Big Green Egg - EGGhead Forum - The Ultimate Cooking Experience...
Looking forward to a delicious Christmas dinner? Keep our Holiday Entertaining Publication handy throughout December for all your holiday dinner needs. But you can also find some of our favorites on our Country Christmas page, including Christmas Ham and Peach Cobbler. Happy cooking!

The 17th Annual EGGtoberfest was amazing - here are the highlights Click Here

The Salado Brisket Número Dos.

Ok- so I'm doing the Salado Brisket again tonight. Same exact brand, same soft floppy feel in the cryo, but it was 10.5 lbs before trimming (Salado brisket was like 12.5)

Fairly low yield with 2.5 lbs of hard fat trimmed off for an 8lb net when it went on the egg but it still looked and felt very good. It is an Excel Choice Packer

Rub was Bad Byron's again, no binder. The only thing I did different was play with the smoke ring a little. I put it in the freezer for an hour or so until internal was 33.8 and the egg temp was 194 and billowing oak smoke when I put it on. I'm keeping it at 225-250 to max the smoke ring. I've done this once before and it didn't make a difference. Just playing around to see if it works.

Anyhoo..... We'll let you know tomorrow pm what the verdict on all this is. It will probably rest 5-6 hours before I can get back to it tomorrow.

Photobucket Pictures, Images and Photos

Photobucket Pictures, Images and Photos

Photobucket Pictures, Images and Photos


Photobucket Pictures, Images and Photos




«1

Comments

Sign In or Register to comment.