Howdy, Stranger!
It looks like you're new here. If you want to get involved, click one of these buttons!
Forums
- All Forums 131.6K
- EggHead Forum 123.7K
- Forum List 5.1K
- EGGtoberfest 187
- Forum Feedback 1.5K
- Off Topic 1.9K
- EGG Table Forum 988
- Rules & Disclaimer 1
- Cookbook 2.5K
- Valentines Day 3
- Holiday Recipes 30
- Appetizers 73
- Baking 205
- Beef 497
- Desserts 27
- Lamb 36
- Pork 657
- Poultry 382
- Salads and Dressings 15
- Sauces, Rubs, Marinades 158
- Seafood 154
- Sides 117
- Soups, Stews, Chilis 38
- Vegetarian 12
- Vegetables 61
- Health 231
- Weight Loss Forum 229
Celebrate the start of summer and enjoy those long weekends grilling on a Big Green Egg! How about something new … try the Dos Equis “Most Interesting” Three Cheese and Chorizo Fondue, or a Gourmet Pizza with Prosciutto & Arugula for a different grilling experience! For all you traditionalists, you can’t top Stuffed Burgers cooked on the Big Green Egg! And be sure to catch up with the KCBS Great American BBQ Tour!
Wow, amazing temperature control!
CrazyHarry
Posts: 107
I've had some issues recently with my fire going out and I figured it was due to too much ash building up, or else I hadn't let my fire get established before closing down the vents. (The last time my fire went out I found a half burned firestarter in the lump.) After yesterday I'm pretty sure my problem was the latter.
I fired up my Egg at about 8:00 am yesterday for an all day brisket cook. Unfortunately, I only had enough lump to fill the fire box. Found an old bag of half burned lump that I had set aside after a cleaning so I poured that in. (Along with about a cup of ash. Oops.) Now I was about halfway up the fire ring so I searched some more and I found a half full bag of Lazaro Mesquite. (Don't like this stuff as the pieces are all different sizes and it hisses and spits a lot.) That went in, too.
This time I let my fire burn for awhile before closing down the vents. It settled in at 300 but eventually came down to 250 and that's when I put on my brisket. Checked the temperature every hour or so and here's what I saw on the thermometer:
9:00am - 256 degrees
9:45am - 252 degrees
10:30am - 251 degrees
11:50am - 250 degrees
1: 30pm - 248 degrees
3:15pm - 252 degrees
4:50pm - 251 degrees
6:30pm - 247 degrees
7:15pm - 250 degree (PULLED THE BRISKET)
NOTE: I did not adjust the vents or DFMT at all. Not one time.
After I pulled the brisket I wanted to separate the point from the flat but it was too hot and I couldn't find the seam. So I just foiled the whole thing and left the Egg going. After an hour or so I cut into the brisket, found the point and pulled it off. Then I cubed it and added some BBQ sauce for burnt ends. Back on the grill.
8:30pm - 250 degrees
9:30pm - 245 degrees
10:30pm - 243 degrees
11:00pm -245 degrees (PULLED THE BURNT ENDS)
Again, I didn't make a single adjustment to the vents once I got my temps stabilized. That's pretty amazing, especially considering that my lump had a layer of fresh Cowboy (Whole Foods brand), then a layer of pure ash and half-burned lump, then a layer of Lazaro Mesquite. And I still had some left when I checked this morning!
I fired up my Egg at about 8:00 am yesterday for an all day brisket cook. Unfortunately, I only had enough lump to fill the fire box. Found an old bag of half burned lump that I had set aside after a cleaning so I poured that in. (Along with about a cup of ash. Oops.) Now I was about halfway up the fire ring so I searched some more and I found a half full bag of Lazaro Mesquite. (Don't like this stuff as the pieces are all different sizes and it hisses and spits a lot.) That went in, too.
This time I let my fire burn for awhile before closing down the vents. It settled in at 300 but eventually came down to 250 and that's when I put on my brisket. Checked the temperature every hour or so and here's what I saw on the thermometer:
9:00am - 256 degrees
9:45am - 252 degrees
10:30am - 251 degrees
11:50am - 250 degrees
1: 30pm - 248 degrees
3:15pm - 252 degrees
4:50pm - 251 degrees
6:30pm - 247 degrees
7:15pm - 250 degree (PULLED THE BRISKET)
NOTE: I did not adjust the vents or DFMT at all. Not one time.
After I pulled the brisket I wanted to separate the point from the flat but it was too hot and I couldn't find the seam. So I just foiled the whole thing and left the Egg going. After an hour or so I cut into the brisket, found the point and pulled it off. Then I cubed it and added some BBQ sauce for burnt ends. Back on the grill.
8:30pm - 250 degrees
9:30pm - 245 degrees
10:30pm - 243 degrees
11:00pm -245 degrees (PULLED THE BURNT ENDS)
Again, I didn't make a single adjustment to the vents once I got my temps stabilized. That's pretty amazing, especially considering that my lump had a layer of fresh Cowboy (Whole Foods brand), then a layer of pure ash and half-burned lump, then a layer of Lazaro Mesquite. And I still had some left when I checked this morning!
Comments
- Spam
- Abuse
- Troll
0 · Off Topic Disagree Agree Like- Spam
- Abuse
- Troll
0 · Off Topic Disagree Agree Like