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Are you happy it’s finally National BBQ Month? While we like to BBQ year round, May is our favorite because the whole country is celebrating delicious food. If you’re new to cooking BBQ on your EGG, check out our Smoking Basics Publication...if not, proceed to some of our favorite recipes! We love Dr. BBQ’s Coffee Rubbed Brisket, Famous Dave’s Sticky Ribs and Virginia Willis’ Pulled Pork. Pair with this cheesy favorite for a winning way to start off May!

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First brisket on new BGE

RenatboostRenatboost Posts: 26
edited March 2012 in Beef
First off, wish I could post picture from my iPhone!

Went to the local butcher that does my County Fair animals. Found a beautiful 12lb brisket wish some nice marbling.
Put some on a nice rub overnight and just got it on the grill. Low and slow! Thinking about 18hrs, give or take!

We will see! Can't wait!

Nice science experiment with a peace of meat that was more than the kiddos allowance combined (maybe I'm a cheap scape)!
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Comments

  • 12 lbs is a big brisket, lets see some pics.
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  • paulheelspaulheels Posts: 457
    @renatboost. You can post with iPhone. Get the photobuket app, upload pics, at the copy the HTML and then paste into comment field here. That's what I do
    thebearditspeaks.com. Go there. I write it.
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  • Photobucket Pictures, Images and Photos
    Photobucket Pictures, Images and Photos
    About 16 hrs, foil wrapped at 190deg into cooler for 2hrs! Kids say it is the best meat they have ever had! Love it!
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  • RenatboostRenatboost Posts: 26
    edited March 2012
    Thanks for the photobucket info! Great rub I always use and yellow mustard. Slow and steady overnight about 240 dropping to 215 and when I woke got it back up to about 235. Stalled for a few hours at 170 and then went right to 190 and off it came. I have my Stoker ordered and can't wait to use it next time for a long smoke!

    Beginners luck!
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  • milkman5083milkman5083 Posts: 100
    It looks great. I will be doing my first brisket this Sunday!
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  • I am hooked on my new BGE!

    First week with the BGE.....chops, pork butt and brisket. Week isn't over yet!
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  • Looks great.  I've had my egg since just before Christmas, I've cooked just about everything.  My Maverick 732 will be here Thursday, Friday night the brisket goes on about 10:00.  Looking forward to it.

    _________________________________________________________________________________________

    Johnson, Navin R... Sounds like a typical bastard.

     

    Belmont, NC

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  • sirlancealotsirlancealot Posts: 432
    I am glad it came out good for you, I"ve never used a stoker, I just use my meat thermometer. I cook at 250deg and go for it. after 3yrs. still going strong.
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  • Egg JujuEgg Juju Posts: 658
    Nice looking brisket... grats on your first one.
    Large and Small BGE * www.quelfood.com
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  • michigan_jasonmichigan_jason Posts: 1,299
    Looks yummy man, nice work and pics.



    "Entrepreneurs are simply those who understand that there is little difference between obstacle and opportunity and are able to turn both to their advantage."

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  • NightwingXPNightwingXP Posts: 436
    Congrats!! Looks great!
    Only 3 things in life matter. Family, Steelers and my BGE!!
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  • TUTTLE871TUTTLE871 Posts: 1,316
    I bought that same meat thermometer from Walmart the first day I got my Egg. I still use it to this days on some cooks and it keeps on trucking.

    "Hold my beer and watch this S##T!"

    LARGE BGE DALLAS TX.

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  • RenatboostRenatboost Posts: 26
    I still use it as a backup temp.....just in case.
    I use a stoker for most long cooks and it's there just in case!
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