Big Green Egg - EGGhead Forum - The Ultimate Cooking Experience...
We hope everyone’s enjoying the first few days of summer. For us, the weather heating up means one thing - the EGG’s gonna be busy! Whether you’re making stuffed burgers for a backyard grill out, some brats before a baseball game or searing a steak for dinner on the patio, we hope you’re doing it with full flavor and having fun all the while!

Big Green Egg headquarters has moved - come visit our new showroom and check out the museum and culinary center too! 3786 DeKalb Technology Parkway, Atlanta, GA 30340

Hi, new to the board

Hi everyone.  I am new to this forum just wanted to say hello.  I am fairly new to the Green Egg world, just got my first (a large) a few weeks ago.  Been cooking on it like crazy, but still working out some kinks.  I come from an old school, upright charcoal type smoker, so having the egg is awesome!

Anyway, I work in the beef business so if anyone has any beef related questions feel free to ask me and I will answer the best I can.

- EAT BEEF -
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Comments

  • cool--welcome!  Lots of good information to be found here

    "You are who you are when nobody is looking"

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  • Welcome !

    Next purchase:  a camera to post pictures of your cooks.  
    :)
    __________________________________________

    Dripping Springs, Texas.
    Just west of Austintatious

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  • Welcome aboard! I use to be a senior poster but have fallen off, but I am back. I have a beef related question. I bought a Choice brisket yesterday from my favorite butcher. I want to season it with olive oil, kosher salt, black pepper and garlic powder and wrap it in plastic wrap an keep it in fridge over night. Then I will unwrap it, put it on drying rack and put it back in fridge for 8 hours. Will this be okay? then cook it overnight low and slow until 190. Does that sound right?
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  • Welcome aboard tays44! VI is right...we like pics around here. I'm sure you'll enjoy this place...It'll really help speed up your egg learning curve.
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  • @tays44 - welcome to the land of chaos - for every question there are at least four or five very good answers, all different and all that work. You never work the kinks out, that's all part of the fun...Enjoy!
    Delta B.C. - Vee-Gan: old Indian word for poor hunter. 
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  • tays44tays44 Posts: 93

     The way your handling it should be fine.  Useless knowledge, but the brisket muscle supports a large portion of the animals walking/standing weight as they don't have collar bones.  That benig said, you can pretty much do anything you want to a brisket during prep....it is already tough as it is.  The key to any good brisket is to take your time and not get in a hurry.  190* is a good temp to reach.  Similar to a pork butt in that you want to cross that temperature threshold where the internal fat fully breaks down.

    Welcome aboard! I use to be a senior poster but have fallen off, but I am back. I have a beef related question. I bought a Choice brisket yesterday from my favorite butcher. I want to season it with olive oil, kosher salt, black pepper and garlic powder and wrap it in plastic wrap an keep it in fridge over night. Then I will unwrap it, put it on drying rack and put it back in fridge for 8 hours. Will this be okay? then cook it overnight low and slow until 190. Does that sound right?

    - EAT BEEF -
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  • Welcome!
    I'm Kristi ~ Live in FL ~ BGE since 2003.
    I write about food & travel on Necessary Indulgences -
    You can find me on Facebook & Instagram, too! 
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  • Welcome!  Make yourself at home!

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

    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!

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  • lousubcaplousubcap Posts: 6,411
    Welcome-enjoy the Kool-Aid.
    Louisville
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  • Welcome to the cult, and remember, pics or it didn't happen.



    "Entrepreneurs are simply those who understand that there is little difference between obstacle and opportunity and are able to turn both to their advantage."

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  • Welcome aboard!
    Brighton, IL (North East of St. Louis, MO)
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  • dlk7dlk7 Posts: 1,003
    Welcome!!!  What part of the beef business do you work in?

    Two XL BGEs - So Happy!!!!

    Waunakee, WI

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  • nolaeggheadnolaegghead Posts: 14,197
    Congrats on joining the club!
    ______________________________________________
    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 

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  • gdenbygdenby Posts: 4,514
    tays44 said:

     ...  Useless knowledge, but the brisket muscle supports a large portion of the animals walking/standing weight as they don't have collar bones.  ...

    It might be useless knowledge, but I collect that. I try to store a new factoid every day, and that beef have no collar bones, and thus the brisket is tough will go on record.

    And, welcome to Eggland. The Egg is a great cooker, and will help make really good food with a bit of practice. I'll suggest that you should forget methods you developed w. other kinds of cookers. For instance, ceramic cookers really do reduce moisture loss from meats, so having a pan w. water is pretty much a waste of heat energy.

    Happy cooking!
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  • GriffinGriffin Posts: 6,920
    Welcome aboard. Glad to have you.

    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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  • henapplehenapple Posts: 14,416
    Welcome....
    Green egg, dead animal and alcohol. The "Boro".. TN 
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  • tays44tays44 Posts: 93
    dlk7 said:
    Welcome!!!  What part of the beef business do you work in?
    I work for a further processer.  We cut steaks, produce ground beef, that sort of thing.  All for restaurants though.
    - EAT BEEF -
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  • tays44tays44 Posts: 93
    gdenby said:
    tays44 said:

     ...  Useless knowledge, but the brisket muscle supports a large portion of the animals walking/standing weight as they don't have collar bones.  ...

    It might be useless knowledge, but I collect that. I try to store a new factoid every day, and that beef have no collar bones, and thus the brisket is tough will go on record.

    And, welcome to Eggland. The Egg is a great cooker, and will help make really good food with a bit of practice. I'll suggest that you should forget methods you developed w. other kinds of cookers. For instance, ceramic cookers really do reduce moisture loss from meats, so having a pan w. water is pretty much a waste of heat energy.

    Happy cooking!
    Good tip, I appreciate it.
    - EAT BEEF -
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