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And so it begins... first brisket!

Just went on the egg! Pictures to follow...
McAlester, Ok. Large and Mini Egg
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Comments

  • Mattman3969Mattman3969 Posts: 3,780
    May the force be with you!!! I have yet to do a brisket.

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    Large BGE. Small BGE Henderson, Ky.
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  • AviatorAviator Posts: 1,518
    Just delivered mine. FTC till AM. Am tired and going to bed.

    ______________________________________________ 

    Large and Small BGE, and a baby black Kub.

    And all the toys to make me look like a Gizmo Chef.

    >:)

    Chattanooga, TN.

     

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  • JRWhiteeJRWhitee Posts: 2,546
    Good luck!

                                                                        
    _________________________________________________

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




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  • AviatorAviator Posts: 1,518

    Okie, the smell was just close to devine as far as I can tell.

    I did the Travis way with the Allegro and pan. Ohhhh! Baby!

    ______________________________________________ 

    Large and Small BGE, and a baby black Kub.

    And all the toys to make me look like a Gizmo Chef.

    >:)

    Chattanooga, TN.

     

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  • AviatorAviator Posts: 1,518
    Just FYI as well, Publix carries Allegro.

    ______________________________________________ 

    Large and Small BGE, and a baby black Kub.

    And all the toys to make me look like a Gizmo Chef.

    >:)

    Chattanooga, TN.

     

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  • TxAg93TxAg93 Posts: 123
    Hard to beat brisket. Got a 14 1/2 pound packer on too. It hit the egg about 9pm. Good luck and be patient.
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  • okienineokienine Posts: 43
    Fighting to get temp stable right now, keeps wanting to climb on me, we will see how the night goes, may not be much sleep tonight...
    McAlester, Ok. Large and Mini Egg
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  • TxAg93TxAg93 Posts: 123
    What set up do you have?
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  • okienineokienine Posts: 43
    Large egg, using a platesetter brisket on a roast rack setting in the drip pan. Think i just about got it, down to making miniscule changes on the daisy wheel to dial it in.
    McAlester, Ok. Large and Mini Egg
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  • TxAg93TxAg93 Posts: 123
    Once you dial in the temp, it stays pretty solid. How are you monitoring temp?
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  • okienineokienine Posts: 43
    Right now i just have a digital monitor that has readings for food and grill, looking to add a DigiQ in the future. So between the dome gauge and the probe I should be pretty close, dome is holding at 250 right now, at the brisket level running about 240.
    McAlester, Ok. Large and Mini Egg
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  • TxAg93TxAg93 Posts: 123
    It's going to be a long night.
    image.jpg
    3264 x 2448 - 2M
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  • okienineokienine Posts: 43
    Well at least the payoff will be worth it...
    McAlester, Ok. Large and Mini Egg
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  • TxAg93TxAg93 Posts: 123
    True that.
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  • don't sweat the temp swings too much. don't let it get over 300 or under 230ish and you will be fine. if it locks in anywhere in that range for an hour or more, go to bed.

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  • okienineokienine Posts: 43
    How long can I hold it in FTC? Internal temp is already hitting 139, it was a big packer figured it would take longer, afraid it is going to be done sooner than I had planned.
    McAlester, Ok. Large and Mini Egg
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  • go to bed and stop watching the temps. trust me on this. just know it will stall out around 160-170 for many hours. It's all part of the magic. seriously, if the egg temp is stable, have a drink (or whatever you like to do if you don't drink) and chillax. if you follow every temp change on your thermo, it will drive you nuts.

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  • Nah its going to stall for about 3-4 hours. I would set an alarm for a couple hours from now and check it.
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  • You can safely hold it in ftc for 5 hours. Or two hours when it hits 140. If you have a food temp monitor.. Just check it every hour while it's ftc. Once it drops to 140, it has a little Window until bacteria can take over
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  • okienineokienine Posts: 43
    Thanks! It has been pretty stable, I'm gona have to get a remote monitor, would make it much simpler to keep an eye on.
    McAlester, Ok. Large and Mini Egg
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  • okienineokienine Posts: 43
    If I want to do burnt ends do I remove the point before the FTC? I would assume so but just want to make sure...
    McAlester, Ok. Large and Mini Egg
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  • okienineokienine Posts: 43
    Never mind found it with a search...
    McAlester, Ok. Large and Mini Egg
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  • AltonAlton Posts: 431
    GOOD LUCK my Friend..... Nothing more rewarding than Nailing a Brisket cook. Keep us posted
    PROUD MEMBER OF THE WHO DAT NATION!!!!! Stuck in Dallas.......
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  • TxAg93TxAg93 Posts: 123
    So where are you at with the temps?
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  • okienineokienine Posts: 43
    179 IT, I'm guessing another hour or two, but that is pure guess... lol
    McAlester, Ok. Large and Mini Egg
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  • okienineokienine Posts: 43
    TxAg93 said:

    So where are you at with the temps?

    How is yours doing?
    McAlester, Ok. Large and Mini Egg
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  • TxAg93TxAg93 Posts: 123
    225 grate 178 internal. I've been in the stall for a couple of hours. Probably be done mid-afternoon at this rate.
    Yours sound like it might be done about the same time. The stall can last for quite a while.
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  • TxAg93TxAg93 Posts: 123
    So did you manage to get any shut eye?
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  • okienineokienine Posts: 43
    yea, about 1 I shut down, and didnt check it till 7 and it was right where I left it, still cant believe how stable it is once you get it locked in. Going to run a few errands hopefully it will ride a couple more hours.
    McAlester, Ok. Large and Mini Egg
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  • AviatorAviator Posts: 1,518
    Well, I had pulled mine out and FTCed at 205. Sliced it and it is cooked perfectly but slightly over, I think, like CTex says, 200 would have been better. Moist yes. And have a buch of drippins as well.

    ______________________________________________ 

    Large and Small BGE, and a baby black Kub.

    And all the toys to make me look like a Gizmo Chef.

    >:)

    Chattanooga, TN.

     

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