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BOB

FockerFocker Posts: 7,154
edited 12:57PM in EggHead Forum
Rubbed 7lb butts with Bad Byron's and Magic Dust
Brisket(12.4lb) rub was XYRN2B's RES-Q Rub Beef:silly:
No shiny stuff used during production bubba tim ;)

Pulled brisket when fork tender, let rest for about 3 hours while pulling the pork. I think the carryover dried out the tapered end of the flat? Next time I may try to select a packer with more uniform thickness. Or chop and add the smaller end of the flat into the burnt ends :woohoo:


Used Rondezvous BBQ Sauce for the burnt ends, my favorite part of the cook B)

Please click on thumbnail
Thanks :)
th_004-4.jpg
Brandon
Quad Cities
"If yer gonna denigrate, familiarity with the subject is helpful."

Comments

  • Gator Bait Gator Bait Posts: 5,244
    Hi XYRN2B,

    Great looking cook, everything looks perfect!

    Gator
  • FockerFocker Posts: 7,154
    Thanks for the kind words Gator Bait
    Brisket is a work in progress for me
    Brandon
    Quad Cities
    "If yer gonna denigrate, familiarity with the subject is helpful."

  • Gator Bait Gator Bait Posts: 5,244
    I think we all have our works in progress, if we didn't life would be so simple. I have rub recipes that will always be works in progress I think.

    I haven't tried a brisket yet so you are ahead of me. I am on a very tight budget and every time I look at ribs I see a huge pile of bones that I am paying for so I haven't done ribs yet either. LOL, those are my works not yet even in progress. I have a long ways to go. Now that rib eye steak tonight was perfect!

    Gator
  • bubba timbubba tim Posts: 3,216
    Well ya got me Bob. You are right, I do use shiny stuff on my brisket. I call it juices, some call it mosture. :woohoo: :woohoo: :woohoo:

    013.jpg

    012-1.jpg

    Also, you don't use the first 3 to 5 inches for pics. The end is the driest part as you found out. Nice smoke ring.
    SEE YOU IN FLORIDA, March 14th and 15th 2014 http://www.sunshinestateeggfest.com You must master temp, smoke, and time to achive moisture, taste, and texture! Visit www.bubbatim.com for BRISKET HELP
  • bubba timbubba tim Posts: 3,216
    008-1.jpg

    Notice all the shine on the plate. :whistle:

    003-1.jpg

    The shine on the outside is not from being wet. It is the way I make the bark. :woohoo:
    SEE YOU IN FLORIDA, March 14th and 15th 2014 http://www.sunshinestateeggfest.com You must master temp, smoke, and time to achive moisture, taste, and texture! Visit www.bubbatim.com for BRISKET HELP
  • ILL--EGGERILL--EGGER Posts: 478
    Awsome looking cook Brandon. Can't beat those burnt ends.
  • FockerFocker Posts: 7,154
    Gator Bait,
    When you decide to try brisket, check Walmart for packers. They were $1.80/lb
    Brandon
    Quad Cities
    "If yer gonna denigrate, familiarity with the subject is helpful."

  • FockerFocker Posts: 7,154
    bubba tim,

    nice lookin' briskets :)

    I bet those were the ones you experimented with foiling :woohoo: :woohoo: JK

    I usually try to get the pics out of the way first thing. Need to calm down with the camera ;)
    Brandon
    Quad Cities
    "If yer gonna denigrate, familiarity with the subject is helpful."

  • FockerFocker Posts: 7,154
    ILL--EGGER,

    Probably my favorite barbecued treat :)
    Thanks
    Brandon
    Quad Cities
    "If yer gonna denigrate, familiarity with the subject is helpful."

  • bubba timbubba tim Posts: 3,216
    Damn, busted again....you know how I likes foil. :woohoo: :woohoo: :woohoo: :woohoo: :woohoo:
    SEE YOU IN FLORIDA, March 14th and 15th 2014 http://www.sunshinestateeggfest.com You must master temp, smoke, and time to achive moisture, taste, and texture! Visit www.bubbatim.com for BRISKET HELP
  • Gator Bait Gator Bait Posts: 5,244
    Thanks XYRN2B, I have been wondering where to look for packers, I have seen a lot of small flats around here but no packers.

    Gator
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