We’re feeling pretty super, how about you? The big game is fast approaching, and while we love football, we love an excuse to invite people over and cook even more! You too can cook like a champion with recipes from Dr. BBQ’s NFL Gameday Cookbook
: Grilled Tuna Sandwiches from Seattle and Baked Brie from New England. Who’s going to win? You’ll have to cook both to find out.
The 17th Annual EGGtoberfest was amazing - here are the highlights Click Here
Stick a fork in this BRISKET, It's DONE
<p />Good evening all. Here's a picture of a brisket I did as it first came off the BGE getting ready to be wrapped in foil for a 45 minute rest, my first on the BGE. I've done briskets before on a Brinkman Smoker, but nothing can compare to the one I just did. It was totally awesome, moist, a nice smoke ring, and the best I've ever had. My guest's agreed. It was 10.5 lbs, cooked over a drip pan filled with left over marinade and about 5 fat cloves of garlic put in drip pan. It cooked for 22 hours at 240 dome temp and finished at 195* in the point and 201 in the flat. I think I'll have to agree with the others here that marinade in the drip pan doesn't add flavor, and I thought the garlic cloves would add, but they didn't as I can tell. Although they gave off a very nice aroma while cooking, it didn't impart any roasted garlic flavor. Nonetheless, it was fantastic. I let this one rest in foil for 45 minutes before slicing, then sliced thin against the grain and had plenty of JJ's BBQ sauce on hand, as well as three taps of homebrew going, so we are having a great time.
Thanks to all for the help and advice on this brisket. I'll sure be doing more of these in the future. It's so easy on the BGE. I loaded it up to the top of the firering, lit, it cooked and held 240 degrees for 22 hours and I still have lump left. [p]Everyone have a great weekend,