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Clean burn after a labor day double (pics)

BadongBadong Posts: 126
edited September 2012 in EggHead Forum
Had to do a clean burn today to get rid of all the residual fat crusted to the inside my egg.  Friend was hosting a giant labor day party so I told him I would smoke a brisket and a pork shoulder.  Ended up with a 16 lbs brisket and an 8.5 shoulder.  Anyone ever cut a brisket to make it fit on the large?

Anyway, somehow I forgot to bring the point with me and it found its way into my fridge.

I keep thinking simpler is better.  No mustard, nothing in the drip pan, no foiling.  I did inject the brisket but I don't think I'm doing that anymore either.  If you look at the pic of the sliced you can see the injections.  Brisket took 25 hours and the should took 12.

Comments

  • "Anyone ever cut a brisket to make it fit on the large?"

    Instead of cutting it, you might be able to get away with draping it over an inverted v-rack (if you have one). 
    Mamaroneck
  • "Anyone ever cut a brisket to make it fit on the large?"

    Instead of cutting it, you might be able to get away with draping it over an inverted v-rack (if you have one). 
    +1 - that is what I do.
    ~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~

    Welcome to the Swamp.....GO GATORS!!!!
  • BadongBadong Posts: 126
    edited September 2012
    I just squished it in there.  It was touching both sides.

    Clean burn is winding down.  Pics soon.
  • BadongBadong Posts: 126
    Firebox and place setter are clean but I finally fried my gasket . . .
  • Mein Gott that is clean.  And I, along with many others, haven't had a gasket in years.
  • At what temp did you do the brisket?  Looks delish!
  • DonWWDonWW Posts: 276
    Badong, curious - how did you do your clean burn?
    XL and Medium BGE.  Dallas, Texas.
  • BadongBadong Posts: 126
    Brisket @ 225 grate for 25 hours, no crutch.  It was a hit.

    Clean burn, filled the firebox with lump, put the daisy wheel inside, opened up the vent and let 'er rip.
  • nolaeggheadnolaegghead Posts: 19,659
    buh-bye, sweet gasket.  been nice knowin' ya.
    ______________________________________________
    This is my signature line just so you're not confused.
    Large and Medium BGE, Kamado Joe Jr., smoker with a 5k btu AC, gas grill, fire pit, pack of angry cats, two turntables and a microphone, my friend.
    New Orleans, LA - we know how to eat 

  • tazcrashtazcrash Posts: 1,851
    Dont forget to re-season the daisy wheel.
    Bx - > NJ ->TX!!! 
    All to get cheaper brisket! 
  • BadongBadong Posts: 126
    tazcrash said:
    Dont forget to re-season the daisy wheel.
    How do I do that?
  • nolaeggheadnolaegghead Posts: 19,659
    Badong said:
    tazcrash said:
    Dont forget to re-season the daisy wheel.
    How do I do that?
    Cover it in oil and put it in your oven at 450 for a couple of hours.  You can use an egg as an oven too, although you'll get some soot on it.
    ______________________________________________
    This is my signature line just so you're not confused.
    Large and Medium BGE, Kamado Joe Jr., smoker with a 5k btu AC, gas grill, fire pit, pack of angry cats, two turntables and a microphone, my friend.
    New Orleans, LA - we know how to eat 

  • henapplehenapple Posts: 15,574
    Nola...did you say "oven"? For shame....
    Green egg, dead animal and alcohol. The "Boro".. TN 
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