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help quick please-when to turn on pit viper

krobertsmsnkrobertsmsn Posts: 599
edited July 2012 in EggHead Forum
 I just got cyberq wifi set up-never used. I'm about to put roast rubbed john henry's brisket rub on.  WHEN do i turn on pit vier? When I light, when I put meat on? Also, do I need a drip pan and if so, do I put liquid init? I should have thought this more out, I know now. Pics to follow later today. THANK YOU!!!
LBGE 4/2012, MBGE 6/2012 & Mini 11/2013
Rome, GA

Comments

  • BYS1981BYS1981 Posts: 2,492
    I do not have a stoker yet, but I would turn it on once at temp.
  • krobertsmsnkrobertsmsn Posts: 599
    I went ahead and set the food and grate temp settings-food 180 and grate 250. I closed lid and we'll see! Does this sound okay?

    BTW-I was inspired by Lizzie and her brisket adventure. I plan to keep my phone away from BGE unless taking pics though...lol
    LBGE 4/2012, MBGE 6/2012 & Mini 11/2013
    Rome, GA
  • krobertsmsnkrobertsmsn Posts: 599
    Also, how open should DW be? It's about 1/4 now.
    LBGE 4/2012, MBGE 6/2012 & Mini 11/2013
    Rome, GA
  • krobertsmsnkrobertsmsn Posts: 599
    I went without drip pan...is that wrong?
    LBGE 4/2012, MBGE 6/2012 & Mini 11/2013
    Rome, GA
  • BYS1981BYS1981 Posts: 2,492
    What are you making? Brisket? Id do 190 fir brisket in the flat, and then you can check it.
  • krobertsmsnkrobertsmsn Posts: 599
    It's a small bottom round roast. I will set to 190 then... thanks!
    LBGE 4/2012, MBGE 6/2012 & Mini 11/2013
    Rome, GA
  • krobertsmsnkrobertsmsn Posts: 599
    I did go ahead and add a drip oan with a small amt of water
    LBGE 4/2012, MBGE 6/2012 & Mini 11/2013
    Rome, GA
  • BYS1981BYS1981 Posts: 2,492
    I do not know temp for that.. anyone? I din't want to steer you in the wrong direction.
  • AleBrewerAleBrewer Posts: 555
    edited July 2012
    I think 190° in a bottom round is going to be waayyy over cooked and dry. I don't believe there is enough fat and connective tissue to keep things moist.

    I would roast it to 125-130° internal, let it rest and then slice it.....it wont be anything like a brisket.
  • AleBrewerAleBrewer Posts: 555
    I just googled "bbq bottom round" and came up with a few hits on various bbq forums where people have had good luck foiling the bottom round at 160°, and letting it cook to 190°.

    You may want to give that a try? I have never attempted to any round roast past 130° or so.
  • krobertsmsnkrobertsmsn Posts: 599
    ok, thanks. I do recall seeing the 160-foil method now that you mention it. I will proceed that direction. It's trial and error...the meat temp was climbing a bit fast for me,so I lowered grate temp to 240....
    LBGE 4/2012, MBGE 6/2012 & Mini 11/2013
    Rome, GA
  • AleBrewerAleBrewer Posts: 555
    Be sure to let us know how it turns out.
  • krobertsmsnkrobertsmsn Posts: 599
    it's going GREAT!!!! pics to follow
    LBGE 4/2012, MBGE 6/2012 & Mini 11/2013
    Rome, GA
  • krobertsmsnkrobertsmsn Posts: 599
    Okay...pics....roast was a little dry....will do chuck next time. Chicken was great...as always. Love John Henrys rubs.
    LBGE 4/2012, MBGE 6/2012 & Mini 11/2013
    Rome, GA
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