in Color. Proud Career Firefighter. Johns Creek / South Forsyth GA
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