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Rainy Day Cook - If not a butt, wutt?
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SteveWPBFL
Posts: 1,327
Isaac is cruising below us in south Florida and as a result there is an 80% chance of rain today (so far it's been raining all morning) and 100% tomorrow. So, we'll spend some of the time under the overhang and do something low and slow. Butt (pun intended) we've done pork butts the past two weekends and while they are our favorite we can't be a one trick pony. Butt (again pun intended) briskets are hard to find around here, maybe Costco will cough one up shortly out of the back room. What other low and slow should we be considering if we can't locate a brisket?
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how about a chuck roast or a rump roast with nice marbling , chicken , fresh sausage , or smoked mac and cheese ,nice pork loin possibilities are endless . could even bake on it . nice thing is the egg doesnt care what the weather is only we do B-)Large Big Green Egg , XL Big Green Egg . BBQ Guru, Weber Kettle, Weber Q grill for road trips.
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Yeah, bigphil, got a couple chucks in the freezer and right now they're primary backups. Butt, we're talking rain all weekend and so right now plan A is brisket. Heading to Costco to see if they have one ........... ....... .... .
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Settled on a 6.3 lb.brisket flat from Costco, with some of the fat cap still on and some Bad Byron's Butt rub. It's on the Egg now at 250F dome indirect with a plate setter and we'll let it ride until dinner.The flats that were out at Costco were trimmed and selling for 5.69/lb. I asked for a whole brisket or whatever they had and the guy said all they had were flats that were untrimmed. So I settled for that and at 3.99 lb. it cost about the same except it's got more fat on it for it's time on the Egg.Someday I might be able to load pics on the forum again but not the past few hours. Anyway, now we're ready for Isaac!
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@SteveWPBFL-About all I can get are flats (usually at Kroger-mid-west groc chain) that generally have a good fat cap on one side-$3.89 or so/#. Costco here (Louisville area) does carry packers but can be hit or miss. That said, my experience with flats at your dome temp will run around 1.8-2 hrs/# so depending on your time zone-it could be a bit late. Cen-Tex (all things brisket) is now advocating running around 290-300 on the dome for a grid of around 260 or so. Really reduces the cook time-and associated adult beverage time (the only downer) with great results. FWIW-Louisville; Rolling smoke in the neighbourhood. # 38 for the win. Life is too short for light/lite beer! Seems I'm livin in a transitional period.
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Thanks Lou, I'm going to bump it up!
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It's been on four hours and IT is between 188F at the thick part and 205 at the thin part. Dome has been running 280F though it crept up to 305F and was adjusted back down. This is going to be a nightmare.
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SteveWPBFL said:It's been on four hours and IT is between 188F at the thick part and 205 at the thin part. Dome has been running 280F though it crept up to 305F and was adjusted back down. This is going to be a nightmare.
Louisville; Rolling smoke in the neighbourhood. # 38 for the win. Life is too short for light/lite beer! Seems I'm livin in a transitional period. -
Thin section foiled, where am I going, 205F IT at the thick part, right?
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SteveWPBFL said:Thin section foiled, where am I going, 205F IT at the thick part, right?
Louisville; Rolling smoke in the neighbourhood. # 38 for the win. Life is too short for light/lite beer! Seems I'm livin in a transitional period. -
5:45 pm, no resistance to the Thermapen, and IT reading 200-205, she's coming off and we'll pull it apart shortly. Thanks for guiding me in!
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"Butt (again pun intended) briskets are hard to find around here, maybe Costco will cough one up shortly out of the back room."
Steve, next time you want a brisket try Walmart. They generally always have packers at the 45th St store next to Sams or the Military and Belvedere store.
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Hey, thanks, billybon. I've been looking for a source. Bush Bros. has 'em but haven't been able to crack their code yet.Also, now I can upload pics. Here's Isaac, which was the reason for the brisket plan in the first place.
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On to the Egg........ started at 250F dome and after an hour bumped up to 280F dome.
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Done. Started at 12:15 pm and removed from the Egg at 5:45 pm. Dome got to 300F for an hour at the end.
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IT was 205 at the end. It turned out pretty good. About half of it pulled and the other half I just sliced. It was tender and not dry dry but not as moist as the pork shoulders we usually do.
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Here it is, we added some BBQ sauce and away we went. Later we crumbled some on top of a garden green salad and with a cold beer that was awesome.
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We killed the 'Isaac weekend' here in south Florida. Spent the time between the Egg and trips to the the attic pulling wires and what not and hooking up some new motion sensor lights on the front of the house.Bottom line is it is down-home IMPOSSIBLE to work projects around the house anymore without having something smoking on the Egg. And that's not a complaint!Look out Louisianna, Isaac picking up steam and coming your way, going to need more than something to cook on the Egg when it arrives!
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