Welcome to the EGGhead Forum - a great place to visit and packed with tips and EGGspert advice! You can also join the conversation and get more information and amazing kamado recipes by following Big Green Egg to Experience our World of Flavor™ at:
Facebook  |  Twitter  |  Instagram  |  Pinterest  |  Youtube  |  Vimeo
Share your photos by tagging us and using the hashtag #BigGreenEgg.

Want to see how the EGG is made? Click to Watch

26 hours later.....

Hoss
Hoss Posts: 14,600
edited November -1 in EggHead Forum
and she's still going.Rendering out a point for burnt ends.

100_4276.jpg

The original load of lump,no additions,no gadgets,no gaskets. ;) The Brisket hit 190 at 2 pm today.I wrapped and coolered it and let the butts keep gettin happy.BTW,I had to set the vents in a position that would NORMALLY maintain 350 dome in order to matain 250-275 dome with this load of meat.

100_4267.jpg

The brisket after resting.

100_4268.jpg

The point.It is still on.26.5 hours after I lit the egg with the weedburner.

100_4269.jpg

100_4275.jpg

100_4278.jpg

Two butts were done at 6 pm.The other two had to ride til 7:30.They are resting in the cooler now.

100_4273.jpg

100_4274.jpg

Sliced flat.BY FAR the bestest brisket I ever cooked.

100_4270.jpg

100_4272.jpg

I think I'll let the point ride til 10,then I'm callin it quits! :)
«1

Comments