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Dang, it's dark outside.......

SandbaggerSandbagger Posts: 977
edited 12:19AM in EggHead Forum
122_2269.jpg
<p />I just fired up the large and got four hours til the sun comes up......[p]122_2266.jpg
New personal best prepping this brisket flat, I only used four latex gloves. That beats my old record by maybe 8-10 gloves. Man, now I wonder what I'm missing with that brisket.......

Comments

  • NCqueNCque Posts: 76
    Sandbagger,[p]Looks pretty good. I've got one on right now as well. How long do you expect to cook that one? Travis
  • Sandbagger,
    Looks like you're off to a good start. The nice thing about owning a BGE is you can now go back to worry-free sleep and let the Egg do it's thing. [p]Merry Labor Day to you.[p]Spring "Cook'n Breakfast on The Egg This Morning" Chicken
    Spring Texas USA

  • JM3JM3 Posts: 272
    Sandbagger,[p]It was a dark night. I was out in it a few times.[p]I put a 14# packer brisket and a 10.5# pork butt on yesterday at 2 PM. It is 7 AM now and they are both at 170-173. Not sure if they are through the plateau yet. Hopefully they'll be done by around 10 AM.[p]John
  • 122_2270.jpg
    <p />JM3, At the four hour mark, it's 155 internal at 225 grid. I either just entered or am approaching the plateau. It should be ready mid afternoon. I popped a little bubble on top. I should have left it alone, but curious minds. That little tail in front won't make the whole cook. It's got my name written all over it....LOL[p]Tom

  • Spring Chicken, between the egg and guru, I got four more hours of sleep, worry free sleep that is. It's a labor of love today....T

  • Sandbagger,
    I'm sure glad those gloves come in a 500 pack. *-10 is about right for a brisket.
    Looking good.
    Mike

  • NCque, It's a seven pound flat, elevated grid with a 225 grid temp. I'm looking at 10 to 12 hours for 195 internal. Somwhere in the plateau I will foil it and add a little beef broth which should speed things up a bit. Good luck with yours. T

  • NCqueNCque Posts: 76
    Spring Chicken,[p]That's exactly what I did and got back up to a dome temp of about 160 :( Only there for about 1/2 hr to 45 min and internal is at 155 right now. Think it'll be ok. Can we bad-talk lump on this forum? Trying something new with this cook and am not pleased.
  • Sandbagger,
    The night and lamp shot is spectacular! Award winning. Do you think it would be crisp blown up? If so; Would it be available. Really, that is a terrific shot![p]Phil, D' Lucky Duck

  • Lucky Duck, dang if I'd known, I would have bathed the egg. Copy off the pic. and see what you get. T

  • Car Wash Mike, How did you come out on your brisket...T

  • Sandbagger,
    Just a little dry but not to bad. Thing was just way to lean. Any thoughts on reheating for today?[p]Mike

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