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And so it begins... first brisket!

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Comments

  • jbva said:
    sorry but i am new, what is FTC?
    wrap in Foil, wrap that in Towels, place in a Cooler. Keeps things warm for many hours. Great for resting butts and briskets or holding them for travel. 
    Keeping it Weird in the ATX
  • TxAg93 said:
    What happened when C-T let it cool in the FTC???
    you're just going to have to find out for yourself :)

    Kidding.  When you let it cool a little to where it's easy to handle with your bare hands before cutting, it changes the the texture in a very good way. 
    Keeping it Weird in the ATX
  • RACRAC Posts: 1,688
    edited March 2013
    TxAg93 said:
    @TheCenTexSmoker Have you tried the Grand Champion rub by Texas BBQ Rub? Curious about it.
    I have. @cazzy sent me some a while back. I thought it was really good but it was too sweet for me. The quality is great, just wasn't my favorite flavor profile. I would try it again though. I go through phases on what I like. Right now, I'm loving the Bad Byrons. The last 3 or 4 briskets I made ad it and I got more compliments than ever. It's also when I started doing the rest and let it cool down trick but the flavor and bark texture (even after a long hold in the cooler) have been awesome since I switched to it a few months ago. i'm doing another one tonight. Just have to back that Salado brisket up so I don't forget what I did. Brisket for dinner tomorrow night.

    come to think of it, I still have some of that grand champ left. I don't think enough to do a whole brisket. I say go for it though. It's really good quality stuff


    What time should we get there!
    :))

    Ricky

    Boerne, TX

  • Ha Ricky!- I hope this one makes it longer than 5 minutes but I'm having 5 14 year olds over so it might not.


    Keeping it Weird in the ATX
  • TxAg93 said:
    @TheCenTexSmoker Have you tried the Grand Champion rub by Texas BBQ Rub? Curious about it.
    @TxAg93- check your inbox
    Keeping it Weird in the ATX
  • TxAg93TxAg93 Posts: 124
    Got it. Thanks.
  • TxAg93TxAg93 Posts: 124
    So the wife and I finally had some brisket and although, the smoke ring was minimal, it had a lot of flavor.  Good flavor penetration from the rub, not enough smoke flavor though.  Overall, if I had to grade it I'd say a solid 'B'.  
  • RACRAC Posts: 1,688
    Look's good from here!

    Ricky

    Boerne, TX

  • Looks pretty good. Keep it up. The A's aren't far behind the solid B's


    Keeping it Weird in the ATX
  • TxAg93TxAg93 Posts: 124
    The crazy part is that after a sixteen hour smoke, I had this much lump left.
  • okienineokienine Posts: 43
    We had ours earlier, it was a little dry but had really good flavor, overall it was fair, happy with first attempt.
    McAlester, Ok. Large and Mini Egg
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