Big Green Egg - EGGhead Forum - The Ultimate Cooking Experience...
Welcome to the EGGhead Forum - a great place to visit and packed with tips and EGGspert advice! You can also join the conversation and get more information and amazing kamado recipes by following Big Green Egg at:

Facebook  |  Twitter  |  Instagram  |  Pinterest  |  Youtube  |  Vimeo
Share your photos by tagging us and using the hashtag #EGGhead4Life.


In Atlanta? Come visit Big Green Egg headquarters, including our retail showroom, the History of the EGG Museum and Culinary Center!  3786 DeKalb Technology Parkway, Atlanta, GA 30340.

Modified Travis Method

rustypottsrustypotts Posts: 265
I started with the Travis method.  It looked like it was just going to boil so I have placed a grid on top of the pan and am going straight smoke.  This is also my first attempt at posting a pic.

Comments

  • travisstricktravisstrick Posts: 4,895
    When my pan boils to hot, I just keep adding the last few sips of my shiner to replace the evaporated liquid. You have to drink fast though.
    Be careful, man! I've got a beverage here.
  • travisstricktravisstrick Posts: 4,895
    When my pan boils to hot, I just keep adding the last few sips of my shiner to replace the evaporated liquid. You have to drink fast though.
    Be careful, man! I've got a beverage here.
  • This is my first brisket so I'll probably screw it up.  The sauce is very good so I will eventually baste with it. 
  • newegg13newegg13 Posts: 231
    Basting will soften/ruin your bark. I'd skip it.
    Amateur Egger; professional rodeo clown. Birmingham, AL
  • Some weather came through and I had a weird drop in grid temp.  I opened up the damper and the temp seems to be crawling back up.  We are patiently waiting.
  • I pulled it at about 201.  The flat is good but a little drier than I would like.  The point is delicious....just about perfect.  Do you think I should have pulled it earlier?  I had the probe in the flat. 
Sign In or Register to comment.
Click here for Forum Use Guidelines.