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Hi, new to the board
tays44
Posts: 60
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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0 • Off Topic Disagree Agree LikeThe 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.
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0 • Off Topic Disagree Agree LikeIf my calculations are correct, when this baby hits 88 miles per hour, you're gonna see some serious shit!
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0 • Off Topic Disagree Agree LikeAnd, 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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0 • Off Topic Disagree Agree LikeLarge/Mini owner
Griffin's Grub
You can also find me on Facebook.
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