Big Green Egg - EGGhead Forum - The Ultimate Cooking Experience...
It doesn’t get much hotter than the EGG cookin’ in July! Make sure to keep yourself hydrated with a bit of whatever you’re using for the Beer Can Chicken. Ice Cream Sandwiches are also a great way to stay cool. Looking for some great ideas for a summer cook out? Try out a Pimento Cheeseburger or Dr. BBQ’s Spare Rib Surprise. Just don’t be surprised if your neighbors stop by for a quick bite when they smell what you’re cooking!

Big Green Egg headquarters has moved - come visit our new showroom and check out the museum and culinary center too! 3786 DeKalb Technology Parkway, Atlanta, GA 30340

Thanks Aaron Franklin and Griffin!

I did the Franklin method (only saly & pepper). I must say, I don't think I will do it another way again. Great flavor, juicy and smoked well. I used pecan and mesquite for smoke. Cooked at 250 until it hit 190 To FTC. Special thanks to Griffin for the push to do this.
Green Eggin' in Lafayette, Louisiana
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Comments

  • GQuizGQuiz Posts: 684
    I did the same 2 weeks ago. I've seen the light. I used hickory. It was divine.

    XL BGE; Schertz TX by way of Stow OH. #egghead4life
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  • Plano_JJPlano_JJ Posts: 448
    Looks righteous. Did you use the 16 mesh black pepper or just regular coarse ground? My next one will be done this way.
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  • rabdoggrabdogg Posts: 43
    I used my spice grinder to grind whole peppercorns until they looked right. Some fine ground, some halves.
    Green Eggin' in Lafayette, Louisiana
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  • Charlie tunaCharlie tuna Posts: 2,191
    After a  l-o-n-g  photo study, this is a must for me this week !!  Very nice. 
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  • GriffinGriffin Posts: 6,926
    KISS seems to work for me. :)

    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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  • SocalcajudoSocalcajudo Posts: 132
    Did the same this weekend and I agree great turn out. Will probably do all the other brisketstandard the same way.
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  • ohiolionohiolion Posts: 28

    Will be conducting a seach next, but....

    What is the ratio of salt to pepper that you guys are using?

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  • ohiolionohiolion Posts: 28

    Google search says 50/50 if anyone else is looking for the answer.

     

     

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  • Firemedic183Firemedic183 Posts: 197
    rabdogg said:
    I did the Franklin method (only saly & pepper). I must say, I don't think I will do it another way again. Great flavor, juicy and smoked well. I used pecan and mesquite for smoke. Cooked at 250 until it hit 190 To FTC. Special thanks to Griffin for the push to do this.

    A couple of questions.. 1. What cut was this brisket? 2. How long did you FTC? 3. Did you inject the brisket with anything? I am thinking that I will use this method for my first brisket cook.
    Persistence and determination are omnipotent!
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  • Dyal_SCDyal_SC Posts: 2,425

    Looks terrific!  I'll be in the Austin area this weekend.  Looking forward to paying Mr. Franklin another visit if I get the chance.  ;)

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  • rabdoggrabdogg Posts: 43
    1. it was a 6 lb packer. 2. FTC'd for approx 1 hour. 3. No injection

    Best brisket I've done...and I've gone through about 30.
    Green Eggin' in Lafayette, Louisiana
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