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Think I'm a bit of the odd one out here - my hubby bought ME the LBGE for Mother's Day 2 weeks ago! So far, he hasn't shown much interest in what I've been doing (except for the eating of course!), but I've a feeling that will change come fall & hunting season. Just wanted to say thank you for all the great info I've found reading through the forums. First meal of the first day was chicken breasts (couldn't wait to get started), then steaks (wow, so very good), pizzas, and this past weekend did an 8.5# flat brisket - seasoned with Nick's Blackened Seasoning (meat & seasoning from the local meat market here in southern Maryland - (paprika, salt, garlic, pepper, cayenne & thyme - no fillers), then let it set overnight. Started the fire with some soaked JackDaniel wood chips, added placesetter legs up, and a foil pan with some water beneath the brisket. I have to admit that I was past worried about being to maintain a steady temperature for hours, but it was amazingly easy. Heated slowly up to 275, put the meat directly on the grill, closed the dome and told the family to keep their paws off...grin! Temp dropped a bit, but easily stayed at just about 240-250 the entire day (9.5 hours). Tweaked the door open by just a bit when temp dropped to about 225, came up and held steady to the end. Pulled the brisket off at 195, wrapped in foil & towels and set it in the cooler for about an hour. I have to say - it was way too much meat for a family of 4 - but no way was I inviting anyone over in case it turned into shoe leather! Happy to say that the meat was literally fall-apart tender, juicy and delicious! Even my picky 13 year-old enjoyed it! The left-overs are in the freezer waiting for Memorial Day to be served along side my first spatchcock chicken! Thanks again to the members here who have shared so much of their knowledge. I think this is going to be a great ride. I'm looking forward to next spring & hoping to make it to the local EGGfest!