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Dueling Briskets

Did two 8 lb CAB briskets Saturday. Rub 1/2 turbinado sugar, 1/2 DP Cowlick. Best thing with 2? One is done first! Then lots of leftover goodness!
Lovin' my Large Egg since May 2012 (Richmond, VA) ... and makin' cookbooks at http://familycookbookproject.com
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Comments

  • i love a good brisket fight. Those look really good. Nice smoke ring. I don't get many of those on my egg. every once in a while I get a good one, but I don't really try so have no idea why.

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  • I have a question. I thought that it was necessary, or at least recommended, to use a drip pan when going low and slow. I see some aluminum foil, but I can't see if it's acting as a drip pan. 

    Bottom line: Is it perfectly okay to use the plate setter with no drip pan? Will things get gunked up below because of it? 
    Small (hatched 6/13/2015)
    XL (hatched 4/21/2012)
    CyberQ Wifi, KCBS CTC CBJ
    Northern CA
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  • nolaeggheadnolaegghead Posts: 14,259
    depends on what you're cooking.  A butt spews out all kinds of funk.  A prime rib not much of anything (unless you're overcooking it).  You don't want fat to burn.  Yucky smell = yucky taste.
    ______________________________________________
    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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  • North, there is an aluminum pan there too. Just a bit smaller than the two briskys.
    Lovin' my Large Egg since May 2012 (Richmond, VA) ... and makin' cookbooks at http://familycookbookproject.com
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  • Plano_JJPlano_JJ Posts: 448
    edited January 2013
    Did two 8 lb CAB briskets Saturday. Rub 1/2 turbinado sugar, 1/2 DP Cowlick. Best thing with 2? One is done first! Then lots of leftover goodness!
     
     
    How long did you cook these? Looks outstanding. What was your internal temp when you took them off?
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  • Cookbook_ChipCookbook_Chip Posts: 560
    edited January 2013
    @Plano_jj they went about 10 hours at 240-260. One was ready at 195F the second at 190f. Thanks! They were both so tasty!
    Lovin' my Large Egg since May 2012 (Richmond, VA) ... and makin' cookbooks at http://familycookbookproject.com
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  • Plano_JJPlano_JJ Posts: 448
    @Plano_jj they went about 10 hours at 240-260. One was ready at 195F the second at 190f. Thanks! They were both so tasty!
    Cool, did you just rub them and put them on? Let them sit overnight? Also, did you let them rest after you took them off? Sorry for all the questions but I am going to do a brisket for the first time this weekend. I have the Turbinado and the Cow Lick, I am a big DP fan. Thanks.
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  • I rubbed a few hours before. Room temp the last hour. And Foil, towel, cooler for an hour rest. Have fun!
    Lovin' my Large Egg since May 2012 (Richmond, VA) ... and makin' cookbooks at http://familycookbookproject.com
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  • Plano_JJPlano_JJ Posts: 448
    I rubbed a few hours before. Room temp the last hour. And Foil, towel, cooler for an hour rest. Have fun!
    Thanks, just picked me up a CAB at Sam's, bout 7lbs. Here goes nuttin. I'll post pics tomorrow evening.
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  • Lookin' foward to it!
    Lovin' my Large Egg since May 2012 (Richmond, VA) ... and makin' cookbooks at http://familycookbookproject.com
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  • Mmm looking good!! What size egg is that? I haven't done a brisket in a long long time


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    LBGE & SBGE (big momma and pat)
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  • @mrcookingnurse it's a large. I really need a swing rack or a second layer soon.
    Lovin' my Large Egg since May 2012 (Richmond, VA) ... and makin' cookbooks at http://familycookbookproject.com
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