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Thursday Night Brisket, Bourbon, and....

hapsterhapster Posts: 7,445
Doing a brisket tonight... Picked up a 13lb Choice packer at Shady Maple. Also picked up a couple of pounds of baby octopus for a big salad tomorrow.

Egg is stable at around 230 dome with oak and the brisket went on a little while ago.

Also picked up a fresh bottle of double oak to see me through as I'm doing this cook super old school, no controller or maverick at all LOL...

**** pics to follow ;)

:))
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Comments

  • DMWDMW Posts: 12,125
    Hmm... Maybe you got the last packer at Shady. I was there this afternoon and all they had were flats. Enjoy.
    My Facebook Page where I document my cooking
    Morgantown, PA

    XL BGE - S BGE - KJ Jr - HB Legacy - BS Pizza Oven - 30" Firepit - King Kooker Fryer -  PR72T - 18.5" WSM - Gasser - WSJ - BS 17" Griddle - XXL BGE - Akron Jr - BS SS36" Griddle
  • DawnlDawnl Posts: 252
    Sounds great, bring it on!  
    Ottawa Valley, Ontario
  • TonyATonyA Posts: 582
    Love kickin' it old school
  • DuranglerDurangler Posts: 1,082
    ooooh!!
    Can't wait for the shi**y pics!
    Hope you had a great trip... looks like you did. "grats!
    XL BGE, 22" Weber Red Head, Fiesta Gasser .... Peoria,AZ
  • hapsterhapster Posts: 7,445
    edited April 2014
    @dmv

    I think I may have... They were pretty busy at 9am when I got there
  • hapsterhapster Posts: 7,445
    I just got the email with my pics back from the editor, just let me get a Woodford refill and I'll be posting shortly...

    :))
  • bicktravbicktrav Posts: 498
    @hapster - How much better is the double Woodford than the standard? I need to but another good bottle, but have been on the fence between the Woodford Double Oak, Dickel Barrel Select and Rowan Creek.
    Southern California
  • cazzycazzy Posts: 9,058
    edited April 2014
    bicktrav said:
    @hapster - How much better is the double Woodford than the standard?
    Twice as good   >:D<
    Just a hack that makes some $hitty BBQ....
  • saluki2007saluki2007 Posts: 3,521
    Agree on the woodford. Drinking the OG right now after finishing off my bottle of double. Will only get the double from here on out.
    Large and Small BGE
    Morton, IL

  • hapsterhapster Posts: 7,445
    bicktrav said:

    @hapster - How much better is the double Woodford than the standard? I need to but another good bottle, but have been on the fence between the Woodford Double Oak, Dickel Barrel Select and Rowan Creek.

    The difference in taste profile is worth the difference in price to at least try it once.
  • nolaeggheadnolaegghead Posts: 26,332
    Old school....damn, you are a hipster!  Can't wait to see the schitty pics!  I guess I enjoy schitty pics, especially from hap. ;)
    ______________________________________________
    This is my signature line just so you're not confused.  Love me or hate me, I am forum Marmite.
    Large and Medium BGE, Kamado Joe Jr, Akorn Jr, smoker with a 5k btu AC, gas grill, fire pit, pack of angry cats, two turntables and a microphone, my friend.  Registered republican.
    New Orleans, LA - we know how to eat 

  • DMWDMW Posts: 12,125
    I'm doing this cook super old school, no controller or maverick at all 
    So your cooking to time not temp? :))
    My Facebook Page where I document my cooking
    Morgantown, PA

    XL BGE - S BGE - KJ Jr - HB Legacy - BS Pizza Oven - 30" Firepit - King Kooker Fryer -  PR72T - 18.5" WSM - Gasser - WSJ - BS 17" Griddle - XXL BGE - Akron Jr - BS SS36" Griddle
  • hapsterhapster Posts: 7,445
    LOL...

    Okay, glass is refilled and I've downloaded my edited pics ;)

    Here they are... Boiled the octopi for about 1min before rinsing and then into the marinade of olive oil, lemon juice, fresh thyme, garlic, salt, pepper, and hot pepper flakes. After the brisket coin, I'm grilling some peppers and asparagus to go wit the octopi along with some marinated artichoke hearts. The 13lb brisket was trimmed up and the rubbed with a 50/50 salt and pepper mix and stuck on a stable egg with oak for smoke...

    Here are my **** pics :))
    imageimageimageimageimageimageimageimage
  • henapplehenapple Posts: 15,983
    Nice pics. ..
    Green egg, dead animal and alcohol. The "Boro".. TN 
  • hapsterhapster Posts: 7,445
  • hapsterhapster Posts: 7,445
    Egg looks like it's settled in nicely... The smell is amazing...

    image
  • DMWDMW Posts: 12,125
    Need someone to come watch that egg overnight? I can be there in 30 minutes or so, oh wait, no I'd have to walk, might be awhile. :))
    My Facebook Page where I document my cooking
    Morgantown, PA

    XL BGE - S BGE - KJ Jr - HB Legacy - BS Pizza Oven - 30" Firepit - King Kooker Fryer -  PR72T - 18.5" WSM - Gasser - WSJ - BS 17" Griddle - XXL BGE - Akron Jr - BS SS36" Griddle
  • nolaeggheadnolaegghead Posts: 26,332

    DMW said:
    Need someone to come watch that egg overnight? I can be there in 30 minutes or so, oh wait, no I'd have to walk, might be awhile. :))
    The "bachelor" is hammered?  Oh noes!
    ______________________________________________
    This is my signature line just so you're not confused.  Love me or hate me, I am forum Marmite.
    Large and Medium BGE, Kamado Joe Jr, Akorn Jr, smoker with a 5k btu AC, gas grill, fire pit, pack of angry cats, two turntables and a microphone, my friend.  Registered republican.
    New Orleans, LA - we know how to eat 

  • hapsterhapster Posts: 7,445



    DMW said:

    Need someone to come watch that egg overnight? I can be there in 30 minutes or so, oh wait, no I'd have to walk, might be awhile. :))

    The "bachelor" is hammered?  Oh noes!


    I'm no bachelor and I'll be luckily to navigate my ass up to bed
  • Awesome job on the **** pics!! Ur editor must know there stuff.
  • hapsterhapster Posts: 7,445

    Awesome job on the **** pics!! Ur editor must know there stuff.

    Thanks... I'll pass along the compliment. :))
  • nolaeggheadnolaegghead Posts: 26,332
    It's been a while since I woke up on the lawn or deck....the couch...that's another story.  :D
    ______________________________________________
    This is my signature line just so you're not confused.  Love me or hate me, I am forum Marmite.
    Large and Medium BGE, Kamado Joe Jr, Akorn Jr, smoker with a 5k btu AC, gas grill, fire pit, pack of angry cats, two turntables and a microphone, my friend.  Registered republican.
    New Orleans, LA - we know how to eat 

  • hapsterhapster Posts: 7,445

    It's been a while since I woke up on the lawn or deck....the couch...that's another story.  :D

    Truth...
    :)

  • Letz4wheelLetz4wheel Posts: 236
    Where is the Snake River Farms lable? I think I will go watch the other post :) Actually it looks so good so far . The octapus I am still afraid I would have to pass on although it was nice of you to glue spegetti-os on its little legs :)
    Southern Indiana
  • hapsterhapster Posts: 7,445

    Where is the Snake River Farms lable? I think I will go watch the other post :) Actually it looks so good so far . The octapus I am still afraid I would have to pass on although it was nice of you to glue spegetti-os on its little legs :)

    LOL... I don't get that fancy with brisket. If it's cooked close to right, not sure there is a huge difference to justify the difference in pre cook price.

    If you like shrimp, you'd love octopus, spaghetti-O's or no...
  • @hapster Did you fold the brisket or put something underneath it to get it to fit into the egg?  I started a thread earlier today about the same issue.  I've got a big 18 pounder for next week.
    Eggin', craft beer and good cigars.  Tampa, Florida
  • hapsterhapster Posts: 7,445

    @hapster Did you fold the brisket or put something underneath it to get it to fit into the egg?  I started a thread earlier today about the same issue.  I've got a big 18 pounder for next week.

    I trimmed so much fat off, I kinda folded the point end under itself to get it to fit...
  • NPHuskerFLNPHuskerFL Posts: 16,837
    @hapster‌...now that's the stuff! Looks good. Can't wait to see finished meteorite.
    LBGE 2013 & MM 2014
    Die Hard HUSKER & BRONCO FAN
    Flying Low & Slow in "Da Burg" FL
  • hapsterhapster Posts: 7,445
    12:50am...

    Egg is locked in on 250F on the dome, and I'm going to bed.

    See ya in the am!
  • nolaeggheadnolaegghead Posts: 26,332
    ciao buddy.
    ______________________________________________
    This is my signature line just so you're not confused.  Love me or hate me, I am forum Marmite.
    Large and Medium BGE, Kamado Joe Jr, Akorn Jr, smoker with a 5k btu AC, gas grill, fire pit, pack of angry cats, two turntables and a microphone, my friend.  Registered republican.
    New Orleans, LA - we know how to eat 

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