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Labor Day Weekend

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  • 2SCdoodlegg
    2SCdoodlegg Posts: 92
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    Uno Chicago Pizza on the BGE!  Used Necessary Indulgences' recipe for the toppings and Uno Chicago's recipe for the crust! Hmmmm.. so very tasty!
    1large BGE and 1 well used mini BGE living in coastal South and North Carolina!
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  • joe@bge
    joe@bge Posts: 394
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    Ribs! 

    image

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  • The Cen-Tex Smoker
    The Cen-Tex Smoker Posts: 22,970
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    Just landed in Miami. Headed to key west in 30 min. No egging for me this week.....again. I'll be dark all week unless I piss off the boss and get kicked out of the hotel room :). You boys and girls have a great week
    Keepin' It Weird in The ATX FBTX
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  • kevinhville
    kevinhville Posts: 19
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    SamFerrise said:
    11 hours into cook, internal temp 149, dome temp 245
    Hi Sam- 

    So, how'd it turn out?  I haven't tried a brisket yet, and I've been eyeballing the ones at Walmart.  I was waiting to hear from someone who tried one first.

    By the way, the tone you used in your first post was kinda begging for a flamethrower.  You're in mixed company here, and you're not the first northerner to move down here and talk about how "bad" it is or how great everything was back home.  I have no doubt that there is great food back in Michigan.  You're also not alone in noticing how expensive meat is getting.  I suspect that if you go back to Detroit for a visit, you will discover that prices have shot up there too.  It's not just a North Carolina thing...

    Anyway, welcome to NC.  Come January, you'll wonder why you didn't move down here sooner.:D

    Kevin
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  • SamFerrise
    SamFerrise Posts: 556
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    Brisket was a success!  Good bark, nice smoke ring and fork tender.  14.5 lbs, 17.5 hours, average dome temp 240, internal temp 195, foiled it, wrapped it, placed in the cooler for 2 hours.  One of my best brisket cooks in a long time.  The Egg has no equal.

    Simple ingredients, amazing results!
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