Eggevity?

gpolyc · September 2011

I'm just getting started with the XL BGE. I've been looking at some of the brisket
recipes and see that some require low temps for up to 18 hours. Is it really possible to cook that long on
one load of lump charcoal? Hard to
believe you wouldn't have to reload it at some point but no one mentions the
possibility. Can it really go 18 hours?

Lit · September 2011

I've had my large go in the 25 hour range at 250 without adding any and ended up putting it out it wasn't out of lump.

gpolyc · September 2011

WOW! I can't wait to try one of these recipes! Thanks!

Spoon · September 2011

Two weekends ago I lit my fire at 5p on Sat night for a whole brisket and butt cook I put out the fire at 10:30p on Sun night. Stayed at 250 the whole time and still had charcoal left. It's amazing.

gee · September 2011

I have had My egg since Feb 2011. I have just started low n slows. My large has done an 11 hour and a 15 hour and had lump to spare. ENJOY!!!

LDD · September 2011

I've cooked a brisket for 12 hours and turned the temp up and threw on some whole chickens...

The Naked Whiz · September 2011

The image below was taken after a 20 hour cook at 230 degrees. I loaded the large Egg up almost to the top of the fire ring. I was cooking 4 butts for a women's homeless shelter, fwiw, and man if ever there was a way to make 37 women happy all at the same time, this was it!

Village Idiot · September 2011

Yep, here is a graph of a brisket cook of 21 hours. Notice I didn't lift the lid once.

Squeezy · September 2011

So .. in 21 hrs you never mopped or spritzed the meat even once? ... and it was still moist?..

Interesting spike at about the 12 hr. mark ....

Eggevity?

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