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Long overdue...I finally have a cook thread for you

cazzycazzy Posts: 7,934
edited April 2013 in EggHead Forum
My break is officially over, making some BBQ for my wife's coworkers.  They're from Nashville and Florida and they wanted some Texas BBQ.  With that, I thought a brisket would be a good representation of what we do around these parts.  More to follow.   :)

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Just a hack that makes some $hitty BBQ...
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Comments

  • smokesniffersmokesniffer Posts: 1,741
    I will be waiting ;)
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  • daffy1909daffy1909 Posts: 454
    cant wait!!! looking good so far! what kind of rub? :|
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  • cazzycazzy Posts: 7,934
    daffy1909 said:

    cant wait!!! looking good so far! what kind of rub? :|

    Texas BBQ Rub - Grand Champion
    Join the 2015 Rub & Sauce Exchange!  Find out more information here:
    http://eggheadforum.com/discussion/1182005/2015-egghead-rub-sauce-exchange/p1

    Just a hack that makes some $hitty BBQ...
    ·
  • tazcrashtazcrash Posts: 1,851
    edited April 2013
    Been looking for Grand Champion. Can wait to try it.

    That is a pretty hunk of meat.
    Watching this.
    Bx - > NJ ->TX!!! 
    All to get cheaper brisket! 
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  • uh-oh. when are you planning on lighting this candle? can't wait.

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  • pswarrenpswarren Posts: 88
    Looks great! Great price too, that piece of meat would be around $45-$50 around here.
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  • cazzycazzy Posts: 7,934

    uh-oh. when are you planning on lighting this candle?

    can't wait.

    Stabilizing egg right now so I should have it on by 2am. Going to wrap in Franklin's brand of butcher paper at 180.

    Shooting for 7pm tomorrow and will BPTC (lol) if need be.
    Join the 2015 Rub & Sauce Exchange!  Find out more information here:
    http://eggheadforum.com/discussion/1182005/2015-egghead-rub-sauce-exchange/p1

    Just a hack that makes some $hitty BBQ...
    ·
  • cazzycazzy Posts: 7,934
    pswarren said:

    Looks great! Great price too, that piece of meat would be around $45-$50 around here.

    Yikes! That's crazy expensive. This is what I'm going to miss when we move to Nashville in August 2014. :(
    Join the 2015 Rub & Sauce Exchange!  Find out more information here:
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    Just a hack that makes some $hitty BBQ...
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  • travisstricktravisstrick Posts: 4,819
    Looks good, sir.
    Be careful, man! I've got a beverage here.
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  • MickeyMickey Posts: 16,418
    edited April 2013
    So, did you take it over to Travis's house to get it cooked?
    Salado TX Egg Family: 2 Large and a very well used Mini, just added a Mini Max (I'm good for now). 

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  • GriffinGriffin Posts: 6,920
    Are you sure this is a cook thread? So far all we've seen is a hunk of meat. ;)

    Richardson, Texas

    Griffin's Grub or you can find me on Facebook

    The Supreme Potentate, Sovereign Commander and Sultan of Wings

     

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  • sticks88sticks88 Posts: 94
    Saw a piece half that size at the grocers yesterday for about the same price here.

    XL BGE and Pellet smoker

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  • JRWhiteeJRWhitee Posts: 2,619
    Gotta love Costco, good luck.
                                                                        
    _________________________________________________

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




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  • FoghornFoghorn Posts: 2,499
    cazzy said:

    pswarren said:

    Looks great! Great price too, that piece of meat would be around $45-$50 around here.

    Yikes! That's crazy expensive. This is what I'm going to miss when we move to Nashville in August 2014. :(
    The IQ of both states will rise on that day. ;)

    XL BGE, Klose BYC, ProQ Excel, Weber Kettle, Firepit, Grand Turbo gasser, and a portable Outdoor Gourmet gasser for tailgating

    San Antonio, TX

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  • Plano_JJPlano_JJ Posts: 448
    cazzy said:
    cant wait!!! looking good so far! what kind of rub? :|
    Texas BBQ Rub - Grand Champion
    Great stuff, I have the #2 Brisket rub and the Original
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  • cazzycazzy Posts: 7,934
    Mickey said:

    So, did you take it over to Travis's house to get it cooked?

    I tried to, but he wasn't done with VI's wok cook. Ugh!

    Join the 2015 Rub & Sauce Exchange!  Find out more information here:
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    Just a hack that makes some $hitty BBQ...
    ·
  • cazzycazzy Posts: 7,934
    Griffin said:

    Are you sure this is a cook thread? So far all we've seen is a hunk of meat. ;)

    Lol...next time, I'll avoid the suspense and just post the entire cook. ;)
    Join the 2015 Rub & Sauce Exchange!  Find out more information here:
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    Just a hack that makes some $hitty BBQ...
    ·
  • FoghornFoghorn Posts: 2,499
    Don't pay any attention to Mickey.  He's just mad that VI is going to host the entire Salado Eggfest in his home next year.  I'm looking forward to lighting a bunch of eggs in VI's living room with one of those flamethrowing torches people use.

    XL BGE, Klose BYC, ProQ Excel, Weber Kettle, Firepit, Grand Turbo gasser, and a portable Outdoor Gourmet gasser for tailgating

    San Antonio, TX

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  • cazzycazzy Posts: 7,934
    edited April 2013
    Had to delay the cook, so here we are today.  Decided I was going to wrap in butcher paper and see if it makes a positive or negative difference. 


    At about 181...about to wrap and throw back on the egg.
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    I don't think i'll be running out of paper anytime soon so I hope I like the results.  It's the same brand of butcher paper that Aaron Franklin uses.  Picked it up in Austin for $27.
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    Join the 2015 Rub & Sauce Exchange!  Find out more information here:
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    Just a hack that makes some $hitty BBQ...
    ·
  • If you're not happy with the results on the brisket you can always use it to wrap Christmas presents!
    ---------------------------------------------------------------------------------
    Well, "spa-Peggy" is kind of like spaghetti. I'm not sure what Peggy does different, if anything. But it's the one dish she's kind of made her own.
    ____________________
    Aurora, Ontario, Canada
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  • cazzycazzy Posts: 7,934
    If you're not happy with the results on the brisket you can always use it to wrap Christmas presents!
    Very good point!
    Join the 2015 Rub & Sauce Exchange!  Find out more information here:
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    Just a hack that makes some $hitty BBQ...
    ·
  • bccomstockbccomstock Posts: 335
    What's the brand?  Is it only available in TX?
    LBGE
    MS Gulf Coast - Proud member of the Who Dat Nation!
    My Not Frequently Updated Blog: http://datcue.wordpress.com
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  • cazzycazzy Posts: 7,934
    What's the brand?  Is it only available in TX?
    Abco Paper Company.  No clue if they ship.
    Join the 2015 Rub & Sauce Exchange!  Find out more information here:
    http://eggheadforum.com/discussion/1182005/2015-egghead-rub-sauce-exchange/p1

    Just a hack that makes some $hitty BBQ...
    ·
  • bclarksiclebclarksicle Posts: 107
    Did you trim the brisket?
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  • cazzycazzy Posts: 7,934

    Did you trim the brisket?
    Yep...I always trim them.
    Join the 2015 Rub & Sauce Exchange!  Find out more information here:
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    Just a hack that makes some $hitty BBQ...
    ·
  • bclarksiclebclarksicle Posts: 107
    How much did you trim off? Just curious. I followed the general instructions from Aaron Franklin's YouTube video on my last cook and it worked out pretty well.
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  • cazzycazzy Posts: 7,934
    edited April 2013
    I trim pretty much the same way.  I was winging it with decent success before I fine tuned my method after watching the Aaron Franklin video.  

    I would guess it was 1-1.5 pounds of various fat after I was done.  I saved the trimmings so I can make some Beef Love.  Thanks @HogHeaven


    Join the 2015 Rub & Sauce Exchange!  Find out more information here:
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    Just a hack that makes some $hitty BBQ...
    ·
  • bccomstockbccomstock Posts: 335
    cazzy said:
    What's the brand?  Is it only available in TX?
    Abco Paper Company.  No clue if they ship.
    Thanks!
    LBGE
    MS Gulf Coast - Proud member of the Who Dat Nation!
    My Not Frequently Updated Blog: http://datcue.wordpress.com
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  • cazzycazzy Posts: 7,934
    Well, my last brisket was much better, but our guests loved it.  I'm just overly picky, but I also think it would have been better if it didn't rest for 3 hours.  

    My cutting board...and I love my new knife!
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    This looks familiar!
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    Esquites
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    Didn't get too many shots of the brisket since I was plating.
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    Join the 2015 Rub & Sauce Exchange!  Find out more information here:
    http://eggheadforum.com/discussion/1182005/2015-egghead-rub-sauce-exchange/p1

    Just a hack that makes some $hitty BBQ...
    ·
  • calikingcaliking Posts: 6,964
    You're right... That is a terrible brisket. Send the rest over to me for disposal, so you don't have to suffer it any more.

    Seriously though, I wish my briskets looked like yours. I'll take a couple of sammies!

    #1 LBGE December 2012 • #2 SBGE February  2013 • #3 Mini May 2013
    A happy BGE family in Houston, TX.
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