Big Green Egg - EGGhead Forum - The Ultimate Cooking Experience...
We’re halfway through National Barbecue Month and loving every minute of it. We hope you’ve had some time to try out some new recipes and enjoy a few old favorites as well. If you’d a couple tips on smoking meat, check out our Smoking Basics Publication. For delicious recipes, try Justin Moore’s BBQ Shrimp, Greg Bate’s BBQ Dr. Pepper Chicken, Bobby Flay’s Chicken Thighs or Dr. BBQ’s new Maple Brined Pork Chops. Need dessert? Finish off your meal with some Planked Twinkies. Have a great rest of May & get ready for some fun summer happenings!

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Snowstorm Cook...

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Comments

  • FTC = Foil, Towel, Cooler

    Foil the  meat, wrap in a couple of towels, and place in a cooler for a few hours if needed.
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  • lousubcaplousubcap Posts: 6,215
    FTC= foil, towels and cooler.  Allows for the results of the low&slow to be held for hours (4-5 at least) and still remain hot enough to slice/pull and immediately serve.  A faux cambrio-and all good egger's have coolers around for those supervisory adult beverages. 
    Louisville
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  • Looks great as always Hapster, nice bark!
    County of Parkland, Alberta, Canada
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  • EazyEEazyE Posts: 55
    Hey Hapster, I thought I read in a previous post you were going to do the Travis method on the brisket. Did you ever put the brisket in a pan, or wrap the brisket at any time? Just curious what all you did. It looks great!
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  • JRWhiteeJRWhitee Posts: 2,608
    Yum, thats all I got!
                                                                        
    _________________________________________________

    Large BGE 2006, Mini Max 2014 
    Founding Member of the Green Man Group cooking team.
    Johns Creek, Georgia




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  • hapsterhapster Posts: 6,748
    Thanks guys.., this was just a straight low and slow the whole way to 204 and then into the cooler. Still there will be sliced in about 1-1/2 hours.

    Egg looks filthy so I just fired the lump for a clean burn.
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  • Doesn't it say a lot about the egg when you do a 12 hour cook an then just flip open the vents come back in ten minutes and its pegged out at 700•


    _______________________________________________

    LBGE & SBGE (big momma and pat)
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  • hapsterhapster Posts: 6,748
    I wish my wok was as seasoned as the inside of my dome...
    image
    image.jpg 1.3M
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  • hapster said:
    Just finishing up and about to FTC it.., about 13 hours. Went quicker than I thought. Might be time to recalibrate the dome thermo image
    Hey Hap, you need that there cigar fired up. It would totally finish off the pic. B-)
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  • JRWhiteeJRWhitee Posts: 2,608
    Hapster will you slice that thing already I am starving!  :((
                                                                        
    _________________________________________________

    Large BGE 2006, Mini Max 2014 
    Founding Member of the Green Man Group cooking team.
    Johns Creek, Georgia




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  • AltonAlton Posts: 432
    Incredible !!!! I got to try one... Thanks for your post!!, ^:)^
    PROUD MEMBER OF THE WHO DAT NATION!!!!! Stuck in Dallas.......
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  • Nice, Real nice !!!
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  • JRWhiteeJRWhitee Posts: 2,608
    edited February 2013
    I told you I had faith in you! Nice smoke ring.
                                                                        
    _________________________________________________

    Large BGE 2006, Mini Max 2014 
    Founding Member of the Green Man Group cooking team.
    Johns Creek, Georgia




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  • mb99zzmb99zz Posts: 182
    Hapster -- I just looked at your blog which led me to your pics.  Really good stuff.  
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  • Looks awesome Hap, glad that it turned out to be your best. You deserved a good cook.
    I raise my kids, cook and golf.  When work gets in the way I'm pissed, I'm pissed off 48 weeks a year.
    Inbetween Iowa and Colorado, not close to anything remotely entertaining outside of football season. 
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  • R2Egg2QR2Egg2Q Posts: 1,652
    Nicely done Hap! =D>
    XL, Large, Small, Mini Eggs
    Bay Area, CA
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  • hapster said:
    Here's a few... Turned out the best one I've done so far.  image
    Nice looking Plate Hap, have another Double Oak and let it sink in
    LBGE
    Go Dawgs! - Marietta, GA
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  • CANMAN1976CANMAN1976 Posts: 1,546
    Looks good Hap...really nice smoke ring you got there.I could handle a few bites of that for sure.
    <:-P
    Hows ya gettin' on, me ol cock? 



    Kippens.Newfoundland and Labrador. (Canada).
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  • looks incredable hapster, I have a shoulder to do next weekend, will be looking for a few answers/support on that one, then i have a few briskets in the freezer waiting for the egg. I hope they may turn out as good as yours did.
    County of Parkland, Alberta, Canada
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  • Nice cook Hap!  Your inspiring me to do a briskie!

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

    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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  • hapsterhapster Posts: 6,748
    mb99zz said:
    Hapster -- I just looked at your blog which led me to your pics.  Really good stuff.  
    Thanks... I am little behind in my blogging; work has gotten a little in the way. I have all of the pics just need to get the posts together... Hopefully I'll make up some ground this week.
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  • hapsterhapster Posts: 6,748
    Thanks everyone... the brisket was very tender (I think this might be the first one that I sliced just right as well); though it was a little on the drier side, at least in the flat. I will have to see when I reheat it today how the point turned out. The flavor was great, not sure how much the injecting helped with that, but it didn't hurt it I guess
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