Big Green Egg - EGGhead Forum - The Ultimate Cooking Experience...
It’s almost football season, so we’re perfecting our favorite tailgating and homegating recipes! Whether you like hamburgers, wings, brats, ribs or something cooked with beer, we have everything you’ll need for the perfect tailgate party. We always like inviting friends to join our tailgates because the EGG is about community and having fun, so make sure if you’re inviting company you make extra - the food will be gone before you know it! Don't forget dessert, either!

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16.07 lbs...

MaskedMarvelMaskedMarvel Posts: 1,363
edited October 2012 in EggHead Forum
Get ready...

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Large BGE -- Greensboro!


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Comments

  • The anticipation is killing me!

    ........................................................................................

    Flint, Michigan.  Named the most dangerous city in America by the F.B.I. three years running.

    We invented the U.A.W. and carjacking!

  • YEMTreyYEMTrey Posts: 2,567
    :subscribe:
    XL and a Mini Max Egg in Cincinnati, Ohio
  • That looks like a Travis style packer, to me.
    __________________________________________

    Dripping Springs, Texas.
    Just west of Austintatious

  • travisstricktravisstrick Posts: 4,862

    That looks like a Travis style packer, to me.

    :ar! :ar! :ar!

    Be careful, man! I've got a beverage here.
  • r270bar270ba Posts: 763
    I am sorry to sound dumb but what is this?  I am making an assumption that is a brisket because of VI's reference to Travis...

    Be gentle :)
    Anderson, SC
    XL BGE, Father's Day Gift 2012 (Thanks Fam!!!)
    Webber Kettle and Webber Summit Gasser
    Want List: Thermapen, Small BGE, Wok, Adjustable Rig, Food Saver, More $

  • nolaeggheadnolaegghead Posts: 15,423
    Your assumption is correct - brisket.  It's a "packer" - the whole thing, flat and point in cryovac.
    ______________________________________________
    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 

  • r270bar270ba Posts: 763
    Guess I need to read up on briskest :)
    Anderson, SC
    XL BGE, Father's Day Gift 2012 (Thanks Fam!!!)
    Webber Kettle and Webber Summit Gasser
    Want List: Thermapen, Small BGE, Wok, Adjustable Rig, Food Saver, More $

  • FanOfFanboysFanOfFanboys Posts: 1,874
    I've never done one but I'm hoping to soon.
    Boom
  • travisstricktravisstrick Posts: 4,862
    r270ba said:
    I am sorry to sound dumb but what is this?  I am making an assumption that is a brisket because of VI's reference to Travis...

    Be gentle :)
    You will have to forgive Gary. His wife beats him and he has slight brain damage. I begged Pam to stop but she said "he never listens and doesnt know nuthing". I suppose he deserves it.  :ar!
    Be careful, man! I've got a beverage here.
  • MaskedMarvelMaskedMarvel Posts: 1,363
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    image.jpg 2.7M
    Large BGE -- Greensboro!


  • Finally someone is cooking again!! Sub'd


    _______________________________________________

    XLBGE 
  • Little StevenLittle Steven Posts: 27,397
    image
    Is that in the fridge rubbed? When you doing the beast? If you don't have an xl you can put a foil wrapped brick under it to make it fit.

    Steve 

    Caledon, ON

     

  • MaskedMarvelMaskedMarvel Posts: 1,363
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    image.jpg 3.5M
    Large BGE -- Greensboro!


  • YEMTreyYEMTrey Posts: 2,567
    and here we go!!!!!!!   Can't wait for the finished pics.
    XL and a Mini Max Egg in Cincinnati, Ohio
  • MaskedMarvelMaskedMarvel Posts: 1,363
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    image.jpg 2.4M
    Large BGE -- Greensboro!


  • Rolling EggRolling Egg Posts: 1,995
    What grade is it?
  • MaskedMarvelMaskedMarvel Posts: 1,363
    imageimageimageimage
    Large BGE -- Greensboro!


  • MaskedMarvelMaskedMarvel Posts: 1,363
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    image.jpg 3.1M
    Large BGE -- Greensboro!


  • COeggerCOegger Posts: 56
    I feel like I'm watching a silent movie...is this your brisket back on the Egg?
  • BudgeezerBudgeezer Posts: 523
    Is that the point and your making burnt ends?  If so it looks massive.
    Edina, MN

  • MaskedMarvelMaskedMarvel Posts: 1,363
    image
    image.jpg 2.7M
    Large BGE -- Greensboro!


  • cazzycazzy Posts: 8,338
    Words? We don't need no stinkin' words!
    Just a hack that makes some $hitty BBQ....
  • COeggerCOegger Posts: 56
    It's charades...I thought the brisket was already at 203 degrees.  Is it now reassembled?
  • MaskedMarvelMaskedMarvel Posts: 1,363
    image
    image.jpg 2.1M
    Large BGE -- Greensboro!


  • MaskedMarvelMaskedMarvel Posts: 1,363
    imageimageimage
    image.jpg 2.5M
    image.jpg 2.1M
    image.jpg 2.9M
    Large BGE -- Greensboro!


  • MaskedMarvelMaskedMarvel Posts: 1,363
    Thank you very much for watching!
    Large BGE -- Greensboro!


  • MaskedMarvelMaskedMarvel Posts: 1,363
    edited October 2012

    A quick write up on how I did this cook..

    Obviously, some of the pictures are a little out of order.

    I got a 16 lbs packer brisket a week before the cook.  Let it sit in the cryo until the day before, when I rubbed it with San Antonio brisket rub (still my favourite) and wrapped it to rest for 24 hours.

    The LBGE was stocked with Peach wood for this burn.

    Some in the forum recommend a 300* burn - I usually shoot for 225*.  i decided to try the 300* for this one.

    I DO use a water bath with spices and some vinegar, so that maaaay accelerate the cook, but the whole packer was 200* in 12 hours.  Too fast.

    The point was removed and cubed and put back in the BGE in pans, tossed with extra rub and Zarda BBQ sauce.  These sat for four more hours and turned out FANTASTIC.

    The Flat, very small for a normal packer, saw FTC for four hours.  Final product was delicious, mildly smoked, and so delicate it was hard to slice without destroying it.  Sadly, no smoke ring.  I've never had one without any smoke ring at all.  I'm guessing a shorter cook time and using Peach wood is my flaw there.


    Final plate - Brisket two ways, home baked bread, collards and apple slices, creamy mashed potatoes, and butternut squash soup.  Really really good...

    Thanks to everyone here for the great advice and information I use every cook!
    8-Damien

    Large BGE -- Greensboro!


  • GriffinGriffin Posts: 7,076

    Obviously, some of the pictures are a little out of order.


    And here I thought he used meat glue to glue the burnt ends back together. I kid, i kid. Goood looking brisket. Thanks for sharing.

    Richardson, Texas

    Griffin's Grub or you can find me on Facebook

    The Supreme Potentate, Sovereign Commander and Sultan of Wings

     

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